Ultimate Homemade Pizza: 10-Minute, 1-Hour, and 3-Day Methods

A comprehensive guide to three distinct homemade pizza recipes: a 10-minute pizzadilla, a 1-hour beer dough skillet pizza, and a 3-day cold-fermented Roman/New York-style pizza with homemade ragù, ricotta, and spicy honey. Each version balances time, effort, and flavor, with the 3-day pizza crowned as the ultimate winner.

ExpertItalian-American (with Mexican fusion for pizzadilla)Serves 10

Printable version with shopping checklist

Source Video
74h 45m
Prep
8h
Cook
9h 56m
Cleanup
92h 41m
Total

Cost Breakdown

Total cost:$62.30
Per serving:$6.23

Critical Success Points

  • • Kneading and fermenting the 3-day dough properly.
  • • Deep browning of meat for ragù.
  • • Reducing and chilling the ragù for fat removal.
  • • Heating milk to correct temperature for ricotta.
  • • Using enough semolina to prevent dough sticking to peel.
  • • Baking on a preheated steel/stone at maximum temperature.

Safety Warnings

  • • Use oven mitts when handling hot skillets or pizza stones.
  • • Be cautious with boiling liquids and hot oil.
  • • Use gloves when handling hot chiles.
  • • Ensure meat is cooked through for food safety.
  • • Do not leave cheesecloth unattended near heat.
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