Basic Massoni Pizza Base

"Here at Massoni the pizza dough is a sacred and beloved recipe that took many months to master and perfect, not mention the equipment and space that is needed. So, for these at home recipes we suggest a store-bought dough (it will do just fine). Hope you enjoy!"
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Ready In:
1 8"-2" pizza




  • TOOLS:

  • 8x2 Inch baking tin.
  • Prep:

  • Thoroughly grease the bottom and sides of the cake tin. Take 8oz of the dough and evenly distribute throughout the pan. Let sit at room temperature until the dough has doubled in size. Set pan in fridge (covered) for at least 1 hour before baking.
  • To cheese the pizzas:

  • Evenly distribute 4oz of shredded mozzarella across the entire dough.
  • Take 1 ounce of cheddar and cheese the rim of the entire pan.
  • To bake:

  • Preheat oven to 500 degrees. Bake all pizzas for 16-20 minutes or until top of cheese is golden brown and the edges are crisp and dark. Take a metal spatula and slowly slide the edges of the pizza from the pan until they release. Pull the pizza out of the tray and let cool on a resting rack.

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Dale Talde?s passion for cooking began at a young age in his native Chicago where he learned to prepare meals alongside his mother in the kitchen. The proud son of Filipino immigrants, he grew up immersed in his family?s cultural heritage, while also enjoying the life of a typical American kid. Dale applies this distinct Asian-American experience to the menu of his eponymous restaurant, TALDE, which first opened in Brooklyn?s Park Slope neighborhood in 2012. TALDE now has a second location in Jersey City, NJ. Dale and his partners at Three Kings Restaurant Group (TKRG), David Massoni and John Bush, opened ?Italian-ish? Massoni in the Arlo NoMad Hotel in November 2016. In summer 2017, the team opened rooftop bars The Heights (Arlo NoMad Hotel) and The Crown (Hotel 50 Bowery) and internationally influenced restaurant Rice & Gold at Hotel 50 Bowery in New York City?s Chinatown.
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