Recipes
The 7 Best Pizza Recipes You Can Make at Home in 2026
Professional tips, dough secrets, and topping combinations from our Edmonton kitchen
Whether you're hosting a pizza night or just craving something better than takeout, these 7 recipes — straight from our kitchen at TrendNavigator Pizza — will transform your home cooking. We share the exact techniques we use in our restaurant, from our famous 48-hour dough to the toppings that keep our customers coming back.
The Foundation: 48-Hour Cold-Fermented Dough
Great pizza starts with great dough. Our recipe uses 00-flour, fresh yeast, sea salt, and a slow 48-hour cold fermentation in the refrigerator. This process develops deep flavor and the characteristic chewy-yet-crispy texture that defines Neapolitan-style pizza. Mix your ingredients, form a smooth ball, and let time do the work. The result is a dough that stretches easily and bakes beautifully even in a home oven at maximum temperature.
Recipe 1: Classic Margherita — The Standard of Excellence
The Margherita is the benchmark. For the best results, use San Marzano DOP tomatoes crushed by hand, fresh buffalo mozzarella torn into pieces, and basil leaves added after baking. Bake on a preheated pizza stone at 260°C for 6–7 minutes. The cheese should bubble and the crust should have light char spots. This is the pizza we're most proud of at our pizza delivery service — simplicity done right.
Recipe 2: Truffle Fungi — Elevated Earthy Luxury
Start with a white base (no tomato): spread crème fraîche mixed with garlic. Top with sautéed wild mushroom blend — porcini, shiitake, and oyster. Bake until golden, then finish with a drizzle of truffle oil and shaved aged pecorino. This pizza is a showstopper and regularly features in our catering menus at corporate events.
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FAQ
Related Questions
Yes — use a heavy cast-iron pan or baking sheet preheated in the oven. The hot surface creates the bottom char. A pizza stone gives better results but isn't mandatory.
Italian 00-flour is ideal for its fine milling and gluten structure. Strong bread flour (12%+ protein) is a close substitute. Avoid all-purpose flour for Neapolitan-style pizza.
As hot as possible — ideally 260–290°C (500–550°F). Preheat your oven for at least 45 minutes with the stone or pan inside. Home ovens can't match wood-fired temperature but maximizing heat improves results dramatically.
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