Recipe for love

New Yorkers know Valentine’s Day isn’t the best time to dine out: elusive reservations, cheesy prix fixe menus, fake roses on the table, awkward first dates at surrounding tables. That’s why we’re sharing a simply perfect pizza recipe recommended by our resident culinary expert, Senior Designer Allison Connell, for cooking at home with loved ones, friends, or in blissful solitude!


Recipe for Love

Homemade Pizza

Adapted from recipe by Jeannette Ordas




Last-minute pizza dough

1 packet yeast

1 cup warm water, not hot

2.5 cup flour

1 teaspoon honey

1 teaspoon salt

1 tablespoon olive oil

Cornmeal for dusting



Choose as many as you’d like per category







Lemon juice

Cherry tomatoes

Pickled chiles





Shredded brussel sprouts




Some like it hot

Preheat oven to 500°, or as hot as your oven will go. A pizza stone is best, but otherwise, place a baking sheet in the oven to preheat.


Ready, set, dough

Make your dough, or buy from your favorite local pizzeria. In a large bowl, mix yeast and water. Stir until dissolved, let sit until top looks foamy, around 5 minutes. Add flour, honey, salt, and olive oil to bowl. Stir vigorously until combined. Knead dough slightly. If sticky, add a bit more flour. Divide dough in half to make two thin pizzas. Cover dough with damp kitchen towel, let it rest for ten minutes or more.


Topping time

While dough rests, chop, sautee, and otherwise prepare your toppings. When your dough is ready, work with one half at a time. Line a cutting board or back of a baking sheet with parchment paper. Sprinkle cornmeal on parchment paper and roll out half of the dough. Drizzle dough with olive oil, salt, and pepper, maybe some minced garlic. Add toppings (if using lemon juice or arugula, add right after pizza comes out of the oven).


Nearly there

Slide pizza onto pizza stone or back of baking sheet. Bake for 12 to 15 minutes until edges look very brown. Let cool 5 to 10 minutes before cutting.


Buon appetito!


Suggested wine pairing

Brut by Gruet


Suggested beer pairing

Batch No. 043 Helles by Kingston Standard


Suggested dessert

Chocolate Truffles by The Kitchn