All articles
Everything on The Lone Crust Ledger, organised by topic.
Pit to Pie
- Barbecue Sauce on Pizza: Ratios That Stay Balanced — Use barbecue sauce on pizza as a concentrated seasoning, not a deep red lake.
- Smoked Brisket Pizza: A Leftovers Recipe — For one 12-inch smoked brisket pizza, make a 65% hydration dough with 300 grams flour, 195 grams water, 6 grams salt, 1 gram instant yeast, and 9 grams oil.
Fire & Dough
- Grilled Pizza: A Two-Zone Method That Holds Up — Grill pizza over two heat zones: one direct side for setting and marking bare dough, and one indirect side for melting toppings without burning the base.
Regional Styles
- Texas-Style Pizza: The Honest, Useful Definition — Texas-style pizza is best understood as a regional influence, not one standardised crust.