Rewind Pizza Co.
Be kind, eat pies, rewind.
Dough and pizza recipes, each paired with a movie, plus a calculator that scales every batch.
Pizzas
Toppings and builds, once the dough is made.
- Margherita The OG. No fancy name needed: hand-crushed tomato, fresh mozzarella, pecorino and basil on Neapolitan dough.
- Great White Garlic olive oil, a crunchy parmesan and pecorino layer, two kinds of mozzarella and whipped ricotta clouds, finished with basil, black pepper, flaky salt and balsamic glaze.
- Kill Bill Curry sauce, mozzarella, roasted chicken, yellow bell pepper, tomato and red onion, finished with lime, basil and cilantro.
- Klaatu Burrata Nikto Smoked and fresh mozzarella with baby heirloom tomatoes, finished with prosciutto, arugula and a torn-open burrata.
- Mozzferatu The classic New York slice. Sweet oregano sauce, pecorino and whole-milk mozzarella, in a home oven or an outdoor oven.
- Scream Cheese Pepperoni and dollops of cream cheese on the Mozzferatu sauce and mozzarella.
- The Director's Cut My favorite pizza. A white pie with fresh mozzarella, topped after the bake with prosciutto, lemony arugula, shaved parmesan and balsamic glaze.
- Tropic Thunder Canadian bacon and pineapple with a simple oregano sauce and plenty of mozzarella. Jalapeño optional for the thunder.
- Yippee-Ki-Yay Hickory BBQ sauce, smoked gouda straight on the sauce, chicken, bacon and red onion under a four-cheese blend, finished with cilantro.
Fear Fest Pies
One new pie each year for Fear Fest, built around that year's horror theme.
Sticks & Sides
Boomsticks, breadsticks and other things for the table, each with its own dough.
Doughs
Formulas with a batch calculator.
- The Default The forgiving go-to. 60% hydration, a little olive oil, 24–48 hour cold ferment.
- Leo's Neapolitan Closest to the classic Naples (VPN) standard: 00 flour only, 59% hydration, a pinch of yeast, mixed by hand and fermented at room temperature, never refrigerated.
- Vito's Neapolitan Modern Neapolitan: overnight poolish, 00 plus 42% bread or Manitoba flour, 68% hydration.
- New York (Home Oven) Classic NY dough with a touch of whole grain, 2–3 day cold ferment, baked on a steel at 550°F.
- New York (Outdoor Oven) Lean NY dough for a gas pizza oven. 62% hydration, no sugar, 3–4 day cold ferment, baked at 650–700°F.
- Roman Style Light and crispy. 70% hydration with semolina and olive oil for a golden crust, 24–48 hour cold ferment.