Ingredients
DOUGH (makes enough for 2 large or 3 medium pizzas)
- 3 cups (400g) all-purpose flour (or a mix of 00 and bread flour for extra chew)
- 1 cup + 2-3 Tbsp (260-280 ml) lukewarm water (about 100-105°F / 38-40°C)
- 2¼ tsp (10g) active dry yeast (or 0.35 oz / 10g fresh yeast)
- 2 tsp (8-10g) salt
- 2-3 Tbsp (30-45 ml) olive oil
- 1 tsp (4g) sugar (helps the yeast wake up faster)
TOPPINGS (for one loaded meat-lovers dream pizza)
- Tomato sauce or ketchup base (go light – about ½ cup / 120 ml)
- 1½-2 cups (150-200g) mixed shredded cheeses (mozzarella for melt, gouda/edam for flavor, maybe some sharp cheddar or local Šmarski for that Balkan kick)
- Your favorite meats: sliced ham, pepperoni (or Poli chicken salami), sudjuk for smoky punch
- Dried oregano (don’t skimp – this is the secret flavor bomb)
- Optional extras: red onion slices, hot peppers, olives
NUTRITION FACTS
(per 100g / ~3.5 oz of plain baked crust, approximate – toppings will add more!)
| Calories | 250 |
| Macronutrients | g |
|---|---|
| Fat | 4 |
| Carbohydrate | 46 |
| Protein | 11 |
EXTRA INFO
2 LARGE PIZZAS (OR 3 MEDIUM)
ABOUT 2-3 HOURS (MOSTLY HANDS-OFF RISING)
VEGETARIAN (EASILY VEGAN WITHOUT CHEESE) – ALL DEPENDS ON YOUR TOPPINGS
GLUTEN (USE BREAD FLOUR FOR BEST RESULTS)
Hey there, pizza lovers! Grab a coffee (or a cold beer – no judgment here), because today we’re diving into the kind of homemade pizza that makes you feel like you’ve cracked the code to something magical.
It’s a crisp January night in Mostar, the kind where the sky is sharp and clear, the cold air bites just enough to make the kitchen feel like the coziest place on earth. The Neretva is probably murmuring somewhere in the dark, and my small house smells like warm dough, olive oil, and that faint promise of something delicious about to happen.
There’s a ball of the fluffiest, airiest pizza crust sitting on the counter, and when I finally slice into it later? Big, open pockets of steam, golden edges that snap under the knife, and that perfect, chewy pull. I’ve chased this moment for years – burnt batches, sad flatbreads, dough that refused to rise. But this one? This one felt like hitting the jackpot.
I call it the Grok Pizza – a same-day, high-hydration beauty that puffs up like a cloud, holds a mountain of toppings without ever getting soggy, and tastes like it came straight from your favorite spot. The name? Well, I wanted to try something a little different this time. I asked my friend Grok to help brainstorm the perfect fluffy dough formula (high hydration, quick autolyse, just the right sneaky moves), and together we landed on this.
It’s still 100% my kitchen, my hands, my Mostar winter oven, but with a little AI-assisted brainpower to get the ratios spot-on. Call it cheating if you want, I call it smart. Either way, you can make it tonight in your own kitchen – no fancy wood-fired oven required.
Let’s get into it.
Preparation
1. Start with the Autolyse (The Secret Weapon)
In a large bowl (or your stand mixer), mix the flour and most of the water (hold back about 2 Tbsp / 30 ml). Stir just until it forms a shaggy mess – no kneading yet!
Cover and let it sit for 20 minutes on the counter. This little rest lets the flour hydrate fully and gluten start developing on its own. Trust me, it’s like giving your dough a mini spa day, makes everything smoother later.
2. Activate & Mix
Dissolve the yeast and sugar in the reserved warm water. Let it bubble for 5-10 minutes (proofing time!).
Add this yeasty mix to the rested dough, plus salt and olive oil.
Knead by hand for 8-10 minutes or in the mixer on low for 6-8 minutes. The dough should be soft, slightly sticky, and pull away from the bowl sides. If it feels too dry, splash in a teaspoon of water at a time. Too wet? A light dusting of flour.
Pro move: Do the windowpane test – stretch a small piece thin enough to see light through without tearing. That’s when you know the gluten is strong enough for big bubbles.
3. First Rise (The Magic Happens Here)
Shape into a ball, drizzle with a little oil, cover, and place somewhere warm (near a radiator or in an off oven with the light on).
Let it rise until doubled – usually 45-90 minutes depending on your kitchen temp. In a crisp Mostar January, with that clear, biting cold (daytime highs often around 46°F / 8°C and nights dipping to 32°F / 0°C or lower), it’ll probably take the full 90 minutes or even a bit longer if your kitchen’s chilly.
For comparison, that’s pretty similar to a typical winter day in places like Pittsburgh or Cleveland (where January highs hover around 38-40°F / 3-4°C and lows near 25-28°F / -4 to -2°C), or even parts of Denver on the milder side (highs around 45°F / 7°C, but with much drier air and bigger temperature swings). In those spots, your dough might behave almost the same way – slow and steady, demanding a little extra patience while you sip tea and plot your perfect toppings.
But hey, that slower rise just gives you more time to dream up what goes on top – pepperoni for that smoky punch, or keep it simple with cheese and oregano. The wait is worth it every time. 😊
4. Divide & Rest
Gently deflate, divide into 2-3 equal pieces. Shape each into a tight ball.
Cover and rest 15-25 minutes – this relaxes the gluten so you can stretch without tearing. (Skip this step and your edges will fight back!)
5. Shape & Top
Preheat your oven to 550°F (290°C) – or as hot as it goes – with your perforated pizza pan (or upside-down baking sheet) inside for at least 30-45 minutes.
On a floured surface (or directly on parchment), gently stretch each ball into a 10-12 inch (25-30 cm) round. Keep the edges thicker for that classic puffy rim.
Slide onto hot pan (parchment helps!), add sauce, cheese, meats, and a generous shower of oregano.
6. Bake to Perfection
Bake 9-13 minutes – watch for golden, puffed edges and bubbly, browned cheese.
Last 1-2 minutes? Hit the broiler (top heat) if you want extra char.
Pull it out, let it rest 2 minutes (if you can wait), slice, and dig in.
There you have it – the Grok Pizza. It’s still my hands doing the work, my Mostar kitchen making the mess, my oven doing its best with winter drafts. But yeah, I had a little AI wingman this time, and the result is honestly ridiculous in the best way.
Now go make it your own – pile on the pepperoni, go heavy on the oregano, or keep it simple with just cheese and sauce. Either way, your kitchen is about to smell like pure happiness.
What toppings are you throwing on yours? Drop a comment below – I’m dying to see your creations! And if you want the deeper secrets (exact hydration tweaks when your dough looks like a desert, oven rack positions for perfect puff, or why your edges sometimes stay flat), subscribe to my newsletter. I spill the real “baker’s tricks” there that don’t make the public post.
Until next time, may your crust always rise and your cheese always pull. 🍕
