Serhan Ayhan
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 15 | Founded | a year ago | Last Issue | 4 months ago |
| Active | |||||
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nextlevelpizza.substack.comLatest Issues
Weekend Old School NY Pepperoni Pizza
Weekend old school New York pepperoni pizza baked in our home oven.
Similar dough to what I used for the World’s Best Cheese Slice competition in Las Vegas. Working on this dough, I became comfortable with trying new things and breaking aw...
February 2026 Favorite Bakes
1️⃣ Fresh Flour Cheese Pizza - I’ve been playing around with milling fresh flour for pizzamaking again, with a focus on sifting out the bran and retaining the germ (the latter being the nutritional powerhouse of the wheat berry). I’ve also...
Ramazan Pidesi (Ramadan Bread)
Here is a quick demo on my approach to shaping and baking Ramazan Pidesi, a traditional Turkish bread shared during Ramadan during iftar (the evening meal to break fast).
If you have a go-to bread or pizza dough, you are already more than...
Revani (Semolina Cake)
Revani (Semolina Cake) 💛
This Turkish and Greek classic was one of my favorite “new” bakes of 2025.
I challenged myself to go beyond leavened breads and pizza, but used some of my pizza tools for this one (like the Detroit-style pan and...
Neapolitan Pizza
The pizzamaking environment I grew up in was New England Greek pizza, characterized by being baked in a pan, slowly (around 10-12 minutes), at around 475-550F. I later practiced other American styles like New York, Detroit, Sicilian, and Ch...
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