Giada’s famous Neapolitan-style pizza dough!
Dive into the rich legacy of Pepperoni Pizza with our authentic recipe. Perfect crust, melt-in-mouth cheese & crisp pepperoni await!
**Attention Pizza Fans**: My pizza cookbook, Pizza Night, is now available for pre-order. Get your copy here: Pizza Night What you need to make this recipe...: ...a sourdough starter. Ideally, you want to use your starter 4 to 6 hours after you feed it, when it has doubled in volume and is very bubbly and active. You can build a starter from scratch in just about 1 week. Or you can buy one. Here are three sources: Breadtopia King Arthur Flour Cultures for Health ...time. Once your starter is ready to go, this recipe requires an initial 6 - 18 hour rise, followed by at least 6 hours in the fridge or up to 3 days. Timing/Schedule: The more I make sourdough, the more I realize that the timing of each bake depends so much on the time of year and the temperature of my kitchen. In the summer, because it is warm and humid, the first rise (bulk fermentation) of all my sourdoughs takes between 6 - 8 hours; in the winter it will take longer, 10 to 12 hours. It is best to rely on visual cues. For the bulk fermentation, you want the dough to double or less than double: I now end my bulk fermentation when the dough has risen by 50% to 75% in volume. This is why I cannot recommend using a straight-sided vessel (as opposed to a bowl) enough. It makes gauging the first rise easier. If at any point you are worried the dough will over-ferment — say, for example, the bulk fermentation is nearly complete but you are tired and want to go to bed — stick the vessel in the fridge and pick up the process in the morning. (Note: If your dough rises above double, don't despair ... my dough has tripled in volume during an overnight rise, and the resulting dough still had plenty of strength and spring.) Schedule: I like mixing this dough in the evening, performing 4 stretch and folds before I go to bed (if time permits), then letting the dough complete its bulk fermentation at room temperature (68ºF) overnight or in the refrigerator (especially in the summer, when my kitchen is much warmer). In the morning, it's typically ready to be portioned (if it rose at room temperature), transferred to quart containers, and stashed in the fridge. If I had let my dough spend time in the fridge for the bulk fermentation, I remove it in the morning, and let it complete its bulk fermentation at room temperature. Once complete, I portion the dough and stash it in the fridge. Sometimes I'll use the dough that same evening; sometimes I'll use it the following day or the next. I encourage using the dough within 3 days. In short: If you want pizza for the weekend, mix your dough on either Wednesday or Thursday. Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes. Water: If you live in a humid environment or if you are making this on a particularly humid day, consider starting with less water, such as 335 grams of water, which will bring the hydration down to 70%. This amount of water will still produce a light airy crust but the dough will be more manageable. Flour choice: Due to supply issues, I've been making this recipe with all-purpose flour, and it works beautifully. You absolutely can use bread flour or tipo 00 flour if you can get your hands on either. If you can't, know that all-purpose (unbleached) flour works great here. If you use 00 flour, you'll likely need to reduce the amount of water. I would start with 350 g, and adjust moving forward based on your results. Favorite Pizza-Making Tools: Baking Steel Pizza Peel Parchment Paper: I bake my pizzas on parchment paper on my Baking Steel. Parchment allows for easy transfer from peel to steel. Cast Iron Skillet: If you do not have a Steel or stone, you can use a cast iron skillet. Rub a half teaspoon of oil over its surface, transfer a stretched dough round to the skillet. Top as desired. Bake at 450ºF for about 15 minutes. Quart Containers for storing dough
This recipe makes two 10 inch pizzas.
These zucchini pizza bites and soft textured with cheesy goodness. They are a fun way to incorporate zucchini into your little one's diet!
Healthy and delicious cauliflower pizza crust is a wonderful, gluten-free alternative to traditional crust!
This ricotta and squash blossom pizza is pesto based and topped with fontina and mozzarella cheese. It is first cooked stovetop on a skillet and then finished in the oven to create the ultimate crispy crust!Yield: 12-inch pizza
Make your first pizza in an Ooni pizza oven with this step-by-step guide.
Want to build your pizza oven? You've come to the right place. We have free DIY Pizza oven plans for building an oven like a pro.
Pizza night just got even more delicious! An easy homemade crust is the base for this pizza made with chicken, barbecue sauce, mozzarella and colby jack cheese, and red onion.
Bold garlic flavor, gooey cheese, fresh herbs and hot honey, this roasted garlic pizza is a GO-TO for pizza night!
From Gluten-Free Artisan Bread in Five Minutes A DayLight, crispy and delicious. Finally ... a gluten-free crust your entire family will love.Don't let the long list of ingredients & instructions intimidate you. The flour blend is whisked together in a matter of minutes, then set aside on your pantry shelf. The dough takes about 10 minutes to pull together, then after a 2-hour rise, you have enough to create at least a half-dozen pizzas and flatbreads over a period of 5 days. Thereafter, it can be frozen for up to 2 weeks.
The only gluten-free pizza crust recipe you’ll ever need. Easy to make and works with basically any gluten-free flour blend. Bakes up chewy and crispy!It’s my go-to pizza dough recipe and just a glance at the hundreds of reviews in the comments section tells me that it’s a favorite for many others too!
A simple vegan cauliflower pizza crust requiring 9 basic ingredients and easy-to-follow methods. The end product is crispy on the outside, tender on the inside, and perfect for replacing traditional pizza crust!
If you're on the quest for the best-ever homemade pizza dough, the search is over. I discovered brilliant, easy hacks to make pizza like wood-fired at home.
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