Neapolitan Pizza Dough for beginners is light and when made perfectly it has beautiful golden crispy specs around the edges. Pizza every night anyone?
The classic Margherita Pizza is a simple yet delicious recipe; the perfect starting point if you’re new to the world of pizza making. Creamy mozzarella and delicious, homemade pizza sauce are a match made in heaven - master it with Ooni!Makes 1x 12″/16″ pizza
Skip the Dominos Pizza Menu and make Dominos Pizza dough at home! All you need is a mixing bowl, 6 main ingredients, and a goodie bag (secret ingredients!) This pizza dough recipe out beats all the other pizza crust recipes and is made like the pizza Dominos is known for!
I'm often skeptical of "magical" recipes — but this one really surprised me.
With a sesame-topped crust! Be sure to make extra, there never seems to be enough to go around!
This Bacon Pickle Pizza from Delish.com is the perfect way to indulge your pickle obsession.
Des muffins aux faux airs de pizza composés des ingrédients de base d'une pizza classique: tomate, jambon et fromage, sans oublier l'origan et l'olive noire, mais garnitures sont déclinables à l'infini ! C'est facile et rapide à faire et on peut les...
Je voue une addiction à la pizza. Au point d'en avoir une tatouée sur le poignet ... Et je dois dire que celle que je fais sont plutôt très bonnes. J'ai mi
This Garlic Parmesan Pizza is so creamy, cheesy, garlicky, and delicious. Made with a homemade parmesan garlic pizza sauce and topped with plenty of mozzarella cheese, you'll love how quickly and easily this pizza comes together. It's perfect for an easy weeknight dinner or a big Friday night pizza party.
This Grilled Zucchini, Ricotta and Pine Nut Pizza is perfect for an easy dinner or cut it into small pieces for a great summer appetizer!
This cacio e pepe pizza recipe is based on the popular central Italian pasta dish, which features showers of freshly grated Pecorino Romano cheese and pungent black pepper.
Cavatini may no longer be on the menu at Pizza Hut, but you can make it at home when you've got a craving—or a crowd!
This copycat of California Pizza Kitchen's Thai Chicken Pizza will be a hit with lovers of sweet and spicy food.
Garden Greens Goddess Pizza: Topped with spicy homemade "goddess" style basil pesto, shredded kale, creamy cheese, and garden-fresh zucchini and basil...so delish!
Homemade Vegetarian Detroit-style Pizza Recipe - Soft bread and chewy, crispy cheesy crust meets your favorite pizza sauce!
There's a reason why it's famous.
New York-style pizza dough is an offshoot of Neapolitan-style dough—still a thin crust pie, but slightly thicker than its Italian cousin. The crust is sturdy,
**Attention Pizza Fans**: My pizza cookbook, Pizza Night, is now available everywhere books are sold. 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
Like eating a salad with a little cheese and a side of whole wheat bread!
This fresh fig pizza with balsamic caramelized onions, prosciutto, gorgonzola, and fontina, will transport you to a trattoria right in your kitchen! It's a gourmet pizza to savor during fig season.
An quick, tasty flatbread pizza with garlicky spinach and tangy goat cheese. Perfect for an easy meal - just add a mixed green salad and a glass of wine and dinner is served.
I found 12 of the most perfect, mouth watering, pizza recipes out there that will have you drooling just thinking about them!
The best and easiest Italian pizza sauce recipe.
Creamy and delicious pizza sauce made with parmesan cheese, garlic, and herbs.
A distinctive mix of summer flavors that everyone will love. Perfect pizza - simple to make, yet so delicious!
