Learn the key differences between using a pizza stone vs pan in order to make the right decision for your next homemade pizza night.
Pizza stones are one of a home cook’s best friends. They’re inexpensive, easy to use, and capable of creating one of our favorite foods. If you’ve tried using one yourself, you will know what a difference they can make. For those who already own one, are you taking proper care of your pizza stone? Just...Read More
It’s savory, a touch spicy, and the perfect mix of summer flavors that everyone will LOVE!
Skip delivery for this thin and crispy sheet-pan pizza.
My search for the best homemade margherita pizza (made in a standard oven with everyday ingredients) is over! This classic pizza is made with everyday ingredients and topped with a simple fresh pizza sauce made from canned tomatoes, mozzarella cheese, and fresh basil. You’ll want to make it over and over again! If you maintain a sourdough starter, I highly recommend preparing this pizza with sourdough pizza dough! It offers a flavor and texture that cannot be replicated.
This recipe is hands down the best NY Style Pizza you can make at home. Using the dough recipe from the famous Roberta's Pizza. It's so good!
This crispy, extra-flavorful pan pizza is far superior (and way less fussy) than any other method, giving you a crunchy crust and perfectly golden top every single time.
Easy and quick artisan Italian crusty bread recipe you can make at home. No knead, no machine, with only 2 hour rise time. Made with instant or active dry instant yeast, flour and water and baked on a hot pizza stone.
Greens top off sweet and salty toppings of prosciutto meat with sweet caramelized shallots and mushrooms in this Arugula Prosciutto Pizza recipe. Heat a pizza stone or baking sheet pan so you can really get a crispier crust!
Whether you make it round, crisp, and thin-crusted or on a sheet pan with thick crust and cauliflower, pizza Amatriciana — modeled, if loosely, after the umami-filled pasta sauce — is a dream come true. And it's ready in under an hour.
Yup, you can bake chocolate chip cookies on your pizza stone.
If you believe the hype, you need a good baking stone in order to achieve a superior thin-crust pizza. I’m here to tell you I had one, used it, and got tired of lugging that clunker around my kitchen. When it cracked years ago, it was a blessing. I was initially motivated to use a baking stone when I moved from New York City — the gold standard for excellent pizza — to a destination without really fantastic takeout pizza.
Recipe video above. Topped with artichokes, ham, olives and mushrooms with a tomato pizza sauce, this is a pizza that's almost uniquely Australian that we are VERY fond of! Though you can find it in some parts of Italy, you won't see it in many other places around the world.I just love the combination - and that you can be generous with the toppings without overwhelming the pizza. Cook times:Classic yeast pizza dough - 5 to 6 hrs dough rising (total) | 10 min prep | 10 min cookNo-yeast pizza dough - 0 min dough rising | 10 min prep | 10 min oil steeping | 10 min cookStore bought pizza dough - 5 min prep | 10 min prep | 10 min cook** To make more than one pizza (who ever makes just one??!) slide the servings scaler **
Allow us to reacquaint you with your favorite pie: thick, plush, crisp, and extra-cheesy. And novice bakers, take note: There's no rolling, stretching, or baking stone required. We started with a simple stir-together dough of bread flour, salt, yeast, and warm water; the warm water jump-started yeast activity so that the crumb was open and light. Instead of kneading the dough, we let it rest overnight in the refrigerator. During this rest, the dough's gluten strengthened enough for the crust to support the toppings but still have a tender crumb. Baking the pie in a generously oiled cast-iron skillet “fried” the outside of the crust. We also moved the skillet to the stove for the last few minutes of cooking to crisp up the underside of the crust. For the crispy cheese edge known as frico, we pressed shredded Monterey Jack cheese around the edge of the dough and up the sides of the skillet. For the sauce, we crushed canned whole tomatoes (which are less processed and therefore fresher-tasting than commercial crushed tomatoes) by hand, which allowed some of their juice to drain so the sauce would be thick enough to stay put on the pie, and then pureed them in the food processor with classic seasonings—no cooking required.
Crazy Dough Pizza - the best tasting pizza dough from scratch! Mix the ingredients, keep in your fridge or freezer and have on hand wherever you need!
**Attention Pizza Fans**: My pizza cookbook is here! Get your copy: Pizza Night. If you love pan pizza with an irresistible cheese frico crust, you will love this Detroit-style pizza recipe. The base is very similar to focaccia, light and airy in texture but sturdy enough to sustain a blanket of cheese, sauce, pickled jalapeños, and cup-and-char pepperoni. A parbake will ensure everything bakes evenly and will help create a dramatic cheese frico crust. UPDATE 2/10/2023: I have updated the original yeast-leavened recipe by increasing the hydration and eliminating the stretches and folds. I've also added a parbake. Find the original recipe here. Notes: As always, for best results, please use a digital scale to measure everything. Volume cups simply are not accurate. Flour: I have had success using all-purpose flour, but if you can get your hands on bread flour, that is ideal, especially if you live in Canada or abroad. Moreover, if you live in Canada or abroad, you may need to reduce the water amount. Consider holding back some of the water (25 grams or so) during the mixing process to ensure you don’t end up with a soupy mess. You can always add it back in slowly if the dough is too dry. Cheese: Wisconsin Brick cheese is traditional but it can be hard to come by if you live in the Northeast. A mix of whole milk mozzarella and Cheddar or Monterey Jack works great for the interior surface. Pre-shredded cheese is essential for creating a dramatic cheese frico crust on the perimeter. Sauce: I love a vodka sauce on pizza, such as this one or this one. This is my favorite fresh tomato sauce recipe. Of course, use your favorite tomato sauce here. I love all of the Rao's brand sauces. Pan: I hate to encourage spending money on yet another piece of equipment, but a Lloyd Detroit-Style pizza pan does make a difference. I love my 9x13-inch USA pan, but a Lloyd Pan truly creates a crisper, more golden bottom. Furthermore, if you have a Baking Steel or pizza stone, baking the pizza on it will encourage even better browning, and if you don't have a Lloyd pan, I suggest using the Baking Steel, which will help crisp up the bottom. Timeline: Plan ahead. I like to mix the dough in the evening, let it rise overnight, then bake it the following day. The toppings: The pickled jalapeño and pepperoni pizza below is inspired by "The Colony" served at several of the Matt and Emily Hyland pizza restaurants, the recipe for which also can be found in their book, EMILY: The Cookbook.
Greens top off sweet and salty toppings of prosciutto meat with sweet caramelized shallots and mushrooms in this Arugula Prosciutto Pizza recipe. Heat a pizza stone or baking sheet pan so you can really get a crispier crust!
Skip delivery for this thin and crispy sheet-pan pizza.
**Attention Pizza Fans**: My pizza cookbook, Pizza Night, is now available for pre-order. Get your copy here: Pizza Night. The base of this recipe is this overnight, refrigerator focaccia dough. If would like to make a sourdough version, follow the recipe for this simple sourdough focaccia bread recipe through step 5; then proceed with the recipe. Notes: As always, for best results, use a digital scale to measure the flour and water. As with the focaccia recipe, a long ferment is best. I often let the dough sit in the fridge for 2 days before proceeding. You'll need a 12" x 18" sheet pan for this recipe. I highly recommend investing in something like this Winco Sicilian Pizza Pan (also available on Amazon), which conducts heat better than a traditional sheet pan and will therefore brown the bottom more evenly. Lloyd makes a Sicilian-style pizza pan, but it's a little smaller than the Winco one mentioned above. If you would like to use the Lloyd pan, I recommend scaling the dough recipe slightly. See measurements below the recipe box. If you have a Lloyd Detroit-style pan and would prefer to use that here, see the notes below the recipe for scaling the dough recipe to fit that size pan. I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also. If you are using active-dry yeast, simply sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy; then proceed with the recipe. Flour: You can use all-purpose or bread flour here with great results. If you live in a humid environment, I would suggest using bread flour. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water. Reference the video for how the texture of the bread should look; then add water back as needed. Cheese: I know the idea of using grated cheese for some of you may be off-putting, but there are a few brands I like, and it saves some time using them: Trader Joe's sells a Quattro Formaggi blend that's great, and Tillamook sells a large-grate mozzarella that I also really love.
I was born in raised in Hanover, Massachusetts, a very small community south of Boston. If you’re not familiar with the area, you may be unaware that it is a high density region for a pizza phenomenon known as bar pizza. Bar pizza isn’t necessarily fancy fare--it’s called such because it’s a particular type of pizza served at bars. But don’t let that fact take away from the magic for you, because this pizza is special. On the smaller side (10-12 inches) and intended for one or two people, these pies have a crispy, thin crust and humble toppings. This is simple pizza done right. The epicenter of killer bar pizza tastiness, for me, is Lynwood Cafe. Located in Randolph, Massachusetts, it’s about eight miles away from my office. The pizza is always excellent, and I’m constantly trying with zero luck to get a glimpse in their kitchen so I can snag their pizza secrets. I was left to reverse engineer the bar pizza, and I think we’re pretty close with this recipe. The dough is typically very thin, super crispy and cooked almost well done, but not exactly burnt. Bar pizza pans are specialized round steel pans, but you can create a similar effect by baking your pizza in a generously oiled cake pan set atop your Baking Steel. The pie bakes for a few minutes in the bar pizza pan,(we love the 10 inch) and then is transferred directly to the Baking Steel Product to finish. If you were to try to wait for a table on a friday night at Lynwood Cafe, you’d be waiting 2-3 hours; to make this pizza, all you need is about 15 minutes once you have the bar pizza dough on hand. Remember to tag us on Instagram and follow us @bakingsteel
Nine Favorite Things: From February's popular recipes, to Q&A's, to dream destinations, to links she's loving...Tieghan's got you covered!
No pizza stone needed! Make delicious homemade pizza with this easy sheet pan pizza recipe. Use pre-made pizza dough or use my favorite homemade pizza dough recipe and any toppings you like.
Lepinja is a delicious Balkan Flatbread that is perfect for barbecue and picnics. It takes a little over an hour to make this easy flatbread recipe.
There is nothing better than the smell of fresh pizza dough baking in the oven. Be sure to avoid these homemade pizza mistakes to keep your dinner hot and fresh!
SO EASY + family-friendly! Keep it plain with cheese or add all your favorite toppings – pepperoni, sausage, and/or veggies!
No pizza stone needed! Make delicious homemade pizza with this easy sheet pan pizza recipe. Use pre-made pizza dough or use my favorite homemade pizza dough recipe and any toppings you like.
My search for the perfect pizza dough is finally over.
There's a reason why it's famous.
**Attention Pizza Fans**: My pizza cookbook is here! Get your copy: Pizza Night. If you love pan pizza with an irresistible cheese frico crust, you will love this Detroit-style pizza recipe. The base is very similar to focaccia, light and airy in texture but sturdy enough to sustain a blanket of cheese, sauce, pickled jalapeños, and cup-and-char pepperoni. A parbake will ensure everything bakes evenly and will help create a dramatic cheese frico crust. UPDATE 2/10/2023: I have updated the original yeast-leavened recipe by increasing the hydration and eliminating the stretches and folds. I've also added a parbake. Find the original recipe here. Notes: As always, for best results, please use a digital scale to measure everything. Volume cups simply are not accurate. Flour: I have had success using all-purpose flour, but if you can get your hands on bread flour, that is ideal, especially if you live in Canada or abroad. Moreover, if you live in Canada or abroad, you may need to reduce the water amount. Consider holding back some of the water (25 grams or so) during the mixing process to ensure you don’t end up with a soupy mess. You can always add it back in slowly if the dough is too dry. Cheese: Wisconsin Brick cheese is traditional but it can be hard to come by if you live in the Northeast. A mix of whole milk mozzarella and Cheddar or Monterey Jack works great for the interior surface. Pre-shredded cheese is essential for creating a dramatic cheese frico crust on the perimeter. Sauce: I love a vodka sauce on pizza, such as this one or this one. This is my favorite fresh tomato sauce recipe. Of course, use your favorite tomato sauce here. I love all of the Rao's brand sauces. Pan: I hate to encourage spending money on yet another piece of equipment, but a Lloyd Detroit-Style pizza pan does make a difference. I love my 9x13-inch USA pan, but a Lloyd Pan truly creates a crisper, more golden bottom. Furthermore, if you have a Baking Steel or pizza stone, baking the pizza on it will encourage even better browning, and if you don't have a Lloyd pan, I suggest using the Baking Steel, which will help crisp up the bottom. Timeline: Plan ahead. I like to mix the dough in the evening, let it rise overnight, then bake it the following day. The toppings: The pickled jalapeño and pepperoni pizza below is inspired by "The Colony" served at several of the Matt and Emily Hyland pizza restaurants, the recipe for which also can be found in their book, EMILY: The Cookbook.
An authentic Italian recipe for ciabatta bread or slipper bread, originally from the Veneto made with an overnight starter and cooked just like pizza on a preheated pizza stone
The best Lebanese flatbread or Manoushe Zaatar to make at home. These famous Lebanese street food pizzas are deliciously light with crispy edges, topped with amazing za'atar and extra virgin olive oil spread. Their unique flavors will impress you, and they're so easy to make!
This homemade focaccia pizza has a simple, fluffy focaccia dough base and bakes up with an ultra cheesy top and extra crispy bottom. Whether you're looking for a filling weeknight meal or a fun dinner party option, this focaccia pizza is sure to impress.
This Quick Pizza Dough comes together and is ready to bake in just 10 minutes; you can have fresh, hot, homemade pizza on the table in 20!!!
Easy and quick artisan Italian crusty bread recipe you can make at home. No knead, no machine, with only 2 hour rise time. Made with instant or active dry instant yeast, flour and water and baked on a hot pizza stone.
This bread is so incredibly soft and fluffy with a thin soft crust that's just absolute perfection :)
Pizza stones are one of a home cook’s best friends. They’re inexpensive, easy to use, and capable of creating one of our favorite foods. If you’ve tried using one yourself, you will know what a difference they can make. For those who already own one, are you taking proper care of your pizza stone? Just...Read More
Visst går det att göra utsökt god pizza utan gluten och tomat! Här är en läcker pizza bianca med bara ost och en gnutta rosmarin. Less is more!
Chicago-style deep dish pizza had already been popular for 31 years when Giordano’s arrived in town in 1974. Italian immigrants Efren and Joseph Boglio adapted their mother’s Italian Easter Pie and created a deep dish pizza with lots of melted mozzarella baked between two layers of flakey dough. Through decades of hard work, the brothers made Mama Giordano’s secret recipe a Chicago favorite, and Giordano’s restaurants multiplied to over 70 stores in Illinois and around the U.S. To make a home version you'll need to plan ahead a little bit. The dough must rise for 1 to 2 days in your refrigerator to make the best clone of the tender, flakey crust.
This easy pizza is made using a cast-iron pan, which mimics a pizza stone, creating crispy and delicious pizzeria style pizza. This pizza features goat cheese, prosciutto, and balsamic reduction, for a multi-dimensional flavor profile that is sweet, salty, savory, and slightly tart.
La pizza est incontournable. Dans chaque ville du globe, la galette italienne s’est installée pour le plus grand plaisir des foodies du monde entier. Du coup, à côté des pizzas mythiques, les pizzaiolos de tout poil ont laissé voguer leur imagination sur la mer de la gourmandise. Et bien leur en a pris !
Par baking pizza dough is one of the best ways to meal prep pizza. And it takes only 7 minutes! After perfecting par baked pizza recipes for sheet pan pizzas and pizza stone recipes, I have some tips! Learn how to par bake pizza dough to freeze or bake later right here!
