Recreate the legendary flavor of Lou Malnati's famous Chicago deep dish pizzas at home with this easy copycat sauce recipe. Simmer canned tomatoes with onion, garlic, herbs and spices for a thick, hearty sauce with the pizzeria's signature tangy taste.
This homemade Sicilian pizza dough is soft, thick, and so easy! You'll never want to order out again!
Philly tomato pie made with bread dough, pizza sauce and grated parmesan
Notes: This recipe is essentially the Buttermilk Blueberry Breakfast Cake recipe but with cranberries swapped for the blueberries. I've increased the sugar to 1 cup (from 7/8 cup) b/c cranberries are a bit tart and substituted orange zest for the lemon zest. If you don't like cranberries, many people have had luck with frozen blueberries. Also, this batter can be prepared the night before. Don't store it in the pan you plan on baking it in — store it in tupperware of some sort, then transfer to a greased pan in the morning.
Store-bought pizza dough saves you a few steps in making these homemade scallion pancakes. The dough is studded with scallions and rolled into pinwheels to create irresistably flaky layers.
High protein pizza is made with a simple 2 ingredient dough and topped with cottage cheese, veggies, and a savory sauce. It’s a quick and easy lunch or dinner option and makes great leftovers. 47 grams of vegetarian protein per pizza!
Source: Adapted from The New York Times 2004 I've adjusted the recipe only every so slightly in that I make this in one bowl, whisking the salt and baking powder directly into the batter, and adding the milk and flour successively as opposed to alternately.
This easy pizza scroll recipe is made with fluffy homemade pizza dough that is rolled thin and filled with cheese, pizza sauce, bacon and vegetables. Perfect for lunchbox treats or a handy grab-and-go lunch, these delicious savoury scrolls can be made in your oven or air fryer and make an irresistible treat that you will want to make again and again!
Chris Bianco, America's most famous pizzaiolo, shares one of his most popular pizzas, topped with Parmesan, rosemary, thinly sliced onion + pistachios.
While past-prime Lahey pizza dough certainly can be made into quite delicious pizza, it performs better in other options, such as focaccia and pissaladière.
A recipe from Alexandra's newest book, "Pizza Night"
Our rich tomato pizza sauce is achieved by cooking it over a low heat until thickened and glossy. It's easy to make and is perfect for pizza night.
Learn to make authentic Neapolitan pizza dough easily at home with Jamie Oliver's fool-proof recipe, as seen on his Channel 4 series, Jamie Cooks Italy.
**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.
Gordon Ramsay's pizza recipe involves making the dough at home. Prepare the dough, and top it up with the sauce, rosemary, salt, and black pepper. Place the pizza in the oven to bake for 20 minutes. Gordon Ramsay's pizza will be ready in no time.
Very few things speak of Italy to me than a perfectly baked Pizza. The thought of a wonderfully crispy and thin crust, so masterfully stretched and folded to create the perfect base for our favorit…
Special equipment: Straight-sided vessel for the bulk fermentation, Dutch oven, flour-sack towel Here's my list of essentials for sourdough bread baking. Digital Scale: Do not attempt this recipe without a scale. This one costs $9. Troubleshooting what goes wrong with sourdough bread is impossible if you've measured with cups. They're simply not accurate. 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. Flour: I prefer making this bread with 350g bread flour and 50g of freshly milled, stone-milled flour, which provides both flavor and color. (Read the post above for more details and why I suggest stone-milled flour as opposed to commercial whole wheat flour.) I've been using a mix of Anson Mills graham flour and rye flour, but there are many great stone-milled flours out there, and you may have a local source, which is even better. 50g may seem like a tiny amount of stone-milled flour for this recipe, but I am constantly amazed by how much flavor this small amount of freshly milled flour adds. If you are new to sourdough baking, I recommend starting with 100% bread flour (King Arthur Flour is my preference) because it's so forgiving and easy to work with. Once you get the hang of it, start incorporating stone-milled flour a little bit at a time. I don't like using more than 100g (25%) of stone-milled flour in this recipe. If you cannot find bread flour — I know supplies are limited at the moment — you can use all-purpose flour. If you live in a humid climate, consider reducing the water by 20 g. You can add the 20 g of water in slowly while you mix until the dough resembles that in the video/photos. Salt: I like breads to be a little bit saltier than standard. If you are sensitive to salt, start with 8g. Next time, adjust salt as you wish.
No cook, authentic Italian pizza sauce recipe.
Make and share this Sbarro Tomato Sauce recipe from Food.com.
Italian Omelette is an absolute classic and customizable dish! A quick and easy recipe for breakfast, brunch, or dinner meal.
A traditional Georgian dish very similar to pizza. Made using fresh pizza dough, 3 kinds of cheese, and kale. Each Khachapuri is topped with an egg and eaten warm with fresh herbs.
Geniet van onze zachte groentepizza, een ware favoriet voor degenen die van lichte, luchtige en stevige korst houden! Hoewel ze te koop zijn in de winkels en bakkerijen (ah, bakker Bart), is er niets dat de versie die je zelf maakt kan overtreffen! Met een dolle keuze aan smakelijke toppings is deze pizza een absolute aanrader voor iedereen die van pizza houdt!
This fabulous nightshade-free pizza from Make It Paleo 2 is super tasty, and perfect for a relaxed and indulgent evening at home. The crust is also nut-free, and can be made dairy-free by omitting any cheese topping... so it's flexible enough for people with certain dietary restrictions too. Everyone should be lucky enough to enjoy pizza, right? Find this recipe, and many others like it in our new cookbook, Make It Paleo 2, available in stores and online!
Craving pizza but missing yeast for the dough? No problem! This recipe will help you make delicious homemade pizza dough with baking powder.
This BBQ sauce is great for all your barbecuing needs, but it's especially delicious on pizza!
This sourdough pizza dough is naturally leavened and made with a combination of Type "00" flour and high-protein bread flour. It produces a delightfully chewy and crisp, yet tender crust with that signature sourdough tang. This recipe yields three (10-inch) pizzas, but can easily be doubled. The dough can be prepared up to 24 hours in advance, see the recipe notes below for more detailed make-ahead instructions. Below the pizza dough recipe you'll find my go-to formula for a classic Margherita-style pizza using our favorite homemade pizza sauce. It will become an instant favorite. Feel free to use this recipe as a base and mix up the toppings as desired.
Use this NO-TOMATO SAUCE in all your recipes that call for tomato sauce. Slather onto pizza dough, spoon onto hot pasta or dip pita wedges.
**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
Are you curious about the secret ingredient that can change your pizza game–positively? Meet "poolish," the artisanal touch that transforms ordinary pizza
Enjoy something different like this Orange Poppy Seed Bundt Cake that is light, airy and goes perfectly for an evening dessert or afternoon tea.
This traditional German flammkuchen recipe is a basic one, for there are many variations. Its like a pizza, but with creme fraiche instead of pizza sauce.
Create the most delicious pizza dough using olive oil.
