This classic stromboli is made vegan with spicy mustard, vegan cheese & deli meat, red onion and jalapeños wrapped in pizza dough and baked until hot and bubbly. It's easy to make and even more delicious to eat!

Margherita pizza, the art of simplicity! Homemade dough, pizza sauce, fresh mozzarella and basil. Buon appetito!

Inspired by Italian stromboli, this surprisingly simple vegan stuffed pizza is a meal and a treat in one. Served hot with warm tomato sauce or even cold as a snack or lunchbox meal, it’s plant-based comfort food that's convenient, easy, impressive and, most importantly, tasty. This stuffed pizza is packed with flavour, but uses non-traditional

Recipe is from America's Test Kitchen "The Complete Vegetarian Cookbook"

This Roasted Red Pepper Pesto Pizza is a delicious and easy vegan pizza recipe! Fresh, bright flavors on a crispy pizza crust!

Calzone: the prim & proper pizza eater's answer to the ooze and drip of melted cheese, hot sauce, and ungainly toppings. Let's just call it outside-in pizza. If you're a lover of thin-crust pizza, you know that it can be a bit fragile, structurally speaking. Loading thin-crust pizza with anything more than the merest layer of sauce, perhaps pepperoni and paper-thin mushroom slices, plus a drizzle (not a blizzard) of cheese can result in the dreaded FLOP.

This easy vegetarian stromboli will make guests rave, or make it for family dinner! Tuck your favorite pizza ingredients into yummy pizza dough.

Recipe is from America's Test Kitchen "The Complete Vegetarian Cookbook"

Pizza is the ultimate comfort food, and this pizza delivers! The herbed polenta crust is topped with easy-to-make sauce, as well as onions, mushrooms, zucchini, tomatoes, garlic, and rosemary. Now you can have your pizza

Guest post from Alexandra Stafford, aka Alexandracooks. You know summer has arrived when your favorite slice of pizza at your favorite neighborhood spot all of a sudden tastes too cheesy, too greasy, too heavy. In an effort to make a lightened-up version of a favorite slice, I stripped it of its cheeses and baked the dough naked. Unburdened by layers of toppings, the dough sprung beautifully on my secret weapon, the Baking Steel, emerging with crests and craters, a landscape that so nicely catches a heavy brushing of herb-and-garlic olive oil. This hand-chopped pesto-esque sauce can be used as a guide — change up the herbs, add some spices, throw in some nuts. Just be sure to keep it light. This herb-topped naked pizza makes an irresistible summer appetizer, but with a hearty salad could of course complete a meal. Naked Pizza with Basil & Garlic 1 round pizza dough (Lahey Dough recipe below) 2 small cloves garlic pinch salt 1 cup of loosely packed basil leaves crushed red pepper flakes to taste 2 to 3 tablespoons of olive oil 2 tablespoons finely grated Parmigiano Reggiano or Pecorino Romano sea salt for finishing 1. Place your Baking Steel in the oven and preheat your oven to 550ºF. Allow Steel to heat for 45 minutes. 2. About 20 to 30 minutes before baking, remove pizza dough from fridge and place on a lightly floured work surface. Place a sheet of parchment paper onto your pizza peel. 3. Meanwhile, make the basil-garlic sauce: mince garlic with a pinch of salt. Stack basil leaves, roll them into a coil, and cut into thin slices. Then mince the basil slices with the garlic. Transfer mixture to a small bowl. Season with a pinch of crushed red pepper flakes, 2 tablespoons of the olive oil (or enough so that the basil is just submerged) and the cheese. Stir. 4. Gently stretch your pizza round into a circle, roughly 11 inches in diameter. (Note: You can do this in the air using the backs of your hands to gently stretch out the dough; or you can do this on the surface of your board.) Place dough onto parchment paper-topped peel. Drizzle lightly with olive oil. 5. Shimmy your dough onto your Steel. Bake until dough is blistered and lightly golden, about 5 minutes. Transfer to a cutting board. Brush with basil-garlic mixture. Sprinkle with sea salt. Cut and serve immediately. Lahey Pizza Dough: 1000 grams flour, preferably tipo 00, plus more for shaping dough 4 teaspoons fine sea salt 1/2 teaspoon active dry yeast 3 cups of water 1. Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°) in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room). 2. Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions. 3. Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. Wrap each dough ball separately in plastic wrap and chill.

Easy, no-fail organic pizza dough. Makes a large batch, can be frozen for up to 3 months. Great for pizza, stromboli and calzones!

This easy vegetarian stromboli will make guests rave, or make it for family dinner! Tuck your favorite pizza ingredients into yummy pizza dough.

What is the easiest way to win over your family on a weeknight? Cheesey calzones. Most supermarket brands of ricotta contain stabilizers, which can give the [cheese](https://www.southernliving.com/dairy/cheese) a gummy texture when baked. Check the label and choose ricotta made with as few ingredients as possible—ideally milk, whey, vinegar, and salt. Or seek out homemade ricotta at a [farmers’ market](https://www.southernliving.com/dairy/cheese/cheddar) or an Italian food store. If using a

So simple, yet so much complex flavor. With the mellow mozzarella; nutty, earthy Gruyere, the milky soft flavor of fontina, and the hints of pungent blue cheese...add to that a little sharpness from the garlic, and the herbaceous fresh thyme and you have yourself a very special Four Cheese Pizza.

Are you curious about the secret ingredient that can change your pizza game–positively? Meet "poolish," the artisanal touch that transforms ordinary pizza

Baker’s tip: Since publishing this post in 2015, we’ve introduced our '00' Pizza Flour, designed specifically to produce classic Neapolitan-style pizza in a home oven. Make our Neapolitan-Style Pizza Crust for authentic taste and texture, and if you don’t have '00' Pizza Flour on hand, this Artisan No-Knead Pizza Crust is still a great option.

Every great pizza night starts with a yummy crust! This gluten free pizza dough recipe is quick, easy and absolutely delicious! It's also very versatile and can be used for calzones, stromboli or garlic bread.

This extra-cheesy, pillowy focaccia pizza is the ultimate homemade pie for your next pizza night.

Simple and delicious pizza made with mushrooms, garlic and spinach that's great for an easy weeknight meal.

This recipe goes out to all my puffy pizza people!  Oodles of soft, puffy dough - loaded with air bubbles, sounds heavenly for some, right?  And for those not so sure, this recipe is so easy you may just want to give it a try!  So for a pizza dough without all the hassle (put away that digital scale!) let’s do this!  If you follow Baking Steel, think 72-hour dough, simplified to  its most basic form.  It’s not going to be perfect, but it’s going to be good….really, really good.  You will need just five ingredients:  AP or Bread flour, salt, water and active dry yeast and a drizzle of olive oil.  To measure, we are using standard US measuring units:  a cup, a teaspoon and a 1/4 teaspoon.  And maybe just a little bit of bakers’ intuition.   This dough recipe requires a bit of patience, but I promise it will not disappoint!  You’ve mixed it up and your mouth is watering, but I highly recommend fermenting this dough for a minimum of 12-18 hours; 24 hours is preferable.  That’s where your patience comes in - watch a movie, do some a laundry, head to the store for your toppings, just give that dough the time it needs to do it’s thing!  That fermentation time is going to give your dough some amazing, natural flavor and that aroma will make the wait, more than worth it!   With just a little bit of endurance, this recipe will be everything you need to make puffy pizza dough at home.   Of course, to really dial in that puff, you are going to need to use our secret weapon, the Baking Steel Original and a very hot home oven.   But those tools, combined with this simple pizza dough recipe, will have you making some of the best pizza you have ever made at home!  Caution:  this recipe is not designed to double, or triple.  Please use the amount of ingredients specified.  Make your 2 Cups of Flour BIG or a little over flowing..

Caprese Naan Pizzas

This delicious, 4-ingredient, super easy pizza sauce is better than anything you can buy and takes less than 20 minutes to make!