Discover the perfect blend of smoky and savory with our Barbecue Bacon Pizza recipe. Featuring crispy bacon, tangy barbecue sauce, and melted cheese on a golden crust, this easy-to-make pizza is a delicious twist on a classic favorite.
The combination of mortadella (aka mortazza, the aromatic, fat-studded cured pork), fresh cheese, and pistachio is a classic for a reason. In this recipe, which is directly inspired by La Mortazza, a dish at Evan Funke’s LA restaurant Mother Wolf, that trifecta of ingredients is the filling for a round of Neapolitan-style pizza dough that’s folded over onto itself before being baked to create a stuffable pizza sandwich. Seasoned with lemon zest, nutmeg, and plenty of olive oil, it’s a symphony of flavors and textures. This recipe was one of our Bake of the Week features for April 2024.
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.
This cacio e pepe inspired pizza is so worth it-the dough is one of the best you'll ever make. Get the recipe at Food & Wine.
This simple olive oil sauce for white pizza is infused with fresh garlic, shallot, and rosemary. It takes less than 10 minutes to make, and requires zero cooking!
No cook, authentic Italian pizza sauce recipe.
Take your bagel with cream cheese, lox and capers; replace the bagel with a crispy, chewy golden pizza crust. Add some lemon zest and olive oil.
This Caesar Salad Pizza combines pizza and salad with a thin crust parmesan dough, lots of cheese, spinach and romaine, and a creamy dressing.
Very trendy now, light as air Pizza a la Romana, is super soft inside and slightly crunchy outside. You can make gourmet caprese sandwich, or prosciutto arugula… or anything you like. This kind of bread is usually the first one to disappear from our lunch table.
With this pizza you get sweet and savory flavors with just the right amount of spice.
Looking for killer homemade sourdough pizza dough that yields incredible flavor and texture yet isn't overly complicated to make? This is your recipe.
The best Neapolitan pies should have a thin layer of crispness to the crust, followed by an interior that is moist, poofy, and cloud-like.
Pizza dough made with a poolish. Make a pre-ferment using a minimal amount of yeast for a great pizza dough that is much easier to digest and has a fantastic texture.
"Indulge in the ultimate Neapolitan pizza experience with our naturally leavened Sourdough Neapolitan Pizza Dough recipe. Achieve a light, chewy crust with unparalleled flavor, all thanks to the magic of sourdough fermentation. This guide offers simple, step-by-step instructions to create the perfect base for your favorite toppings. Elevate your pizza night with a homemade dough that's not just delicious, but also boasts the unique tang and aroma of sourdough!"
Making New York-style pizza has definitely become an art form over the past century, ever since Italian immigrants came to NY in the early 1900s. Mine came from Napoli, and along with them this recipe, which is similar to Neapolitan-style pizza—a thin crust pie, but slightly thicker and tender. The crust is not so thin that becomes cracker-like; it's thicker and features a chewy crust because of the olive oil in the dough. The key to great NY-style pizza is making the dough c
Step-by-step method for making Smoked salmon and crème fraîche pizza yourself.
You'd think that for someone who weeped slightly while watching SATC the-Village-wet-dream in her Vancouver apartment 15 years ago, and now replays movies like You've Got Mail the-Upper-West-Side-porn to ease her New-York-home-sickness, if now given the chance to move back to the city, would of...
The combination of mortadella (aka mortazza, the aromatic, fat-studded cured pork), fresh cheese, and pistachio is a classic for a reason. In this recipe, which is directly inspired by La Mortazza, a dish at Evan Funke’s LA restaurant Mother Wolf, that trifecta of ingredients is the filling for a round of Neapolitan-style pizza dough that’s folded over onto itself before being baked to create a stuffable pizza sandwich. Seasoned with lemon zest, nutmeg, and plenty of olive oil, it’s a symphony of flavors and textures. This recipe was one of our Bake of the Week features for April 2024.
This homemade naan recipe is easy to make, perfectly soft and chewy, and always so delicious. I highly recommend adding the garlic butter option listed below!
This is a labor of love but worth it. You’ll need: 4 cups of 00 flour (it’s available at most markets and Amazon. All-purpose flour can be substituted, but it’s...
This flatbread is all of your favorite things about a charcuterie board, baked to delicious goodness in one bite
pizza patate or potato pizza with no knead crust
Once you've tried this easy pizza dough recipe, you'll never look back (trust me)
This Thai Chicken Pizza is made with tender chunks of marinated chicken, a spicy yellow curry sauce, fresh vegetables, topped with fresh mozzarella cheese.
The funky, salty, magical salume that will change how you cook.
**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 artisan pizza dough will give you a billowy soft and chewy crust, blistered bubbles and a crispy bottom. It uses a high hydration and long fermentation time for maximum flavor.
Fugazzeta is a favorite dish of Argentines. Find out what makes it so delcious and how to make Fugazzeta at home.
From a perfect loaf of Naan bread to a tasty naan bread pizza recipe, Baking Steel has got you covered. Try one of our delicious recipes today!
This post may contain affiliate links, please see our privacy policy for details I am thrilled to share this Gluten-Free Detroit-Style Pan Pizza today. Crispy thick bottom crust with crunchy edges, spongy middle, overflowing with caramelized cheese and topped with fresh homemade light pizza sauce. If you are a pizza bread lover, you will love this pizza recipe. I also added some pepperoni for extra flavour, but this is optional because it comes to the crust. Not every pizza is created equal. Take the New York-Style Gluten-Free Pizza or the Gluten-Free Yeast Free Thin Crust Pizza. Both are amazing but very different from the gluten-free Detroit-style pizza recipe. What is a Detroit-Style Pizza? Detroit-style pizza is about the fried-like bottom, crispy sides, a lot of cheese spread out to the edges, and finished with pizza sauce. Ideally, the cheese should be fatty and creamy and will melt easily, such as the Wisconsin Brick Cheese. The Wisconsin Brick cheese is sometimes hard to find, but you can substitute other creamy cheeses for this cheese. My go-to fatty creamy cheeses would be Mozzarella, Havarti, Provolone, Cheddar, Brie, or Camembert. gluten free pizza dough — recipe details The gluten-free version of Detroit-style pizza dough is very simple to put together. I used a gluten-free all-purpose flour blend to keep things simple. Then I added yeast, baking powder, seasonings such as oregano, garlic and thyme, a splash of olive oil, a teaspoon of sweetener and water. No kneading is needed. Just mix and rest the dough. Then, stretch it by hand into the pan. What gives this gluten-free pizza a crispy bottom. The pizza is best baked in a Detroit-style pizza pan. This is an anodized pan with preferably dark surfaces, which increases heat conduction and helps form that crispy, bronzed crust. But before you go out and buy a new pan, you can bake the pizza in a rimmed baking pan. I used a good quality solid rimmed baking pan, and the pizza turned out great! Drizzling olive oil over the pan before adding the dough also adds to the crispness of the crust. Finally, and most importantly, bake the pizza on the lowest rack in the oven. toppings for Detroit-style pizza What makes this pizza different besides the crispy crust is the way the toppings are layered. To keep this a classic Detroit-style pizza recipe, you don’t want to overload the toppings. The two toppings that you need are creamy, rich melting cheese and a light pizza sauce. The final layer is the sauce. I first baked the pizza without the sauce. This allows the cheese to become caramelized. Then at the very end, I dollop the sauce over the cheese and bake the pizza for a few minutes longer. It makes the Detroit-style pizza cheese topping so good! The hand-stretched, gluten-free pizza crust loaded with cheese and topped with pizza sauce is otherwise known as Detroit-style pizza. It’s more like heavenly cheesy bread if you ask me. YUM! Sometimes I like to add a sprinkle of Parmesan cheese over the pizza sauce for extra flavour and cheesiness. This gluten-free pizza is all about crispy cheese bread, so don’t overload the toppings, except for the cheese. The Detroit-style pizza also makes a tasty appetizer. After all, who doesn’t love tasty bites of cheesy, delicious bread? Just be sure to cut it into small bite-sized pieces. Enjoy! Let’s Connect! Be sure to FOLLOW US on FACEBOOK and PINTEREST. Many thanks! Kristina xx
I honestly do not know what I would do without Google - I Google everything - in fact I am starting to wonder if we will get to a place where we have no original
An American classic that’s loaded with cheese, jalapeños and salami. We recommend you eat this deep-pan pizza hot from the oven.
A delcious quick snack for the kids after school or add a salad for an easy weeknight dinner. No need to wait for a yeasted dough.
The combination of mortadella (aka mortazza, the aromatic, fat-studded cured pork), fresh cheese, and pistachio is a classic for a reason. In this recipe, which is directly inspired by La Mortazza, a dish at Evan Funke’s LA restaurant Mother Wolf, that trifecta of ingredients is the filling for a round of Neapolitan-style pizza dough that’s folded over onto itself before being baked to create a stuffable pizza sandwich. Seasoned with lemon zest, nutmeg, and plenty of olive oil, it’s a symphony of flavors and textures. This recipe was one of our Bake of the Week features for April 2024.
Spicy vegan sausage calzones with ricotta and broccoli rabe are super savoury, cheesy, meaty, and totally plant-based! Simple to make.
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.
The best recipe for pizza is an Italian recipe! Here's what you need to know about Italian pizza and how to make it, especially how to make Italian pizza dough.
