This really is the BEST Pizza Dough recipe that we use all the time when making pizzas for our Friday night dinner and movies at home with the kids or casual pizza parties with friends where everybody gets to top their own. It's easy to make homemade pizza dough that is crispy and chewy with great flavor, and it makes the perfect base for all your favorite pizza topping combinations! Be sure to watch the video below the recipe instructions to see how I make it!
12 amazing pizza night recipe ideas for fun and unique family pizza dinners. Try one weekly and get recipe links at Six Clever Sisters.
I found 12 of the most perfect, mouth watering, pizza recipes out there that will have you drooling just thinking about them!
Authentic Neapolitan-style pizza dough recipe with the signature bubbly char. This overnight dough is made with Type 00 flour, water, salt, and yeast and can be refrigerated for up to 5 days. Example ScheduleMix dough at 8pm the evening before. The next morning, divide dough at 8am. Rest for 2-3 hours, then bake pizzas at 11am.
This really is the BEST Pizza Dough recipe that we use all the time when making pizzas for our Friday night dinner and movies at home with the kids or casual pizza parties with friends where everybody gets to top their own. It's easy to make homemade pizza dough that is crispy and chewy with great flavor, and it makes the perfect base for all your favorite pizza topping combinations! Be sure to watch the video below the recipe instructions to see how I make it!
The best pizza topping ideas to make homemade pizza night even more exciting! This list of topping ideas for pizza range from classic to unconventional, and can be mixed and matched to make really delicious, unique combos!
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.
Looking to change up pizza night? This prosciutto pizza with burrata and arugula is a scrumptious twist on the classic.
The BEST pizza for all cheese and mushroom lovers! Loaded with 2 types of cheese and garlic herb sautéed mushrooms!! AMAZING.
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.
If you love pizza with ballooned and blistered edges and a crisp but pliable crust, this is the pizza dough recipe you’ll come back to again and again. And it’s easy to make—the pizza dough is no-knead, made with 4 simple ingredients, and doesn’t require special flour. Video guidance below. **Attention Pizza Fans**: My new cookbook, Pizza Night, is available for preorder. NOTES: This recipe yields 4 rounds of dough. Recipe can be halved; dough can be refrigerated for up to five days. I refrigerate individual rounds of dough in quart containers. Dough can be frozen, too. After the first rise and after you transfer the portioned rounds to quart containers, this is your opportunity to freeze. Transfer the quart containers to the freezer for as long as 3 months. To thaw, remove a container (or more) and let thaw in the refrigerator for 1 day or thaw at room temperature for 4 to 8 hours. Then, proceed with the recipe. Yeast: If you need to use active dry yeast instead of instant, sprinkle it over the lukewarm water and let it stand for about 10 minutes or until it gets foamy before adding to the other ingredients. Warm place to rise: Here's a trick for making the perfect warm spot for the dough to rise. Turn the oven on and let it preheat for 1 minute; then shut it off. The temperature will be between 80° F and 100° F. you should be able to place your hand on the oven grates without burning them. Flour: You can use bread flour and all-purpose flour here but if you live in a humid environment, I would consider using bread flour if you can get your hands on it. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water (see next paragraph). Reference the video for how the texture of the bread should look; then add water back as needed. Water: I find the sweet spot for me to be about 418 grams of water, which is roughly an 82% hydration dough. If this is too high, try using 400 grams of water or even 395 grams of water, which will lower the hydration to 77%. As noted above, this is a variation of the peasant pizza dough recipe in my cookbook. If you are unfamiliar, the peasant bread dough is a very wet, no-knead dough. The key when handling it, is to use as much flour as necessary to keep it from sticking to the board and your hands. That said, you absolutely can start with less water to make the dough more manageable. If you live in a humid environment, if you live abroad, if you are using all-purpose flour or Tipo 00 flour, if you dislike handling wet doughs, consider starting with 400 to 425 grams of water. Add water as needed to get it to the right consistency (reference the video). To make lukewarm water, use 1 part boiling liquid to 3 parts cold liquid. For 2 cups of lukewarm water, use 1/2 cup boiling, 1 1/2 cups cold water. You don't have to be so precise, but using this rough ratio will give you perfectly lukewarm water. Parchment: These rounds are so handy. Toppings: In the notes below the recipe, find the toppings for a classic Margherita pizza and for a kale, parmesan, and crème fraîche pizza. See above for 6 other favorite pizza recipes.
Having a pizza night? I've put together a long list of amazing pizza toppings you’ll absolutely love plus my easiest pizza dough recipe below, the perfect crust for any topping.Make sure you check all the recipe notes and tips for the best pizza here!The recipe yield 1 large pizza (2 regular servings or 6 smaller servings).
Skip the take-out pizza and make cast iron skillet pizza instead! This easy skillet pizza has a thick crust with a crispy bottom and a soft and chewy center. You can make it in 30 minutes with your favorite toppings for your next Friday night pizza!
I love this Easy Homemade Pizza Recipe! I have been perfecting this recipe for years. It is quick to put together and so versatile. I'll give you lots of tips, tricks, and ideas to get the best homemade pizza to ever come out of your wimpy, not-wood-fired oven!
Make pizza night extra special with this Goat Cheese and Onion Pizza! A gourmet style pizza top with a raspberry balsamic vinegar and fresh arugula.
Just follow these pro tips from chef Carlo Mirarchi of the famed Roberta's in Brooklyn.