Sunset magazine recently had an article entitled Pizza Rises in the West in which they detailed some of the West Coast’s best pizza joints. This was a fun little little article, especially if you live within striking distance of the article’s epicenter, San Francisco. Anyways, they’ve also shared a dough/sauce recipe with us that, on … Continue reading Pizzetta 211 Margherita Pizza – As Seen In Sunset Magazine
I’ve recently found it necessary to explore yeast-free pizza dough and so I’d like to offer this recipe up as a jumping off point for those celiac disease or are taking Isoniazid. I would suggest using double-acting baking powder as all the chemical leavening may just leave this dough if you let it rest for … Continue reading Yeast-Free Pizza Dough – Pizza for Restricted Diets
For a long time, I was an impatient pizza chef. After all, a recipe that required almost a week to prepare sounded ludicrous! Who could plan their eating habits that far in advance, I wondered? Well my friends, you and I have to become those exact people if we are ever to reach our lofty … Continue reading The Number One Pizza Dough Secret – You May Not Like The Answer
This was posted a year or two ago in the New York Times and I thought I would pass it along because I’ve never stumbled upon a recipe that used WINE in the dough! If there was ever a pizza dough that was perfect for me, it would be a dough where I pour a … Continue reading Mario Batali Pizza Dough Recipe – Wine & Honey
As we head into BBQ season, who better to turn to than the master of the grill, Bobby Flay and this here Bobby Flay pizza dough recipe. It whips up nice and quick, handles the high heat of the grill like a champ, and even allows you to get into experimenting with various olive oils. … Continue reading Bobby Flay Pizza Dough
This is a great, simple, and super tasty recipe you can make with your dough when you don’t feel like all the cheese and sauce, etc. For the original article from Smitten Kitchen, click here. Enjoy! Much to most New Yorkers’ aggravation, television screens were added the backseat of most taxicabs last year, effectively poisoning … Continue reading Jim Lahey’s Pizza Bianca – A Great Low Calorie "Pizza"
This recipe, which was featured in Sunset Magazine, is from the king of hand tossed pizza crust: Ton Gemignani. Tony is a frequent feature on the blog here and is internationally recognized for both his superb flavors and acrobatic pizza dough tossing. If you were going to model your own efforts after anyone, this would … Continue reading Hand Tossed Pizza Crust
Martha Stewart and Jim Lahey, owner of Co Pane pizzeria, prepare handmade pizza dough for his signature Popeye pizza. Enjoy this handmade pizza dough with Jim Lahey! Jim Lahey studied sculpture before learning the art of bread baking in Italy. When he returned to New York City in 1994, he opened Sullivan St Bakery in … Continue reading Handmade Pizza Dough with Jim Lahey
Hello all! I don’t have much to say about this recipe except that it looks and sounds fabulous! Give it a try let me know what you think. Adapted from American Pie, by Peter Reinhart. – makes one 12-inch pizza – Ingredients 1 New York-Style Pizza Dough ball, 12 ounces (recipe follows, or buy from … Continue reading New York-Style White Pizza
I’ve been talking about how “my new great pizza recipe is coming soon” for a while – well, now it is HERE. And I’ve even shot a video to go along with it! Enjoy making your new, most favorite pizza EVER. [google 3312747554470340131] How to Make Sourdough Pizza from Scratch from Ryan Sanders on Vimeo. … Continue reading How to Make a Sourdough Pizza from Scratch – THE VIDEO!
Of, so I know this whole site is just a shameful plug for King Arthur flour, but, check out this nicely photographed and detailed blog on making pizza dough with King Arthur’s Flour. One interesting thing I’ve never heard of: King Arthur’s Pizza Dough Flavor. Check it out and give me some comments if you … Continue reading Just In Time Pizza – Pizza from King Arthur Himself!
Ingredients 2 tablespoons sugar 1 tablespoon kosher salt 1 tablespoon pure olive oil 3/4 cup warm water 2 cups bread flour (for bread machines) 1 teaspoon instant yeast 2 teaspoons olive oil Olive oil, for the pizza crust Flour, for dusting the pizza peel Toppings: 1 1/2 ounces pizza sauce 1/2 teaspoon each chopped fresh … Continue reading Pizza the Alton Brown Way