A beautiful, soft, and chewy pizza crust with a Italian flare.
This is a tasty change up from the predictable fast-ball delivery pizza.
I make this pizza dough regularly for my family and it’s great. We make it every week and it’s always great tasting.
This is a healthy, high-protein, gluten-free pizza crust with few ingredients.
A simple and basic recipe that gives anyone longing for New York’s famous pizza something to truly enjoy! Add some flavor to your dough by incorporating seasonings such as oregano or garlic powder (1/2 teaspoon of each is more than enough). The dough can also be frozen for longer storage.
This recipe makes one large pizza crust. Top crust with your favorite toppings and bake at 350 degrees F (175 degrees C) for 15 minutes.
Neapolitan-style pizza dough variation makes 2 12-ounce pizzas. Apply your sauce, cheese, toppings, and a final spread of cheese to tie it all together.
This recipe came from my nonna who immigrated from Italy at 40 and members of my family have been making it for years. It is the best! I hope you enjoy it. My fiance said I should sell it! Lol!
This is an easy recipe that is also healthy!
My home-made pizza dough; I make it 3 to 4 times a week.
This recipe makes enough dough for 4 (12-inch) pizza crusts. Use to make as many pizzas as desired, then refrigerate any remaining dough up to 2 days or freeze up to 3 months.
Bake this cheesy, rice crust for a few minutes before layering with your favorite sauce, cheese, and other goodies and baking until done.
If you’d never heard about pizza before and someone served this to you, I think you’d really enjoy it. Texture aside, the flavor of this final product was very pizza-like, and I’ll be doing further experiments to be sure.
This pizza dough produces a very nice pizza crust–flavorful, tender, with just the right amount of chewiness.
Borrowed from a handful of other pizza dough recipes and tweaked to yield a tasty, thick crust using a bread machine. If you use a pizza stone, sprinkle it with cornmeal before placing the pizza on it to help keep it from sticking. Feel free to try different spices if you don’t like any of the ones in this recipe.
This recipe will give you pizza crust that isn’t too thick, but nice and soft like you would find at a pizza shop. Dress this crust up with the toppings of your choice.
This crust I developed after many rounds of dough. It has become a weekly favorite! Its rosy color is from the sauce, and the chewy/crusty dough is a real treat! When baking, I like to use a pizza stone, but a perforated pan works well too.
Tasty pizza crust! Dough may be frozen after being rolled out to use at a later date. Cover it with the toppings of your choice.
I have it on good authority that this is the real deep dish pizza dough that’s used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1® tomatoes which are far superior to other brands. Classico® ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias.
This is my take on a Chicago style pizza. Don’t be afraid of the sausage patty, it makes the pizza!