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Video: How to Make Pizza Dough

Slice Niki Achitoff-Gray 16 comments

Today, Baking Steel, the creators of one of our all-time favorite pizza products, launched an instructional video featuring Kenji's New York-Style Pizza Dough recipe. Check out the video! More

Basic Square Pan Pizza Dough Recipe (Sicilian-Style Dough)

Serious Eats J. Kenji López-Alt 49 comments

A basic recipe for party-style Sicilian square pizza dough. More

Basic Neapolitan Pizza Dough

Serious Eats J. Kenji López-Alt 37 comments

A basic Neapolitan-style pizza dough. More

Gluten-Free Yeast-Raised Pizza Crust

Caroline Russock 3 comments

Just because gluten can't be a part of your life doesn't mean you have to live without pizza. Our own gluten-free guru Elizabeth Barbone has created a rice flour based Yeast-Raised Pizza Crust that can take on any topping combo without cracking or drying out, the way so many GF adaptations do. More

Gluten-Free Yeast-Raised Pizza Crust

Serious Eats Caroline Russock 2 comments

Just because gluten can't be a part of your life doesn't mean you have to live without pizza. Our own gluten-free guru Elizabeth Barbone has created a rice flour based Yeast-Raised Pizza Crust that can take on any topping combo without cracking or drying out, the way so many GF adaptations do. More

Sandwiched: Grilled Sausage and Ricotta Pizza Sandwich

María del Mar Sacasa Post a comment

This week for Sandwiched, I translated my slice obsession into a sandwich. Instead of a bakery roll, I begin with ready-to-use supermarket pizza dough and baked it on a sheet pan. As an ode to my adoration of Pizza Hut bread sticks, the dough that will act as the hat on these sandwiches is brushed with butter and sprinkled with a mixture of green can Parmesan cheese, dried oregano, and garlic powder. More

Marc Vetri's Mortadella Pizza

Serious Eats Caroline Russock 7 comments

This Mortadella Pizza begins with the Napoletana dough, which in turn begins with a starter. Using a starter instead of just yeast adds a depth of flavor and contributes to the dough's wonderfully stretchy, pliant qualities. More

Cook the Book: Nancy Silverton's Pizza Dough 

Serious Eats Caroline Russock 25 comments

The beauty of Nancy Silverton's Pizza Dough is that she went about creating it from a bread baker's perspective stemming from her beginnings at L.A.'s La Brea Bakery. Her goal for the pizzas at Mozza was to create a dough with an open hole structure, where the just baked crust was full of big, irregular air pockets, giving it an airy cornice (or outer rim). For The Mozza Cookbook, Silverton tweaked her dough recipe used in the pizzeria for home cooks (those of us who don't have the luxury of a high heat wood-fired pizza oven). More

Cook's Illustrated's Thin-Crust Pizza

Serious Eats Adam Kuban 26 comments

This recipe is published here on SE with the permission of Cook's Illustrated and originally appeared in the magazine's January/February 2011 issue (subscription required). For home cooks with little pizza experience, it's one of the easiest and surefire pizza recipes we've tried. More

Pizza Protips: Sugar

Slice dbcurrie 21 comments

Sugar is an oft-misunderstood ingredient in dough. Some people believe that it's necessary to include sugar to feed the yeast. In truth, yeast is perfectly happy munching on flour. On the other hand, sugar plays several roles in dough besides that of yeast-food. Like salt, it's a flavor enhancer. Sugar helps create a fine crumb and also tenderizes dough. More

Pizza Protips: Yeast

Slice dbcurrie 21 comments

Yeast is such a common thing that we don't give much thought to how amazing it is, and what a boon it is to bakers, brewers, and winemakers. And yeast is such a fun guy. Or, more accurately, a fungi. It converts the fermentable sugars in the dough into carbon dioxide and ethanol, and those bubbles, trapped in the matrix of gluten, are what causes bread to rise. When the dough is baked, the yeast dies but the pockets of air remain, giving the bread its unique texture. More

Easy At-Home Pizza Dough (from the Guys at Roberta's)

Serious Eats Adam Kuban 29 comments

This is the recipe for the dough I made at the Brooklyn Kitchen's at-home pizzamaking class with Anthony Falco and Angelo Womack. More

Cornmeal, Goat Cheese and Muscadine Pizza

Serious Eats therealchiffonade 2 comments

Note: Muscadines are a variety of red grape from the Southeastern United States. If unavailable, any red grape variety will do.... More

Rustic Country Pizza Dough

Serious Eats Aaron Mattis 6 comments

Farrarzano's Pizza Dough

Serious Eats Special to Serious Eats Post a comment

Sourdough Pizza Crust

Serious Eats Aaron Mattis 12 comments

No-Knead Pizza Dough

Serious Eats Aaron Mattis 8 comments

From Serious Eats Talk: How to Freeze Pizza Dough

Slice Adam Kuban Closed

Over on Serious Eats Talk, Cary asks: I finally managed to make a double batch of my current favorite pizza dough (new KA 600 mixer, replacing old worn down KA) and I want to freeze half. It's been doing the cold rise for several days. So, do I punch it down before freezing, and how and how long do I thaw it when I'm ready? I don't expect to freeze dough often, but I'd like it to work when I do! If you want to take or leave intel, click on through »... More

Grilled Pizza Napoletana

Serious Eats J. Kenji López-Alt 11 comments

The grill is one of the tastiest, fastest ways to get charred, crisp pizza at home during the summer. More

Lou T's Pizza Recipe

Serious Eats Adam Kuban 21 comments

Yesterday, Lou T pretty much created a feature on Slice called My Pie Monday when he sent in the photo above. Today, we featured him as this week's Slice Pizza Obsessive subject. In that interview, he promised us his recipe. Whoomp, here it is. More

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