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Entries tagged with 'pizza dough'

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

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

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

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

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Sourdough Pizza Crust

Serious Eats Aaron Mattis 12 comments

No-Knead Pizza Dough

Serious Eats Aaron Mattis 8 comments

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

Dmcavanagh's Sourdough Pizza Dough Recipe

Serious Eats Adam Kuban 2 comments

Cook the Book: Pizza with Sausage & Peppers

Serious Eats Caroline Russock 32 comments

In Molto Gusto by Mario Batali and Mark Ladner, the par-baking method of pizza making that is employed at Otto is broken down for the home kitchen. The recipes I tested ended being some of the most picturesque and tasty pizzas that have ever come out of my oven. More

Cook the Book: Pizza Patate

Serious Eats Caroline Russock 8 comments

Jim Lahey's approach to pizza is decidedly Italian: combine great dough with toppings that are simple, clean, and light. His Pizza Patate is made of a thin, evenly crisp crust topped simply with thinly sliced potatoes, onions, olive oil, and rosemary. More

Cook the Book: Clam and Chile Pizza

Serious Eats Caroline Russock 13 comments

The clam topping for this pizza is made by steaming clams in white wine, onions, garlic, and bay leaves. Normally cheese-less pizzas aren't my favorite but with this one, I didn't miss the mozzarella at all. More

Cook the Book: Pan Pizza

Serious Eats Caroline Russock 16 comments

"Starting with the pre-ferment gives you a dough that's more resilient than most make-at-home pizza crusts." [Photograph: Caroline Russock] Homemade pizza is something that I try my hand at fairly frequently and although it's never bad, many times the dough... More

Cook the Book: Sicilian Pizza

Serious Eats Caroline Russock 7 comments

When discussing pizza most people automatically assume that Sicilian-style means a square pie with thick, chewy dough. The traditional pizzas of Sicily are square, but this is where the similarities with their U.S. counterparts end. Sicilian pizza, or sfincione, is... More

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