A basic recipe for party-style Sicilian square pizza dough.
'pizza dough' on Serious Eats
A basic Neapolitan-style pizza dough.
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.
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.
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).
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.
This is the recipe for the dough I made at the Brooklyn Kitchen's at-home pizzamaking class with Anthony Falco and Angelo Womack.
Note: Muscadines are a variety of red grape from the Southeastern United States. If unavailable, any red grape variety will do....
The grill is one of the tastiest, fastest ways to get charred, crisp pizza at home during the summer.
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.
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.
"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...
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...