'pizza dough' on Serious Eats

Cook the Book: Nancy Silverton's Pizza Dough 

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 the Book: Pizza Patate

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: Pan Pizza

"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

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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