Everything you need to know to hand stretch pizza dough and make crispy, bubbly perfectly round pizzas at home.
Making restaurant quality pizza at home is easy with the help of a baking steel. Below you’ll find my favorite recipes for pizza dough, tips and tricks for achieving the best pizza at home, and some fantastic and creative ideas for pizza toppings. Delivery pizza is great, sure, but when it’s this easy to make at home, you can eat pizza whenever you like.
To use a baking steel: Preheat the steel on the top rack of your oven at 500F for an hour before baking. Use a pizza peel dusted with all-purpose and semolina flour to launch the pizza onto the steel and cook it for no more than 5-6 minutes, rotating halfway through.
My go-to bubbly, thin crust pizza dough recipe builds strength and flavor thanks to a long overnight rise.
“I need you to settle a debate for me: When should you put fresh basil on a pizza? Before or after baking?”
This summery pizza is topped with a garlic and rosemary olive oil sauce, lots of shredded mozzarella, hand torn slices of prosciutto, and a bed of peppery arugula tossed with a squeeze of lemon juice.
A thin crust pizza with a cheesy béchamel sauce topped with thinly sliced potatoes, lots of cheese, bacon bits, and a fried egg to finish.
Chicken marsala pizza is the perfect blend of comfort foods: crisp-but-doughy pizza with the hearty richness of a savory wine-and-mushroom sauce with bite-sized pieces of of chicken dotted across the top.