Pizza: Difference between revisions
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[https://www.kingarthurbaking.com/recipes/the-easiest-pizza-youll-ever-make-recipe by Brinna Sands KING ARTHUR] | [https://www.kingarthurbaking.com/recipes/the-easiest-pizza-youll-ever-make-recipe by Brinna Sands KING ARTHUR] | ||
This recipe makes a terrific "do-it-yourself-party." All you do is make this simple dough and provide plenty of toppings and grated cheese; your guests will have fun doing the rest. This recipe makes three or four 12" pizzas (depending on how thick you like the crust). For a larger party, you can easily double it. | This recipe makes a terrific "do-it-yourself-party." All you do is make this simple dough and provide plenty of toppings and grated cheese; your guests will have fun doing the rest. This recipe makes three or four 12" pizzas (depending on how thick you like the crust). For a larger party, you can easily double it. | ||
=====Pizza With Cherry Tomatoes, Garlic, Basil, and Mozzarella===== | |||
[https://www.seriouseats.com/pizza-cherry-tomatoes-garlic-mozzarella-recipe by J. Kenji López-Alt 5/3/25 serious eats] | |||
Ibaked this pizza not more than a mile away from Una Pizza Napoletana, Anthony Mangieri's San Francisco pizzeria. Fitting, as the original New York East Village location of the restaurant was the first place I'd tried this particular combination of ingredients. Known on his limited menu as the filetti, it consists of split cherry tomatoes added raw along with mozzarella, basil, sliced garlic, and extra-virgin olive oil. | |||
