Pizza: Difference between revisions
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[https://cooking.nytimes.com/recipes/1017793-rick-eastons-pizza-with-peppers by Rick Easton Cooking] | [https://cooking.nytimes.com/recipes/1017793-rick-eastons-pizza-with-peppers by Rick Easton Cooking] | ||
In order to bring out all their flavor and sweetness, you must sauté bell peppers before putting them on this variation of the Pittsburgh-based baker and cook Rick Easton's pizza; but that’s hardly any work at all. (If you like, add a couple of semihot peppers to the mix.) | In order to bring out all their flavor and sweetness, you must sauté bell peppers before putting them on this variation of the Pittsburgh-based baker and cook Rick Easton's pizza; but that’s hardly any work at all. (If you like, add a couple of semihot peppers to the mix.) | ||
=====Pizza Oven Detroit Pizza===== | |||
[https://www.kingarthurbaking.com/recipes/pizza-oven-detroit-pizza-recipe by Martin Philip KING ARTHUR] | |||
Countertop pizza ovens aren’t just for puffy-edged Neapolitan-style pizzas. Detroit pizza, best known for its thick dough and cheese-encrusted edges, also benefits from the high heat of a blazing oven. | |||
Revision as of 13:50, 14 August 2025
Homemade Pizza
by Careman71 28/3/10 AUTODESK Instructables
Okay, I've been making pizza at home for a long time. I've only recently discovered the perfect homemade dough, which I will share with you in this instructable (it also happens to be my first instructable ever).
How to Make Pizza Dough
To make pizza dough, first add 2 ½ cups (325 g) of flour and 1 tsp (3 g) of instant yeast to a bowl. Then, add 2 tsp (8 g) of sugar, ½ tsp (3 g) of salt, 1 tbsp (3 g) of dried oregano, and ½ tbsp (5 g) of garlic powder and whisk the dry ingredients together. Add in 2 tbsp (15 ml) of olive oil, and then gradually pour in 1 cup (240 ml) of warm water, folding it into the dry mixture. Continue to mix everything until it sticks together and start to form dough. Flour your work surface and knead the dough for 5 minutes. Shape the dough into a ball with your hands. Next, coat the inside of a bowl with oil, place the dough in it, and cover the bowl with a cloth. Let the dough rise for 1 hour before using it in your recipe.
23 Pizza Recipes for All of Your Game Day Needs
by CLAIRE LOWER 23/1/25 MILK STREET
According to self-proclaimed “pizza freak” Peter Reinhart, pizza is just “dough with stuff on it.” And whether you agree with that taxonomy or not, you can’t argue with the fact that dough with stuff on it usually is pretty delicious, regardless of its country or state of origin.
9 Rules for the Best Homemade Pizza OF YOUR LIFE
[www.bonappetit.com/story/best-homemade-pizza by JOE BEDDIA @*?#?!& bon appetit]
My methods are old-school: Use the highest quality ingredients, make almost everything from scratch, and take the time to do it right. You can make the same great pizza that I make at the restaurant in your home, using your regular oven. That’s how I got my start, and it’s why I wrote a book, Pizza Camp, which comes out this month. Practice—and, okay, a few straightforward guidelines—makes pizza.
The United States of Pizza: Where to Eat Pizza in California (Part 1, Northern California)
by ADAM KUBAN 9/8/18 serious eats
And it's back! Once again, it's been a while since we dropped an installment of this 50-part series on you. Today we begin the C's with California. Yeah, it's a doozy, so we split it in two — Northern and Southern. Let's get this show on the road.
Foolproof Pan Pizza
by J> KENJI LOPEZ 13/2/25 serious eats
A pan pizza recipe for those who love a thick and crispy crust that's golden on the bottom, but puffy and soft under the layers of sauce and mozzarella.
Pizza Recipes
Crispy Cheesy Pan Pizza
Crimes Against Pizza: An Opinionated Guide to Not Messing Up Your Pie
by NIKI ACHITOFF-GRAY 10/8/18 serious eats
Pizza may be one of the most universally beloved foods known to mankind. How many other dishes have inspired thousands of books, super weird music, entire clothing lines, and their very own museums?
Pizza Crust
What a treat — hot homemade pizza, with exactly the toppings you like. And this crust adapts to YOUR schedule: make the dough now, and serve fresh pizza up to 2 days later. Please read this recipe all the way through before starting. It gives you a lot of baking options, and you want to choose the one that best fits your schedule.
A Slice of Heaven: A History of Pizza in America
by ED LEVINE 9/8/18 serious eats
Once upon a time, around the turn of the last century, pizza in America was an inexpensive peasant food, made casalinga (home-style) by southern Italian immigrant women in their kitchens.
The United States of Pizza: Where to Eat Pizza in California (Part 1, Northern California)
by Adam Kuban 9/8/18 Serious eats
As LAPM points out in many of his posts on Slice, the Bay Area pizza scene has caught fire in the last decade and is a far cry from when he lived there in the '80s. Heck, it's a far cry from what it was when I started Slice almost seven years ago in 2003.
Finally! A Pizza Dough That Is Chewy, Crisp and Easy to Work With
by Christopher Kimball 10/17 MILK STREET
This is a story about heat, and it begins on a muggy August day at my hunting cabin in Vermont. It sits atop a small mountain surrounded by 2,500 acres of forest, streams and abandoned pastures gone wild with milkweed, goldenrod and timothy grass. That day, I threw together a quick batch of pizza dough—nothing fancy—to grill later to feed an influx of in-laws.
Pizza Obsessives: J. Kenji Lopez-Alt
by Adam Kuban 9/8/18 serious eats
My first memories of eating pizza were from one of two places (I can't remember which came first). The first was Pizza Town on Broadway up near Columbia. It doesn't exist anymore, but it was a typical New York slice joint that served regular pies, garlic knots (five for a dollar), and had a big Wings poster on the wall (that's the band, not chicken). Greasy, with a nice, well-charred crust.
Broccoli Rabe, Pecorino, and Anchovy Pizza
by Andrew Janjigian 29/10/24 serious eats
One thing I sought to do with these composed pizza recipes for outdoor ovens was look for ways to use the high heat of the oven for things other than just baking the pizza. For this recipe, as well as the burst cherry tomato, shallot, and herb one, my goal was to use the oven for some of the pre-bake topping prep while it heated up for firing pies. In this case, I wanted to get serious char on some broccoli rabe, a process that adds complex flavor to bitter greens like rabe, while also helping to temper some of their bitterness.
Crimes Against Pizza: An Opinionated Guide to Not Messing Up Your Pie
by Niki Achitoff-Gray 10/8/18 serious eats
So why is so much of the pizza out there just plain terrible? I'm talking crusts that run the gamut from soggy and undercooked to rock-hard and stale; sugary sweet, gloppy tomato sauce; and topping combinations that can only have been auto-generated by a maniacal computer algorithm in order to send our entire species into a spiral of madness and despair.
Easy At-Home Pizza Dough (from the Guys at Roberta's) Recipe
by Adam Kuban 9/10/18 serious eats
This is the recipe for the dough I made at the Brooklyn Kitchen's at-home pizzamaking class with Anthony Falco and Angelo Womack. They were kind enough to share it with us here.
A Slice of Heaven: A History of Pizza in America
by Ed Levine 9/8/18 serious eats
Once upon a time, around the turn of the last century, pizza in America was an inexpensive peasant food, made casalinga (home-style) by southern Italian immigrant women in their kitchens.
Pizza Hack: Broil Your Pies
by The Paupered Chef 13/6/19 serious eats
You want what?" The confused Domino's employee stared at us, scared, then turned his back and looked in desperation for the manager. No, we hadn't asked for all the money in the register. Or even a pizza with fresh buffalo mozzarella and rare black truffles shredded on top. We had simply asked him for some pizza dough. Raw pizza dough. You know, before it goes into the oven.
What to Expect at a Neapolitan Pizzeria
by Adam Kuban 9/8/18 science eats
First thing you're going to want to know is how much to order. This is probably the No. 1 issue I've see other customers struggle with. A typical Neapolitan pizza is about 12 inches in diameter—slightly larger than a frisbee. A person of average appetites will be able to eat an entire Neapolitan pizza by him- or herself.
Peter Reinhart Only Has One Pizza Rule
by Claire Lower 18/6/24 MILK STREET
Peter Reinhart is not a pizza snob, though he certainly has earned the right to be one. The educator and author is considered to be one of the country’s leading authorities on bread and dough, and he has written 13 cookbooks on the subject, including the 2002 James Beard Book of the Year, “The Bread Baker's Apprentice,” as well as two books entirely devoted to pizza—"Pizza Quest” and “Perfect Pan Pizza.”
Pour-in-the-Pan Pizza
by Christopher Kimball 10/20 MILK STREET
My journey started at L’Antica Pizzeria da Michele in Naples. A visit to da Michele, first opened in 1870, is an act of pilgrimage, even appearing in “Eat, Pray, Love.” That meant a raggedy line extending well down the sidewalk. After 45 minutes, our family nabbed a small table near the mouth of the wood-fired oven.
Jim Lahey's Pizza Bianca
by Caroline Russock 5/4/19 serious eats
Beginning nine to twelve hours before you plan on baking, the dough comes together, sitting and fermenting until just about doubled in size. The super sticky dough is then divided into two portions and allowed to rise again for an hour or two. When you're ready to bake and your oven is preheated and blazing hot, the dough is shaped, dimpled with your fingertips, sprinkled with rosemary, and slid onto a pizza stone.
Pizza Recipes
Our crisp, crunchy, chewy, and cheesy pizza recipes include everything from classic Neapolitan and New York pies to Sicilian and Detroit-style.
The Pizza Interview: Chris Evans and Dakota Johnson
by Victoria Chen 16/6/25 cooking
Dakota Johnson and Chris Evans, two stars of the movie “Materialists,” visited The New York Times Cooking studio last week to make pizzas and talk love triangles. In the film, Ms. Johnson plays a matchmaker torn between her ex-boyfriend, played by Mr. Evans, and a charming millionaire played by Pedro Pascal.
Rick Easton’s Pizza With Peppers
In order to bring out all their flavor and sweetness, you must sauté bell peppers before putting them on this variation of the Pittsburgh-based baker and cook Rick Easton's pizza; but that’s hardly any work at all. (If you like, add a couple of semihot peppers to the mix.) The mozzarella is a nice touch, as is the rosemary, but almost any herb will work beautifully here. Don’t skimp on the olive oil, and don’t underbake the pie; it should be good and brown on the bottom. —Mark Bittman
The Best Pizza by the Slice in San Francisco
by J. Kenji López-Alt 31/7/19 serious eats
Wanna skip the intro and jump right to the best? Jump on down!
I moved to San Francisco back in September and thus far, it's been nothing but lovely. The weather's great, the people are friendly, the mountains, oceans, and vineyards are a short drive away, it's the most dog-friendly city I've ever lived in, and the food has been fantastic. Yes, even the pizza. Whether it's one of those wacky California-style things from the Cheese Board in Berkeley, a slice of Focaccia from Liguria Bakery, a world-class Neapolitan pie from Una Pizza Napoletana or Delfina, or a crisp-crusted neo-Neapolitan from Ragazza or PizzaHacker, San Francisco has not left me wanting when it comes to sauce and cheese-topped bread.
Sausage and Radicchio Pizza
by J. Kenji López-Alt 9/4/25 serious eats
The first time I had radicchio on a pizza was about a decade ago in the old converted barn that my good friend and food writer Deborah Krasner calls home, up in Putney, Vermont. Her gorgeous kitchen is dominated by a wood-fired stone oven that she spent all day heating up to Neapolitan pizza temperatures while we were on the slopes. I still remember her exact words, because I didn't believe them at the time: "The leaves become just wonderfully sweet when they're roasted and charred," she said. In what was, at that point, my very limited experience, charring things always made them more bitter, not less.
Pizza Oven Detroit Pizza
Countertop pizza ovens aren’t just for puffy-edged Neapolitan-style pizzas. Detroit pizza, best known for its thick dough and cheese-encrusted edges, also benefits from the high heat of a blazing oven. You’ll get all the good parts of a pan pizza (fluffy dough, crispy crust, no need to use a rolling pin) without heating up your whole kitchen. Be aware that using a pizza oven is more similar to cooking than baking: You’ll need to be vigilant and adjust the heat and pan position as necessary. For the full method and accompanying tips, please refer to our YouTube video, and to bake in a conventional oven, see the “tips” below.
Rick Easton’s Pizza With Peppers
In order to bring out all their flavor and sweetness, you must sauté bell peppers before putting them on this variation of the Pittsburgh-based baker and cook Rick Easton's pizza; but that’s hardly any work at all. (If you like, add a couple of semihot peppers to the mix.)
Pizza Oven Detroit Pizza
Countertop pizza ovens aren’t just for puffy-edged Neapolitan-style pizzas. Detroit pizza, best known for its thick dough and cheese-encrusted edges, also benefits from the high heat of a blazing oven.
