The first rule of good pizza is heat. You need a lot of heat to create those crisp, shatteringly delicate crusts that lift an ordinary pizza into transcendence. But here's a little secret: You can easily make this sort of crust in your home kitchen. In fact, with just a little attention, you can make a pizza at home that will blow away most any restaurant pie. And it is such an easy, elegant meal — a crisp, chewy slice of pizza with a slice of prosciutto, a glass of white wine, a little green salad — summer heaven! Here's how to bring that heaven to your own dinner table tonight.
We have talked aboutgrilledpizza quite a bit, here at The Kitchn, but I realized that we have never done a front-to-back explanation of how to grill pizza at home. Well, we are remedying that today. Here is a step-by-step tutorial on grilling pizza. Honestly, this method is not hard, once you get the hang of it, and it makes some of the best pizza you'll ever eat!
We tend to eat a lot of pizza during the summer months. Not only is pizza the perfect vehicle for fresh seasonal toppings, but we can make them on the grill or the stove top without heating up the kitchen. But we do get tired of using the same old tomato sauce as the base time and again.
Q: I love the thin-crust pizza recipe from The Kitchn. We've been making it every Friday night at our house! But now that the weather is warming up, I'm wondering how to continue our Friday night pizza tradition.
Can I grill this pizza? We love the flavor of this dough and how thin it gets. I'm especially addicted to the rolling-out-on-parchment technique, but I'm worried about how that would work on the grill. Do you have advice?
Breakfast pizza — have you ever tried it? No, this is not cold pizza from the fridge on a Saturday morning (not that there's anything wrong with that either!). Hot and crispy homemade pizza, with handfuls of herbs and scoops of soft ricotta cheese, topped with an oozing egg — this is a breakfast in its own right.
What do you get when you combine Cheddar, Swiss and Provolone into one gooey cheese? If you're a resident of Missouri, you probably already know, but for the rest of the country — allow us to enlighten you. We just can't keep our state secret or our undying love for this super tasty treat quiet any longer!
Witness the latest creation to make it into "pop" form: pizza! Each of these little balls of dough is stuffed with gooey cheese and a slice or two of pepperoni - just enough of both to tide hungry guests over until dinner. Get 'em while they're hot!
Q: Pizza is on the weekly rotation at our house. We generally enjoy them with plenty of good sauce and plenty of cheese.
Now, though, I've become somewhat lactose intolerant and mozzarella seems especially intolerable. Although I can take a lactase supplement, I thought maybe I could also branch out in my pizza toppings. What do readers put on top of their pizzas when they don't use cheese?
Pizza is in on the weekly meal rotation in our house, but lately we've gotten into a rut of the same old crust, the same old sauce, and the same old toppings. Boring! It's definitely time to shake things up. We scoured the web for some new recipes to get us excited again, and here's what we found!