In every pizza lover's quest to approximate a fiery-hot brick pizza oven at home, a pizza stone is first on the list of necessary equipment. But of the variety of materials available — stone, cast iron and even steel — which one is the best pick for you?
After almost every meal I have a small amount of leftover ingredients. It might be a half cup of roasted peppers or garlic, possibly a few shreds of meat or even a bit of cheese. I usually end up piling it all into one ridiculously sized taco, but sometimes I freeze them for use later as pizza toppings.
So, you've whipped up a batch of homemade pizza dough, and you've made a couple of spectacularly good homemade pizza. But your household is small, and you don't want to eat pizza tomorrow. What can you do with all that leftover dough? Freeze it, of course! It's simple as 1-2-3, and then you can have pizza on the spur of the moment next week. Here's how to freeze pizza dough...
In a blazing-hot oven, a homemade pizza bakes in under ten minutes, but that doesn't always make it a quick meal option. With all the chopping and precooking some toppings require, it often seems easier to pick up the phone and order delivery, especially at the end of a tiring day. Instead, give this weeknight-friendly pizza recipe a try. Topped with a layer of chewy, crisp-edged prosciutto and finished with a couple big handfuls of fresh, peppery arugula, it comes together in a flash, no chopping or precooking necessary.
Pizza is a regular visitor to our house, only it doesn't usually come in the form of a delivery person. Making homemade pizza from prepared dough is a quick and easy dinner any night of the week. Even making your own dough only really adds a few minutes to the prep time! Pile on your favorite toppings and get ready to chow down.
The key to a really good pizza is, of course, the crust. We make pizza at our house at least once a week, so you can be sure this recipe comes to you after years of very meticulous kitchen testing! Also, the fact that this dough comes together in just a few minutes and doesn't need time to rise means that we can have pizza for dinner any night of the week.
Have you noticed vegetable crust pizza recipes popping up around the web lately? Replacing the usual yeasted flour dough base with shredded vegetables like zucchini, potato and cauliflower, these low-carb, gluten-free alternatives fulfill your pizza craving without the wheat.
Q: I recently got a pizza stone and I'm wondering what the guidelines are for leaving it in the oven. Can I put other things besides pizza on it? Will it mess with my baking if I put a cookie sheet or muffin pan on it (or even on another rack?), or do I need to take it out of the oven when I'm baking?
Some of my fondest and earliest memories are of pizza. I grew up in Kansas City, and although that town wasn't known for its pizza, my parent's home was. Kansas City has lots of culinary offers, but pizza isn't one of them, so my parents took it upon themselves to perfect what I now know as my basic pizza recipe.
For as long as I can remember, I baked homemade pizza on the bottom rack of my oven. Many recipes suggest this technique for closer proximity to the oven's heat source. But at least one cooking authority recommends moving your pizza stone towards the top when baking thin-crust pizza…