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…
Do you love pizza? We certainly do! It's cooling off outside, which means it's time to heat the oven extra-hot and make crispy, gooey pizza right here at home. Are you ready to make your first pizza of the season? Maybe you'd like to try to make pizza for the first time ever? Here is some of our best pizza inspiration, with recipes for classics (tomato and cheese, thank you very much) and offbeat delicious flavors, like Southwestern pizza with black beans and corn. There are dough recipes to get you started, like no-yeast quickie crust, and another quick thin-crust recipe. And if you'd like to go beyond traditional pizza, what about flatbread, calzones, and homemade pizza poppers? Come have a slice with us!
I have suffered from a slight obsession with kale recently, especially the dark Tuscan and dino varieties. I'm eating it raw in salads, roasted until crispy for a snack, sautéed on the side to round out a meal. Yum. I plan on carrying my green addiction right on into the fall with this hearty harvest pizza.
My future mother-in-law is allergic to yeast. I'm talking full-on, debilitating allergic, which totally sucks, because before she developed the allergy she really, really liked bread. And being a huge space cadet, I am always shoving a new yeast-laden recipe I developed into her face (yes, even Irish car bomb cupcakes are guilty, too), which she always so gracefully declines, while I stand there wanting to smack myself for forgetting for the umpteeth time.
Elsewhere in the world, pizza isn't always the pizza you know. It might have a crust, it might be round, but sometimes that's where the similarity ends. Here's a glimpse at some unusual — and occasionally tasty-looking — pizzas from around the world.
I have a beloved pizza dough recipe that I've been using for the better part of the last decade. I've tried many others, but we all have our favorites. This new-to-me recipe however, is a must-try, since it feels like cheating. It only has two ingredients. Yup, just two. Care to guess what they are?
There's no one better to teach the secrets of perfect grilled pizza than Jim Lahey, owner of Sullivan Street Bakery and Co. pizzeria in New York, and the mind behind the famed no-knead bread. These expert tips and recipes will help you create perfectly pro pizza at home.
Mark Bittman says the best pizza you'll ever eat is the kind you make at home. Really? 'Tis true, friends. In a return to his weekly dining column in The Times, Bittman says "it's about three things: some confidence, practice and a food processor." The column delves into the how-to home techniques (in his characteristic don't-overthink-it tone), but if you really want to get specifics, then join the hour-long chat Mark Bittman is hosting TODAY at 3pm on The Times' Facebook page. It's all about pizza!
Crisp, chewy flatbread is a welcome start to any party, and tastes great with whatever toppings you have on hand. Pizza works just as well, cut into bite-sized pieces and served warm from the oven. Whatever you call it, these 15 recipes and techniques for making crackly-crusted dough, with or without toppings, are easy crowd-pleasers.