A frozen pizza can be a godsend on those nights when a from-scratch meal just isn't going to happen, but even the best-quality frozen pizza invariably has more salt, more cheese and fewer vegetables than the pizzas I make myself. That's why I'm excited to see these tips from America's Test Kitchen on freezing homemade pizzas, which is not as straightforward as it seems.
I recently did an informal poll among my cooking buddies, asking them how hot they heat their ovens when making pizza at home. They blinked at me and universally responded, "As hot as it will go." That's when I realized I've been falling a little short in the pizza department.
Oh pizza — there's nothing I don't love about you. I love you no matter how you're served and I could eat you ever day. Pizza is easy to order, yes, but it's just as easy to whip up in the comfort of your own home on a chilly winter night.
How do you make no-knead bread even easier? Make no-knead pizzas instead. As Jeff Hertzberg and Zoë François say in the introduction to their newest cookbook, "If you have a batch of our stored dough in the fridge, and you've pre-heated your oven, you can be as little as ten minutes away from piping hot pizzas...For busy people, there's no quicker dinner."
Artisan Pizza and Flatbread in Five Minutes a Day is filled with easy-peasy recipes to inspire our weeknight cooking. Take this Chicago-Style Deep Dish Pizza. Doesn't a slice of that after a day of running hither and yon sound just heavenly?
I have this problem with breakfast. I don't like it. I need it, but I don't like it. It takes too much time and I'm not into eating a quick granola bar just because. I want real food but I don't have the time, so lucky for me I came across this pita pizza that takes 5 whole minutes. Who doesn't have that?
This week, I had big plans to move on from covering my month-long trip to Italy, France, and England. I've talked about it in this column for threestraightweeks, after all.
But it seemed plain wrong not to mention the cheese-laden food find that made possibly the most impact on me: an alarmingly perfect pizza in the small industrial city of Foggia, Italy. So if I may indulge in just a bit more reminiscing, I'll share not only the topping, which I think can be easily replicated, but also the thing found in every pizzeria in Italy that makes pizza sing.
Chris over at ManMade DIY is alone for the week; his special someone is out of town, and he doesn't feel like cooking a big meal every night. And yet he is determined to preserve some level of self-respect in his solo eating. What does this mean? Why, finding ways to improve upon the frozen pizza, of course. Here are 10 ways, many of them quite brilliant, to turn that frozen disc of dough into something more appetizing (and respectable!).
I'll be honest: the appetizer is often the last thing I think about when planning a dinner party. But as someone who can never quite get dinner on the table when expected, I find an appetizer to be all-too necessary for forestalling hunger pangs among my guests. This is where a simple yet elegant first course like this flatbread becomes extremely handy.
Q: I received a very welcome pizza stone as a wedding gift recently. I bought some dough from my local pizza shop and cut it in half.
The problem is that I can't get it to stretch without breaking or shrinking back. I tried using a roller, but it won't stay stretched. I tried to mimic what they do in the pizza shop, but it never got any stretchier. I used some wax paper to help it stay stretched — I read on this site that it burns away in cooking — but it didn't burn away completely and we ended up picking paper off the bottom.
I'm usually pretty good at figuring out cooking techniques but this one really has me stumped! Any ideas on how I can stretch the dough and keep it stretched without breaking it?