Pizza

Dough not fear the pizza dough.

It takes just minutes!

So, you’ve whipped up a batch of homemade pizza dough, and you’ve made a couple of spectacularly good homemade pizzas. But your household is small, and you don’t want to eat pizza for days. 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.

Please don't try to substitute one for the other.

Here's why you're not getting crave-worthy pizzas at home and how to fix it.

No pizza stone? No problem! Use these five alternatives instead.

As someone who can’t stomach cold pizza I had a wood-burning desire to know if there is, in fact, a best way to reheat pizza.

Testing the upper limits of your oven's heat might give you better pizza at home.

Simple but very clever!

Your pizza will taste better AND you'll save money. Win-win!

And it's not calling out for delivery.

You really can't have too much of a good thing.

It's not just for pizza, okay?

You can make exquisite, crave-worthy pizza in your own kitchen without much more than some mixing bowls, a sturdy sheet pan, and your oven.

Frozen pizza can be a super satisfying meal with just a few upgrades.

Bonus: It supports your local businesses!

You may never order delivery again.

It's a *lot* better than the original (and the original is pretty good)!

"Perfect pizza, like it just came out of the oven," was the promise.

A ball of store-bought pizza dough can help you make dinner. On busy weeknights, its versatility and convenience just can’t be beat. And while you can obviously make great pizza from pizza dough, the truth is that you can make a whole lot of great things beyond pizza from the dough. Here are five ingenious ways to turn a one-pound ball of pizza dough into dinner. A sandwich is one of the easiest dinners around.

From bread to burgers, if there’s a dish over which people can obsess, there’s likely a thriving community for it on Reddit. The subreddit r/Pizza isn’t just about people who love pizza — r/Pizza is a place for pizza disciples.

Remember a few years ago, when your Paleo-eating, Crossfit-obsessed friends invited you over for cauliflower crust pizza? And as you forced a smile through one damp, flavorless mouthful after another, you thought this will never catch on. Um, yeah, it seems to have actually caught on. Trader Joe’s and Costco both sell their own cauli-crusts, California Pizza Kitchen has made it a permanent menu addition, and even my fave local pizza joint offers it as a semi-regular special.

If there’s anyone who knows about making pizza at home, it’s Giada. Which is why she’s the first to admit that it’s not always a super-fast answer to getting dinner on the table. But she has a smart tip that’ll change that. From one of her recent newsletters: If you don’t have time for making dough, don’t despair!

Get ready for a charred, crispy crust and bubbling, caramelized cheese.

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.It seems like almost any sauce that you’d toss with pasta or pre-dinner dip can make a good base for a pizza if you pair it with the right toppings.

I love me some thin-crust pizza. I mean really thin. Crispy, cracker-like, and keep it coming. The best tool for making perfect thin crust pizza at home? Try a rolling pin.Don’t ask me why it took me so long to apply to my weeknight pizzas something that I use all the time to roll out thin crusts in my baking, but something finally clicked. A rolling pin works like a charm.

Who would have thought that a little ball of dough could be used for so many things?Whether you make it yourself or buy it at the store, pizza dough can be used for all sorts of things. Check out these ideas:1. Calzones – Calzones are essentially double-crusted individual pizzas after all! A 1-pound ball will make 3-4 calzones.2. Pitas and Flat Breads – The recipe for pita bread is remarkably closed to the one for pizza.

Q: I am having a dinner party and serving homemade pizza. I am having a hard time coming up with a good dessert to serve, as I feel like a pie, cake, or bar might be too heavy to have after some hearty pizza. Any suggestions for a light, delicious, fall dessert?Sent by CaitlinEditor: Caitlin, what about ice cream?

A fridge full of leftovers feels like a blessing some nights, and a guilt trip on others. I don’t always want to eat the same thing for two nights in a row, but I usually can’t bear to let things go to waste. To make a repeat meal feel new again, I’ve come up with a no-fail way to revive yesterday’s dinner: I put it on a pizza.

A great pizza has the right balance of sauce, cheese, and crust — but don’t forget about the toppings! While most toppings can just be chopped up and tossed onto the pizza before baking, there are a few that should be precooked first for better texture and flavor. Pizzas usually don’t take very long to bake, and the bake time is really to crisp the dough and melt the cheese.

Q: For several years I have not been able to eat cow’s milk cheese due to the way my skin reacts. However, other cheeses and dairy are OK (i.e., goat cheese, sheep’s milk cheese, etc.). This dietary restriction really isn’t so bad, the only thing I miss dearly is pizza! I’m wondering if anyone has any suggestions for types of non-cow’s milk cheese to use that could offer a similar satisfaction as mozzarella might on pizza?

No matter the entrée, an Indian dinner just isn’t complete without a side of naan. In fact, I’ll happily skip the rice and double down with an extra piece of naan every time. But this puffed flatbread has the power to move beyond dinner accoutrement. It’s worthy of a role far better — like actually being the main course.

Come summer, it’s just way too hot to crank the oven up to 500°F, but don’t worry — you can still make pizza! Grilled pizza is arguably the best use of your grill this summer. Not only will you achieve a crisp, charred crust, but it also happens to be a whole lot of fun to make. It helps to know a few tips and tricks to ensure that your end result is a success.

My husband and I enjoy pizza night at home almost every Friday night, and it’s a tradition we don’t plan on shaking anytime soon. It usually starts with sipping Americanos and munching on marinated olives on the couch while the pizza stone preheats in the oven. Then, as we assemble our pies, we pop open a bottle of wine. It’s the same kind of wine each and every time because, in my opinion, it’s the best bottle you can drink with just about any kind of pizza.

Toss a pound of pizza dough into your grocery basket and a world of delicious possibilities are at your fingertips — with many going way beyond your usual Friday night pizza. This versatile dough can be used for both sweet and savory dishes, some of which just might surprise you! I’m going out on a limb and calling this the greatest Christmas appetizer of all time. Just look at how impressive it is! And as a bonus, it’s actually easier to pull off than it looks.

The first time I discovered eggs on pizza was years ago at this hip pizza spot in New York City, within the first few months of moving to the city. My friend and I scratched our heads about it the first time we saw it on the menu, considered it the second time we went, and then finally gave it a shot on our third visit. Now it’s one of my favorite things to order when I am there.

I probably sound like everyone else when I say pizza is one of my favorite foods. Really, though, I can’t get enough of it — my husband and I make it at home every single week, get in serious debates over styles and toppings, and even centered our welcome dinner at our wedding around a truck slinging out fresh pies.

I’m not sure when I turned into such a pizza fanatic, but when you’re willing to drive six hours roundtrip to eat at a pizza place you read about online and put down several hundred dollars for an outdoor pizza oven, you’ve got to admit to yourself that pizza isn’t just something you enjoy eating on Friday night — it’s your passion. For years, making great pizza at home always eluded me.

Last year I did a wild thing and got rid of my pizza stone. We have pizza once a week and I used that stone a ton! But I fell in love with another pizza cooking product that was easier to store, made for a crisper crust, and held more pizza: the baking steel. Here’s why I ditched my pizza stone and became a pizza baking steel convert. The Baking Steel was pioneered in 2012 by Andris Lagsdin, after a much-lauded Kickstarter campaign helped launch the brand and concept.

That woman sprinting in heels to the frozen food section at 5 p.m.? That’s me when I forget to plan something for dinner. I’m a working single mom with three kids, and I’ve definitely been known to heat up a couple of frozen pizzas, bust out the paper plates, and eat in front of the television with my kiddos. But honestly, my brood has never actually loved frozen pizza night. They complain the crust is too soggy and tell me my homemade pizza is way better.

Pizza Friday is a well-loved weekly event in our family. To be honest, I can’t remember why or how we started it, but I do know that having this day on the calendar each week has not only brought joy to my children, but also a little more sanity to my meal planning. Friday night pizza serves two important and seemingly unrelated purposes: clearing out the fridge and holding space for family time. Pizza for dinner always feels a bit frivolous and fun.

Maybe you’re happily single (and ready to mingle), maybe your sweetie is working late (like mine is), or maybe you just got out of a relationship and you’re feeling pretty sad. Regardless, just because you’re spending Valentine’s Day alone this year doesn’t mean you have to miss out on all the holiday-themed fun. Show yourself some love by making this delicious heart-shaped pizza. Why this recipe? Well, first the obvious: The pizza is shaped like a heart.

Ever notice how some arguments have had the same opposing sides for what seems like all of time? We’re exploring the discourse around common kitchen arguments in our series on ancient debates and food rivalries. There are always two sides to a story, and sometimes everyone’s right. Have you ever gotten into a good-natured screaming match with someone you’ve only known for two-and-a-half days? We did. It was about pizza.

It’s easy to think of pepperoni solely as a pizza topping, but this cured meat is actually pretty versatile. Whether you have a stick of hard pepperoni or a pre-sliced package, there are so many delicious ways to use this flavorful meat — ways that go far beyond putting it on top of pizza. Paired with Parmesan, Gouda, or cheddar, thick slices of pepperoni make a perfect addition to your cheese board. How To Assemble a Cheese Board Appetizer Food on skewers is always more fun!

If you believe the hype, you need a good baking stone in order to achieve a superior thin-crust pizza. I’m here to tell you I had one, used it, and got tired of lugging that clunker around my kitchen. When it cracked years ago, it was a blessing. I was initially motivated to use a baking stone when I moved from New York City — the gold standard for excellent pizza — to a destination without really fantastic takeout pizza.

Mozzarella cheese is a pizza mainstay. It’s probably the default cheese that comes to mind when you think of pizza, and for good reason — it’s undeniably melty and delicious. But when it comes to topping your pizza, can we just agree that mozzarella is not the end-all, be-all? There are plenty of other cheeses out there that make a darn good pizza.

I’ve always wanted to hug the person who invented the toaster oven. I often use it multiple times a day, from toasting slices of bread for breakfast to baking cookies for dessert. One of my favorite toaster oven uses is for quick pizzas — especially in the summer, when I don’t want to heat up the whole kitchen by turning on the regular oven. To make things even easier, I also skip the pizza dough. Here are five other pizza bases you can use in the toaster oven instead!

Confession: I’m a pizza blotter. I don’t always do it, but when I encounter especially greasy slices of pepperoni pizza, I grab a napkin and dab at those orange pools, finding a bit of satisfaction that the grease is now on the napkin and won’t end up in my stomach. But what if I told you that when you’re making pizza at home, you can remove some of the grease before you even put the pepperoni on the pizza? The magic lies in the microwave!

Put away your pizza wheel. Don’t even think about using that giant chef’s knife. There’s another kitchen tool that’s faster and better for cutting a pizza: your kitchen shears! Scissors to cut pizza? Not a classic pizza wheel? Does this sound a little surprising or untraditional? I’ll admit that I was even skeptical before trying this for myself. But yes, kitchen shears are the simplest way to cut pizza.

Whenever we get pizza delivered for dinner, we always order a larger one than we’ll be able to eat in one sitting. Why? Simply because we want leftovers. Once we discovered how easy it is to reheat a slice of pizza on the stove, having a few extra slices around means an easy lunch or snack. But what’s the best way to store leftover pizza? Can you just shove the pizza box into the refrigerator?

Plain pizza has its merits (especially when it’s really good plain pizza), but fun toppings are really what make pizza shine. Move beyond your minimalist tendencies, and put the standard pepperoni and mushrooms on the back burner for a bit — there are more adventurous ways to top that pie. The sky’s the limit when it comes to pizza toppings. If you can dream it, you can make it happen.

During my childhood, one of the mainstays in our kitchen was a well-seasoned baking stone. Actually, we had two. And soon after I moved into my own apartment, my mother gifted a brand-new baking stone to me. If there’s just one thing I’ve learned about these baking stones, from being a young kitchen observer to a regular home cook, it’s that they’re more than a single-use tool. Baking stones go above and beyond making a good pizza.

How much do you know about pizza? And I’m not getting academic here; do you know the basics? Pizza is a simple homemade supper, but it can look overwhelming — all those separate components! Dough, sauce, toppings — and what if I don’t have a pizza stone? Hold it right there. The beauty of pizza is that it can be as simple or geeky as you want. Here are the essentials — you can take it from here.

I conditioned the stone by coating it with vegetable oil (I used canola), and put it in a cold oven, turned the temp to 350°F, and once it reached that temp, left it heating for 20 min. Then I turned off the oven and let the stone cool overnight. Repeat the next day.Sent by JudyEditor: The smell could have been the oil burning, but that doesn’t seem likely to have caused the kind of extensive stinging and bad odor you mention.

So you have pizza night on the regular and now you need bottle of wine to go with that meat-lover’s number. Over the years I’ve found a number of tried-and-trusted wine styles that have stood the test of time as perfect pizza partners. Here are seven to know! Red or White? Traditionally pizza means a thin, crispy dough base with two key ingredients: tomato sauce and melted cheese. The best wines for pizza take into consideration these ingredients.

Trust me, I’ll take a big slice of pizza topped with gooey mozzarella any day of the week (and twice on Tuesday). I love it so much that it’s easy to make pizzas with nothing but mozzarella. But sometimes I need a reminder that there are other cheeses out there. Here are seven of my favorites. Creamy, mild ricotta works well on its own or in combination with gooey mozzarella.

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…One of the most useful things I learned in America’s Test Kitchen’s “New York-Style Pizza at Home” episode concerns oven rack position.

Q: I have been making homemade pizza dough for a while now and for the life of me can not get the dough to not stick to my rolling pin. I can use a pound of flour or cornmeal and it still sticks. I always end up stretching it by hand which makes for an uneven crust. I have the same problems with anything that requires rolling, but especially pizza dough. What am I doing wrong — help!?!

Q: I think I ruined my beloved pizza stone! HELP! Last week I made a summer strawberry and rhubarb pie and it overflowed onto my pizza stone. I was unable to scrape the hardened, burned-to-a crisp pie filling off the stone, so I soaked it in warm water and dishwasher powder (eep, I know! even as i was doing it, I was thinking this is a terrible idea — pizza stones are porous).Well not only is the black grime still there, but the stone is seeping out a white film of soap.

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.