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    Perfect Pizza's

    JoyfulCook
    Sat Feb 02, 2013 7:38 am
    Forum Host


    Italian Traditional Pizza
    The Pizza Margherita may have set the standard, but there are numerous popular varieties of pizza made in Italy today.

    Pizza from a Pizzeria is the recognized round shape, made to order and always cooked in a wood fired oven. Regional varieties are always worth trying such as Pizza Marinara, a traditional Neapolitan pizza that has oregano, anchovies and lots of garlic.
    Pizza Napoli Tomato mozzarella and anchovies. Capricciosa: a topping of mushrooms, prosciutto, artichoke hearts, olives and ½ a boiled egg!

    Pizza Pugliese makes use of the local capers and olives of the area while Pizza Veronese has mushrooms and tender Prosciutto crudo. Pizzas from Sicily can have numerous toppings ranging from green olives, seafood, hard-boiled eggs and peas.

    PIZZA DOUGH



    Pizza Dough for Thin Crust Pizza
    Pizza Hut Style Pizza Dough (Bread Machine)
    Pizza Dough

    Perfect Pizza'a



    Primal Pizza - Low Carb, No Soy!
    Margherita Pizza Topping
    Chicago Style Deep-Dish Pizza

    Easy Pita Bread Pizza
    English Muffin Pizza
    Improved Frozen Cheese Pizza
    Low Carb Pizza
    Sicilian Pizza Dough

    So whats your favorite topping for your pizza?
    duonyte
    Sat Feb 02, 2013 11:03 pm
    Forum Host
    I like a lot of toppings - I do want to have cheese, but am flexible on anything else. Had some interesting pizzas when I as in Brazil. Awful pizza in St Louis. The best is in summer when the garden is in full swing - paper thin slices of ripe tomato, fresh basil leaves, maybe some arugula or lovage leaves for a little bite. When I am feeling motivated, I like to make a more standard dough and grill it on the bbq. Grill one side, flip, brush with herb oil, then add some toppings and back on the grill.

    Most of the time I make this pizza dough, because it is fast, Cornmeal Mini-Pizza Dough
    JoyfulCook
    Sun Feb 03, 2013 4:53 am
    Forum Host
    duonyte wrote:
    I like a lot of toppings - I do want to have cheese, but am flexible on anything else. Had some interesting pizzas when I as in Brazil. Awful pizza in St Louis. The best is in summer when the garden is in full swing - paper thin slices of ripe tomato, fresh basil leaves, maybe some arugula or lovage leaves for a little bite. When I am feeling motivated, I like to make a more standard dough and grill it on the bbq. Grill one side, flip, brush with herb oil, then add some toppings and back on the grill.

    Most of the time I make this pizza dough, because it is fast, Cornmeal Mini-Pizza Dough


    I really like the idea of doing one on the BBQ - sounds delicious - yum!
    Chocolatl
    Sun Feb 03, 2013 4:15 pm
    Food.com Groupie
    To me the crust is just as important as the topping. I like a Chicago-style deep-dish pizza, but it HAS to be made with the original pastry-style crust, not regular pizza dough. I also like thin crust pizza, with cheese and lots of mushrooms.

    Hi there! do you have a recipe for the original style crust?
    JoyfulCook
    Tue Feb 05, 2013 8:32 pm
    Forum Host
    Chocolatl wrote:
    To me the crust is just as important as the topping. I like a Chicago-style deep-dish pizza, but it HAS to be made with the original pastry-style crust, not regular pizza dough. I also like thin crust pizza, with cheese and lots of mushrooms.

    Hi there! do you have a recipe for the original style crust?


    Sorry that its taken me a few days to get back to you Chocolatl but this recipe Jenny Gentile's Pizza Dough looks very similar to the thin original pizza crust you might be looking for.
    *Parsley*
    Sun Feb 10, 2013 4:36 pm
    Food.com Groupie
    Sharon123
    Mon Feb 11, 2013 5:55 pm
    Forum Host
    JoyfulCook
    Thu Feb 21, 2013 1:27 am
    Forum Host
    Sharon! there are some great recipes there, thanks - I only just saw them as I am not getting notifications again, Thanks for that
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