Perfect Pizza's

[JoyfulCook]

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]

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]

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]

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]

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*]

Mixed Mushroom Pizza

[Sharon123]

Pizzas can be so yummy.

Here are some recipes I enjoy:

Zucchini and Fresh Tomato Pizza With Fontina

Three Cheese Bbq Chicken Pizza

Mixed Mushroom Pizza

Goat Cheese, Tomato, and Basil Pizza

Quick-And-Easy Beef Pizza

1-Dish Italian 5-Cheese Pizza Bake

Grilled Eggplant Pizza(Vegetarian)

Herb and Goat Cheese Pizza

Vegetarian Pepperoni Pizza Twister(Pampered Chef)

Onion Confit, Walnut and Gorgonzola Pizza

Grilled Sicilian Pizza

[JoyfulCook]

Sharon! there are some great recipes there, thanks - I only just saw them as I am not getting notifications again, Thanks for that