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    You are in: Home / Cookbooks / Pizza Pizza
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    81 recipes in

    Pizza Pizza

    The Best Tasting Grilled Pizza by polly salama Photo courtesy of Marg(CaymanDesigns)
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    Love, love this recipe! So many great things to say about it: ridiculously easy to make, incredibly delicious, and it can be stored in your fridge for up to 2 weeks. Perfect for an afterschool snack or an easy dinner! Don't get overwhelmed by all of the instructions - you just have to read through them once - its basic pizza making. From the book Artisan Pizza and Flatbread in Five Minutes a Day.

    Recipe #487701

    1 Reviews |  By Larkin

    I slightly modified the Tomato Puree recipe in the Williams-Sonoma Complete Entertaining Cookbook. It will make enough sauce for 3 large pizzas, so you can save the left overs in a jar. It's so easy and delicious, I'll never buy pre-made sauce again!

    Recipe #460736

    Another one from Southern Living. See Recipe #395189 as a good substitute for canned; don't forget to season the tomatoes.

    Recipe #390602

    The beer adds just a hint of fragrence and flavor in this quick pizza dough. We found this great recipe in the King Arthur Catalog. Another great one from King Arthur Flour. We modified it a bit to match the things we have in our pantry. Please note that the prep time includes the rising time for the dough.

    Recipe #387067

    12 Reviews |  By Katzen

    A flavourful pizza dough that I often make ahead and refrigerate (can be frozen as well). Using the bread machine makes homemade pizza crust extremely easy! I use this dough for flatbread for bruschetta, as well. This recipe makes two 12" thin crust pizzas, one 14" thick crust pizza, or one 15x10" thin crust "party" pizza. You can make this a wheat crust by using half whole wheat and half white flour. (Prep time does not include bread machine processing time.)

    Recipe #368470

    6 Reviews |  By 2Bleu

    You'll find this dough to be a little wetter and tackier to work with than some of the others. Learning to work with a slightly sticky dough rewards you with a crust that is crisp and airy, yet chewy. In New York, most pizza dough is pressed, stretched, and tossed, but never rolled with a rolling pin. Keep your hands well dusted with flour and even though the dough feels tacky, your hands won't stick and tear the dough. As you press and stretch the dough, if it bounces back, let it rest for a few minutes before continuing to stretch and toss the dough. This is a great dough for practicing your tossing skills! Time does not include rise-time. Adapted rom Diane Morgan and Tony Gemignani, Pizza (Chronicle Books, 2005). For their topping recipe, see Recipe #364408

    Recipe #364314

    Upon having my first gander at this recipe, I clung tenaciously to it and haven't let go since. Adapted from Artisan Bread in 5 Minutes a Day, this is a terrific and SUPER easy no-knead pizza dough. It's the same dough I use in the Recipe #349690 and the one I'll use forever. It's just too easy not to! This recipe is for the dough only and makes approximately two 10-inch pizzas bases. Top with your favorites, then mix it, let it rest for 2 hours and either use immediately or store it for 12 days. Make one now, one another day. Make both and eat 'em all by yourself, I won't tell! Easily doubled and does not include resting (2 hours) or baking (12 minutes) time.

    Recipe #349696

    2 Reviews |  By Marz

    I stumbled upon this recipe in this months issue of Everday with Rachel Ray. You have to use a cast iron skillet with this recipe to get the full results of a light golden and crispy crust. The dough is a snap to put together, and you can vary your toppings. If you would like you can use 3/4 cup whole wheat flour and 1 1/2 cups all purpose flour (intead of 2 1/4 cups all purpose flour) this will give the crust a healthier twist. I usually use white whole wheat flour. This recipe will make you think outside of the box when it comes to pizza making....and a reason to buy a cast iron skillet if you do not have one already.

    Recipe #349003

    A lighter crust for a traditional pizza from Cook's Illustrated. This is a VERY wet dough! It will not roll, so don't try. Recipe is designed for an 18x13 baking sheet; a smaller pan can be used but will need a longer baking time. If you don't have a pizza stone, set the rack in the lowest position, preheat oven to 500, and bake an additional 3-5 minutes.

    Recipe #318683

    7 Reviews |  By Sue Lau

    There is a pizza chain called Dewey's that makes this. Of course, I don't have their fabulous crust recipe here (if I did I'd be out selling pizza). Just use the best, lightest, average thickness crust you have (preferably home made). If it turns out even halfway like the pizza at Dewey's, I promise your desire to eat other pizza will be "nevermore". And yeah, I am still working on bringing you that crust recipe!

    Recipe #303995

    This recipe was given to me by a lady at work. She made this recipe for a couple that she cooked for on the side. She always gave me the best recipes. Once I found this recipe I never used another recipe.

    Recipe #302213

    This is from an Italian lady from church. This made a wonderful 16 inch pizza. The herbs in the crust are a nice touch. Try this it is easy and a nice dough to work with and best of all tastes great. Baking time does not include bread machine mixing and rising.

    Recipe #296657

    This recipe doesn't take long to rise at all. Which is nice if you are in a hurry and want pizza for dinner! I have used this recipe for breadsticks as well.

    Recipe #286914

    the best Pizza Dough

    Recipe #284534

    4 Reviews |  By CoCaShe

    From Canada's Best Bread Machine Baking Recipes book. This recipe can be made in a bread machine, or by hand. I usually make two pizzas from this recipe and have leftovers, but you could roll it out into one larger pizza and/or thicker crust.

    Recipe #257865

    Over the past few years there's been several public searches for the best pizza in America and believe it or not, Phoenix Chef Chris Bianco is the hands down winner! There's only five ingredients needed to make a basic pizza dough! So what does he do differently? According to Chef Bianco, it's all in how it's handled. The following recipe is ideal for most pizzas, even great for grilled pizzas! Read the directions carefully before beginning. If you're ever in Phoenix, Bianco's Pizza is a must! UPDATE: The only way we bake pizza today is on the grill using this innovative pan . . . http://www.amazon.com/gp/product/B0002OOMSA/ref=oss_product . An absolute must!!!!

    Recipe #236785

    I am not a big fan of red sauce and I usually enjoy white pizza over pizza with red sauce.... until this recipe. I was actually tasting it off the spoon and enjoying it! This recipe makes enough for 2 store bought pizza crusts. Hope you like it too! Buon appetito!

    Recipe #215908

    Found this in What'sCookingInAmerica.net. I made it today and it was perfect. You can choose whatever toppings you desire. Prep time does not include waiting for the bread machine cycle.

    Recipe #212457

    When you don't have time for dough to rise! I've served pizza with this recipe many, many times and I always get complimented on the great crust. Use a Kitchen Aid with a dough hook to cut time. Both my toddlers love this pizza!

    Recipe #211921

    A recipe from Fleischmann's. Always good. You can substitute 1 cup of whole wheat flour for one cup of the white flour. You can add in some parmesan cheese if you'd like. Or, you can replace 1/2 cup of cornmeal for 1/2 cup of the flour. Have fun experimenting.

    Recipe #199332

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