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

    The Best Tasting Grilled Pizza by polly salama Photo courtesy of Marg(CaymanDesigns)
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    It doesn't get any easier than this. This is Nick's basic pizza sauce and the base for Pizza Margherita. Use the best quality tomato sauce and paste available. Normally I like to make this kind of thing starting with fresh tomatoes, but of course, it has to be summer and you have to get your hands on the tomatoes. I promise, you can't get this flavor from hot house tomatoes. Freeze what you don't need or use it to start spaghetti sauce.

    Recipe #72283

    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

    7 Reviews |  By FinFan

    I have tried dozens of pizza crust recipes, and this one stands out as the very best as far as taste, and ease of preparation. I usually make about a dozen and freeze as necessary to always have them on hand when needed (which is often).

    Recipe #146401

    This pizza sauce is easy to make and tastes better than store-bought.

    Recipe #169388

    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

    A very quick way to make your own home-made pizza. This dough rises up nice and has a very light flavour. It can also be made in your bread machine on the 'dough' cycle.

    Recipe #117532

    Yes, it's a long name for the easiest thin crust pizza dough ever. For a thicker crust let the dough rise for 45 minutes or more. This is extremely quick and the dough is really stretchy and easy to work with. Adapted from the Canadian Living Cookbook.

    Recipe #187519

    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

    Although this dough is made with whole wheat flour, it is amazing! It fluffs up beautifully and tastes just as good as a white flour dough.

    Recipe #242797

    1 Reviews |  By Andre'

    The best pizza ever tasted. Toppings can be changed if you like, but when this goes in your mouth you'll never go to another deli. This is perfect for breakfast, lunch and even dinner.

    Recipe #226871

    This is a fabulous recipe I got from my in-laws...DH and I contend that it's the best pizza dough we've ever tasted! We've also had friends agree - everyone who tries it loves it! *preparation time includes time in machine* *uncooked dough does not freeze well, but cooked pizza/calzones do!*

    Recipe #187415

    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

    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

    I've tried several pizza sauce recipes with no luck finding anything my family likes. But then I came across this recipe from New Orleans restaurant critic, Tom Fitzmorris. Although the recipe calls for canned Italian tomatoes, I prefer sliced fresh Italian plum tomatoes. Yum! Canned is fine though if that's all you have on hand.

    Recipe #100509

    1 Reviews |  By Marie

    Cornmeal is added to the dough for added crunch. Easily made in the food processor and no kneading to do.

    Recipe #132310

    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

    52 Reviews |  By Marie

    You will not believe how easy and quick this is to make. Just stir ingredients together, let sit for ten minutes, then press into baking pan. Add your favorite toppings and bake. Pizza in no time!

    Recipe #169571

    A bread machine makes having homemade pizza as easy as using a storebought pizza! I use this for pizzas and calzones. Prep and cook time do not include time in dough cycle. My dough cycle is 1 hour and 30 minutes long. This recipe makes a ton of dough if you like a thinner crust like me, it makes 1 large thick crust pizza, it also makes six 6-inch calzones. It is crispy and flavorful, I like to sub some whole wheat flour for real artisan taste!

    Recipe #143045

    This recipe is adopted from Evelyne Slomon (with a few of my touches), whom I consider to be one of the greatest pizza gurus of all time. This is for a basic versatile delicious dough. Enjoy!!

    Recipe #273693

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