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    You are in: Home / Cookbooks / pizza
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    pizza

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    This is my basic pizza dough recipe. It is good for stromboli also. It takes a bit of time but it is more economical than store bought crusts...and it tastes better too!

    Recipe #26181

    This OAMC recipe was originally seen in the Vegetarian Times Complete Cookbook.

    Recipe #282296

    The is THE BEST gluten-free pizza crust!!! A terrific solution for those of us who have been deprived of restaurant pizza. I top this crust with garlic butter, parmesan & mozzarella cheeses and have garlic bread! This crust turns out best when made on a pizza stone.

    Recipe #49554

    An easy way to prepare pizza crusts and freeze for later. Of course, you could use them immediately! I like this recipe b/c as a "single babe"... I'm mostly cooking for one these days and like being able to pull an individual-size pizza crust out of the freezer for a quick dinner... or when I have unexpected company!

    Recipe #115005

    This pizza sauce recipe was given to me as a wedding present, written on the inside cover of a pizza cookbook. It is thick, saucy, spicy and delicious. I'll never use anything else on my homemade pizzas. I like to double or triple it and put it in Ziploc bags in my freezer.

    Recipe #114392

    Much better than the kind you find at the store.

    Recipe #22280

    I've made this quite a few times, it's a really great pizza crust! We are garlic lovers so I added in 1 tablespoon minced fresh garlic and 1 couple teaspoons dried basil.

    Recipe #182022

    This dough is a little wetter to work with. Should reward you with a crisp and airy, yet chewy crust. New York pizza dough is pressed, stretched, and /or tossed but never rolled with a rolling pin. As you press and stretch the dough, if it bounces back, let it rest a few minutes before continuing. Instructions for making dough by hand or using a mixer.

    Recipe #212613

    Recipe #201933

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

    Recipe #169388

    From Tony Gemignani of Pyzano’s in Northern California. Use with any California-style pizza. Makes enough for two 14-inch pizzas.

    Recipe #226263

    Oh man, I can't believe I finally found a pizza crust I love!! I've been on a quest, trying a couple of recipes, but I wasn't ecstatic about the results so far and I'd intended to go through more of the recipes here on zaar. Then I happened to be channel surfing when Alton Brown's program was on...and what was he making? Pizza! I made his recipe and am just thrilled! The only modification I made was taking into account his comments about how to make a less-salty dough (which is how I've submitted this recipe). It's exactly what I've been looking for in a pizza crust--flavourful and chewy, especially as a thin crust, now I can have the fun of practicing my technique on stretching out the dough to the perfect thickness (or rather, uber-thinness)... Prep time includes rising, cooking time includes time needed for dough to rest.

    Recipe #115510

    I got this recipe on a local newschannel.This recipe is versatile and toppings can be added to suit everyone's taste.You can top them with garlic and oregano and let the kids have fun dipping them into pizza sauce.

    Recipe #115581

    35 Reviews |  By Mole

    This is Wolfgang Puck's recipe, and we love it. If you don't have honey, just use sugar. We've found that this makes some of the best dough we've ever had.

    Recipe #117941

    This recipe is written to be prepared on a heavy-duty stand mixer although it may also be made by hand successfully. This is one of my favorite pizza dough recipes it produces a tender crust with lots of flavor. I have tryed many over the years, but this recipe is the one that comes close to a pizza restaurant-style crust, well for me anyway! The Italian seasoning and Parmesan cheese are only optional I like to add in both for flavor, the prepared dough may be covered and refrigerated for 24 hours *after* punching down or may be frozen to be used later --- see my recipe#65641 *or* recipe#232188

    Recipe #119387

    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

    Note:This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it.

    Recipe #70165

    Simple whole wheat pizza dough, made using a mixer with a dough hook.

    Recipe #77291

    The best pizza dough ever!!! This recipe orginated from the "Emeril Live" television show. I changed a couple of things but the recipe is incredible. Rises well...My boyfriend raves that it's better than any take out pizza :)

    Recipe #59256

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