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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

    You can add any topping to this sauce!

    Recipe #486133

    6 Reviews |  By Dancer^

    This was great and easy meal, and a nice way to use up phyllo dough. Points 1.

    Recipe #121962

    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

    12 Reviews |  By HDMac

    This came from the TOH board. This is a perfect pizza crust! :)

    Recipe #77492

    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

    From the website: http://www.unos.com/about/press/2009/0109_1.html I love this dough!!! The site did not say how to treat the pan before cooking, I fill the bottom with oil because we like a real greasy yummy pizza.

    Recipe #462476

    the best Pizza Dough

    Recipe #284534

    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

    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

    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

    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

    The best, BEST, NY style pizza dough recipe I have ever tried (and I have tried a TON). Crusty on the bottom, thin in the middle, puffy & chewy & bubbly around the edges.....putting it here for safe keeping!!

    Recipe #453269

    Found in an online search and posted in response to a request, I've not tried this recipe... so prep/cooking times and serving are complete guesses!.

    Recipe #155842

    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

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

    Recipe #390602

    15 Reviews |  By caetb

    This is a really great basic pizza dough recipe. the wine tempers the yeast flavor and the texture is perfect.

    Recipe #38512

    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

    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

    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

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