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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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    5 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

    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

    Tasty "premade" pizza crust.

    Recipe #37455

    Recipe #62554

    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

    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

    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

    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

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

    Recipe #169388

    This is "hands down" my best breadmaker pizza dough. It has never let me down it always turns out superb. This recipe is for a thick crispy crust that retains that melt-in-your-mouth pizza dough inside. Using your breadmaker makes this recipe very easy and very tasty!

    Recipe #50101

    Ok, I love to cook, but sometimes I don't want to fuss about in the kitchen. I was watching a show one time and they were making Strambolli (stuffed bread) from scratch and I thought "OK, there's got to be an easy way to do this!) YUP, found it. Make this the night before keep in the refrigerator and pop in the oven the next evening. Then when you serve, pretend like you worked all day! :)

    Recipe #310641

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

    Recipe #226263

    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 the best and fastest Homemade pizza you can make without a Pizza oven or Pizza stone which can be a pain to use. The high baking temp is key You can play with the toppings to your preference, though the parmesean adds a lot.

    Recipe #287944

    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

    Sourdough pizza is different. The crust will blow your mind. Don't try it unless you're prepared for addiction. It's best to use a fast-rising culture to produce just the right amount of leavening in quick order. This recipe is from "World Sourdoughs From Antiquity" by Ed Wood.

    Recipe #40579

    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

    You can make this dough the same day or a couple of weeks ahead. Put the individual balls in plastic bags and refrigerate overnight or freeze for up to a month. Makes a delicious and simple pizza dough... easy to work with, great for kids! Can also be used for focaccia. Source: Fine Cooking #49.

    Recipe #56787

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