Pizza - SaucesView Our Alphabetical Recipe Index for Pizza - Sauces
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I cannot tell you how many ways I make pizza dough and how I like each and every one. But this cold rise pizza dough recipe is about the easiest and most flexible. It also results in a crisp, bistro style pizza. It’s better if you let it sojourn in the fridge overnight but even made the same day and left to leisurely rise on the counter, it’s awesome. It's featured in the Pizza Chapter of my cookbook, When Bakers Cook available on Amazon.http://www.amazon.com
Three dimensions of tomatoes tease your palate: fresh, plum tomatoes, ground up sun-dried tomatoes, and a cup of jarred spaghetti sauce. Mamma mia !
Say bravo to the zestier, most full-bodied, lively sauce you ever had.
This batch is great for a nice supper, and then toss a bit, each day, with another type of cooked pasta or grill some fish or chicken with it on top. It only gets better as it ages.
If you make this once, you will never, ever by a mix (you know, those dry packets?) again. This makes a silky, lightly cheese sauce over tender noodles. I vote for De Cecco pasta unless I have fresh pasta on hand. You can also use bowtie pasta, linguini, spaghettini, anything you like. Freshly grated parmesan is a must.
This recipe makes 3-4 rounds of crisp pizza-like flatbread. You can freeze them, or split them for bistro style panini sandwiches or serve them with cheese and hot marinara sauce. If you have a larger pizza stone, start this recipe on parchment paper and then mid-way through baking, shuffle off the parchment paper, allowing the flatbread to finish baking directly on the stone. For best results, keep the dough soft and slack. It might be harder to handle but it makes a better bread. I often make this without the tomatoes and/or use black olives.
This is yet another totally appealing dough – as flavorful on its own as it is finished off as a pizza with whatever toppings you please. If you pan it out thin, and give it a long rise, and a scorching oven, you get tender/crisp bistro style pizza. If you pan it out thick, give it a medium rise and a hot (not scorching) oven, you get a food court style pizza, thick, chewy, satisfying and up for thick layer of cheese and pepperoni. I serve this thin, with an outer rim of sesame seeds, and top it lightly with freshly shredded Monterey Jack and Fontana and fresh herbs; When I serve it for crowds, family-style or particularly for kids, I pan it thick, smear it with sauce and mozzarella, and create a rolled border for added thickness and something to hold on to when eating a slice out of hand. It is also nicknamed 'food court' pizza dough in our test kitchens - because it is not unlike the best of a pizzeria in a food court's great dough.
Inspired by "Your Own Homemade Pizza" by Julia Child. I knew Julia Child as a fan and reader and then later on, as a culinary colleague. She once called me once to congratulate me on an article I did for Fine Cooking on making bread in the bread machine, saying, that since I was a professional baker, my feature made bread machines legitimate and validated home bakers wanting a bit of help in the kneading process. In a way, she said, I legitimized bread machines just as chefs made it ok to use food processors as part of the whole process of fine cooking. This pizza is influenced by a recipe in one of Julia Child's cookbooks. It is simple and simply fabulous.
Centi pelli means "one hundred skins". There are many folds in this unique savory pizza bread. It is layered thin, stuffed with cheese, pepperoni, and other tidbits. Serve it warm or picnic-cold, in huge, satisfying slabs. An easy recipe that is a far cry from the same-old, same old.
This sunny and oh-so-gourmet treat is justifiably trendy and a perfect all-season pizza. With the added egg on top, it's totally trending. It calls for rustic pizza dough, some herbs, garlic, lots of fresh lemon juice and arugula. When I have the time, I make a Garlic Hollandaise sauce which is smeared on before the rest of the toppings. The deep yellow colour and tangy taste offers some extra sunshine on a pizza that is already a winner. Make your own pizza dough or find some frozen dough at an Italian store (but homemade is a breeze - the recipe is given here)
Italian flour with fresh buttermilk Blend adds a touch of flavor and tenderizes this dough which is perfect for any pizza topping. A wonderfully fragant, gorgeous dough, with the added plus of buttermilk tang.
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Puff pastry and peaches are a natural combination. Instant dessert without fuss ....just cachet to spare.