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Pizza - Sauces

View Our Alphabetical Recipe Index for Pizza - Sauces
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Béchamel, Parmesan, Gruyere and Black Forest Ham or Turkey, all stacked high between tender crepes. Bake it in the oven, cut in wedges to serve. A signature brunch dish. There are many renditions of this dish but this is an amalgamation of the one I had growing up at a ski restaurant in the Quebec Laurentiens. The restaurant is gone but the taste of this dish lingers on.

A stunning pizza with not one, but three layers of zesty, deep dish flavor, made even better with a rustic, chewy/crisp dough

Another take on a light, beautiful white pizza. This one features an easy, classic pizza dough, topped with herbs, ricotta cheese, garlic, the best virgin olive oil you can find, and some nested artichoke hearts. A glorious dish in green and white – very primavera. A nice variation would be to smear some mashed roasted garlic on the crust under and over the cheese layer.

Wheaty and wonderful - a rustic pizza dough with nutrition and all the taste you expect in great pizza. Honey helps with browning and flavor in this lean and good dough. When baking with whole grains, this is a great first recipe to choose. If you can get hold of white whole wheat flour - which is sweeter and nuttier tasting, all the better

Say Bis. Say….bravissimo. They call it “OO” Flour, from Italy but it makes a ‘10’ of a pizza dough. This flour is available in gourmet stores online (or email us at BB) and makes the most supple, sumptuous, rustic, gourmet pizza dough ever. Crushed plum tomatoes, garlic and fresh herbs, fresh mozzarella slices and you are smokin’. If you outta OO flour, make it with all-purpose (while you scout out a source of supply). More to come with “OO” Flour recipes as we get to know our friends at http://www.molinipizzuti.it/public_html/index.html. In the BetterBaking.com Test Kitchen, we never serve this on plates – the tables are covered with parchment paper, pizza cutting wheels, hot sauce and fresh herbs and cheese are laid out and it is each paesan for himself. Fresh yeast takes this up a notch - make that - four notches. Makes great pizza on the grill pizza dough, for tips see Pizza on the Grill Techniques and Tips

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