How To Make Pizza

House & Home
How to Make Pizza
published by Barnes & Noble
It's as easy as pie.

Pizza is one of the most beloved foods in the United States, yet many people are
intimidated by the idea of making it at home. To make delicious homemade pizza,
though, all you need to know are a few guidelines and basic skills. Learn:
The equipment you need to make pizza at home
How to pick the right ingredients for perfect homemade pizza
Techniques for making regular pizza, as well as Sicilian, deep dish, and more
Pizza Making Equipment

To make great pizza at home, youll need a few tools.
Pizza stone:
This circular or
rectangular slab
is made of stone
or ceramic. Its
designed to mimic
the floor of a
restaurant's brick-lined pizza oven. Cooking your pizza
directly on a hot stone will create a crisp crust similar
to that of a pizza from a pizzeria. Pizza stones are sold
in kitchen supply stores on their own or together with
pizza peels (see below) for $2050. As an alternative,
you can also buy unglazed quarry or terra-cotta tiles
from home improvement or tile stores. These tiles work
as well as standard pizza stones, are cheaper, and can
often be cut to custom sizes. Make sure you know the
dimensions of your oven before purchasing a stone or
tile, and buy the largest size that will fit in your oven.
Pizza peel:
Essential if youll be
cooking your pizza
on a stone, a pizza
peel (pizza paddle)
is a broad piece of
wood or metal with
a handle thats used
for sliding uncooked
pizza onto your hot pizza stone and retrieving it once
its cooked. Its important to assemble your pizza on
the peel itself because transferring uncooked pizza
dough with toppings from your countertop to the peel
is nearly impossible. (For instructions, see How to Make
Basic Pizza Dough.) Pizza peels are available in wood,
wood fiber, aluminum, and stainless steel and cost
roughly $1030. Wooden models require more care and
maintenance than stainless but are more versatile: you
can also use them as cutting boards or serving platters
for appetizers or cheese at dinner parties. Stainlesssteel peels are better if youll be grilling pizzas because
stainless steel is flame resistant.
Pizza pan: If you

choose not to use a
pizza stone, circular
or rectangular pizza
pans are the most
common alternative.
Most pizza pans
are perforated to
allow hot air to
reach the bottom
perforated pizza pan
of the pizza dough
directly, yielding a
crisper crust. Seek
out pans made of
heavy aluminum,
as it conducts
heat better than
stainless steel and
will not warp like
thin aluminum.
Certain pizzas,
deep-dish pizza pan
such as deep-dish
and Sicilian varieties, must be cooked in deep pizza
pans or in sheet pans.
Stand mixer:
Though not
required for pizzamaking, a stand
mixer equipped
with a dough
hook will make
it much easier to
knead your pizza
dough. Stand
mixers also come
with numerous
other attachments
and excel at
many other baking tasks, such as creaming, mixing,
and whipping. Because of their size and weight, stand
mixers can be difficult to move and store, but their
utility is unrivaled. They are sold in a variety of sizes,
but most home cooks find the five-quart capacity
model appropriate for their needs. Models can have
2501,000 watts of power and can cost $30900.
Food processor: This tool is an adequate substitute
for a stand mixer for mixing and kneading pizza dough.
Food processor blades

dont knead dough quite
as well as a stand mixers
dough hook, though,
so youll need to finish
kneading your dough by
hand for five minutes
when using a food
processor (See How to
Make Basic Pizza Dough
for detailed instructions.)
Dough scraper: Also
called a pastry scraper
food processor
or bench scraper, this
is a thin, flat slab of
stainless steel or flexible
plastic that lets you
divide dough easily
into portions and move
the portions without
dough scraper
handling them with your
hands. A dough scraper
is also useful for cleaning work surfaces.
Pizza cutter: Also called
a pizza knife or pizza
wheel, this tool is used
to divide finished pizzas
into slices. To preserve
the edge of your cutters blade, avoid cutting a pizza
while its still on the stone or in the pan. Instead,
transfer it to a cutting board first.
Cheese grater: If your pizza recipe uses a soft cheese,
such as fresh mozzarella, you can tear the cheese
by hand. But hard and semihard cheeses such as
Parmesan, pecorino, and provolone are best handled
with a cheese grater. Box graters feature differentsized holes for both shredding and grating. The tiny
blades of Microplane graters and rotary graters
box grater
Microplane grater
rotary grater
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reduce these cheeses to fine, pillowy piles that are best
sprinkled on hot pizza only after its been removed
from the oven. Otherwise, the cheese may burn. (For
recommendations on how and when to add cheese to
pizza, see How to Add Toppings to Your Pizza.)
Rolling pin: A rolling pin is adequate for shaping pizza
dough if youre not comfortable shaping and stretching
it by hand. Keep in mind, however, that using a rolling
pin will push out much of the doughs air and yield a
flatter, denser pizza crust.
Essential Pizza Ingredients

Pizza is a simple, straightforward dish with a short ingredient list. Even so, to be successful at making homemade
pizza you need to understand those few ingredients and
how they interact.
Flour
Flour is by far the most important ingredient in pizza. When
mixed with water and kneaded into dough, its proteins
develop gluten, the elastic substance responsible for pizzas
characteristically chewy texture. Maximum gluten development is particularly important for pizza dough so that it can
be stretched thin and become crispy on the exterior yet
retain a chewy interior when exposed to high heat.
The more protein present in flour, the more gluten it can
produce. Different types of flour contain different amounts
of protein, so the type of flour you use to make pizza dough
has a big effect on the finished product.
be purchased online at websites such as Amazon.com or

directly from specialty flour manufacturers such as King
Arthur (www.kingarthurflour.com).
Because of their high protein contents, bread flour and
high-gluten flour go bad more quickly than other types of
flour. They must be stored tightly sealed in a cool place
away from direct sunlight and used within nine months of
purchase.
Whole Wheat Flour

Whole wheat flour is high in protein (about 1215%), but
much of that protein is located in the germ and bran particles and isnt available for gluten development. Whole
wheat flour has become popular in many baking applications because it provides more complete nutrition than
refined flours such as all-purpose, bread, and high-gluten
flours. However, the presence of these germ and bran particles cause whole wheat flour to produce denser, less airy
dough with a distinct nutty flavor. For this reason, its rarely
used on its own for pizza dough, though some pizza makers
incorporate small quantities of it into their dough to add a
touch of nuttiness.
Semolina Flour
Traditionally used to make pasta, semolina flour is made
from coarsely ground, high-protein (about 13%) durum
wheat and has a distinctly yellow color. It contributes a
golden hue and crunchy texture when added in small quantities to pizza dough. Many preblended pizza flours contain
some semolina flour.
The carbon dioxide stretches out the gluten network in the

dough, filling it with air. Without yeast, pizza dough would
bake into flat crackers with no body.
There are a number of different kinds of yeast, which
differ in their ease of use and in the flavor they impart:
Active dry yeast is the most common form of
commercially available yeast and is sold in small pack
ets at supermarkets. Its dehydrated granules need
to be awakened, or bloomed, in warm water before
theyre combined with flour. Take care not to bloom
yeast in water above 110F because it will die.
Quick-rising yeast, also called rapid-rise yeast and
instant yeast, does not need to be bloomed in warm
water and can be added directly to dry ingredients.
It is a form of active dry yeast that takes half as long
to leaven dough. It can be used if no other yeast is
available, but your dough will lack the subtle tangy
flavor of slower-acting yeasts.
Fresh yeast, also called cake yeast or compressed
yeast, is a fresh form of yeast sold in blocks. Many
bakers use it exclusively, insisting that it imparts
delicate flavors not found in dehydrated forms of yeast.
But cake yeast is difficult to find, is highly perishable,
and requires careful handling.
Active dry yeast and instant yeast can be kept in a cool
place or in the refrigerator for months or until their expiration date passes.
All-Purpose Flour
Type 00 Flour
Water
All-purpose flour is made by blending high-protein hard

wheat with the low-protein soft wheat that is used to make
more delicate cake flour. All-purpose flour contains 1112%
protein and works adequately for pizza dough. Itll suffice
when no other flour is available, but it forms a less chewy
and less crispy crust than dough made with bread flour or
high-gluten flour.
The protein content of all-purpose flour also varies from
brand to brand. Brands sold predominantly in the southern
United States often contain less than 11% protein because
their blends are formulated for biscuit making, which favors
tender, soft dough with little gluten development.
Type 00 or tipo 00 flour is imported Italian flour thats

milled finer than American-made flour, allowing it to produce softer, more delicate dough. Some pizza aficionados
insist that type 00 flour is the only flour that can make truly
authentic pizza dough.
Type 00 flour is difficult to find in the United States,
though some specialty food shops carry it. Note that not all
type 00 flour is suitable for pizza dough: type 00 is merely
the designation that refers to any finely milled Italian flour,
from low-protein pastry flour to high-protein pizza flour. Be
sure to look for products labeled as type 00 pizza flour or
type 00 flour made from hard wheat.
Bread Flour and High-Gluten Flour
How Much Flour to Use
Bread flour is made from high protein wheat, known as hard

wheat, and contains 1216% protein. Its widely available in
supermarkets and is recommended for pizza making. Bread
flour, which is formulated for bread machines, contains
slightly more protein and more gluten than all-purpose flour.
Better still, high-gluten flourthe flour favored by many
professional pizza makerscontains more than 14% protein
and is the ideal flour for pizza dough. The higher gluten
content gives the pizza crust a chewier consistency. Until
recently it was difficult to find in the United States, but an
increasing number of specialty grocery stores and gourmet
food shops carry it in their bulk grain sections. It can also
In pizza recipes, the amount of flour needed is always

approximate because of varying protein content between
different types and brands, as well as various factors such
as the humidity in the air. For that reason, its best to start
with the minimum amount recommended in the recipe. You
can then add flour as needed, but always do so judiciously.
The composition and amount of water in dough affects

it in numerous ways. Slightly acidic water, also known as
soft water, produces lighter dough because of its low level
of calcium and magnesium. New York City tap water, for
example, is known for being particularly soft, and many
people attribute the distinctive taste and texture of the
citys bagels and pizza to the softness of the water used to
make them. If the tap water in your area is slightly alkaline,
or hard, consider using softer bottled water when making
pizza dough.
The amount of water in dough also influences its consistency. Slightly wet or tacky pizza dough will yield a lighter
crust than dry dough that has too much flour added to it
during mixing or kneading. Adding flour liberally during
kneading may make your dough easier to handle, but you
risk ending up with a dense pizza crust. Try to keep your
dough as tacky as possible by using only the bare minimum
of bench flour while kneading, shaping, and stretching it.
(For more information, see How to Make Basic Pizza Dough.)
Keep in mind that you can always add flour to dough thats
too tacky to handle, but you cant add water to dry dough
without ruining it.
High-gluten flour absorbs more water than flour types
that contain less protein. If you decide to substitute highgluten flour for bread flour, add an additional tablespoon of
water for each cup of flour used.
Yeast
Yeast is a microscopic, single-celled fungus that serves
as the leavening agent in most types of breads. It feeds
on sugar and starch present in the uncooked dough and
releases carbon dioxide in a process called fermentation.
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Sugar
In large quantities, sugar weakens gluten networks in
baked goods. Bread and pizza dough recipes call for only
small quantities of sugar to feed the yeast and speed up
the fermentation process. Unless instructed otherwise,
use granulated sugar because it is easier for the yeast to
consume than unrefined sugars.
Salt
Small quantities of salt are important for balancing the taste
of pizza dough as well as strengthening its gluten network.
You can use any kind of salt in your dough, but be aware
that most brands of sea salt contain calcium and magnesium that will make the dough heavier in the same way that
calcium and magnesium in hard water will.
Olive oil
Olive oil tenderizes pizza dough and lubricates it, making it
possible to handle the otherwise tacky, sticky dough without adding too much bench flour. Deep-dish pizza calls for
larger quantities of oil to generate a flaky, buttery crust.
Cheese
Though historical accounts suggest that the first pizzas
were made without cheese, its hard for people today to
imagine pizza without it. Italian cheesessuch as mozzarella, buffalo mozzarella, provolone, fontina, Parmesan,
gorgonzola, soft goat cheese, and ricottaare popular
for pizza-making, but you may use just about any cheese
you desire.
Tomato Sauce
The fundamental question regarding tomato sauce in pizza
is whether the sauce should be cooked. Some pizza aficionados insist that tomato sauce should never be cooked
before being spread on pizza dough. It should consist, they
say, only of pureed fresh tomatoes or high-quality canned
San Marzano tomatoes (a type of plum tomato originating
in Naples, Italy) and perhaps some fresh garlic and herbs.
Fans of sweeter-tasting tomato sauce tend to prefer cooked
sauces beause the tomatoes natural sweetness becomes
more concentrated when the sauce is cooked.
Where to Cook Your Pizza

You can cook homemade pizza in an oven or on a grill.
Oven
Unless youre lucky enough to own a brick oven, a conventional gas or electric oven is your best bet for cooking pizza
indoors. Home ovens cant even come close to reaching the
800900F temperature range typical of commercial pizza
ovens, but you can still take some steps to make sure that
your oven gets as hot as possible.
1. Make sure that your ovens interior is clean. Charred
food residue on the walls and floor of an oven can
affect the flavors of the foods you cook.
2. Cook your pizza directly on a pizza stone. Preheat your
oven for 30 minutes with the stone in it so that the
stone reaches its maximum temperature in advance.
Pizza pans cook pizza adequately in home ovens, but
they dont generate crusts as crisp as pizza stones do.
3. Set your oven for the highest temperature setting
youre comfortable with. Pizzas crisp up quickest in an
oven thats 500F or hotter, but some ovens generate a
lot of smoke at this temperature. If so, try 450F.
Grill
Depending on the time of year and the quality of ventilation
in your kitchen, cooking pizzas in your oven can heat your
kitchen to an uncomfortable level. If this is the case, or if
you simply want to enjoy the outdoors, consider cooking
your pizza on the grill.
Grills generally cook food from the bottom up, so when

you grill pizza, its best to use toppings that are precooked
and only need to be heated. It's also best either to forgo
cheese or to use only cheeses such as mozzarella that melt
quickly. Closing the grill will help the toppings to cook, but
raw ingredients and thick layers of cheese still wont be able
to cook and melt before the crust begins to burn.
4. Press the heel of your hand into the center of the

dough and push it away from your body.
How to Make Basic Pizza Dough

To make basic dough, you need the following ingredients:
1 3/4 cups water, warm but no warmer than 110F
1 1/2 tsp active dry yeast
2 Tbsp extra virgin olive oil, plus additional 1/2 Tbsp for
coating dough
1 Tbsp granulated sugar
1 1/2 Tbsp salt
4 1/2 to 5 cups bread flour (or substitute 44 1/2 cups
high-gluten flour)
5. Fold the dough back over on top of itself.
This recipe yields eight 68" pizzas or four 12" pizzas,

assuming you stretch the dough to a thickness of 1/8".
How to Bloom the Yeast

In a 4-cup measuring
cup, add the warm
water, yeast, 2 Tbsp
oil, and sugar. Stir with
a spoon to dissolve the
sugar and set it aside
for 5 minutes. After 5
minutes have elapsed,
you should see small
bubbles on the surface
of the water.
6. Give the dough a quarter turn, then press the heel of

your hand into the center of the folded dough just as
before. Repeat the same steps until the dough becomes
smooth and elastic, about 5 minutes.
blooming yeast
How to Mix and Knead the Dough

You can mix and knead pizza dough in a food processor,
stand mixer, or by hand.
How to Mix and Knead Pizza Dough in a Food Processor

1. Combine the salt and 4 1/2 cups of the flour in the
bowl of your food processor. Secure the lid and
pulse quickly.
2. Continue pulsing
while slowly
pouring in the
water/yeast/
sugar/oil mixture
through the feed
tube. Gradually
the ingredients
will come together
and form a ball. If
the dough doesnt
come together in a ball, add some of the remaining 1/2
cup of flour, one tablespoon at a time until it forms a
ball. Continue to process the dough for an additional
3045 seconds. Allow the dough to rest for 20 minutes.
3. After resting the
dough, youll
have to knead it
by hand. The first
step in kneading
the dough is to
remove the rested
dough from the
food processor
and place it on a
lightly floured surface.
7. Dust the dough and the work surface with flour as

needed to keep it from sticking to the surface and to
your hands.
8. Once the dough has become smooth and elastic, use
both hands to pull the edges of the dough around to
its backside and pinch the edges together. This step,
called rounding, ensures that the exterior of the dough
is smooth and taut and will hold in the gases the yeast
will produce during proofing.
How to Mix and Knead Pizza Dough in a Stand Mixer

1. Equip your mixer with its dough hook attachment.
2. Combine the salt and 4 1/2 cups of the flour in

your mixer's workbowl and mix them together at
a low speed.
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3. With the mixer still running, slowly add the yeast/
water/oil/sugar mixture until the dough comes together
and forms a rough ball shape around the dough hook.
If the dough isnt coming together, add some of the
remaining 1/2 cup of flour, one tablespoon at a time,
until it forms a ball.
4. Once the dough has formed into a ball, turn off the
mixer, cover with plastic wrap or a kitchen towel, and
let the dough rest for 20 minutes.
5. After the dough has rested, turn the mixer back on and
allow it to knead the dough for another 5 minutes.
6. Remove the dough from the mixer and round the
dough. (See step 8 of How to Mix and Knead Pizza
Dough in a Food Processor, earlier in this section.)
How to Mix and Knead Pizza Dough by Hand

1. Combine the salt and 4 1/2 cups of the flour in a large
mixing bowl and stir well with a wooden spoon.
2. Slowly pour the yeast/water/oil/sugar mixture into
the bowl with one hand while stirring with the other.
Continue stirring until the dough comes together and
forms a ball. If the dough isnt coming together, add
some of the remaining 1/2 cup of flour, one tablespoon
at a time, until it forms a ball.
3. Cover the bowl with plastic wrap or a kitchen towel and
let the dough rest for 20 minutes.
4. Turn the dough out onto a lightly floured work surface
and knead the dough for 10 minutes. (See steps 48
of How to Mix and Knead Pizza Dough in a Food
Processor, earlier in this section.)
sign and means that your yeast is healthy and has

converted much of the doughs sugar and starch into
carbon dioxide.
7. Pick up the disk by its edges and begin to stretch its

edges gently with your thumbs and forefingers by
pulling it, rotating the dough after each pull. Once the
edges are uniformly thin, drape the dough over your
two hands, allowing it to rest on the set of second
knuckles on each of your hands.
2. Fold the edges of your punched-down dough in toward

the center. Knead it briefly to push out any oversized air
pockets and to shape it back into a smooth ball.
3. Turn the dough out onto a lightly floured work surface.

Using your dough scraper, divide the dough into eight
even pieces (for eight 68 pizzas) or six even pieces
(for six 12 pizzas).
How to Proof the Dough
8. Gently pull your hands away from each other to stretch

the center of the dough, periodically rotating the dough
to stretch it evenly. Take care not to tear the dough,
and move carefully around thin spots that appear. If
a small tear occurs, you can doctor it by placing the
dough back on the floured peel and gently folding a
small piece of the dough over the tear. If you dont
feel comfortable shaping and stretching the dough by
hand, you can roll it out with a rolling pin or push and
stretch it without fully lifting it off the peel. (See How
to Shape and Stretch Dough to Bake on a Pizza Pan,
below.) Keep in mind, though, that these two methods
will push out much of the doughs air, yielding a flatter,
denser pizza crust. Whichever method you use, aim for
a thickness of about 1/8".
Proofing is the process of allowing dough to rise. During this

time, the yeast feeds on the sugars and starch in the dough
and releases carbon dioxide, adding volume to the dough.
To proof your pizza dough:
1. Rub the dough and the interior of a large bowl with
the remaining olive oil and place the dough in it, taut
side up.
2. Cover the bowl with plastic and refrigerate overnight.
Temperature greatly influences the proofing process. Yeast
is less active in cold temperatures, so refrigerating the dough
overnight slows down or retards the fermentation process.
When yeast is forced to feed slowly, it generates subtle
flavor compounds that would not develop if the dough were
proofed at room temperature. Another benefit of overnight
refrigeration is that chilled dough is easier to shape without
forcing out all of its accumulated gases. (If you dont have
enough time to proof your dough overnight, see Variations
on Basic Pizza Dough for a proofing shortcut.)
4. Round each of the eight pieces by pulling their edges

around to their backsides and pinch those edges
together so that the exteriors of the dough pieces are
smooth and taut.
9. Lay your stretched dough on your peel and adjust any

imperfect edges or thick spots by gently pulling the
dough outward and pressing down on the edges.
How to Shape and Stretch the Dough

The first step in shaping and stretching the dough is to
decide the size and thickness of the crust. Standard thickness is 1/8", and most people make pies with diameters of
either 68" or 12".
The recipe provided here yields eight 68" pizzas or
four 12" pizzas with 1/8"-thick crusts. If you prefer a thicker
crust, youll end up with fewer pizzas. Select a size and
thickness based on your preference and your confidence
in your dough-stretching skills. Also consider the size of
your pizza stone or pan, as some will not accommodate 12"
pizzas. In addition, note that the method for shaping and
stretching pizza dough depends on whether youll be cooking the pizza on a pizza stone or in a pizza pan.
How to Shape and Stretch Dough to Bake on a Pizza Stone

1. After proofing the dough, remove it from the refrig
erator. The dough should have at least doubled in size.
Punch down the dough by pressing down on it with
your hand. One gentle push should cause the dough
to deflate and lose a lot of its volume. This is a good
5. Place the eight pieces on an oiled sheet pan, cover with

plastic wrap, and let the dough sit for 3040 minutes to
let the pieces come to room temperature.
6. When the portioned dough has come to room
temperature, grab one piece of dough and lay it on
your lightly floured peel. Using your fingertips, gently
prod the dough, pushing outward so that it begins to
form a circular disk.
pulling dough
pressing dough
How to Shape and Stretch Dough to Bake on a Pizza Pan

1. Dust your pizza pan lightly with flour or semolina and
place a piece of portioned dough in its center.
2. Using your fingertips, gently push the dough outward
so that it begins to form a circular disk.
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3. Stretch the dough toward the edges of the pan by
pulling it in all directions. If the dough is too elastic and
refuses to stretch, allow it to relax for several minutes.
4. When youre able to stretch the dough to the edges of

the pan, use the side of your hand to press it against
the lip of the pan.
How to Add Toppings to Your Pizza
Working With a Pizza Stone and Peel
Once youve formed your pizza dough into a thin disk, you
can start to lay down toppings on your pizza. Whether
youre closely following a recipe or improvising and creating
your own special pizza, there are some basic guidelines you
should follow when adding toppings.
If youre cooking the pizza in your oven on a pizza stone,

youll have to transfer the pizza onto the stone using a pizza
peel. This means that your pizza will be laid out on your
peel when you add the toppings. When adding toppings to
a pizza thats on a pizza peel, its best to adhere to the following guidelines:
Less is more: Professional pizzeria ovens run almost

twice as hot as your oven or grill, so your pizza will
take longer to cook in your cooler oven. Professional
pizza makers can top their dough heavily with
sauce and cheese and still generate a pizza with a
reasonably crispy crust. But if you try to add as many
toppings as your favorite pizzeria does, your dough
will likely absorb moisture from the sauce and cheese,
developing a soggy crust. Avoid the temptation to
overload your pizza with toppings.
Leave a border: Pizza is best eaten as a finger food.
Leave a 1/2" border free of toppings around the edge of
the dough so that your finished pizza is easier to hold.
Shake your peel: Before you add toppings, shake the

peel gently to make sure the shaped and stretched
dough isnt stuck. Youll eventually need to slide your
pizza onto your hot pizza stone once youre done
topping it. Its very difficult to do this if even a small
portion of the dough is stuck to the peel. Shake the
peel, and if your dough doesnt move freely back and
forth, pick the dough up and lightly dust the surface of
the peel with flour.
Work carefully: Try not to spill any toppings
particularly tomato sauceonto the peel. Dropped
toppings will prevent the pizza from sliding smoothly
onto your pizza stone.
Instructions for Topping Grilled Pizza

Its best to cook the crust of grilled pizzas on both sides
before adding toppings. Another general rule of thumb is
to avoid using wet sauces, slow-melting cheeses, or raw
vegetables because the tops of grilled pizzas are exposed
to less heat than pizzas cooked in the oven. (For detailed
instructions, see How to Cook Pizza.)
Variations on Basic Pizza Dough

The basic pizza dough recipe yields a relatively thin-crusted
pizza that has a crispy exterior and chewy interior. If you
dont have enough time to let your dough proof overnight,
or if you prefer a different type of crust, here are some variations on the basic pizza dough.
Quick Dough
Though the best-tasting dough comes out of a slow proofing
process, you can make your dough and serve your pizza the
same day by letting your dough proof at room temperature.
Use 2 1/4 teaspoons of dry active yeast rather than 1 1/2
teaspoons, and rather than refrigerate your rounded and
oiled dough, simply place your covered bowl in a warm spot
in your kitchen for two hours. The countertop adjacent to
your oven is a good spot. After two hours, proceed with the
instructions for How to Shape and Stretch the Dough in
How to Make Basic Pizza Dough.
Semolina Dough
Using some semolina flour in your dough will give your crust
a golden hue and will lend thinly stretched dough a slightly
crunchier crust and thicker dough a chewier texture. To
add semolina flour, follow the basic pizza dough recipe but
replace 3/4 cups of the bread flour with semolina flour and
reduce the amount of water by 1 cup.
Whole Wheat Dough

Adding whole wheat flour to pizza dough will result in a
heartier, denser crust with a slightly nutty taste. Whole
wheat pizza is more nutritious than pizza made with refined
flour (such as bread, high-gluten, all-purpose, or semolina
flour) because its higher in fiber, protein, B vitamins, calcium, and iron.
To make whole wheat dough, substitute 2 cups whole
wheat flour for 2 cups of bread flour. If you make pizza using
this dough, its recommended that you proof it overnight in
the refrigerator (rather than at room temperature) because
it requires the longer proofing time to rise properly.
How to Cook Pizza

Distribute toppings evenly: Before you top your
pizza, determine how many slices youll be cutting it
into and distribute your toppings evenly so that every
slice will have a bit of everything.
Protect fresh ingredients: Certain pizza toppings
such as fresh herbs, spinach, anchovies, and thinly
sliced prosciuttotend to dry out during baking.
Consider adding them midway through the cooking
time or covering them with pieces or piles of cheese to
keep them moist.
How to Add Tomato Sauce

Whether you prefer raw or cooked tomato sauce on your
pizza, keep in mind that using too much sauce will result
in soggy or spongy crust. To make sure you use the right
amount of sauce:
1. Start with 2 tablespoons of sauce and pour it onto the
center of your shaped and stretched dough.
2. Using the back of your spoon, push the tomato sauce
in concentric circles toward the edge of your pizza.
3. If you find that this amount of sauce isnt enough, add
another tablespoon of sauce to the center and repeat
the spreading technique.
Cooking instructions for pizza vary depending on whether

youll be cooking in an oven or a on grill.
How to Cook Pizza in an Oven

If youll be cooking your pizza in an oven, the best method
depends on whether youll be using a pizza stone or pan.
How to Cook Pizza on a Pizza Stone

1. Place your pizza stone on the floor or the lowest rack
of your oven. Set the oven to 500F. Allow the oven and
the stone to preheat for at least 30 minutes.
2. While you wait, prepare your pizza dough, shaping,
stretching, and topping it directly on your peel.
3. When the oven is ready, shake the peel gently to loosen
the pizza. Open the oven and hold the peel over the far
edge of the stone (the edge farthest into the oven) and
rest the lip of the peel on it. With a firm jerking motion,
pull the peel back a few inches and slide the pizza onto
the stone.
How to Add Cheese

There are no rules for using cheese on pizza, but consider
two general guidelines.
Size: Cheese that is grated too finely will burn during
the cooking process, whereas cheese left in large
chunks wont have enough time to melt by the time
the crust has cooked through. The proper size for
your cheese depends on several factors, including its
melting rate and the heat of your oven or grill. You may
need to experiment with several pizzas before finding
the right size to grate your preferred cheese.
Amount: Though large pizza chains would have you
believe that theres no such thing as a pizza with too
much cheese, most independent pizzeria owners
agree that balancing flavors is the key to pizza making
and that less is more when it comes to cheese. Too
much cheese will overwhelm the other flavors and will
prevent your crust from crisping properly.
4. Check the pizza after 3 minutes and rotate it if one side

is browning faster than the other. To rotate the pizza,
slide your peel underneath the pizza and use a pair of
tongs to turn it.
5. The total cooking time for pizza will vary depending
on its size, how many toppings you put on it, how
accurately your oven heats, and how hot the stone
gets. It could cook in as few as 5 minutes or need up to
1415 minutes. Remove the pizza when the crust turns
golden brown, the bottom of the pizza has browned,
and the toppings begin to sizzle. To remove the pizza,
angle the lip of your pizza peel underneath the crust of
the pizza and, using tongs, pull the pizza onto the peel.
How to Make Pizza
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6. Take advantage of the moment when your pizza is
piping hot to grate additional cheese over it or to
sprinkle it with olive oil or sea salt if desired. Serve the
pizza whole or cut it into slices.
7. If youll be making additional pizzas, make sure to wipe
the peel clean so that the next pizza doesnt stick to it.
Alternate Pizzas
How to Cook Pizza on a Pizza Pan
Deep-dish pizza, also called Chicago-style pizza, features

a thick, buttery crust and is baked in deep pans. Its dough
is pressed into the bottom and sides of the pizza pan and
parbaked (partially baked on its own without toppings) so
that it firms up and hardens enough to stand up to the heavy
layers of cheese, tomato sauce, and meats added before it
is baked for a second time. Unlike most other forms of pizza,
deep-dish pizza is traditionally eaten with a knife and fork.
Deep-dish pizza pans are available in aluminum, ceramic,
and nonstick-coated steel varieties. Ceramic and cast-iron
pans are heavy and can be difficult to handle when hot, but
their thick sides and bottoms retain and distribute heat better than thin aluminum pans, which are more likely to scorch
your crust during the long baking time. Repeated use of an
aluminum pan will help season it (residual baked oil will
cling to its surface) and protect future crusts from burning.
To encourage even seasoning and to avoid scratching your
aluminum pan, avoid scrubbing it or using strong cleansers
on it. Instead, rinse it with mild soap after each use and wipe
it clean with a paper towel.
1. Set your oven to 450F and allow it to preheat for at

least 30 minutes.
2. While you wait, prepare your pizza dough, shaping,
stretching, and topping it on your pizza pan.
3. Place the pizza and pizza pan on the lowest rack in
your oven.
4. Check the pizza after 3 minutes and rotate if one side
is browning faster than the other. Use a pair of tongs to
turn the pizza pan.
5. Cooking time for pizza may be 515 minutes,
depending on size, number of toppings, and accuracy
of the oven. Using tongs, remove the pizza from the
oven when the pizza crust turns golden brown, the
bottom of the pizza has browned, and the toppings
begin to sizzle.
6. Slide the pizza off the pizza pan and onto a cutting
board using a spatula.
7. Take advantage of the moment when your pizza is
piping hot to grate additional cheese over it or to
sprinkle it with olive oil or sea salt if desired. Serve the
pizza whole or cut it into slices.
8. If youll be making additional pizzas, make sure to wipe
the pan clean so that the next pizza doesnt stick to it.
5. Pinch the edges of the dough around the circumference

of the dish.
There are many variations on pizza, from thick deep-dish

pizza and Sicilian pizza to the thin French pissaladire and
Middle Eastern lahmacun.
Deep-Dish Pizza
6. Prick the dough with a fork and bake the crust for
10 minutes.
7. Allow the crust to cool before adding toppings.
Sicilian Pizza
The original Sicilian pizza, a pizza variation known as sfincione from Palermo, Italy, featured ingredientstraditionally pecorino cheese and anchoviespressed into the dough
rather than spread over the top of it. Today, most Americans
associate Sicilian pizza with the doughy, thick-crusted rectangular pizzas sold all over the country. (See Pizza Recipes
for both versions of this pizza.)
Pissaladire
Pissaladire is a rectangular, sauceless variation on pizza
served in Nice, a city in the south of France. It traditionally
features onions, anchovies, and olives and is served warm
or at room temperature, though there are many different
types of pissaladire.
How to Cook Pizza on the Grill

Large pizzas are difficult to flip on a grill, so consider shaping
and stretching your dough into 68" pizzas. Use cheeses
that will melt quickly (such as mozzarella or finely grated
Parmesan) and cook larger ingredients (such as mushrooms, peppers, and onions) separately ahead of time.
1. Set your gas grill to medium-high or build a mediumhot fire in your charcoal grill. Your grill has reached
the proper temperature when you can hold your hand
directly over the fire for just 34 seconds.
2. While waiting for your grill to heat up, gather by the grill
your metal peel (dont use a wooden peel when grilling
pizza), a small bowl with 1/3 cup olive oil, a brush, your
shaped and stretched pizza doughs, a bowl or shaker
of salt, a large baking sheet, and your desired toppings.
3. Brush your pieces of dough on one side with oil and
sprinkle them with salt. Using your hand or your peel,
place the pieces of dough on the grill, oiled side down,
leaving a buffer of at least 2" between each piece. Put
as many pieces of dough as will fit on your grill or as
many as you feel comfortable cooking at one time.
4. Let the pieces of dough cook for 12 minutes or until
distinct char marks form on their bottom sides. Brush
the tops with oil, sprinkle with salt, and remove to the
baking sheet using your peel or long-handled tongs,
laying the dough grilled side up.
5. Brush the grilled side with oil for a second time, add
your toppings to the grilled side, and return the pizzas
to the grill (with toppings side up) using your peel.
6. Cover the grill and cook the pizzas until their bottom
sides have distinct char marks, about 23 minutes. If
the toppings are not yet melted or soft at this point,
bring the pizzas into the kitchen and finish them under
the broiler.
7. Remove the pizzas to a cutting board, cut them into
slices, and serve immediately.
How to Make Deep-Dish Pizza Dough

The ingredients for deep-dish pizza dough are slightly different from those for basic pizza dough, but the process of
making it is very similar.

2 packages (1 1/2 Tbsp) active dry yeast

2 cups warm water
1/2 cups vegetable oil
4 Tbsp olive oil
5 1/2 cups bread flour
1/2 cup cornmeal
Lahmacun
Popular in Turkey, Armenia, Lebanon, and Syria, lahmacun
is a flatbread frequently topped with tomatoes and spicy
ground lamb and served rolled into a cone or as an openfaced sandwich. Common garnishes include lemon, mint,
yogurt, and pickled vegetables.
Follow the instructions for making basic pizza dough using

the above ingredients. Add both oils after the yeast has
bloomed in the water. Add the cornmeal at the same time as
the bread flour. The remaining steps are the same.
How to Parbake Deep-Dish Pizza Dough

1. Preheat your oven to 400F.
2. Lightly oil two 10" deep-dish pizza pans.
3. Divide your proofed dough in half and place one half in
each oiled pan.
4. Using your fingertips, push and prod the dough to fill
the bottom of the pans and pull the dough up its
sides. If the dough resists stretching, let it rest for
several minutes.
Calzone
A calzone is made by folding and stuffing pizza dough with
a combination of cheese, meat, and vegetables. Calzones
are a great way to salvage misshapen or unevenly stretched
dough. Popular fillings include mozzarella, ricotta, Parmesan, provolone, ham, and spinach. Calzones are traditionally
served with marinara sauce for dipping.
Quick Pizza
When you have no time to prepare pizza dough, you can
make a quick pizza with store-bought dough or a variety of
prebaked breads. Top the dough or bread with your choice
of tomato sauce, cheese, and other toppings. Then heat it
in your broiler or toaster oven.
How to Make Pizza
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Store-bought dough: Follow the doughs baking
instructions, as they will likely differ from the cooking
directions in this guide.
French bread: Cut cylindrical French baguettes
lengthwise (horizontally) and build your pizza on top.
Focaccia: Add your favorite toppings to a roomtemperature loaf or sections of foccaccia and toast
in your broiler or toaster oven. Many focaccia breads
are flavored with onion, garlic, or herbs, so be mindful

not to add toppings that will clash with the ingredients
already present in the bread.
Pita: You can either lay your toppings directly on top
of the intact pita pocket or split the pocket horizontally
and make very thin pizza rounds. Watch your broiler or
toaster carefully during cooking, as pitas will turn from
crisp to burnt in an instant.
Bagels: Day-old bagels work well as quick pizzas

because they do not absorb wet toppings as readily as
fresh bagels.
Lavash: An Armenian flatbread often sprinkled with
sesame or poppy seeds, lavash can be used to make
quick pizzas. Some lavash is sold crisp like crackers,
while other varieties are softer and more pliable.
Calzones with Ricotta and

Hot Soppressata
Feta and Olive Pizza
Lahmacun
Yields eight small, four medium, or two large pizzas
Yields eight individual lahmacuns
Yields eight small or four large calzones
Pizza Recipes
1 recipe basic pizza dough

2 cups fresh ricotta cheese
3/4 lb hot soppressata, diced
Lay one piece of your shaped and stretched dough on your
lightly floured peel or pizza pan. Put 1/4 or 1/8 of the ricotta
cheese and soppressata 2" from the edge of the dough. Fold
the dough over the filling, forming a half-moon pocket, and
seal the edges by pressing the tines of a fork into the edges.
Repeat these steps with as many dough pieces as will fit on
your pizza stone or pizza pan. Follow the oven instructions
in How to Cook Pizza, removing the calzones after 810
minutes when they have turned golden brown. Serve them
immediately with marinara sauce for dipping.

1 1/2 cups coarsely shredded fresh mozzarella
6 oz feta cheese, crumbled
1/2 cup pitted Greek olives
1/2 red onion, thinly sliced
2 cloves garlic, minced
2 Tbsp roughly chopped fresh oregano
Fresh ground black pepper to taste
Olive oil for drizzling
Spread the toppings on your shaped and stretched dough.

Follow the oven or grill instructions in How to Cook Pizza.
Garnish the finished pizzas with pepper and a drizzle of olive
oil. Serve immediately.
Clam Pizza
Fontina Pizza with Prosciutto

and Spinach

4 dozen littleneck clams, shucked
2 medium white onions, thinly sliced
2 Tbsp chopped fresh parsley
Salt and pepper to taste
Top your shaped and stretched dough with the clams, onions,
and garlic. Follow the oven or grill instructions in How to Cook
Pizza. Take care not to overcook the pizzas because the
clams will turn rubbery. Garnish the pizzas with the parsley,
salt, pepper, and a drizzle of olive oil. Serve immediately.
Deep-Dish Pizza with Pepperoni

and Mushrooms

1/2 cup sauted spinach or drained frozen spinach
1/3 lb thinly sliced prosciutto
1 cup coarsely shredded fontina cheese
1/4 cup grated Parmesan cheese
Salt to taste
Spread the spinach, prosciutto and fontina on your shaped

and stretched dough. Take care to place the cheese over the
prosciutto so that it doesnt dry out in the oven. Follow the
oven or grill instructions in How to Cook Pizza. Garnish your
finished pizzas with a sprinkling of Parmesan cheese and
salt and a drizzle of olive oil. Serve immediately.
Hawaiian Pizza

2 Tbsp olive oil
1 onion, finely chopped
1 red bell pepper, seeded and diced
1/2 lb ground lamb
2 plum tomatoes, seeded and diced
1 tsp hot red pepper flakes
1/4 tsp sweet paprika
1/4 cup fresh chopped parsley
1/4 cup fresh chopped mint
Juice of 1 lemon
Heat the olive oil in a medium saut pan and cook the
onions and red bell pepper over medium heat until softened, 57 minutes. Add the garlic, lamb, salt, red pepper
flakes, and paprika and cook until the lamb begins to brown.
Add the tomatoes and cook until most of the liquid has
evaporated, about 5 minutes. Taste the mixture and adjust
the seasonings if necessary.
Spread the topping mixture on your shaped and stretched
dough. Follow the oven or grill instructions in How to Cook
Pizza. The lahmacuns should cook in 46 minutes. Garnish
the finished lahmacuns with parsley, mint, lemon juice, salt,
and pepper. Serve them open-faced or rolled up into cones.
Margherita Pizza
1 28-oz can San Marzano tomatoes, drained, seeded,
and chopped
1/3 cups torn fresh basil leaves
1/4 cups grated Parmesan cheese
Salt to taste
Yields two 9" pizzas

1 recipe deep-dish pizza dough

2 Tbsp olive oil
1/2 lb sliced mozzarella cheese
1/2 cup sliced white mushrooms
1/2 cup sliced pepperoni
2 cups canned whole, peeled tomatoes, drained,
seeded, and chopped
1 tsp dried oregano
1/2 cup grated pecorino cheese
Preheat your oven to 400F. Layer the mozzarella cheese in
the bottom of both parbaked crusts. Add the mushrooms,
pepperoni, and tomatoes and sprinkle them with the
oregano, pecorino, and Parmesan cheeses. Bake the pizzas
for 3040 minutes until golden and crispy, rotating the pies
every 15 minutes.

1 1/2 cups tomato sauce
1 1/2 cups fresh coarsely shredded mozzarella
1/2 lb Canadian bacon, cut into small chunks
1/2 cup drained pineapple chunks
Salt to taste

Garnish the finished pizzas with a sprinkling of Parmesan
cheese and salt and a drizzle of olive oil. Serve immediately.
Spread the toppings on your shaped and stretched dough,

draping the mozzarella over the basil to protect it from
burning. Follow the oven or grill instructions in How to Cook
Pizza. Garnish the finished pizzas with a sprinkling of Parmesan, salt, and a drizzle of olive oil. Serve immediately.
How to Make Pizza
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Mushroom Pizza with
Caramelized Onions and Olives
Provolone Pizza with

Onions and Spinach

2 medium white onions, thinly sliced and caramelized
3/4 lb white mushrooms, thinly sliced
1/4 cup pitted oil-cured black olives
6 anchovies, coarsely chopped
1 tsp fresh thyme
Salt to taste

Follow the oven instructions in How to Cook Pizza. Garnish
the finished pizzas with a sprinkling of Parmesan and salt
and a drizzle of olive oil. Serve immediately.

1 cup shredded provolone piccante
1 medium white onion, thinly sliced
1/2 cup sauted spinach or drained, frozen spinach
Salt to taste

and salt and a drizzle of olive oil. Serve immediately.
Pepperoni Pizza
Ricotta Pizza with

Autumn Vegetables

4 cups mix of roasted squash, leeks, red onion, garlic,
and red potatoes, cut into bite-sized pieces
1 cup ricotta cheese
1/2 Tbsp finely chopped fresh rosemary
1/2 Tbsp finely chopped fresh parsley
Salt to taste

1/2 lb pepperoni, thinly sliced
Salt to taste

and salt and a drizzle of olive oil. Serve immediately.
Pissaladire
Yields one large pizza, serving 68 people
1 Tbsp olive oil
6 large white onions, thinly sliced, sauted with 4 sprigs
fresh thyme, and cooled
1 Tbsp olive oil
2025 anchovy fillets, rinsed
2025 nioise olives, pitted
Freshly ground black pepper to taste
1/2 cup minced parsley
Preheat your oven to 450F. Grease an 11" 17" rectangular
pizza pan or sheet pan with the oil. Place your proofed but
unportioned dough in the center of the pan. Press and prod
the dough into a rectangle, letting it rest for several minutes
if it resists stretching. The dough should be about 1/4" thick
once it fills the entire pan.
Spread the sauted onions evenly across the top of
the dough, leaving a 1/4" border on all sides. Spread the
anchovies and olives evenly on top of the onions. Sprinkle
it with the pepper and place the pan on the lowest rack of
your oven. Cook until the crust turns golden brown, approximately 1215 minutes. Remove the pissaladire from its pan
with a spatula and transfer it to a wire rack to cool. Sprinkle
with parsley, cut into squares, and serve.
Spread the cheeses, vegetables, and rosemary on your

shaped and stretched dough, adding the ricotta in dollops and sprinkling at least half of the mozzarella over the
vegetables to protect them from burning. Follow the oven
instructions in How to Cook Pizza. Garnish the finished pizzas with a sprinkling of parsley, Parmesan, and salt and a
drizzle of olive oil. Serve immediately.
Sausage and Peppers Pizza



3/4 lb hot or sweet Italian sausage, cut into 1/4" slices
1 green pepper, cut into thin strips
1 1/2 cups fresh mozzarella, torn into small pieces
Salt to taste

Follow the oven instructions in How to Cook Pizza. Garnish
the finished pizzas with a sprinkling of Parmesan and salt
and a drizzle of olive oil. Serve immediately.
Sfincione
Yields one large pizza, serving 68 people


3 Tbsp olive oil
1/2 cup grated pecorino cheese
1 medium onion, sliced
4 plum tomatoes, fresh or canned, coarsely chopped
2 Tbsp chopped fresh parsley
4 anchovy fillets, chopped
1/4 lb caciocavallo cheese, sliced

1/2 cup bread crumbs
Additional olive oil for sauting, greasing pizza pan, and
drizzling bread crumb topping
Turn your proofed dough out onto a lightly floured work surface and gently fold the pecorino and the 3 Tbsp oil into the
dough. Round the dough, return it to its bowl, cover it and
allow it to proof at room temperature for another hour.
While you wait, saut the onion slices over medium heat
until softened, about 5 minutes. Add the tomatoes and parsley and let the mixture simmer for 20 minutes. Season the
mixture with salt and pepper, but note that the anchovies
will contribute additional saltiness later. Add the anchovies
and caciocavallo cheese and cook until the cheese begins
to melt, about 12 minutes. Turn off the heat and set the pan
aside.
Preheat your oven to 425F. When your dough has
proofed, place it in a greased 12" deep pizza pan. Push and
prod the dough until it reaches the edges of the pan, letting
the dough rest for several minutes if it resists stretching.
It should be about 1 1/4" thick. Poke several holes in the
dough with your fingertips and pour half of the onion/
tomato mixture over the dough. Bake the pizza for 15
minutes. Remove it, pour on the remaining onion/tomato
mixture, sprinkle it with the bread crumbs, and drizzle the
pizza with olive oil. Return the pizza to the oven for another
1520 minutes or until the top is golden brown and bubbling.
Slice and serve hot or at room temperature.
Sicilian Pizza with

Mushrooms and Arugula
Yields two 11" 17" pizzas


1 1/2 cups fresh mozzarella, torn into small pieces
1 lb crimini mushrooms, thinly sliced
2 cups cleaned arugula leaves, tossed in olive oil
2 Tbsp finely chopped parsley
1/3 cups grated Parmesan
Salt to taste
Divide your proofed dough in half. Place both pieces in two

oiled 11" 17" sheet pans. Using your fingertips, push and
prod the dough and stretch it to fill the pans. Let the dough
rest for several minutes if it resists stretching. Once the
dough fills both pans, cover the pans with plastic wrap and
allow the dough to rise for 2030 minutes.
Preheat your oven to 350F. Spread the mozzarella, mushrooms, arugula, and garlic on both doughs, draping the mozzarella over the arugula to protect it from burning. Bake the
pizzas for 2530 minutes until golden brown, rotating every
10 minutes. Garnish the pizzas with the Parmesan and salt
and a drizzle of olive oil. Serve hot or at room temperature.
White Pizza (Pizza Bianca)



1/4 cup high quality extra virgin olive oil
1 Tbsp finely chopped rosemary
Salt to taste
High quality extra virgin olive oil for drizzling
Sprinkle the olive oil, garlic, and rosemary on your shaped

and stretched dough. Follow the oven or grill instructions in
How to Cook Pizza. Garnish the finished pizzas with a sprinkling of salt and a drizzle of olive oil. Serve immediately.

How To Make Pizza

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How To Make Pizza

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House & Home

How to Make Pizza

published by Barnes & Noble

It's as easy as pie.

Pizza Making Equipment

Pizza pan: If you

Food processor blades

How to Make Pizza

Essential Pizza Ingredients

be purchased online at websites such as Amazon.com or

Whole Wheat Flour

The carbon dioxide stretches out the gluten network in the

All-purpose flour is made by blending high-protein hard

Type 00 or tipo 00 flour is imported Italian flour thats

Bread Flour and High-Gluten Flour

How Much Flour to Use

Bread flour is made from high protein wheat, known as hard

In pizza recipes, the amount of flour needed is always

The composition and amount of water in dough affects

How to Make Pizza

Where to Cook Your Pizza

Grills generally cook food from the bottom up, so when

4. Press the heel of your hand into the center of the

How to Make Basic Pizza Dough

5. Fold the dough back over on top of itself.

This recipe yields eight 68" pizzas or four 12" pizzas,

How to Bloom the Yeast

6. Give the dough a quarter turn, then press the heel of

How to Mix and Knead the Dough

How to Mix and Knead Pizza Dough in a Food Processor

7. Dust the dough and the work surface with flour as

How to Mix and Knead Pizza Dough in a Stand Mixer

2. Combine the salt and 4 1/2 cups of the flour in

How to Make Pizza

How to Mix and Knead Pizza Dough by Hand

sign and means that your yeast is healthy and has

7. Pick up the disk by its edges and begin to stretch its

2. Fold the edges of your punched-down dough in toward

3. Turn the dough out onto a lightly floured work surface.

How to Proof the Dough

8. Gently pull your hands away from each other to stretch

Proofing is the process of allowing dough to rise. During this

4. Round each of the eight pieces by pulling their edges

9. Lay your stretched dough on your peel and adjust any

How to Shape and Stretch the Dough

How to Shape and Stretch Dough to Bake on a Pizza Stone

5. Place the eight pieces on an oiled sheet pan, cover with

How to Shape and Stretch Dough to Bake on a Pizza Pan

How to Make Pizza

4. When youre able to stretch the dough to the edges of

How to Add Toppings to Your Pizza

Working With a Pizza Stone and Peel

If youre cooking the pizza in your oven on a pizza stone,

Less is more: Professional pizzeria ovens run almost

Shake your peel: Before you add toppings, shake the

Instructions for Topping Grilled Pizza

Variations on Basic Pizza Dough

Whole Wheat Dough

How to Cook Pizza

How to Add Tomato Sauce

Cooking instructions for pizza vary depending on whether

How to Cook Pizza in an Oven

How to Cook Pizza on a Pizza Stone