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slideshows how to grill pizza dough
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Recipes
You don’t need a pizza oven (or even a baking stone) for our test kitchen’s ultimate recipe.
5.0
(4.75)
Easy
Recipes
An overnight rest in the refrigerator gives this easy no-knead homemade pizza dough an airy lift and bready chew.
3.5
(3.5)
Recipes
In this pizza, which is reminiscent of a Sicilian pie, the dough is enriched with whole-wheat or rye flour, then topped with a thin layer of anchovy-spiked tomato sauce (skip the fish, if you wish), and once it comes out of the oven, grated Parmesan and a mountain of greens. You have several pan options: For the thinnest crust with the crispiest bottom and edges, use a 13x9" rimmed baking sheet. If you don’t have one, you can also use a 10" or 12" cast-iron skillet: Your dough will be a bit thicker, more pillowy, and not as crisp. Or you can also easily double the recipe and use an 18x13" rimmed baking sheet. Just make sure to plan ahead: This dough needs to rise in the fridge for at least 12 hours.
4.0
(4.18)
Easy
Recipes
Plus, a tip for crispy—never floppy—crust.
4.0
(3.88)
Recipes
With the amount of love, time, and research that went into making what constitutes the “perfect” pizza, you’ll definitely want to share. Welcome to the best-ever excuse to invite people over for a pizza party.
4.0
(4.17)
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Recipes
You can do a lot more with pizza dough than make pizza. Check out these recipes for stromboli, flatbreads, and more.
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Culture
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Tangy vodka sauce and grilled chicken make a savory base for this pizza, which gets topped with a bright arugula salad and pickled red onions after it’s baked.
5.0
(5)
Recipes
These stuffed buns are everything frozen pizza pockets dream of being.
5.0
(5)
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Recipes
Recipes
The second rise is key to the finished pie’s texture; if baked too soon, the dough will be firm and too chewy. Make sure it feels floppy, with plenty of puffy air bubbles.
4.0
(3.98)
Recipes
This pizza dough recipe is by no-knead king Jim Lahey. It's only 3 ingredients—you've got this.
4.0
(4.13)
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techniques
Recipes
Cooking sausage in the pan before adding the dough infuses the crust with porky flavor.
5.0
(4.81)
Vegan
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This recipe yields a thin, crisp pizza crust (as opposed to puffy and chewy).
3.0
(2.95)
Recipes
There is no higher calling of the humble Brussels sprout than this cheesy, crispy, can't-stop-eating sheet-pan pizza.
4.7
(4.67)
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Recipes
Use store-bought pizza dough as the canvas for this spin on Alsatian pizza.
5.0
(4.8)
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Recipes
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Culture
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Quick
Recipes
This recipe from Hattie B’s tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright.
4.0
(3.83)
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