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Recipes
(97)
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
You don’t need a pizza oven (or even a baking stone) for our test kitchen’s ultimate recipe.
5.0
(4.75)
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)
Quick
Recipes
Forget cranking up the oven—these adorable little pizzas take only six minutes to cook on the stove.
5.0
(4.8)
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
Buy the dough from your local grocery store or try asking at your favorite pizzeria, often they will sell the dough to you.
Recipes
The onions char on this pizza and sweeten in the oven and pair perfectly with sharp provolone cheese.
4.4
(4.38)
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Recipes
Our favorite homemade pies are cheesy, a little saucy, and topped with all kinds of fresh, seasonal produce.
Quick
Recipes
Be sure to strain the tomatoes before topping the pie in this pizza margherita recipe. If you don't, the extra liquid could lead to a soggy crust.
3.4
(3.4)
Easy
3.0
(3.07)
Quick
Recipes
This recipe makes two white pizzas, but it can be easily halved.
Articles
(182)
Lifestyle
Five pies, two ovens, one stoop.
Christina Chaey
Cooking
Jesse and Shilpa are back with BA Bake Club to talk all things pizza.
Restaurants
Slices or pie? Fold or no fold? Perfect pizza beverage?
Alex Delany
Cooking
The toppings are whatever is in your fridge right now. Go on, go look.
Shilpa Uskokovic
Restaurants
From Neapolitan-style pies with Mexican flavors to New York slices loaded with oxtails, chefs are reshaping pizza to represent their cultures and our collective appetite for creative new approaches.
Elazar Sontag
Culture
What better way to sneak a few more veggies into the day than on top of a super-quick pizza?
Amelia Rampe
Videos
(172)
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See the glorious reactions to everyone's competively-favorite regional take on the classic crowd pleaser: pizza!
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Join Bon Appétit as we spend a day on the line with chefs Jacob Serebnick and Julian Geldmacher, co-owners of Ceres Pizza, a standout pizzeria located in New York City's Lower East Side. Jacob and Julian first crossed paths while working together at a 3-Michelin-starred restaurant. They later followed their passion to launch Ceres Pizza, built from the ground up with no outside investors–just a shared dream to create exceptional, handcrafted pizza.
Director: Ian Stroud
Director of Photography: Carlos Araujo
Editor: Jared Hutchinson
Talent: Jacob Serebnick
Senior Creative Producer: Mel Ibarra
Line Producer: Jamie Rasmussen
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Camera Operator: Justin Newman
Assistant Camera: Mickey Staten
Sound Recordist: Rachel Suffian
Post Production Supervisor: Andrea Farr
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
Director of Content; Production: Ali Inglese
Senior Director; Creative Development: Dan Siegel
Senior Director; Programming : Jon Wise
VP; Head of Video: June Kim
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Kendra Vaculin has fond memories of mall restaurants as a child of suburbia. If you too believe the BBQ chicken pizza at California Pizza Kitchen is a perfect food, this vegetarian version with mushrooms is going to be a godsend.
Get the recipe: https://weightloss-tricks.today/recipe/bbq-mushroom-pizza%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS hTaTuO SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
Get the recipe: https://weightloss-tricks.today/recipe/bbq-mushroom-pizza%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS hTaTuO SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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Presented by Campbell's | Fresh dough, fresh veggies, cured meat and Campbell's Cream of Chicken Soup is all you need to create a dynamic white pie in no time.
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Join Chris Morocco, Brad Leone, Kendra Vaculin, Melissa Miranda, Chrissy Tracey, and Rachel Gurjar as they return to the Bon Appétit test kitchen to transform pizza dough into six diverse offerings. From savory to sweet and back again, one of these ideas is sure to help you take pizza dough to delectable new places.
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Join Carla Music in the Bon Appétit Test Kitchen as she makes a grandma-style sheet pan pizza. If you prefer a spicy pie, use twice as much hot soppressata and none of the sweet type.
Check out the dough recipe here: https://weightloss-tricks.today/recipe/grandma-style-pizza-dough
Check out the soppressata pizza recipe here: https://weightloss-tricks.today/recipe/hot-and-sweet-soppressata-and-fennel-grandma-pie