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slideshows how to grill pizza dough
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You don’t need a pizza oven (or even a baking stone) for our test kitchen’s ultimate recipe.
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An overnight rest in the refrigerator gives this easy no-knead homemade pizza dough an airy lift and bready chew.
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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.
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Plus, a tip for crispy—never floppy—crust.
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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.
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These stuffed buns are everything frozen pizza pockets dream of being.
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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.
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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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Cooking sausage in the pan before adding the dough infuses the crust with porky flavor.
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This recipe from Hattie B’s tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright.
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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.
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Articles
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Cooking
Jesse and Shilpa are back with BA Bake Club to talk all things pizza.
Cooking
The pizza that'll make you want to eat your greens—even in the dead of winter.
Rick Martinez
techniques
Get that pizzeria-quality stuff, right in your own backyard.
Andrew Milne
techniques
Is there a better blank canvas for perfect farmers' market produce than crispy, chewy grilled pizza? We think not.
Amiel Stanek
Culture
Bon Appétit asked three bloggers to make their version of a summery grilled pizza. Here's what they came up with—and how to make all three yourself.
Rochelle Bilow
Lifestyle
Five pies, two ovens, one stoop.
Christina Chaey
Videos
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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 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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Want to make brick oven-style pizza but lack the equipment? Well, fire up the grill because it's about as close as you can get at home! The Bon Appétit Test Kitchen's very own Carla Music shows you how to make the only grilled pizzas you'll ever need!
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Edan Leshnick, head pastry chef at Breads Bakery in New York, takes us behind the scenes to demonstrate and explain every tool he and the staff use in preparing their supremely popular baked goods. Joined for the tour by Darwin Castillo, head of the bread department, get an in-depth look at a professional high-volume bakery in action - with massive dough mixers and immersion blenders supplying roaring deck ovens.
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Gooey inside, crispy outside. That's a pizza roll. (Also, burning the heck out of the roof of your mouth). Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Totino's Pizza Rolls.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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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