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tipstools tips 2008 11 how to roll out pizza dough
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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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You don’t need a pizza oven (or even a baking stone) for our test kitchen’s ultimate recipe.
5.0
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Easy
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Plus, a tip for crispy—never floppy—crust.
4.0
(3.88)
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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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You can do a lot more with pizza dough than make pizza. Check out these recipes for stromboli, flatbreads, and more.
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.
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This pizza dough recipe is by no-knead king Jim Lahey. It's only 3 ingredients—you've got this.
4.0
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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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Toss chilled lobster tail and claw meat with mayonnaise, lemon juice, and celery, then stuff into buttery toasted rolls for these king-of-seafood sandwiches.
4.0
(3.87)
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All the flavors of Eastern European cabbage rolls, but without the rolling.
4.4
(4.41)
Vegan
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This recipe yields a thin, crisp pizza crust (as opposed to puffy and chewy).
3.0
(2.95)
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This homemade pasta dough is easy, texturally resilient, and versatile enough to form into any shape.
4.0
(4.15)
Articles
(137)
Cooking
Jesse and Shilpa are back with BA Bake Club to talk all things pizza.
test-kitchen
Easy does it
Hunter Lewis
Cooking
Store-bough pizza dough and a 15-minute cook time? We'll be right there.
Alex Delany
Cooking
The pizza that'll make you want to eat your greens—even in the dead of winter.
Rick Martinez
techniques
These three steps will ensure your press-in crust has a sound structure and a clean look to impress.
Claire Saffitz
Cooking
No more thwacking away at cold dough on your countertop.
Shilpa Uskokovic
Videos
(140)
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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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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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Liz Prueitt of Tartine and Claire Ptak of London's Violet Bakery get busy in the Test Kitchen for a pie crust roll out battle.
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Baker Jim Lahey shows you how to start off a perfect home-made pizza with a simple, no-knead crust.
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2 weeks of research. A (very) complex spreadsheet. 6 pounds of flour, 20 hours of cooking and so, so many tastings. Join Zaynab Issa in the Bon Appétit Test Kitchen as she takes you through the journey of creating her extra-fluffy cinnamon rolls with cream cheese frosting - a recipe that took 72 rolls to achieve perfection.
Get the recipe: Extra-Fluffy Cinnamon Rolls With Cream Cheese Frosting
Get the recipe: Extra-Fluffy Cinnamon Rolls With Cream Cheese Frosting
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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.