how to cook pizza essay

How To Make A Pizza Process Essay

This sample essay on How To Make A Pizza Process Essay offers an extensive list of facts and arguments related to it. The essay’s introduction, body paragraphs, and the conclusion are provided below.

How to Make a Pizza Generally if you ask someone what their favorite food is you’ll probably hear the word pizza. Pizza is one of everyone’s favorite foods. There is so many different toppings, cheeses, sauces, and crust styles. But not everyone knows how to make a pizza, so this essay will break the recipe down step by step to tell someone how to prepare and create a pizza.

First, to start out you must start by prepping all of the necessary items for the pizza. Generally you will start by making the dough.

The dough consist of two and a half cups of flour, one and a half teaspoon of yeast, half a teaspoon of salt, a small pinch of sugar, and a cup of warm water.

In order to make the dough you mix yeast, warm water, and sugar into a mixer. Then you will turn the mixer on to low and let mix for about ten minutes. Then after ten minutes of mixing you will add the flour, sugar, and salt and let mix for about twenty more minutes. Finally after the dough is finished, you will pull the dough out of the bowl and place it on a table in order to rise and later be cut, weighed, and rolled into a proportional size, round dough ball.

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Essay About Pizza

The second step to making a pizza is preparing the pizza sauce. The pizza sauce consists of 6 oz. of tomato paste, one and a half cups of water, one-third cup of olive oil, two cloves of minced garlic, a half teaspoon of oregano, half teaspoon of basil, and half teaspoon of rosemary. To start the sauce you will need to mix the tomato paste and water into a large pot. Then you will mix in your minced garlic. To mince the garlic just chop it a little bit finer than dicing it. After the garlic you will put in your dried spices.

After all of your ingredients are in give the sauce a good stirring in order to mix all of the ingredients really well. Then turn the stove on to low and let simmer for about a half hour. Later when the sauce has simmered you can add salt and pepper for taste and even sugar to sweeten the sauce a little bit. The third step to making a pizza is choosing your types of cheeses and toppings. Most pizzas use mozzarella, parmesan, and romano cheese. However you can use substitutes like provolone, fontina, feta, monterey jack, or blue cheese that give your pizza a different flavor.

Most stores have pre shredded cheese but if not use a cheese grader to shred your desired cheese. After choosing your cheese you will then pick the toppings on you pizza which could be either meat like ham, sausage, pepperoni, ground beef, italian sausage, chicken, or any other kind of meat you like. For your vegetables you can use onions, green peppers, tomatoes, olives, mushrooms, chilies, and also any other vegetable that you like. To prepare your toppings for the pizza you will need a knife and a cutting board to cut your meat and vegetables into smaller bite size pieces.

Most meats will come packaged in smaller sizes or already ground up but if not just simply cut the pieces into smaller portions. For the vegetables the easiest way to cut them is by dicing them. When dicing a vegetable cut vertical slits all the way down the vegetable and then turn the vegetable on its side and cut where the slit is the deepest. This will make little small cubes of the vegetable which is very delicious on pizza. Now that all of the essential ingredients are prepared for a great pizza you can get on your way to making a pizza.

After gathering all of your prepared ingredients, you will start with the dough again by rolling out the dough, weigh the dough to determine the size and thickness of your crust and then roll it into an even round ball. After that is done compress the dough in a bin of flour to prevent breaks and sticking of the dough. Afterwards roll the dough out until it is at your desired level of thickness and size. Then stretch the dough onto one of your baking sheets. If you want a thicker crust for your pizza uses a pan with a sidewall. It is the same process except after you roll the dough out take your sidewall pan and press the dough into the pan.

It is okay if the dough isn’t completely even in the pan because it will rise evenly when it is baked. After your dough is on or in your pan, the next process is to apply your pizza sauce. Do not apply the sauce right after it has been simmering give it time to cool so it does not melt your cheese. The easiest tool to use for this is a ladle. Use the ladle to apply as much sauce as you desire. After this is done use the bottom of the ladle to spread out the pizza sauce. It is easier to start in the center and create spiraling circles around the dough leaving enough room for crust to form.

After the pizza sauce is spread nice and even, the next step is to apply your cheese and toppings. A lot of pizza makers like to put the parmesan and romano cheese on first and then thicker mozzarella cheese. After the cheese is on there the next step is to apply your toppings. Before you apply your toppings all over the pizza remember when the cheese melts the toppings will slide with the cheese, so be sure to evenly spread your toppings out. After the toppings are spread out on the pizza the next step is to bake it in the oven. First the oven must be preheated to 425 degrees.

Other temperatures may have to be used due to the differences in ovens. After the oven is preheated place your pizza in the oven and let it bake for 15-20 minutes. When the pizza is done it will have a light golden crust. After the pizza is done take it out of the oven. Be sure to use a pair of hot mats or mittens to grab the pizza. Let the pizza cool for about five minutes. After the pizza is done cooling use a pizza cutter or knife to cut the pizza in to slices. After the pizza is cut into slices, serve the pizza on a pan and enjoy.

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How to Make Pizza, Essay Example

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There is hardly anyone who has never tried a pizza. Representing Italy’s cultural heritage, pizza has already become a universally recognized dish that may match anyone’s culinary tastes. In the classical performance, it is a kind of flat bread baked in an oven and covered with a tomato sauce with various toppings – cheese, sausages, bacon, or vegetables.

There is a specific kind of pizza to everyone’s taste, from meat lovers to vegans. Moreover, it is a dish that one can easily cook at home to indulge in a delicious evening meal with family or friends. This essay describes the process of cooking pizza in detail to guide the aspiring cook through all the vital stages.

Making Dough

The process of making the pizza dough is not overly complicated. However, one needs to follow specific instructions to make the dough of the required texture so that it is not too porous and not too tough. The first stage of making such dough is adding yeast to a bowl with warm water and sugar so that the yeast is activated. It is important to add yeast gradually by allowing it to dissolve in the warm water. By adding all yeast at once, the cook may interrupt the natural process of yeast activation and fail to get the required texture of the dough.

After the sugar and yeast are mixed in a bowl of warm water, it is important to give the mixture around ten minutes for activation. Yeast needs that time to start acting, which is an essential contributor to the dough’s further preparation. It is fine to leave the water with sugar and yeast even for a longer period, but one should monitor the water’s temperature. It is counter-productive to let it cool down substantially, as yeast may again deactivate; therefore, the optimal timing is 10-15 minutes for the full yeast activation with the help of the warm temperature and the addition of sugar that yeast eats.

The next stage of dough preparation involves adding more yeast and oil as soon as the cook sees that the surface of the warm water with sugar and yeast becomes foamy and cloudy. These are the signs of activation, which need to be supported with additional yeast and a small amount of oil (preferably olive oil).

Once the yeast activation process is over, the cook needs to add around two cups of flour to the mix and stir the substance. It is important to continue stirring until the moment when the flour gets fully dissolved in the warm water with yeast, and the dough obtains an even texture. The dough should look smooth and be the same by touch; it is easy to test the texture by combining the dough with one’s hands.

Next comes the kneading stage for the dough. The cook should take the dough from the bowl and place it onto an even surface covered with a thin layer of flour to prevent its sticking. After that, the thorough process of kneading starts, with the cooker applying the force of their hands to knead it to the required end state. The average time required for sufficient kneading is 10-15 minutes; the process of kneading involves repeated folding of the dough by half and squeezing it thoroughly on the surface. The result of kneading should be a piece of dough that looks silky and textured on the outside and is easily rolled into a ball.

After the dough obtains the required texture, the cook should again give it some rest so that all ingredients activate and combine well. The stage involves dough coating with a thin layer of olive oil and its further placement into a mixing bowl, where it waits for the next stage of panning. The latter refers to spreading the dough on the pan so that the shape of the cooked dough is perfectly round.

Techniques for Dough Spreading

As the classical pizza recipes suggest, a pizza should be round in shape (though some rural methods also allow using oval or rectangular shapes). One should test several methods and find the one that works the best for them. It is possible to choose from pizza tossing, dough pressing, and pin rolling. Any of the techniques are compliant with the traditional Italian methods of pizza preparation, but some of them may seem more challenging than others.

Making a Pizza Sauce

As soon as the dough layer is ready, it is time to make the pizza sauce to cover the dough before baking. The recommended traditional sauce should contain tomatoes, basil, and oregano, while some people who do not like tomato sauces experiment with white (cheese or cream) sauces as well. The classical sauce recipe includes butter, basil, minced yellow onions, canned tomatoes, and some spices of the cook’s preference (usually garlic, black pepper, and salt). Olive oil is also a must-include ingredient of most Italian dishes, pizza included.

No matter how simple the sauce looks, its preparation process is pretty sophisticated. The cook should melt butter and olive oil in a pan first, then add the sauteed onions and garlic and further spice the mixture with salt, basil, oregano, and pepper. The tomato puree is also added at that stage, with the mixture stirred in the pan until it starts bubbling. Afterwards, it is necessary to give it time to cool down. One should cover the pizza dough only with a cool sauce; otherwise, the dough may melt and spoil the dish.

Once the pizza is covered with a thick layer of sauce, with small margins left on the outer border to avoid sauce spilling and simplify the eating process, one should bake the pizza at 450 degrees Fahrenheit for 15-20 minutes. Once the pizza is cooked, it should spend some more time in the oven with proper air circulation.

As one can see, the process of cooking pizza is not overly complicated. With the most intricate and challenging part referring to dough creation, one should take extra care of all the steps discussed above. This way, it is possible to create a classical Italian pizza and enjoy the meal.

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Teaching the Pizza Preparation Process Essay

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Introduction

Preparation of mixtures to be used for pizza making, dough making from the already prepared mixtures, preparation and baking of pizza from dough balls.

Pizza preparation can be one of the most daunting tasks at home. As one of the best foods for human consumption, its preparation requires great attention. The basic component in pizza making is baking flour. To add flavor, other ingredients are needed depending on what taste is required. The innards which are added to the prepared dough might include various food toppings and cheese. Stepwise explanation of preparation is vital for making pizza dough up to the baking process. Therefore, a clear exposition on a pizzeria preparation procedure should begin with the dough-making process.

The fundamental step in pizza preparation is ensuring that one has mixtures required for it. To prepare the first mixture, a medium bowl is needed, and little olive oil is poured to it. Pour half a liter of warm water of about 120 degrees Celsius into the medium container, followed by six and twelve grams of yeast and sugar, respectively. In another larger dish, add six hundred and twelve grams of wheat flour and salt in that order and then mix. Consequently, you have two bowls of mixtures, a medium one containing warm water, yeast and sugar and the larger pot holding a mixture of salt and wheat flour.

Then, your objective as a pizza maker at this particular instance should be combining the two mixtures. In your large bowl containing the mixture of salt and wheat flour, make a well at the center of the blend using your fingertip. Gradually, pour the mix from the medium bowl into the well you have just made with your fingertip. Add 360 milliliters of olive oil to the combination in the large bowl. Using a kitchen fork to pull the drier parts of the mix to the wet concoction, combine thoroughly for five minutes. Finally, the blend is made in readiness to be kneaded by hands.

Next, you aim at ensuring that the blend results in a soft dough. The mixture you have at this particular time is uniformly mixed. Add little flour to a kitchen table where you intend to knead the mush using your hands for five minutes. In kneading, you should use the heel of your fists to push the concoction down and forward. Turn the paste around till it is a little tacky. The resulting preparation is now to be covered for some time.

As the dough has been well kneaded, preparations are made to cover it. Wash the large bowl which you had initially used in mixture preparation and dry it using a clean piece of cloth. Oil the bowl on the inner side with your olive oil. Put the kneaded mush into the dish and cover with plastic wrap on top of it. The paste should be left in a covered position for one to two hours, depending on the ambient temperatures and ingredient preparation methodologies. Eventually, you have made well-covered kneaded dough and given it time to rise and double its size due to the yeast applied.

At last, the dough is made, and it is checked after every twenty minutes, within two hours. Poke the mush using your hands, and if indentation is left, then that shows it is ready. Once this has been ascertained, use a kitchen knife to divide it. The larger the pieces cut, the bigger the pizzas, and the smaller the slices cut, the tinier the pizzas. Nonetheless, minuscule nubs sliced are more expedient to handle, especially for domestic purposes. At this point, shape the cut bits into balls for every single pizza. Envelope them with a moistened cloth and leave them for ten minutes. In examining whether the dough orbs are ready, you shall prod them to check for depression on them.

Lastly, pizzas are to be made from balls and baked. Clean the pizza pan before sprinkling it with semolina which is a ready-made powder through the process of wheat milling and usually stocked in retailer shops. The additive provides a chewy, crispy taste for the pizza to be made. In order to flatten the center of the dough, pull the ends of the dough using your hands. Continue adding more semolina for efficient preparation of the pizzas, making sure that thinness is uniform. As the unfurled dough is now flat, spread your favorite innards on its top part and place the pizza pan with its ingredients in a baking oven for five minutes for those five hundred degrees Fahrenheit -temperature ovens. The pizza will be ready, and you should serve it with any drink of your taste.

Pizza making is a stepwise procedure which is easily comprehensible. Two different mixture bowls are needed specifically for paste preparation. The mixtures are important because they are blended once again to make the paste. Later, orbs of dough are made from the mush by cutting it into required sizes. The balls are then spread uniformly in pizzeria pans, and such ingredients as minced meat, black olives, mushrooms, and pepperoni are added to the pizza before baking for five to ten minutes in an oven. Inarguably, pizza making is an elaborate procedure, but it is optional to add the ingredients, which are referred to as toppings.

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How to Make Pizza

A guide by Sam Sifton

You can make pizza at home. In fact, you can make pizza that will equal some of the best on the planet. With planning and practice, you can become good at it — even if you are a relatively novice cook. We are here to help that happen.

Before You Start

Plan ahead. Make the dough at least a day before you intend to make pizza, to give it enough time to rise.

Buy a food scale on which to weigh the ingredients for dough and toppings. It’s a smart investment: In baking, weight is a more accurate measurement than volume.

You will need a cooking surface. This could be a pizza stone or steel, or four to six unglazed quarry tiles measuring 6 inches by 6 inches from a building supply store. Whichever you use, heat in a very hot oven for at least an hour before cooking.

Roberta’s Pizza Dough

Recipe from carlo mirarchi , brandon hoy , chris parachini and katherine wheelock adapted by sam sifton.

• Yield Two 12-inch pizzas

Melina Hammer for The New York Times

This recipe, adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated “00” on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator.

Our Greatest Pizza Recipes —Sam Sifton

Featured in: A Little Pizza Homework . 

Ingredients

• 153 grams 00 flour (1 cup plus 1 tablespoon)
• 153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
• 8 grams fine sea salt (1 teaspoon)
• 2 grams active dry yeast (3/4 teaspoon)
• 4 grams extra-virgin olive oil (1 teaspoon)

Preparation

• In a large mixing bowl, combine flours and salt.
• In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
• Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
• To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.

Storing the Dough

Allow for a minimum of three to four hours for your dough to rise. But planning further ahead pays dividends: You can store that dough in the refrigerator until you are ready to cook, which means any weeknight can be pizza night.

Melina Hammer for The New York Times pizza dough..Published 04-09-2014

We put our pizza dough in the refrigerator to rise, placing the balls of dough on a floured baking pan covered loosely with a clean, damp kitchen towel. The chill leads to a slow rise, so we generally allow it to go overnight, or for at least six to eight hours. For a faster rise, leave the dough out on a countertop, similarly covered. It should be ready — that is, roughly doubled in size — in three or four hours.

Time imparts a marvelous tanginess to pizza dough, but it extracts a price as well. What you want to avoid is a skin developing on the dough . When the dough has risen, if you are not going to use it right away, wrap it tightly in plastic wrap , or place it in a quart-size plastic bag. Pizza dough so wrapped will last in the refrigerator for three days or so.

Another option is to freeze the dough using this incredibly easy freezer dough recipe . Make it, put it in the freezer in a freezer-safe plastic bag, and then move it to the refrigerator on the morning of the evening you want to cook.

If you end up making pizza at least once a week, consider investing in a few pizza dough pans , available in restaurant supply stores.

Shaping the Pizza

Shaping a pizza takes practice. The goal is to make a thin circle of dough, with a raised edge around circumference of the pie. Don’t worry if that doesn’t happen the first few times. Pizzas shaped like trapezoids or kites taste just as delicious.

Working on a floured surface, with floured hands, softly pat down the risen ball of dough into a circle , rotating it as you do.

Using the tips of your fingers, push down gently around the perimeter of the pie, rotating it as you do, to create the edge.

Pick up the dough and lightly pass it back and forth between your palms, trying to rotate it each time you do, using gravity to help the dough stretch. At approximately 12 inches in diameter, the pizza is ready to go.

Return the pizza to the floured surface, making sure that the side that you first pressed down upon remains facing upward, and gently slide the pie back and forth a few times to make sure that it does not stick . Add a little more flour to the surface beneath the pie if it does.

Gently slide a lightly floured pizza peel beneath the pie, or place it carefully on a floured cutting board or the back of a baking pan. Make sure again that the dough can slide back and forth. If it does, the pie is certified for topping.

The act of topping a pizza is a gentle one. Use a light touch. Above all, try not to overload the pie, particularly its center, which will lead to an undercooked crust. Two to three tablespoons of sauce are all you need, and perhaps a small drizzle of olive oil, accompanied by a couple of other toppings.

Pizza sauce does not need to be cooked ahead of time, and is so simply prepared that there is no reason to use the store-bought variety. Instead, use a food processor to combine a can of whole, drained tomatoes with a splash of olive oil and a sprinkle of salt.

Spread the sauce out on the dough using the back of a spoon, stopping approximately 1/2 inch from the dough’s edges. Do not use too much ; two or three tablespoons is enough. Keep leftover sauce refrigerated.

Mozzarella is the traditional pizza cheese, but depending on the sort of pie you are creating, really any good melting cheese will do: fontina, Cheddar, Colby, blue, provolone and smoked Gouda, among others, make for delicious pizzas.

Meat on a pizza is an option for some. Sausage and meatballs are both traditional toppings and should be cooked beforehand. Pepperoni, ham and other cured meats do not need to be, though delicate sheets of air-dried beef or pork should perhaps go onto the pie midway through or at the end of the cooking process, lest they dry out in the heat.

Anchovies are a marvelous addition to pizzas, and so are clams and mussels , even sheets of smoked salmon, particularly when paired with crème fraîche and capers.

Making a fried egg breakfast pizza is not for freshman-class pizza makers. Sliding a pizza topped with a raw egg into a hot oven takes patience and practice. In the meantime, while your pizza is cooking, gently fry an egg in olive oil in a small skillet on the stove, and when the pizza is done, slide it gently on top of the pie.

You can put anything on a pizz a . The question is where, and when. Herbs can go below cheese to protect them from the heat of the oven, or onto the top of the pie when it’s done.

Pineapple can take heat like a fireman and can go on from the start, raw. Grapes can, too (a nice pairing for sausage). Mushrooms , though, should be cooked on the stovetop before you use them as a topping for pizza. Likewise peppers both red and green. (Thinly-sliced jalapeno pepper is an exception.) Potatoes can go on a pizza raw only if you’re cooking in a very, very hot oven and you’ve sliced them very, very thinly – otherwise, parboil them before slicing and adding them to the top of a pie. Grilled asparagus is an excellent addition to a “white,” or tomato-free pizza. We like thinly sliced Brussels sprouts , sometimes, on similar pies (pair with pancetta!), and leeks melted slowly over butter as well.

As a rough guide: Precook anything that won’t cook fast, or cut it so thinly that it will. Anything delicate, like a pile of arugula dressed simply in lemon juice and oil, can go on the pie when it’s done, to cook gently in the pizza’s residual heat.

Cooking the Pizza

We cook most of our pizzas in the oven, on top of a stone or a steel. But you can bake pizza in a sheet pan as well, or grill it outdoors. You can even cook a pizza on a stovetop.

Baking in the Oven

To bake a pizza in an oven, you’ll need either to do it on a stone or metal surface, or in a sheet pan. Either way, you should set the oven to its highest temperature and let it heat it for a full hour before you intend to cook.

If you are using a pizza stone, steel or a set of tiles, begin by placing it on the middle rack of the oven before you turn it on, allowing it to preheat for a hour.

When you’re ready to cook, carefully place your shaped dough on a lightly floured pizza peel or cutting board, or on the back of a baking pan. Gently shake the peel, board or pan back and forth a few times to make sure the dough can move, then add your toppings.

Pick up your pizza peel with the topped pie on top of it, and gently slide the pie onto the stone or tiles, starting at the back of the oven and working your way toward its front. Bake for about four to eight minutes, until the edges are a beautiful golden brown, and the sauce and cheese are bubbling nicely. Slide the peel back under the baked pizza to remove it from the oven, and then slide the pizza onto a cutting board, where it can be cut into slices.

If you are using a sheet pan, lightly oil the pan , then stretch the risen dough into the shape of the pan, then top and place in the oven until golden brown and bubbling.

Pan-Frying on the Stovetop

Cooking a pizza on top of the stove is a simple way to get started in the pizza-making game, and a single ball of dough will yield two pan pizzas .

Simply heat a 10-inch cast-iron skillet over medium-high heat, then film it with olive oil. Take one half of a ball of risen pizza dough and press it out into a circle just smaller than the pan .

When the oil shimmers, put the dough in the pan and adjust the heat so it browns evenly without burning. Prick the dough all over with the tines of a fork. Cook this round in the pan for a minute or so, then turn it over with the bottom is browned and cover with toppings. Either top the pan with a lid to melt the cheese or run it under a broiler to achieve the same result.

Grilling Outdoors

Grilling pizza really means grilling one side of a flatbread over fire , then turning it over and topping it. And while you can certainly use our essential pizza dough recipe to do that, a sturdier dough recipe that is less prone to ripping will yield a better result.

To cook a pizza on a grill requires some planning. You need to cook one side of the pizza before turning it over and topping it, and cooking the other side. So take time to assemble all the ingredients you’ll need to make the pizzas beforehand.

Prepare a hot fire; if your grill grate is clean, you shouldn’t need to oil it. Slide the pizza dough from the peel onto the rack. After a few minutes, use tongs to lift the dough and check whether it’s browning on the bottom . Watch closely so it doesn’t burn. When it’s nicely browned, use the tongs to flip the dough over, then brush it with olive oil and cover it with toppings. Place the lid on the grill for a few minutes more until the cheese is melted.

Our Best Pizza Recipes

Pizza Margherita

Sam Sifton, Carlo Mirarchi, Brandon Hoy, Chris Parachini, Katherine Wheelock

15 minutes, plus 1 hour to heat oven

Quick Pizza Dough

Suzanne Lenzer

About 30 minutes

Green and White Pizza

Mari Uyehara, Cathy Lo, Joe Beddia, Pizzeria Beddia

2 hours 15 minutes, plus about 28 hours’ fermenting, rising and resting

Lidey Heuck

Rick Easton’s Pizza With Peppers

Mark Bittman, Rick Easton

1 hour, plus rising

Pizza Sauce

Creamed Kale Pizza

Cheeses Pizza

See all recipes

How to Make Pizza at Home

An easy homemade pizza recipe from our test kitchen with tips to make it your own.

We've been independently researching and testing products for over 120 years. If you buy through our links, we may earn a commission. Learn more about our review process.

It’s hard to disappoint when it comes to homemade pizza, but it’s also hard to get just right. Dough tends to have a mind of its own, and how much sauce should you really use? In the  Good Housekeeping Institute , we learned from years of testing that simple is best, especially when making pizza at home, and fewer [toppings, in this case] is more. While there are some appliances out there, like pizza ovens , that will take your pizza making skills to the next level, here’s how to make pizza at home every time with the tools you have, including tips from pizza pros. 

Ingredients

Cornmeal for baking sheet

Flour for surface

pizza dough (thawed, if frozen)

marinara sauce

mozzarella cheese, coarsely grated

grated parmesan

Basil, for sprinkling

• Step  1 If you have one, place a pizza stone in the oven and heat oven to 500ºF (if you can’t heat oven this high without broiling, set to 475ºF). Dust a baking sheet with cornmeal.
• Step  2 On a lightly floured surface, shape pizza dough into a 14- to 16-in oval or circle and place on prepared sheet (make sure that the dough slides easily around the sheet, if not, add a bit more cornmeal). 
• Step  3 Spread sauce on dough, leaving a ½-in boarder all the way around and sprinkle with mozzarella and then Parmesan. If using a stone, slide the pizza off the sheet onto the stone. Bake until crust is golden brown, 10 to 12 minutes. Sprinkle with basil just before serving, if desired.

Five Steps for Delicious Pizza at Home:

1. start with a solid pizza dough recipe..

To quote Ina Garten, “store-bought is fine,” but making pizza dough from scratch allows you to control the ingredients and ultimately the results. A lot of recipes call for “00” flour, but remember that “00” only refers to the fine grind of the flour, not a high protein content, which is often insinuated by pizza dough recipes. A finer grind requires less hydration than a typical all-purpose grind, which creates a less chewy dough, while a higher protein percentage provides more structure.

When we chatted with Laura Meyer, Administrator and Instructor at the International School of Pizza and one of the presenters on Breville’s “ Meet the Makers: A Virtual Pizza Tour ,” and she shared that most pizzerias use a blend of flours, which contribute to a unique texture and taste. When shopping for flour, she recommends purchasing from smaller mills that offer more variety, including curated pizza dough mixes, like this one from Central Milling .

2. Make the dough.

Pizza dough can be made by hand, in a food processor , or in a stand mixer . When making a pizza dough by hand , it’s best to start by using a wooden spoon to stir together the liquid ingredients (including proofed yeast) in a large bowl with half of the dry ingredients. From there, add the remaining dry ingredients little by little, until the dough starts to form a shaggy ball and has difficulty incorporating more dry ingredients. Once the ball is firm, transfer to a floured surface and use your hands to knead until it is smooth and springs back when touched.

To make pizza dough in a food processor , add the dry ingredients to the bowl first. Pulse a few times to stir. Then, with the motor running, use the feed tube to slowly add in the liquid ingredients until the dough forms a ball and rotates around the bowl without sticking to the sides. Process for about 30 seconds.

To make pizza dough in a stand mixer , add the liquid ingredients to the bowl first and, while the mixer is running on low, add in the dry ingredients, little by little, until the dough forms a ball and doesn't stick to the sides. Increase the speed to medium-low and allow to knead for about 5 to 6 minutes, adding in more dry ingredients as necessary. The beater or dough hook may be used.

3. Proof the dough.

Once the dough is kneaded, transfer to a large bowl and cover with plastic wrap and/or several dish towels so it can proof. As the dough proofs, it will form air bubbles, which increase the size of the dough, and develop flavor. Proofing can take place in a warm area where it will bulk up quickly, or even in the fridge over a couple of days. (If proofing in the fridge, cover loosely with plastic wrap to avoid condensation from forming.) The longer you proof dough, the more flavorful it will become; take care not to overproof because it can become sour. A general rule of thumb is to proof it until it doubles in bulk.

After the dough has proofed, divide into individual balls that can be stretched just before cooking.

4. Prepare the sauce and toppings.

Different styles of pizza use different types of sauce. Since the sauce cooks in the oven, there’s no need to cook it beforehand unless you’re looking for an extra deep tomato flavor. For a Neapolitan style, try whole canned tomatoes that you break up with your hands, or for New York style, try crushed tomatoes seasoned with dried Italian seasoning.

When adding the sauce to the dough, add less than you think you'll need and use the bottom of a ladle to even it out as much as possible. Pools of sauce slow down the cooking process and cause wet spots.

Almost anything can be used as pizza topping, but keep in mind that you want to try to balance the flavors as much as possible. If you like a lot of sauce and it’s very flavorful, stick to simple flavors that won’t compete, like cheese and simply seasoned vegetables. If you have toppings you want to show off, like a creamy burrata or a special meat like prosciutto, let those ingredients be the star by using a scant amount of sauce or other overpowering additions.

Toppings can be added to pizza raw or cooked, before or after cooking the pizza. When deciding how to use, think of the flavors you want to achieve; cooking them before will create deeper flavors, while cooking them during will create more simple ones. Pre-cooking meat, like sausage, on the other hand, will make it drier, while cooking it on the pizza will make it more tender and juicy.

5. Shape the dough.

When ready to form the pizza, Anthony Falco, International Pizza Consultant and the first instructor on Breville’s “Meet the Makers: A Virtual Pizza Series, ” recommends doing so on a wooden peel that can be used to transfer the pizza to the oven. Flour the peel generously and often to make sure the dough doesn’t stick. All purpose flour can be used, or some people like semolina or cornmeal; both are granular and don’t clump.

To shape the dough, Meyer recommends using your hands versus a rolling pin, which can deflate the dough and make it less airy. Push it down in the middle first, and then form the crust a little so it can stay intact while the rest of the dough is shaped. When done, Falco uses his fingertips to dimple the center, which he says leaves air in there and is also good for toppings.

6. Bake the pizza.

Now, for the fun part. Pizza can be baked many ways: in the oven, in a toaster oven, in a skillet and then finished under the broiler, in a sheet pan, or on a grill. To bake pizza in an oven, Meyer highly recommends a baking steel, which retains heat even better than a baking stone. She also recommends investing in two, particularly if you plan on making more than one pizza at a time. To use, position the baking steel or stone on the top rack of your oven (instead of the bottom, which is often recommended!) while your oven heats up to 500ºF or the highest temperature. If you don’t have a baking steel or stone, you may also use a sheet pan flipped upside down.

When heated, use a wooden or perforated peel to transfer the pizza to the baking steel or stone on the upper rack. Monitor it until the cheese is melted, the crust is browned and the bottom is fully cooked. The pizza may be transferred to the middle rack toward the end of cooking to finish.

• Toaster ovens are a great option to make pizza because they get very hot in a short amount of time. Many are big enough to fit a 12-inch pie and can be used with a stone. Use the highest temperature on convection mode and the bottom rack.
• Cast iron skillets are a popular way to make pizza. They can be used to start the cooking process on the stovetop for a very crispy bottom, or completely in the oven for a saucy, deep dish. When using a cast iron, apply a generous amount of oil to the bottom of the pan, and stretch your dough directly in the pan. Top with ingredients, and either heat over medium high until the crust forms and finish in a hot oven, like this method, or under a broiler, or transfer skillet with uncooked pizza to the middle rack of a preheated oven until fully cooked.
• Sheet pans may also be used to make Grandma or Sicilian style pizza. Just like when using a cast iron skillet, generously coat the bottom of the pan with oil before spreading out the dough. Bake on the bottom rack of a very hot oven until browned and crispy.
• To make pizza on a grill, heat until the temperature reaches about 700ºF. Shape the dough, brush one side with oil and cook, oil-side down, over medium-high with the lid closed until firm. Add more oil to the top, flip and then add the toppings. Reduce the heat to medium, close the lid, and cook until the cheese is melted and bottom is golden brown.

7. Cool the pizza.

Once your pizza is cooked, Falco recommends using a metal pizza peel to remove it from the oven. He also suggests transferring it to a wired rack before serving, where it can stay crisp and not soak up any possible condensation.

At Home Pizza-Making Must Haves

Epicurean Pizza Peel

This pizza peel is large enough to build a 12-inch pizza on and can be used to transfer pizza in and out of the oven. It's sturdy, yet lightweight with a reversible beveled edge to get under cooked pizza. It can also be used for cutting on and serving. 

Cuisinart 3-Piece Pizza Grilling Set

A flexible metal pizza peel makes for easy pizza retrieval; plus, this one has a folding handle for storage. The included pizza cutter and pizza stone, which can be used in the oven or on the grill, feel like a bonus. 

Baking Steel The Original Baking Steel

Baking steels get even hotter than pizza stones, which better replicate brick-oven results; their rectangular shape allows for more heating and cooking area.

Lodge Cast Iron Skillet

Cast iron skillets get hot and stay hot without the use of pizza stones or steels. Top with extra sauce for a deep dish, or as you normally would for a more personal pan take. 

Nicole (she/her) is the director of the Good Housekeeping Institute 's Kitchen Appliances and Innovation Lab, where she has overseen content and testing related to kitchen and cooking appliances, tools and gear since 2019. She’s an experienced product tester and recipe creator, trained in classic culinary arts and culinary nutrition. She has worked in test kitchens for small kitchen appliance brands and national magazines, including Family Circle and Ladies’ Home Journal .

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• Family Dinners

Homemade Pizza & Pizza Dough

Make perfect pizza at home with this pizza recipe, including an easy pizza dough recipe.

Family Pizza Time

• The Best Flour for Pizza Dough
• How to Check Your Yeast
• How to Measure Flour
• Proofing the Dough Overnight
• Make-Ahead and Freezing

What to do when your 8-year old nephew comes to visit? Make pizza, of course!

Well, not of course, actually. I didn't think of it until we exhausted Sorry, Monopoly, and gin rummy. But it did turn out to be a brilliant idea as my father had just received a baking stone for Christmas, and my nephew loves pizza.

I told him if he helped me make it I would talk about him on my website and he would be famous. That seemed to get his attention. He thought the dough was "slimy and gross" but he loved picking his own toppings, and the finished product was "awesome".

Simply Recipes / Annika Panikker

My Favorite Pizza Dough Recipe

The following method I patched together from recipes in both Joy of Cooking and Cook's Illustrated's The Best Recipe . The pizza dough recipe makes enough dough for two 10 to 12 inch pizzas.

Next time I'll be a bit more patient with stretching out the dough so I can get it even thinner.

The Best Flour for Homemade Pizza Dough

Bread flour is the best flour for homemade pizza dough. You can use all-purpose flour instead of the bread flour called for in the recipe, but bread flour is higher in gluten than all-purpose flour and will make a crispier crust for your pizza.

How To Make Sure Your Yeast Is Active

Pizza dough is a yeasted dough that requires active dry yeast. Make sure the check the expiration date on the yeast package! Yeast that is too old may be dead and won't work.

Also, if the yeast does not begin to foam or bloom within 10 minutes of being added to the water in Step 1 of Making the Pizza Dough, it is probably dead. You'll need to start over with new, active yeast.

How To Measure Flour for This Pizza Dough Recipe

Cup measurements can vary depending on how you are scooping the flour (we fluff the flour, lightly scoop it, and level with a knife). So I recommend using a kitchen scale to measure out the flour amounts by weight. This is the only way you'll get a consistently accurate measurement.

Is It Better To Let the Dough Rise Overnight?

You don’t have to let your pizza dough rise overnight – or up to 48 hours – in the refrigerator, but if you do, it will develop more flavor and air bubbles that will puff up when the pizza is cooked. (Some people fight over the slices with air bubbles.) Make sure to take the dough out of the refrigerator an hour before using it to bring it to room temperature.

Pizzas With Raw Ingredients

There are some toppings that should be cooked first before topping a pizza because they won’t cook fully before the pizza is done cooking. Raw meat should be fully cooked before adding it as a topping. Any vegetables that you don’t want to be raw on the cooked pizza such as onions, peppers, broccoli, or mushrooms should be sautéed first.

Make-Ahead and Freezing Instructions

After the pizza dough has risen, you can freeze it to use later. Divide the dough in half (or the portion sizes you will be using to make your pizzas). Place on parchment paper or a lightly floured dish and place, uncovered, in the freezer for 15 to 20 minutes. Remove from the freezer and place in individual freezer bags, removing as much air as you can from the bags. Return to the freezer and store for up to 3 months.

Thaw the pizza dough in the refrigerator overnight or for 5 to 6 hours. Then let the dough sit at room temperature for 30 minutes before stretching it out in the next steps.

Throw a Pizza Party!

• Spicy Sausage Pizza
• French Bread Pizza
• Grandma Pizza
• Pickle Pizza

The dough for this pizza yields about 2 pounds, enough for two (1-pound) balls of dough.

Ingredients

For the pizza dough

1 1/2 cups (355 ml) warm water (105°F-115°F)

1 package (2 1/4 teaspoons) active dry yeast

3 3/4 cups (490 g) bread flour

2 tablespoons extra virgin olive oil (omit if cooking pizza in a wood-fired pizza oven)

2 teaspoons kosher salt

1 teaspoon sugar

For making the pizza and toppings

Extra virgin olive oil

Cornmeal (to help slide the pizza onto the pizza stone)

Tomato sauce (smooth or pureed)

Firm mozzarella cheese, grated

Fresh soft mozzarella cheese, separated into small clumps

Fontina cheese, grated

Parmesan cheese, grated

Feta cheese, crumbled

Mushrooms, very thinly sliced if raw, otherwise first sautéed

Bell peppers, stems and seeds removed, very thinly sliced

Italian pepperoncini, thinly sliced

Italian sausage, cooked ahead and crumbled

Sliced black olives

Chopped fresh basil

Baby arugula, tossed in a little olive oil, added as pizza comes out of the oven

Pepperoni, thinly sliced

Onions, thinly sliced raw or caramelized

Ham, thinly sliced

Making the Pizza Dough

Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved.

After 5 minutes stir if the yeast hasn't dissolved completely. The yeast should begin to foam or bloom, indicating that the yeast is still active and alive.

(Note that if you are using "instant yeast" instead of "active yeast", no proofing is required. Just add to the flour in the next step.)

Add the flour, salt, sugar, and olive oil, and using the mixing paddle attachment, mix on low speed for a minute. Then replace the mixing paddle with the dough hook attachment.

Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes.

If you don't have a mixer, you can mix the ingredients together and knead them by hand.

The dough should be a little sticky, or tacky to the touch. If it's too wet, sprinkle in a little more flour.

Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil.

At this point you can choose how long you want the dough to ferment and rise. A slow fermentation (24 hours in the fridge) will result in more complex flavors in the dough. A quick fermentation (1 1/2 hours in a warm place) will allow the dough to rise sufficiently to work with.

Cover the dough with plastic wrap.

For a quick rise, place the dough in a warm place (75°F to 85°F) for 1 1/2 hours.

For a medium rise, place the dough in a regular room temperature place (your kitchen counter will do fine) for 8 hours. For a longer rise, chill the dough in the refrigerator for 24 hours (no more than 48 hours).

The longer the rise (to a point) the better the flavor the crust will have.

Preparing the Pizzas

Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 475°F for at least 30 minutes, preferably an hour. If you don't have a pizza stone, you can use a pizza pan or a thick baking sheet; you need something that will not warp at high temperatures.

Remove the plastic cover from the dough. Dust your hands with flour and push the dough down so it deflates a bit. Divide the dough in half.

Form 2 round balls of dough. Place each in its own bowl, cover with plastic and let sit for 15 minutes (or up to 2 hours).

Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way.

About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a lightly floured work surface.

Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further.

Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter—10 to 12 inches.

Treat the dough gently!

You can also hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough.

If a hole appears in your dough, place the dough on a floured surface and push the dough back together to seal the hole.

Use your palm to flatten the edge of the dough where it is thicker. Pinch the edges if you want to form a lip.

Use your fingertips to press down and make dents along the surface of the dough to prevent bubbling. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Let rest another 10 to 15 minutes.

Repeat with the second ball of dough.

Lightly sprinkle your pizza peel (or flat baking sheet) with cornmeal. (The corn meal will act as little ball bearings to help move the pizza from the pizza peel into the oven.)

Transfer one prepared flattened dough to the pizza peel.

If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.

Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza. Be careful not to overload the pizza with too many toppings, or your pizza will be soggy.

Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal.

Slide the pizza off of the peel and onto the baking stone in the oven.

Bake pizza in the 475°F oven, one at a time, until the crust is browned and the cheese is golden, about 10 to 15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

Did you love the recipe? Let us know with a rating and review!

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How to Make Pizza

Last Updated: August 8, 2024 Approved

This article was co-authored by Ollie George Cigliano . Ollie George Cigliano is a Private Chef, Food Educator, and Owner of Ollie George Cooks, based in Long Beach, California. With over 20 years of experience, she specializes in utilizing fresh, fun ingredients and mixing traditional and innovative cooking techniques. Ollie George holds a BA in Comparative Literature from The University of California, Berkeley, and a Nutrition and Healthy Living Certificate from eCornell University. There are 11 references cited in this article, which can be found at the bottom of the page. wikiHow marks an article as reader-approved once it receives enough positive feedback. This article has 20 testimonials from our readers, earning it our reader-approved status. This article has been viewed 1,980,386 times.

If you like ordering pizza from your local pizzeria, you'll love making it at home. And if you like it and don’t know how to cook, this is how to go. Pizza is tasty food, and you can cook it. This article gives instructions on how to make hot, fresh pizza the fast way, or from scratch. Scroll to the bottom for a section on popular toppings combinations.

Ingredients

• 1 pizza base
• Pizza sauce
• Favourite pizza toppings
• Grated mozzarella cheese

Pizza from Scratch

• 1   1 ⁄ 2 cups (350 ml) of warm water
• 1 package or 2   1 ⁄ 4 teaspoons (11 ml) of active dry yeast
• 3   1 ⁄ 2 –4 cups (830–950 ml) of flour (bread or all-purpose)
• 2 tablespoons (30 ml) of olive oil
• 3 cups (710 ml) of homemade pizza sauce
• Favorite pizza toppings
• 4 cups (950 ml) of grated mozzarella cheese
• 2 teaspoons (9.9 ml) of salt

Popular Toppings

• Grated cheese (mozzarella, romano, parmesan, goat cheese or some combination)
• Sliced pepperoni
• Chopped onions
• Green peppers
• Bacon or bacon bits
• Chicken chunks
• Olives (Black, green, or stuffed)
• Ground beef
• Pineapple slices
• Roasted garlic
• Barbecue chicken

• If you want to make a white pizza, add a little extra olive oil and skip the pizza sauce. [2] X Research source
• You can make a quick pizza sauce using tomato paste, a can of diced tomatoes, and some spices. Simmer the paste and tomatoes (without draining them first) together over low heat. Add salt, oregano and pepper to taste. Continue simmering until the sauce cooks down to the consistency of pizza sauce.
• Other than pepperoni and ham which are pre-cooked, meat toppings should always be cooked before you put them on the pizza. They'll get heated when you bake the pizza, but they won't fully cook. If you're using ground beef, sausage, chicken, or another meat, cook it thoroughly in a pan on the stove or in the oven and drain the grease before you add it to your pizza.
• Remember that if you add too many vegetable toppings, your pizza crust may turn out a little soggy. The water from the vegetables moistens the dough. Limit the amount of spinach and other "watery" vegetables you put on your pizza if you're worried about this happening. Plus, precooking the watery vegetables will remove the bitterness and add the crunch [4] X Research source

• If you're working by hand, the dough will become difficult to stir when it starts to thicken. Put down the spoon and knead the dough until it reaches the right texture.
• If the dough looks wet after you've been mixing or kneading it for a long time, add some flour to dry it it up a little.
• You can let the dough rise in the refrigerator instead. This takes about 24 hours.
• You can also freeze the dough before it rises and let it rise when you're ready to make pizza.
• If you refrigerate the dough, you will need to let it reach the room temperature before forming the crust. Get it out of the refrigerator and let it sit on the counter for about an hour.

• If you're using a baking stone or pizza stone, place it in the oven so it gets preheated as well.
• If you're using a baking sheet, place it in the oven at this time.

• If you're using a baking peel, transfer the pizza directly from the peel to the stone in the oven. Baking peels are used by professional pizza bakers along with baking stones. The unbaked pizza is assembled on the peel, then transferred to the stone in the oven.

Popular Toppings Combinations

• Sliced mushrooms of any kind
• Sliced red and green bell peppers
• Sliced onions
• Sliced black olives
• Sliced pepperonis
• Sausage pieces
• Mozzarella cheese
• Spinach leaves
• Chopped kale
• Artichoke hearts
• Sliced beets
• Roasted tomato
• Sweet potato
• Green olives
• Goat cheese
• Fresh mozzarella slices
• Fresh basil
• Grilled eggplant

• Pineapple chunks
• Caramelized onions
• Grilled ham slices or Canadian bacon slices
• Sliced fresh tomatoes
• Basil leaves

Community Q&A

• Before you put your pizza in the oven, spray the pan with a bit of olive oil for a crisper end-result. It also prevents it from sticking to the pan. Thanks Helpful 0 Not Helpful 0
• Experiment with the ingredients. Add cooked ground beef as a topping for a milder alternative to sausage, try canned spaghetti sauce instead of pizza sauce, or mix a little Mascarpone cheese into the tomato sauce. Thanks Helpful 0 Not Helpful 0
• You can also experiment with the cooking method. For example, cook pizza using a tawa over an open burner or outdoor grill. Thanks Helpful 0 Not Helpful 0

• To avoid burning yourself, use towels or oven mitts when taking your pizza out of the oven. Thanks Helpful 61 Not Helpful 24
• Always keep an eye on your pizza so it doesn't burn. Thanks Helpful 3 Not Helpful 0

You Might Also Like

• ↑ https://www.thekitchn.com/5-mistakes-to-avoid-when-making-pizza-223863
• ↑ https://www.foodnetwork.com/recipes/rachael-ray/white-pizza-recipe-1945504
• ↑ https://www.foodnetwork.com/recipes/articles/50-easy-pizzas
• ↑ https://www.thekitchn.com/5-pizza-toppings-that-should-always-be-precooked-220958
• ↑ https://www.dailymail.co.uk/sciencetech/article-2731695/The-best-cheese-pizza-A-mix-cheddar-mozzarella-gives-ideal-combination-texture-flavour-scientists-reveal.html
• ↑ https://www.tasteofhome.com/recipes/pizza-from-scratch/
• ↑ https://www.epicurious.com/recipes/food/views/pizza-bianca-with-goat-cheese-and-greens-106098
• ↑ https://www.simplyrecipes.com/recipes/homemade_pizza/
• ↑ https://www.allrecipes.com/recipe/20171/quick-and-easy-pizza-crust/
• ↑ http://www.simplyrecipes.com/recipes/homemade_pizza/
• ↑ https://www.tasteofhome.com/collection/pizzas-veggie-lovers/

About This Article

To make pizza, place an unbaked crust on a baking sheet and brush a thin coating of olive oil over it. Spread the pizza sauce of your choice on the crust, using as much or as little as you like, then layer your favorite toppings over the sauce. Be sure to add the heavier toppings, like onions, chicken, or sausage, on the bottom layer, and the lighter toppings, like spinach or peppers, on the top layer. Sprinkle mozzarella cheese on top, then bake your pizza at 400 °F for 20 minutes! For tips on how to make pizza crust from scratch, as well as tasty toppings suggestions for your homemade pizza, read on! Did this summary help you? Yes No

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English Compositions

An Essay on My Favorite Food Pizza [PDF]

Yummy! Is not it? Today I’ll show you the example of an essay on Pizza.

Pizza is an Italian dish with a round in shape made with a base of wheat dough on which, the toppings of tomato, onion, capsicum, corn, cheese, and chicken is put with contents of spices then baked in the oven at high-temperature and lastly served with chili flakes and oregano or seasonings.

It has a soft crust after it is baked with cheese and has mouth-watering taste savoring your tongue with spongy and different toppings on it. Pizzas are the best to have for lunch or dinner. It is easily available at affordable rates in many of the restaurants and cafes too. 

The Italian dish, Pizza became my favorite when for the first time I had a margarita cheese pizza with extra cheese on it. It was a medium-sized pizza with servings for six people each or three people if they ate in pairs. The Pizza was hot and spongy to touch.

Its top layer was swollen and round shaped. I sprinkled chili flakes and oregano for great taste, and after this when I took a slice of pizza, the cheese was melting and gave yummy taste my tongue. With packed Pizza, inside it also had sachets of tomato sauce that I also tried on another slice of Pizza that I took. 

Pizza is an easy dish to make at homes too. I had seen many videos on YouTube telling different ways to make Pizza, in which they had toppings of vegetables and corn too. People who are not having oven for baking, use a pressure cooker or a pan for baking their Pizza using various seasonings.

It could be easily ordered in any size like large for a group of friends or family, medium-sized for a small group and small-sized for an individual. They are made either in fresh pan or hand-tossed, whichever way we want we can have it.

There are up to more than 15 varieties of Pizza’s made to serve. There are three variations of Pizza that are Stromboli, panzerotti, and calzone.

Dominos and Pizza hut are the two main largest selling pizza restaurants with multiple varieties for vegetarians and non-vegetarians too. They are available in pizza mania with four slices. Side beverages are also available that could be ordered with pizza-like garlic bread, cold drinks or chocolate brownie.

Portions of pasta are also available in both the restaurants. However, they both have variations in price range’s as in Dominos you could get Pizza at reasonable rates but Pizza Hut might be a little bit costly for you to have your favorite Pizza or try new ones.

In today’s time being in every city, we have both these restaurants in every city or every area. With the commencement of these restaurants, they were not having online orderings before but with the advancement of technology they had made available online orderings and delivery services at your doorstep in just 30 minutes. 

Not only these both restaurants but also various other restaurants are also opened servings different varieties of Pizza at affordable rates or sometimes high rates too.

Since Pizza is one of my favorite dishes that I love to eat so I must also keep in mind the contents and other fats present in it to prevent myself from harming my body as it could also lead to negative health effects causing digestive tract cancer or cardiovascular problems.

However, lycopene content is present in Pizza that provides a shield or protection from both these critical issues. 

Pizzas are made with mouth-savoring taste and soft crush but could cause harm to your health if consumed excessively. Eating Pizza every day could damage your internal organs’ liver or could cause you digestive problems like stomach pain too.

It could create serious health problems and easily to children it could deteriorate their health, and to women, it could cause pregnancy issues creating too many hectic problems regarding their health status.

Pizza contains a high quantity of calories, and so it could cause severe damage to your body. So, a person should consume a pizza once or twice a month, only to remain healthy. It would save him or her from a high amount of fat and salt ingredient present in it. 

Now I would Like to Hear from You

There you have it: essay on pizza.

Now here are my few questions:

How was the essay on pizza?

Did you find this helpful?

Or maybe you want to share your thoughts.

Either way, let me know by leaving a quick comment below.

I am pretty sure that now you are hungry to eat a pizza right? So what now! Just order a Pizza! AND if you liked this essay please mention in the comment section, also do not forget to share it on your favourite social handles.

Oh, by the way, do you need help writing a descriptive essay on pizza? You have a great opportunity to get custom essays written by academic experts.

How to Write a Process Essay on Food

How to Write a Process Essay About Cupcakes

A process essay on food is either an essay that tells you how to make a recipe or one that tells you how a food product is made. Both essays are written in the form of step-by-step instructions. As you research and write your essay, you'll likely learn a lot, which can benefit you as the author, as baking brownies from scratch is time-consuming, but the final product is well worth the wait. It is important to keep your directions or process steps as simple as possible. If the process is a recipe, the article should teach the reader how to make it. If the process is how a certain food product was made, like name-brand factory products, the reader should understand all the steps that went into creating that food product.

Writing About How Food is Made

Find out everything there is to know about making the food product about which you are writing. Take notes, use legitimate sources and if possible, interview someone directly involved in the production of the food product. Consider all of the ingredients, staff and machinery necessary to make the food you are learning about. You may be writing about how a factory mass produces their brand of food, such as candy bars or toaster pastries, or how a private bakery is run. Ask questions appropriate to your topic.

Before you begin writing, first outline your essay. This will help plan everything you want to write about. Order everything in sequential order, so the reader will clearly understand how the food product is made. Next, write the body of your essay. Each paragraph should be one point or one step in the process to make the food product. Make sure the reader knows everything involved in the process you are writing about.

Finally, write the introduction and conclusion of your essay. It is best to write the introduction after the body, so you understand what you are introducing. An introduction should prepare a reader for your article and possibly give them some background information on the process. The conclusion should summarize all of your main points. Last but not least, go back over your essay and correct any grammatical or spelling errors.

Writing Recipes

Learn everything you can about the recipe you are writing about. Do some research and learn if there are different ways to make the food in the recipe. Make sure you are educated in the cooking methods required in the recipe. It's also important to cook or prepare the recipe yourself. When you have followed the steps you learned, you will understand how best to teach those steps to others, and you might pick up some new cooking skills as well.

Next, write down all of the steps to prepare the recipe. Be sure to write the recipe in chronological order. For example, for recipes that require baking, mention preheating the oven first, so it can be at the proper temperature when it's time to place your dish in the oven. Include a list of necessary ingredients.

Then, you'll be able to write an introduction to the essay. This is best done after you have written the steps, so you know exactly what you are introducing. Try to include background information on the recipe in question.

Finally, write a conclusion to the essay. In this section include any variations to the recipe. If certain ingredients can be exchanged for others, let the reader know. Also, don't forget to proofread your essay at least one more time for spelling and grammatical errors, and fix if necessary.

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Pizza recipe | How to make pizza | Homemade pizza recipe

Updated: August 28, 2022, By Swasthi

Pizza recipe with video – Learn to make pizza at home like a pro with these simple step by step instructions. This detailed post will help you make the best pizza which I am sure will be your family favorite. This pizza has a crisp, light & chewy base with great flavor (no overpowering smell of yeast!!). The sauce is amazingly delicious & aromatic. So this post covers everything from scratch – making the pizza dough, making the sauce and assembling the pizza.

Recipe Comments

Making a delicious and perfect cheesy pizza at home is much simpler than we think. There are numerous recipes online to make it but over the years this easy recipe has become our family favorite. Try this and you will never want to order a pizza again. You will be in love with your homemade pizza!!

During my initial days of learning I followed a basic recipe from Bob’s red mill for the pizza base which turned out to be good.

After making it time and again for many years this basic pizza recipe got a makeover. I learnt a lot of tricks & techniques to make the best at home with little effort. So I thought of updating this post with better and detailed instructions along with many tips.

About this recipe

This pizza recipe consists of 3 sections

• Making pizza dough – Get the secrets for a light, crisp, chewy and flavourful base without the overpowering smell of yeast.
• Making sauce – Pizza sauce made with real fresh tomatoes & herbs is so much tastier than the store bought bottled one and it does make a big difference to your homemade pizza.
• Assembling and baking the pizza – instructions to bake a perfect crisp and golden crust using a baking tray, pizza pan & pizza stone.

So what’s new in my updated pizza recipe?

Apart from the above, I have also shared how to make pizza dough with less yeast following the slow rise method. This also imparts more flavour & gives a better crust.

After I made this a lot of times I realized less yeast and longer rise is the secret to the most delicious & flavourful pizza crust. Plus it is healthier as the dough ferments longer and is easier to digest.

This is a very old post on the blog which has been tried and loved by many of you. So I haven’t changed a thing in this pizza recipe. Instead I have updated this slow rise method as an option in the instructions.

Related recipes you may like Cheese Balls Cheese sandwich Veg burger Masala pasta Sandwich recipes

Photo Guide

Preparation for pizza recipe

1. Bring yeast, flour and sugar (or maple syrup) to room temperature. I generally keep all of these out of the fridge an hour before making the dough.

2. Firstly pour half cup luke warm water to a large mixing bowl. Dip your finger in the water to check if it is just warm & not hot. Hot water will kill the yeast and won’t let the pizza dough rise.

An ideal temperature of water is 40 to 43 C – 105 to 110 F. If you live in a very cold place, just warm up your bowl first. Next pour warm water.

Proof yeast

3. Add 1 teaspoon yeast (3 grams) to the warm water. You can use instant yeast or active yeast. More details in the tips section below. If you prefer to go with low yeast and let it rise slowly, then add only 1/3 teaspoon yeast (1 gram).

4. Add 1 teaspoon raw sugar or maple syrup. Avoid using refined white sugar.

5. Stir it gently. Allow this to rest undisturbed for 10 to 12 minutes.

6. The mixture must turn frothy and bubbly. With instant yeast it won’t turn very frothy but will still froth to a minimum and you can see the yeast bubbling up.

If you fail to get a frothy mixture, do not proceed further with this yeast. It is inactive. So just discard this. Start again with fresh warm water, yeast and sugar. Repeat the steps from 1 to 4.

Make pizza dough

7. When the yeast turns frothy, add 2½ cups flour (300 grams), ⅓ teaspoon salt and 1½ tablespoon olive oil to the mixing bowl. Here I have used organic unbleached all-purpose flour. You can also use 1 cup all-purpose flour and 1½ cup fine wheat flour.

8. Mix all of them to form a dough. You will need more water (about 2 to 3 tbsps) so add accordingly a little at a time until it forms a smooth and soft non-sticky dough. If the dough is sticky then you may sprinkle some flour.

9. Knead the dough for 5 mins. Use the heel of your hand to press down the dough against the kitchen counter/worktop and roll the pizza dough across. Next fold it. Repeat this for a 4 to 5 minutes. At the end pizza dough should be soft and when you poke it with your finger, it should dent and bounce back slowly. This is the indication of the dough being ready.

Proofing dough

10. Shape it to form a ball and apply a thin layer of oil to prevent the dough from drying up. Also grease your bowl with some oil.

11. Cover the bowl with a moist napkin or lid. Rest at room temperature until the dough rises and doubles in size. An ideal temperature for rising dough is 26 C (80 F) to 32 C (90 F).

Depending on the temperature, the dough may take anywhere from 1 to 4 hours. I advise not to go by timings but to let it double in size.

With low yeast, I let it proof for about 8 hours near the window avoiding direct sun. During colder days, leave it overnight in a warm place.

If you live in a cold country, then you can proof the dough in the instant pot with yogurt settings (LOW).

Make pizza sauce

12. To begin with puree 400 to 500 grams of tomatoes in a blender. Heat 1 ½ tablespoons oil in a pan and add 2 finely chopped garlic cloves (about a tablespoon). Fry the garlic a bit until a nice aroma comes out for a minute. Then add 1 teaspoon red chilli flakes.

13. Pour the tomato puree. Add ¼ teaspoon salt and 1 teaspoon sugar. Give a good stir.

14. Cover the pot partially and simmer until the tomatoes cook down and reduce to a thick consistency. Be careful at this stage as the puree splashes a lot. Occasionally reduce the flame and give a good mix.

15. When the mixture thickens to a sauce like consistency, add 1 teaspoon Italian herbs and ½ teaspoon crushed pepper. Taste test this and add more herbs, pepper or salt as needed.

16. The consistency of the sauce has to be thick and of spreading consistency. It should not be runny otherwise the pizza will be soggy and wet beneath the cheese. Cool this completely and transfer to a jar if using it later.

Prepare veggies

17. When you are ready to make the pizza, prepare the veggies & grate the cheese. We prefer only onions, lots of bell peppers, mushrooms and olives. You can use whatever veggies you prefer.

Keep the veggies at room temperature for a few hours so they don’t let out moisture on the pizza making it soggy. If using bottled olives drain them to a small strainer.

How to make pizza (thin crust)

18. When the pizza dough doubles in size, it will look like this. With longer proofing the dough will have lots of air pockets and will rise more.

19. Transfer it to the work surface & punch it down to deflate and remove the air bubbles.

20. Divide to 2 to 3 parts depending on the size you prefer.

21. Knead a bit and shape them to round balls. If the dough is too sticky then sprinkle some flour & knead. I made one 9 inch thin crust and then two 6 inch thick crust pizzas. Alternately you can make three 9 inch thin crust or a single 14 inch thin crust pizza with this recipe.

I made one pizza the same day and refrigerated the rest for the subsequent days. Just wrapped it in a cling wrap and put it in the fridge.

The flavor of the yeast dough gets much better with cold fermentation as it ages in the fridge. This keeps good for 3 days. To use the refrigerated dough let it to come down to room temperature before using. This may take 2 to 4 hours depending on where you live.

22. When you see the dough has relaxed and is ready to be stretched, preheat the oven to the highest temperature, 220 to 240 C or 470F for at least 25 to 30 mins. Place a baking tray or a cast iron pan in the middle rack and heat it as well in the oven. This baking tray/cast iron pan will help to achieve a golden and crisp pizza crust. To use a pizza stone refer the faqs below.

If the dough is too sticky then sprinkle some flour & knead.

23. Sprinkle some cornmeal evenly on a tray. Place a dough ball and flatten it with your fingers. Add few drops of oil.

Begin to spread and stretch the dough on the tray with your fingers. Flatten to a 9 inch thin even base. Keep the edges slightly thicker than the centre. I do not use a rolling pin as sometimes the pizza base turns out dense as the rolling pin deflates the air bubbles.

24. Next spread pizza sauce as desired. 

25. Lastly layer grated cheese. Then layer the veggies of your choice. Add more cheese on top avoiding the veggies. Sprinkle Italian herbs and chili flakes as preferred.

26. Transfer the pizza tray to the oven. Place it right over the hot baking tray/ cast iron pan in the preheated oven. Bake it for 8 to 10 minutes or until the cheese melts and the crust becomes golden and crisp. Adjust the baking time as needed.

Let the temperature come down a bit and then slice it. Serve hot.

Make thick crust pizza

27. I also made two 6 inch thick crust personal pizzas. If making thick pizza base then, I stretch the dough first. You can also prick the base with a fork a few times (8 to 9 times) & bake it for 5 – 7 mins first. Then smear the sauce and layer the toppings.

28. Bake this for about 8 to 10 mins. If your cheese doesn’t get golden, you can move it to the top rack and bake for another 2 to 3 mins.

Tips to make the best pizza

Activate Yeast: Always activate yeast first before adding it to the flour. Usually instant yeast is added directly to the flour but you can also activate it the same way as active yeast. This way you will save your flour in case the instant yeast is dead.

Avoid using a lot of yeast : Using lesser yeast is the secret to the best pizzas served in restaurants and pizzeria. Use less and give more time for the yeast to work well. This results in a better flavour & best tasting pizza crust.

Let dough rise slowly at room temperature: Do not hasten to rise it quickly at higher temperature. Slow rise pizza dough acquires a unique flavour and better texture.

Do not go by the time factor let it rise until it doubles. On colder days it takes longer.

Bake thick crust base : If you are baking a thick crust pizza base in a small oven, then it is good to bake the pizza base first for 5 to 7 mins and then smear the sauce and top it with veggies & cheese. Then bake it to finish off.

Most times a thick pizza base doesn’t get cooked well in smaller ovens while the cheese gets browned.

Pizzas served in pizzerias are cooked in large wood fired ovens. These are very hot & mostly baked on pizza stones or baking stones hence the base gets cooked well.

Health Note:  Do not use regular maida to make pizza. Regular maida is chemically bleached and has tons of adverse effects on our health.

If you do not find organic or unbleached flour, just make the pizza with very fine quality whole wheat flour and make a thin crust pizza. It turns out very good that way too.

FAQS on pizza recipe

What is the best flour for pizza dough?

00 flour is considered to be a gold standard for making Italian pizza. It is pricey in many countries and is not easily available. So many pizza pros use bread flour. However all-purpose flour is widely used by home cooks as it yields similar results.

If you prefer to limit refined flour, you may use fine white wheat flour or 50% all-purpose flour & 50% whole wheat flour. But use organic flour or at least unbleached & unbromated flour.

How long to knead pizza dough?

4 to 5 minutes of kneading the dough is good enough. But then everyone’s hand pressure is different so focus on the texture of the dough and not the time. Dough should be soft and when you press down it should dent and bounce back slowly. This is the indication of the dough being ready.

Can you refrigerate pizza dough?

Yes. After the dough rises, divide it to smaller portions as needed. Shape them to balls, cover and refrigerate. Refrigerate for 1 to 3 days. Bring it to room temperature before stretching it.

Is it better to roll or stretch pizza dough?

Rolling pin deflates the gas pockets in the dough and can make the pizza base denser. So pizza dough is always hand stretched. An easier way to stretch is to sprinkle some flour on a parchment paper or baking tray. Place the dough ball and drizzle little oil over it. Then stretch it using your fingers over the tray/ parchment paper.

If you still want to use a rolling pin, then you may roll the dough until ¾ of the diameter. Then hand stretch the rest & create a border so it is not flat on the edges.

Baking tray vs Pizza crisper vs Cast iron pan

Pizzerias use pizza stones which gives pizza the best crust. The next best choice is a cast iron griddle or a perforated pizza pan (crisper) which have holes in them. These allow heat to hit directly right at the bottom of the crust resulting in a crispier crust. These are better than the regular pans. I have shared a picture of perforated tray above. However a regular baking tray can also be used.

If using a perforated pan, then stretch the pizza on a wooden board or parchment paper. Then transfer to the perforated pizza pan.

How to cook pizza without oven?

If you do not have an oven, you can bake the pizza in a pan on stovetop. For best results use less yeast (1/3 teaspoon for this recipe), follow the slow rise method to make the dough & bake it on a cast iron pan. To bake on stovetop, avoid using dough that has a lot of yeast in it as cooking on stovetop won’t yield the same results and your pizza will smell yeasty.

For the step by step instructions to bake it on stovetop check out this stovetop tawa pizza without yeast.

How to cook pizza on a pizza stone?

Preheat the oven with the pizza stone placed in the center of the oven. Set the oven temperature to the highest and preheat for at least 30 mins. While most experts suggest to preheat for an hour I do it only for 30 mins.

Sprinkle a generous amount of cornmeal all over a wooden pizza peel. Place the dough ball on a parchment paper and drizzle some oil. Hand stretch it over the parchment paper. Gently remove it and place on the peel.

Shake it gently to & fro to ensure it is not sticking to the peel. Then smear the sauce and dress up the pizza.

Once you are done dressing it do not rest it on the peel. Ensure it goes right away into the oven over the hot stone.

Take the pizza peel over to the other end of the stone & gently jerk/ jolt the pizza over the stone. If you have used the right amount of cornmeal it will slide almost effortlessly.

Why is my dough sticking to the peel?

Using the wrong peel is the most common cause. Use a wooden pizza peel. The second reason can be too much moisture in the dough.

Why does my pizza smell or taste yeasty?

Too much yeast in the dough, rising it at high temperature or rising it for too long at higher temperature can leave your pizza with a strong smell of yeast.

Instead start with lower amount of yeast & let it rise slowly for longer until it doubles or triples. 26 C (80 F) to 32 C (90 F) is ideal temperature for rising.

If the temperature is too high, dough rises too quickly not giving the yeast enough time to react. This may leave a strong smell of the yeast in the pizza even after baking it well.

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Veg pizza recipe

Pizza recipe | How to make pizza

For best results follow the step-by-step photos above the recipe card

Ingredients (US cup = 240ml )

For pizza dough.

• ▢ 2½ cups organic all-purpose flour (300 grams) or (1 cup all-purpose flour & 1½ cup wheat flour)
• ▢ 1 teaspoon dry active yeast or instant yeast (3 grams) (or ⅓ tsp for slow rise)
• ▢ ½ cup warm water +2 tbsp. (or as needed)
• ▢ 1½ tablespoon olive oil (or any oil)
• ▢ ⅓ teaspoon salt (use as needed)
• ▢ 1 teaspoon organic sugar (or 1 tablespoon pure maple syrup)
• ▢ 1 tablespoon cornmeal (or fine semolina)

For pizza sauce

• ▢ 400 grams tomatoes (fine chopped or pureed)
• ▢ 2 garlic (cloves chopped finely)
• ▢ 1 teaspoon red chili flakes
• ▢ 1 teaspoon Italian herbs (or 1 teaspoon dried oregano, adjust to taste)
• ▢ ¼ teaspoon salt (adjust to taste)
• ▢ ½ teaspoon black pepper (coarse crushed or powder)
• ▢ 1 ½ tablespoon oil (preferably olive oil)
• ▢ 1 teaspoon organic sugar (or as needed)

For pizza toppings

• ▢ 200 grams Mozzarella cheese (use as needed)
• ▢ 1½ cups Mix vegetables sliced or cubed (capsicum, onions, olives, tomatoes, mushrooms)
• ▢ ½ teaspoon Italian herbs ( or oregano as desired)
• ▢ ¼ teaspoon red chili flakes (adjust to taste, optional)

Instructions

• ▢ Pour ½ cup luke warm water to a large mixing bowl. If your mixing bowl is cold, first warm it up a bit by swirling some hot water in it. Discard the hot water and then pour luke warm water. An ideal temperature of warm water is 40 to 43 C or 105 to 110 F.
• ▢ Dip your finger and ensure the water is warm and not hot. Then add yeast and sugar. Stir and set aside undisturbed for 10 to 12 minutes.
• ▢ After 15 mins the yeast mixture should become bubbly or frothy indicating it is active and alive. If it doesn’t turn frothy by then, the yeast is inactive and cannot be used for the dough. In this case discard and start afresh with luke warm water, sugar and yeast.
• ▢ When the water turns frothy, add flour, salt and oil. Next mix and make a soft dough adding more water if needed.
• ▢ Knead the dough very well until soft & elastic for about 5 to 6 mins.
• ▢ To check if it is done, poke it with your finger. It should dent easily and bounce back slowly. This is an indication of the dough being ready.
• ▢ Apply a thin layer of oil to the bowl and the dough as well. Keep covered with a moist cloth or a lid.

Proofing pizza dough

• ▢ Let it rise at room temperature until it doubles or triples. An ideal temperature for rising dough is 26C (80 F) to 32C (90 F). Depending on the temperature it will take any where from 1 to 4 hours to rise.
• ▢ High temperatures will kill the yeast so be cautious. Let it rise slowly for longer so it develops a good flavor. During winters, you may proof it in your instant pot on the yogurt settings (LOW).

Prepare pizza sauce

• ▢ Puree or chop tomatoes finely. To make sauce, heat oil in a pan and saute garlic until it smells good. Then add red chili flakes & mix.
• ▢ Add tomatoes, salt and sugar. Stir and continue to cook covering partially as it splatters a lot.
• ▢ Cook until the sauce thickens and is of spreading consistency (but not runny). Add herbs and crushed pepper.
• ▢ Mix and taste the sauce. You may add more salt, herbs and pepper to suit your taste buds. Set this aside to cool.
• ▢ Bring your choice of veggies to room temperature. Avoid using cold veggies from the refrigerator as they let out moisture on the pizza making it soggy.
• ▢ Rinse and slice or cube the veggies. Separate the layers of onions. Avoid chopping them too small or too large.
• ▢ If using bottled olives drain them to a small strainer. Grate or cube the cheese and set aside.
• ▢ When the dough rises well, punch it a few times to deflate and remove air bubbles.
• ▢ Transfer the dough to the work area. Divide to 2 to 3 portions depending on the size you prefer.
• ▢ Knead it a bit and gently shape it to round balls. If the dough is too sticky then sprinkle some flour & knead. After this step you may make the pizza or cover the bowl with a cling wrap and refrigerate it for up to 3 days.
• ▢ When you are ready to make the pizza, preheat the oven to the highest temperature, 220 to 240 C or 470F for at least 25 to 30 mins. Place a baking tray or a cast iron pan in the middle rack and heat it as well in the oven.
• ▢ Sprinkle some cornmeal over the pizza tray. Place the pizza dough over the tray and flatten it slightly.
• ▢ Add few drops of oil on the dough. Begin to spread and stretch the dough on the tray with your fingers. Flatten to a 9 inch thin even base. Keep the edges slightly thicker than the center. (with this recipe you can make three 9 inch thin crust pizzas or one 14 inch thin crust.)
• ▢ Spread the pizza sauce as desired, leaving about ¼ inch on the edges. Layer the grated cheese and then the veggies. Lastly sprinkle Italian herbs and red chili flakes. To finish off top with more cheese if desired avoiding over the veggies.
• ▢ Place the pizza tray right over the hot baking tray or cast iron pan in your oven. Bake for 10 to 12 mins or until the pizza base becomes crisp, golden and cheese turns slightly golden.
• ▢ If your cheese doesn’t turn golden, you can move it to the top rack and bake for another 1 to 2 mins. Slice and serve pizza hot or warm.

To make thick crust

• ▢ To make a thick crust pizza, spread the dough to a slightly thicker base (⅛ inch) with your hands so the sides are thicker than the middle.
• ▢ Prick the base with a fork 8 to 9 times randomly so the base doesn't puff like bread.
• ▢ If making a thick base & you own a small oven, then put the base in the oven without the sauce and toppings. Bake it for 5 to 7 mins. Later top with sauce, cheese, veggies and herbs.
• ▢ Bake this for about 8 to 10 mins.

Video of veg pizza recipe

NUTRITION INFO (estimation only)

© Swasthi’s Recipes

This Pizza recipe was first published in OCT, 2015. Republished in November 2020 with detailed instructions and better pictures.

Meat Recipes

Butter chicken recipe (indian chicken makhani), chicken korma recipe, chicken tikka masala recipe, chicken vindaloo, chicken biryani recipe, chicken curry recipe, about swasthi.

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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Should this be 00 flour? Will all purpose flour work?

Yes you can use all-purpose flour

So glad to know Jyothi. Thank you so much for sharing back.

Thank you Muneera

Glad to know Medha! Thanks for sharing how it turned out for you.

Thank you Paras

It’s very helpfull recipes. Your recipes has done lots me help.

Glad to know! Thank you

Hi Lalitha, Yes try cooking it a little longer. If possible rise the temperature of your oven. The higher the better, if not then increase the first bake time (before you add the toppings). Hope this helps.

When you say fine quality whole-wheat flour, do you refer to the consistency of the flour which should be sifted several times or to the quality of the flour?

I mean fine ground flour

The quantity of water to use depends on the flour. Yes you have to heat both the rods.

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Your Oven's Broiler Is Key To Making Restaurant-Style Pizza At Home

If you've ever tried to cook homemade pizza using that ball of fresh dough you picked up at the grocery store, you're not alone when you're constantly disappointed in what you thought was going to be a restaurant-style meal. While making your own pizza is probably more desirable than tossing a frozen pizza onto the oven rack, the soggier dough often doesn't hold a candle to the crispy version your pizzeria up the street is churning out — but that's because you've been doing it wrong. It turns out one of the best-kept secrets to restaurant-style pizza at home is placing it under the broiler.

There are a few steps you can take to getting the best possible pizza. Good-quality dough, a hot enough oven, and using the right technique — that last one is where the broiler comes in. Next time you break out the fresh dough, your pizza just needs about a minute and a half under the broiler to get to crispy perfection.

You need to broil your homemade pizza

The trick to doing this right is a little more complex than just tossing a freshly prepared pizza under the broiler. It actually starts with a skillet. Put a skillet on the stovetop, and turn the heat as high as it goes. The underside will need to get hot for about 20 minutes for this to work. This technique was developed by Michelin-starred chef Heston Blumenthal and will give you amazing results, but not without a little effort.

As the skillet heats, prepare your pizza, but make sure the dough's circumference is not larger than the underside of the skillet (it's more like a personal pizza). Once the skillet is nice and hot, immediately flip it over, and place it on your oven rack. Slide the pizza on top of the hot skillet, then put the whole thing under the broiler for only one minute and 35 seconds. Remove it, and what you're left with is a pizza that was cooked with the perfect amount of heat. This trick essentially mimics the heat of an 800-degree Fahrenheit pizza oven (which an unattainable temperature for most kitchen ovens) because of how hot the skillet gets paired with the direct heat from the broiler.

Other ways to make restaurant-style pizza at home

There are a couple of caveats to this trick. First, you have to make sure you have a skillet that can withstand so much heat for such a long period of time — cast iron or stainless steel would work better than Teflon, for example. Next, the pizza can only be as wide as the underside of the skillet, so you're quite limited in terms of size.

If this trick doesn't work for you, there are a couple of other ways you can mimic restaurant-style pizza. The easiest method is likely to buy a pizza stone. Although it isn't a perfect solution, if you let the stone preheat with your oven, it will help the underside of the pizza achieve a crispier crust. Another idea is to add firebricks to your oven, which are thick bricks that will hold in heat similarly to a pizza stone. Both methods will help build that crispy crust you long for, although they might not give you quite the exact texture of the broiling method.

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How to make a pizza.

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            Making the perfect pizza is like an artist making a masterpiece. It takes time and practice to make a great pizza. The more you work at it, the better your pizza will look time after time. Don't get frustrated if your pizza doesn't come out the way you want it. The part of pizza making is like a fine wine it gets better with age.              The first thing you will need to make the pizza are all the ingredients and utensils. The ingredients you will need consist of dough, pizza sauce, sugar, cheese, and pepperoni. You can also add other toppings on your pizza such as mushrooms, sausage, bacon, and peppers if you'd like to. Utensils you will need are as followed; a pizza pan about the size of the pizza you want to make, a medium size bowl, a fork, a long handle metal spoon, and a pizza cutter to cut your pizza with.              First, we can start out by making your sauce. I like to use pre-made pizza sauce to simplify the pizza making process. After I pour the can of pizza sauce into a bowl, I add a ½ cup of sugar. After that, stir up your sauce until the sugar dissolves. If you want to make your own sauce, I'm sure you can find many different recipes over the Internet. Use one that suits your tastes and needs.              Now that we have our sauce made, we need to spread our dough out on the pizza pan. If you put vegetable spray on the pan and your hands, it will help you to spread the dough on to the pan. Take your dough and roll it into a ball and place it in the center of your pizza pan. Take your hands and spread out the dough, from the middle of the pan outwards. If you start at the outside ends of the dough then your pizza will be too thick in the middle and too thin around the edges. It's a good idea to spread the dough out so it's about the same thickness all the way around the pan.              The next step you can do is optional. If you take a fork or some like a fork and poke little holes in the pizza dough, it will help keep your pizza from bubbling up.

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The commercial starts off with a puppet named Andy printing out pictures of Domino's Pizza on pieces of paper and sticking them in pizza boxes instead of pizza. One of the Domino's workers finds the paper and tells Andy that they still make all of their pizza's by hand. ... Next, a man's voice comes on while a picture of a delicious looking pizza and he tells the viewer to come to Domino's because they make their pizza's by hand. ... The propaganda technique that is used in this ad is transfer because Domino's uses a cartoon figure, which is humorous, to g...

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So for food he began to dig around dumpsters and this is where he explains how he had no choice to this and how he starts learning how cruel and ignorant people can be. For instants he started hanging around a pizza parlor because they would throw out pizza that people didn't pick up or if they made the wrong kind of pizza they would just throw it out. ... But when the pizza parlor employees found out that some one was digging in the trash for the old pizza they started to put a lot of chili thinking that people wont want it for being to hot. ... Well I already knew how rude people coul...

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Question: Why did you start Fusion as opposed to transforming an existing pizza chain? ... Question: How many people does Fusion currently employ? ... It only makes sense that legislators be focused on supporting the needs of the foundation of this country's economic force. Question: How do you compete with larger restaurant chains to get customers to your restaurants? ... How do you discover the special ingredients you need to keep your pizza up to par? ...

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But if Nike gets someone who is arrested the next day for drug abuse for example, it doesn't make Nikes image seem respectable. ... Using someone like Elvis for a pizza brand would not be the most effective advertising. Elvis made music professionally, not pizzas. ... If the pizza product slogan was "Elvis, the king of pizza's", then this might work. ... The advertisement requires someone who is in touch with how women think, act, and most importantly go through during her period. ...

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When he tries to act like a powerful mastermind, he merely makes a fool of himself. ... Pizza the Hut is even more unsightly. Pizza sauce and cheese drip from his stomach-churning body. ... Lord Helmet turns to the next group and asks, "How about you?" ... Now let's see how you handle it." ...

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Pizza My Favourite Food Essay & Paragraph In 100, 120, 150 Words

To answer your little question How to write a short essay on topic your favorite food Pizza? We have written below a descriptive short and paragraph about favorite food.

Enjoy reading, don’t forget to comment us your final views about this article.

Table of Contents

9 Short & Long Essay And Paragraphs About On My Favorite Food Pizza For Students

My favorite food is pizza because it is delicious, has many different toppings to choose from, and you can get it anytime.

First of all, I think pizza is my favorite food because it is very tasty. Pizza tastes good at any time of the day. We’ve been eating pizza every Friday night for as long as I can remember.

I think that’s why we eat pizza every Friday because it started as a tradition and now we just keep doing it.

Some people don’t like eating pizza as much as I do, but to me it’s still delicious! Pizza also has many different toppings to choose from.

The topping is cheese, hot peppers or even pineapple. There are millions of different pizzas to try and you can make them the way you want! Last but not least, I think the best thing about pizza is that you can eat it anytime.

Whether it’s 2:00 a.m. or 10:00 p.m., you can definitely grab a slice of pizza. Also, I think it’s nice that someone who is hungry late at night doesn’t have to go to bed hungry because as long as there is a grocery store nearby, you can always buy pizza! Pizza is my favorite food and I hope that after reading this essay you will love it as much as I do.

1. Descriptive Paragraph About Pizza In 100 words

There are many different types of foods that people love to eat. Some of these foods are french fries, steak, pasta, and especially pizza. Pizza is a very common  fast food for many people around the world because of its simple cooking process and wide variety of ingredients.

Pizza is most commonly made with a variety of cheeses and toppings like hot peppers and pineapples that people love to eat.

A lot of people like to eat pizza because it is a very tasty food. There are many different types of pizzas such as cheese, pepperoni, Hawaiian, and vegetarian pizzas.

Many people can enjoy pizza at many different times of the day, such as breakfast, lunch, or dinner. Not only can pizza be eaten at any time of the day, but it’s also very filling and filling, which is why people love to eat it.

Another reason why a lot of people love to eat pizza is because of the wide variety of ingredients to choose from when preparing it. Not only can you choose which crust you want your pizza to have, but also the cheese and toppings you want on it. For example, if someone wanted to eat pepperoni and cheese pizza for lunch, they could do so with no problem. For this reason, many people like to eat pizza because they can enjoy it the way they want it to be.

One of the final reasons a lot of people love to eat pizza is because you can easily get a slice of pizza when you are hungry, no matter what time it is. There are many grocery stores near places where people live.

So if someone is hungry late at night, they can just go to the store and buy a piece. If someone wanted to eat pizza for breakfast, they could do so without any problems, because pizzas are always open early in the morning.

2. My favorite Food Pizza Essay In 150 Words

Pizza is one of the most popular foods around the world, and it is also my favorite food. It is an Italian dish that is made up of a base of dough, tomato sauce, and cheese. The toppings can vary depending on one’s preference, and they can range from vegetables like bell peppers, onions, and mushrooms to meat like pepperoni, sausage, and chicken.

I love pizza because it is a delicious and convenient food that I can enjoy with my family and friends. I like to order pizza from my favorite pizzeria or even make it at home with my mom. I enjoy the crispy crust, the gooey cheese, and the flavorful toppings. Sometimes, we even experiment with different toppings and create our own unique pizza recipes.

In conclusion, pizza is my favorite food because it is not only delicious, but also a fun and social food that I can share with my loved ones. Whether I’m at a party, at home, or at a restaurant, pizza is always a go-to food for me.

3. Short Descriptive Essay On My favorite Food Pizza – 120 Words

Pizza is a mouthwatering and delicious dish that is loved by people of all ages. It is made up of a thin layer of dough that is topped with tomato sauce, melted cheese, and a variety of toppings. The toppings can range from vegetables like peppers, onions, and mushrooms, to meat like pepperoni, sausage, and chicken. The crispy crust, the flavorful tomato sauce, and the melted cheese all combine to create a taste that is both savory and satisfying.

My favorite pizza is a margarita pizza, which is a simple pizza made with tomato sauce, fresh mozzarella cheese, and basil leaves. The flavors of the fresh ingredients all come together to create a mouthwatering and satisfying pizza. I love how the melted cheese and the tomato sauce create a perfect balance of flavor, and the fresh basil leaves add a refreshing touch.

In conclusion, pizza is my favorite food because it is not only delicious, but also versatile, allowing me to experiment with different toppings and flavors. Whether I’m in the mood for a classic margarita pizza or a more adventurous pizza with unique toppings, I always know that pizza will satisfy my cravings and leave me feeling happy and satisfied.

4. A Paragraph On Pizza For Class 1 – 10 Lines

Topic: Describe Pizza Using Five Sentences

Pizza is a yummy and popular food that many people love to eat. It is made up of a flat bread called a crust, topped with tomato sauce and cheese, and often with additional toppings like vegetables or meats. Pizza can be cooked in an oven or on a grill, and it is often sliced into pieces for sharing. Many people enjoy eating pizza with their family and friends, and it is a great food to have at parties and gatherings. Pizza comes in many different flavors and styles, so there is always something for everyone to enjoy.

5. A Paragraph About Pizza Hut For Class 2

Pizza Hut is a famous restaurant chain that serves delicious pizzas and other foods. They have many locations all over the world, so people can enjoy their tasty pizzas no matter where they live. Pizza Hut offers a variety of pizza flavors, like pepperoni, cheese, and sausage, as well as many other foods like pasta, wings, and salads. The restaurant is usually decorated with bright colors and fun designs, making it a fun place to eat with family and friends. Pizza Hut also offers delivery and take-out options, so people can enjoy their pizza at home or on the go. Overall, Pizza Hut is a great place to go for yummy food and a fun dining experience.

6. A Persuasive Paragraph About Pizza

Pizza is one of the most delicious and versatile foods out there, and everyone should try it at least once in their life. Not only is pizza absolutely mouthwatering, but it can also be customized to fit anyone’s taste preferences. You can choose from a variety of crusts, sauces, cheeses, and toppings to make a pizza that is perfect for you. Pizza is also great for sharing, making it a perfect food for parties and get together. And let’s not forget about how convenient pizza is – you can have it delivered right to your doorstep or easily make it at home. With all of these great qualities, it’s no wonder that pizza is loved by so many people all over the world. So, if you haven’t tried pizza yet, give it a chance – you won’t regret it!

7. Argumentative Essay About Pizza -200 Words

Pizza is a beloved food that has been enjoyed by people for many years. However, some people argue that pizza is not a healthy food and should not be consumed regularly. While it is true that some pizzas can be high in calories and fat, it is important to remember that pizza can also be a healthy and nutritious meal if made with the right ingredients.

For example, a pizza with a thin crust, tomato sauce, and a variety of vegetables can be a great source of vitamins and fiber. Cheese, while high in fat, also provides a good source of protein and calcium. Additionally, many pizzerias now offer healthier options, such as gluten-free crusts and vegan cheese.

Moreover, pizza can also be a great meal to share with friends and family, which can promote social connection and happiness. While it may not be the healthiest food out there, it can still be enjoyed in moderation as part of a balanced diet.

In conclusion, pizza can be a healthy and nutritious meal if made with the right ingredients and consumed in moderation. Rather than completely avoiding pizza, we should focus on making healthier choices and enjoy this delicious food as a treat on occasion.

8. Short Narrative Essay About Pizza – 250 Words

As a kid, pizza night was the highlight of my week. Every Friday, my family would order a large pepperoni pizza from our favorite pizzeria and we would all gather around the table to enjoy it together. The smell of the warm pizza wafting through the house was enough to make my mouth water.

I remember how we used to fight over the last slice, with each of us trying to claim it for ourselves. My dad would always try to cut the slices as evenly as possible, but it never seemed to work out that way. We would all try to grab our favorite slice, with my sister and I always fighting over the ones with the most cheese.

As I grew older, pizza nights continued to be a tradition in my family. We tried out new toppings and experimented with making our own pizzas at home. It was always a fun and delicious way to spend time together as a family.

Today, pizza still holds a special place in my heart. Whenever I smell the aroma of a freshly baked pizza, it brings back fond memories of those Friday nights with my family. Pizza may just be a simple food, but for me, it represents the joy and togetherness of family.

In conclusion, pizza is a food that is loved by many people all over the world for its delicious taste and versatility. While some may argue that pizza is unhealthy, it can still be enjoyed as part of a balanced diet and made healthier by using the right ingredients. Additionally, pizza can bring people together and create happy memories, as it has for many families and friends. Overall, pizza is neither completely good nor completely bad – like many foods, it should be enjoyed in moderation and with a focus on making healthier choices. So go ahead and indulge in a slice or two, but remember to also prioritize a nutritious and balanced diet.

FAQs about Essay On Pizza

How can i describe pizza?

Pizza can be described as a baked dish that typically consists of a dough crust, tomato sauce, and various toppings such as cheese, meats, and vegetables.

How do you describe pizza in an essay?

To describe pizza in an essay, you can provide details about its origin, the different types of pizza, and how it is made. You can also write about its popularity and cultural significance, and the different ways it can be enjoyed.

how do you make pizza in a short paragraph?

To make pizza, you will need to prepare a dough by mixing flour, yeast, water, and salt. Roll out the dough, add tomato sauce, cheese, and toppings of your choice, and bake in the oven until the crust is crispy and the cheese is melted.

what are some interesting facts about pizza?

Some interesting facts about pizza include that the first pizza was made in Naples, Italy in 1889, and it was originally a simple dish with tomato sauce, mozzarella cheese, and basil. Pizza is also the most popular food in the world, with an estimated 5 billion pizzas sold globally each year. Finally, the world’s largest pizza was made in 2012 and measured 131 feet in diameter!

Hello! Welcome to my Blog StudyParagraphs.co. My name is Angelina. I am a college professor. I love reading writing for kids students. This blog is full with valuable knowledge for all class students. Thank you for reading my articles.

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11 Unexpected Foods You Should Cook In Your Pizza Oven

In recent years, cooking pizzas in your backyard has become possible thanks to the popularity of the at-home pizza oven. As delicious as it is to be able to cook a crispy Margherita whenever you fancy, it is a shame to let this magnificent appliance lie unused in between. It is essentially a hot oven in your garden, meaning that many foods that you would usually cook inside can make the trip outdoors.

To help you make the most of this versatile cooking appliance, I spoke to two experts who have shared their best tips for using an outdoor pizza oven. Michael Vakneen, chef and pizzaiolo at Pop Up Pizza , and Martin Glover, aka  Dad What Cooks , both have years of experience with pizza ovens and know what foods are best suited to the intense heat. From roasted eggplant to homemade breadsticks, you can add a unique charred flavor to appetizers, entrees, and even desserts.

If you've purchased an at-home pizza oven but have only used it for pizza so far, you are missing out. If you're ready to up your outdoor game, grab your apron and let's explore the possibilities that await.

Charred vegetables

If you feel that your vegetable side dishes are becoming a bit pedestrian, roasting them in your pizza oven is a delicious way to upgrade them to a superstar accompaniment. Cooking them at such a high heat will allow the sugars in the veggies to quickly caramelize, lending a depth of flavor to your side dish.

"Vegetables are fun to cook in an outdoor home oven," says Michael Vakneen. "I like charring cauliflower, eggplant, peppers and various root veggies like carrots, turnips, green onions and leeks. The live fire adds an element of smokiness that makes it special."

Roasting veggies in the pizza oven is a similar process to your conventional oven, so you will need some cookware that is suitable for the extreme heat that the pizza oven brings. "Cast iron pans are great for roasting as well as baking sheets and any small heavy metal vessels," advises Vakneen.

Coat your selection of vegetables in oil, just as you would for the regular oven, and sprinkle with dried herbs such as rosemary or oregano. The pizza oven will cook your veggies much more quickly than you are used to, so check them every few minutes until you are happy that they are tender on the inside and beautifully charred on the outside.

If you have some leftover pizza dough and want to make something other than the usual Margherita, you can use the pizza oven to make some different types of bread instead. "Pizza dough is great," says Michael Vakneen. "You can flatten [it] out and make wood-fired pita bread that's great for dipping or using as a sandwich." They will cook in a few minutes, creating a chewy bread with a charred crust that is the perfect vehicle for so many toppings.

Martin Glover explains that a number of different breads can be made in the pizza oven, depending on how long they usually need to cook. "Any breads which don't require a long cook time or need a high bake will work well in the pizza oven," he explains. "Aside from the obvious pizza dough, there are other types such as dough balls, pita breads ... [and] sourdough discard crackers ." Using up your sourdough discard to make deliciously crisp crackers is a great idea, and cooking them in the pizza oven will give them a unique flavor twist. Cooking a variety of different bread products is the ideal way to use up leftover ingredients to create tasty treats with a hint of chargrilled flavor.

Skillet roasted veggies

Although you may be thinking that the pizza oven is a great option for cooking foods you would normally roast, it is even more versatile than that. By purchasing a skillet for your oven, you can open up the number of potential recipes that this handy outdoor appliance can prepare.

"Most foods that require to be cooked hot and fast can be done in a pizza oven," says Martin Glover. "Using a shallow skillet for ease of moving food in and out will mean you have a hot side of a pan which can be used to fry or add a wood smoke taste (if on a wood fuelled pizza oven) to all kinds of food."

The list of foods you can cook in the skillet is endless, from shrimp to eggs to sausages, but Glover likes to use it to add char to vegetables, giving them a different flavor than roasting them does.

"Personally I like to add a touch of charring to some asparagus or some mushrooms just before serving and this could be achieved using this method," he suggests." A good pizza oven will heat up to 450/500 degrees C." He notes, however, that food should not be left unattended for this reason. Add a whole clove of garlic alongside the veggies to impart some extra flavor — don't use chopped garlic as it will burn too quickly.

Garlic bread

If you have a hankering for a filling and tasty snack, but don't want to make pizzas, you can easily use your pizza oven to make some top-notch garlic bread. Martin Glover points out that the height restriction of the oven means that flatter styles of bread are the way to go.

"These types of breads work well as they don't need to rise too much — remember, there is a finite height in a home pizza oven and so anything that ends up touching the top may get carbon residue on it, which really won't make it look or taste nice," he explains. "Don't dismiss the basic pizza dough recipe though, too; from that you can make a garlic bread."

If you have leftover pizza dough, making garlic bread couldn't be easier. Simply mix minced garlic into some slightly softened butter, along with a variety of fresh herbs — basil, parsley, and oregano all work well. Roll or stretch the dough out into the shape you want, then spread the garlic and herb butter on top. If you wish, you can add mozzarella or Parmesan cheese to the top for an extra umami hit.

Slide the bread into the pizza oven, taking care not to burn yourself. It will cook very quickly, so don't walk away and leave it. Watch it as the butter bubbles on top, and remove it when it is starting to look beautifully charred, but before it begins to burn.

Desserts may not be the first things that spring to mind for cooking in a pizza oven, but if you want a caramelized element, the intense heat will work really well. "I love Basque cheesecake in a wood fired oven with a heavy caramelized top," says Michael Vakneen.

Basque cheesecake, originating in coastal Spain, differs from New York cheesecake with a much lighter filling, and has a deliberately burnt topping. This is where the pizza oven comes into play, cooking it quickly and delivering the perfect char. The bitter caramelized top contrasts beautifully with the sweet, velvety filling to create a balanced dessert.

When cooking a dessert like this at home, the key is to have the confidence to take the char further than you normally would. Vakneen encourages us to view outdoor cooking as a chance to take dishes just to the edge of burnt, to give them a unique twist. "Don't be scared to char your food, " he says. "There is a fine line between burnt and charred. I love straddling that line with outdoor live fire cooking."

Roasted banana

For an easy sweet treat to finish your meal after you've cooked your main course in the pizza oven, try roasting some fruit using the residual heat. While any fruit that you would roast in the oven will work, Martin Glover suggests cooking bananas whole.

"Bananas in the skin are my go-to dessert," he says. "Best cooked when the pizza oven is finished cooking mains, but the pizza stone is still really warm. Pop a banana in for a few minutes and make sure to turn over part way through. Scoop out and serve with ice cream!"

If you're feeling a bit more indulgent, you can always add in another sugary treat, but prepare in advance to avoid a sticky mess. "A few marshmallows on the residual heat will be a treat at the end," he added. "Before doing this though, I recommend to place a bit of foil over the pizza stone so that any dripping sugar does not stick and melt to the stone."

If you enjoy a steak on an outdoor grill, then you are really going to love one cooked in the pizza oven. The intense heat is perfect for creating a crunchy charred exterior while keeping the meat inside juicy — particularly important if you like your meat on the rarer side.

To create a sublime steak in the pizza oven , you want to keep the meat away from any ash there may be inside. Martin Glover recommends buying a skillet to use in your pizza oven, allowing you to cook things in the same way you would on the stove, though obviously in a much quicker time.

"My number one piece [of equipment] is a good skillet pan (or oven-proof frying pan)," he says. "This will allow you to get [the food] close to the heat." Preheat the skillet in the oven for a few minutes to give your steak the best chance of creating that delicious crust as soon as it hits the pan. The time it takes to cook the steak will depend on the heat of your oven, and Michael Vakneen recommends never leaving that to chance. "Always use a temp gun so you know the internal temp of the oven," he advises. "Cooking blindly is for professionals and not recommended for the home cook."

Once you are happy with the cooking of the steak, remember to let the meat rest to allow the juices to return to the surface. Enjoy the smoky flavor and juicy interior of your restaurant-quality steak, made in your own backyard.

Breadsticks

If you're having people over for a casual gathering, breadsticks are a great crowd pleaser, accompanying delicious dips such as hummus and guacamole. Making them in the pizza oven will impress your guests even more, as they will have a delightful smoky flavor and the ideal level of crunch as you bite into them.

Making breadsticks is easy if you have some pizza dough available. Simply roll out the dough and cut it into long strips, which you can then shape or decorate however you wish. Brush them with a little olive oil and sprinkle with seasoning and dried herbs.

Add the breadsticks to the pizza oven carefully, taking care not to burn yourself. Martin Glover recommends investing in a quality oven glove if you are planning to use your pizza oven regularly. "A good oven-proof glove which covers the wrist will also help keep you and your arm safe," he advises. "I've singed my arm hair many times trying to retrieve a fallen mushroom or pepperoni slice, so having good protective gloves will help."

Remove your breadsticks when they are golden and crispy on top, and serve them to your guests while they are still hot, if you can. Pizza oven breadsticks are a fantastic way to make fun snacks and use up any leftover dough at the same time.

If you're planning to use your pizza oven for meat, chicken is a great option. The flesh inside will cook quickly, while the skin crisps up and creates a lovely coating. Depending on the size of your oven, you could roast a whole bird, but if not, cooking chicken thighs is a brilliant idea.

The dark meat of chicken thighs gives them a deep flavor, and they are much harder to overcook than the white meat of the breast. This is crucial in a pizza oven, as you may not have as much control over the heat as a conventional oven. To save you turning the thighs regularly, you could try cooking the chicken thighs on a pizza stone . By heating it up in advance, the bottom of the chicken will be able to cook at the same rate as the top, resulting in perfectly juicy meat.

To make sure you don't overcook the chicken, be sure to remove it from the oven once the thighs are ready. Martin Glover points out that the oven stays extremely hot for longer than you may imagine. "They remain hot for a long time after they are switched off. This can be a good thing for keeping things warm but also a bad thing if you are not expecting it."

If there is one vegetable that can benefit hugely from the intense heat of a pizza oven, it's eggplant, which is also called aubergine. Smoky flavors always work really well with its soft flesh, and the pizza oven will give it a charred flavor with a perfectly soft middle.

"Vegetables that have their own wrapper can do well in the pizza oven," says Martin Glover. "For example, the aubergine can cook in its own skin and then serve out of that. Otherwise it's possible to slice and skillet-cook in a little oil (as you would in a frying pan) but using the pan to vary the distance from the flame to control the heat. If you have a gas-controlled pizza oven there is the option to reduce the heat if things get too hot."

Michael Vakneen is also a fan of cooking eggplant in the pizza oven, taking the opportunity to make a Middle Eastern classic dish. "I like roasting eggplant and letting them steam up in a Tupperware vessel," he suggests. "If you add sesame puree, garlic and olive oil, you can make an authentic baba ganoush ." Your oven baked baba ganoush can be served with the flatbreads or crackers you may have already made, or as part of a large sharing platter.

Baked Camembert

If you are a cheese lover, there are few things more satisfying than the gooey decadence of a baked Camembert. Martin Glover comments how anything that you would put on top of a pizza will work well in a pizza oven, so surely cheese should come near the top of that list. Baking a whole cheese will create smoky notes that will make it even more irresistible than usual.

To prepare your Camembert for the pizza oven, cut a cross in the center and add flavorings into it — a clove of garlic or sprig of rosemary work well. Though you may have baked your cheese in its cardboard container in the past, the pizza oven will be too hot, so transfer it to an oven-proof dish instead.

Glover reminds us that food can cook in a fraction of the time in a pizza oven, and the last thing you want is to ruin your delicious cheese. "The biggest piece of advice I can offer is don't let how fast things cook catch you," he warns. "The internal temperatures of pizza ovens are high and can burn food very quickly. It's a shame to ... burn it at the last minute." Serve your Camembert with a home-cooked flatbread or breadsticks made in the oven at the same time.

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Guest Essay

Kamala Harris Is Her Own Woman

By Donna Brazile

Ms. Brazile is a former interim chair and current at-large member of the Democratic National Committee and is a contributor to ABC News.

I know from my experience managing Vice President Al Gore’s presidential campaign in 2000 that running for president as vice president is an underappreciated challenge. A vice president is expected to never disagree with the president in public and must make the president look good without claiming personal credit for accomplishments. Yet when running for president, a vice president gets no credit from opponents for administration successes, but instead is blamed for supposed administration failures.

As a former vice president, President Biden understands the importance of the job and has empowered Vice President Kamala Harris. Yet because some of the most important work of a vice president takes place outside of public view, as a top confidential adviser to the president, it is difficult to differentiate the V.P.’s achievements from those of the president. The two function as a team, with the president as the final decision maker. This has created tensions for Ms. Harris: Some voters say she has been “ invisible ” as vice president and are skeptical or even ignorant of her abilities and accomplishments , while some political strategists say she needs to differentiate her policy priorities from Mr. Biden’s so that she puts meat on the idea that she is “turning the page” on the past and is a change candidate.

Ms. Harris has played a key role in the top achievements of the Biden-Harris administration to: cut health insurance and prescription drug costs; fight climate change; impose a minimum tax on multibillion-dollar corporations; crack down on wealthy tax cheats; fund free Covid vaccinations and treatments; send checks to most Americans and small businesses to help them deal with the pandemic; improve roads, bridges, mass transit, rail services, airports, ports, waterways and energy systems nationwide; reduce unauthorized immigration in July across the U.S.-Mexico border below the level when Mr. Trump left office and invest almost $53 billion to expand U.S. manufacturing of semiconductor chips.

The vice president has worked with Mr. Biden to reduce inflation and create almost 16 million jobs . Mr. Trump’s mishandling of the pandemic resulted in the loss of about three million American jobs during his term of office — the most job losses of any president since record-keeping began in 1939.

When a vice president running for president expands on the administration’s plans — like giving all first-time home buyers $25,000 in down payment assistance or increasing the tax deduction for start-ups from $5,000 to $50,000 — opponents ask why the vice president didn’t pursue the idea earlier. Mr. Trump and his campaign are leveling this attack against Ms. Harris today.

How absurd! President Lyndon Johnson gave us landmark civil rights and voting rights laws, Medicare, Medicaid and many other outstanding measures. Should Johnson have been attacked for not doing all this when he was President John F. Kennedy’s vice president? Of course not. Creating a more perfect Union is a never-ending task. Presidents build on the achievements of their predecessors.

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