“Pizza” can be as easy as loading up a flatbread with toppings — but that’s not what really satisfies those pizza cravings, is it? Today, a look at some ways of making pizza at home.
I always made pan pizza — for me, it was easier, and when I was mostly making them, pizza stones and peels were not as ubiquitous as they are today. If you have a baking sheet with sides, or a cast iron skillet, you can make pizza.
Do you make pizza at home? And what are your favorite toppings?
Easy Hand-Stretched Dough
Recipe is in the YouTube description. [9:58]
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Pizza Sauce
I like Mexican oregano (horrors!). Recipe. [4:28]
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1947 Deep Dish Pizza
The unsung hero of deep dish pizza is a woman named Alice Mae Redmond, who was the head chef at famous pizzerias like Pizzeria Uno and Gino’s. It seems like wherever she went, that was the best pizza place in town. She’s also the one who changed deep dish pizza crust from the bready version in this recipe to a butterier, more biscuit-like version that is found in modern deep dish.
www.tastinghistory.com/...
Recipe. [22:00]
Mexican Style Thin-Crust Pizza (Tlayuda)
Traditionally, the word tlayuda referred to the extra-large tortilla. They’re usually made by hand, using masa, pressed by hand, and then cooked over a comal, which is no small task. This requires hours of back-bending work grinding corn and a lot of hand-slapping.
www.newworlder.com/...
Recipe is in the YouTube description. [8:59]
White Clam Pizza
Clam apizza was invented at Frank Pepe Pizzeria Napoletana in New Haven, Connecticut, during the 1960s. The unexpected pairing is the brainchild of Frank Pepe himself, who served raw littleneck clams from Rhode Island as an appetizer. Freshly shucked clams were placed on top of Pepe’s white (sauceless) apizza, topped with Romano cheese, olive oil, garlic, and oregano before being coal-fired in an open-flame brick oven.
www.atlasobscura.com/....
Recipe is in the YouTube description. [9:57]
New York Style Pizza
The New York-style slice grew out of Neapolitan-style pizza when Italian immigrants brought pizza to NYC—and America—in the early 1900s. New York-style pizza has slices that are large and wide with a thin crust that is foldable yet crispy.
www.thespruceeats.com/...
This looks great, but your average NYC pizzeria does NOT normally include fresh mozzarella on a slice. Just sayin’. Recipe is in the YouTube description. [11:49]
Homemade Italian Pan Pizza (Pizza in Teglia)
While Neapolitan-style is the Holy Grail of pizza, the simple truth is that perfecting it at home requires a specialized oven that can reach staggering temperatures. Most home cooks don’t own such an oven. The same is true in Italy where, excepting the occasional hobbyist, home cooks instead tend to make “Pizza in Teglia,” a pan pizza that is much easier to master and requires no special equipment whatsoever.
www.pastagrammar.com/...
Recipe. [23:46]
Have a lovely day!