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pizza

  • Recipe

    Grilled Pizza with Tapenade, Roasted Onions and Blue Cheese

    If you're pressed for time, you can easily make this pizza with store-bought dough.

  • Recipe

    Grilled Mushroom, Onion, and Fontina Pizzas with Fresh Tomatoes and Arugula

    To make the pizzas even faster, use refrigerated store-bought pizza dough. Before shaping, allow the dough to sit at room temperature until pliable, about 45 minutes.

  • Recipe

    Mini Pizzas with Arugula, Peppers, and Prosciutto

    You can find pizza dough at many supermarkets. If you have to buy more than the 3/4 lb. needed for this recipe, you can freeze the leftover dough. 

  • Article

    Pizza Party

    It really is possible to make excellent pizza in your own oven with our recipes and techniques

  • How-To

    Taking Control of Gluten

    Learn how to increase or limit this sticky protein for breads and pastries with the best texture

  • How-To

    One Great Pizza Dough That Makes Calzones & Stromboli, Too

    A great pizza requires a great crust, and bread expert Peter Reinhart shares his fabulous, nearly foolproof dough recipe that can also be used to make calzones and stromboli. With…

  • Article

    Tasting Panel: Shopping for Mozzarella

    Without question, the ideal melting cheese for pizzas, stromboli, and calzones is low-moisture mozzarella. Also known as block or “pizza” cheese, low-moisture mozzarella is what you find at your local supermarket…

  • Recipe

    No-Cook Pizza Sauce

    Use this sauce for on pizza, in calzones, or as a dipping sauce for stromboli. If using for stromboli, make at least 1 day ahead so that the flavors can meld, but don’t…

  • Recipe

    Pizza Dough

    This versatile dough can be used to make pizza, calzones, or stromboli. It gets its great depth of flavor from a long, slow fermentation, preferably overnight in the refrigerator.

  • How-To

    How to Make Stromboli

    Take a flat pizza, roll it into a tight spiral and you have the pizzeria classic stromboli. Pizza expert Peter Reinhart demonstrates how it's done.