Perfect Pizza 🍕

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𝓑𝓻𝓸𝓸𝓴 𝓛𝓸𝔀🌼

Christopher Kimball’s Milk Street on Instagram: "After decades of pizza dough failures, and many, many experiments—Chris (@cpkimball) can FINALLY claim to be right about pizza dough. This “Easy-Stretch” dough solves the problem of a hard-to-work with dough, which can lead to overworking it and resulting in a tough, dense crust. ⁠
⁠
A couple things are going on here: as he says in the video, he took inspiration from flatbreads and added yogurt and olive oil for stretchiness, flavor, and chew. Secondly, this recipe incorporates a lesson we learned years ago from the world’s best focaccia, which our editorial director J.M. Hirsch learned from Panificio Fiore in Bari, Italy. Their dough was so wet that it was basically pourable, oozing from buckets before cut and shaped. The result was a chewy

Christine Avanti-Fischer on Instagram: "Don’t let a busy schedule stop you from enjoying homemade pizza. 🍕 With a quick prep time and only 12 minutes in the oven, you can have a fresh, hot pizza faster than delivery. Customize it with your favorite healthy toppings for meal that’s as fun to make as it is to eat!
Looking for the recipe? Comment “Pizza”
and l’d be happy to send a DM with it, to any public account. Or check it out below !⬇
Ingredients:
1 cup warm water about 110 degrees
1 teaspoon sugar
2 1⁄4 teaspoon active dry yeast
2 tablespoons olive oil
2 cups bread flour
1 teaspoon salt
1 teaspoon dried basil or oregano (optional) 1 teaspoon garlic powder (optional)
A sprinkle of Cornmeal for dusting the pan or use parchment paper
Instructions:
1. Preheat the oven to 450 degrees. Place

Pizza Dough

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This may contain: someone is holding a piece of pizza in their hand with the words, this is the beauty of a pancake

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Find full recipe on alexandracooks.com Find her profile on Instagram, YouTube and Pinterest by Alexandra's Kitchen. :)

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Selina Camarillo | Healthy Lifestyle & Simple Recipes on Instagram: "It’s almost 2025 friend and if you’re still buying frozen pizza from the grocery store, we need to talk! Not only because the pizza found at the store is highly processed and filled with 30+ ingredients (which most are unnecessary and unhealthy) but making pizza using simple ingredients right in your own kitchen is absolutely delicious and easy to do! 👏🏼 That’s why I love cooking from scratch and why I created my guide, ‘Staples Made Simple.’ With it, you can nourish your family with over 100+ delicious everyday recipes and pantry staples while saving hundreds of dollars on groceries each month! You’ll also learn how to source the best ingredients, meal planning tips + planners templates, full grocery staples list,

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Shay Spence on Instagram: "to me this is a personal pan pizza no further questions SKILLET PEPPERONI PAN PIZZA 8 oz. fresh mozzarella 1 lb. pizza dough 3 Tbsp. olive oil 1 tsp. garlic powder 3/4 cup passata (Italian tomato puree) 1 1/2 cups shredded low-moisture mozzarella Thick-cup pepperoni 1 jalapeno, sliced Fresh basil, for garnish Hot honey, for garnish Preheat the oven to 500F. Tear mozzarella into pieces and place it on a paper towel; lightly salt it and let sit for 10-15 minutes. Press with another paper towel to get out the moisture. Coat a 12-inch oven-proof skillet with half of the olive oil then press out pizza dough to fully cover the surface. Top with remaining olive oil and use a brush to coat surface evenly; sprinkle with garlic powder. Top with sauce, fresh mozzarella

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Katie Lee Biegel on Instagram: "Our family does “Pizza Fridays.” It’s a nice, relaxing way to end the week, without the stress of “what’s for dinner??” I like to make a salad and we order one of our neighborhood favorites. Iris says “it’s Pizza Friday!!!!” 🍕🍕"

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Christopher Kimball’s Milk Street on Instagram: "After decades of pizza dough failures, and many, many experiments—Chris (@cpkimball) can FINALLY claim to be right about pizza dough. This “Easy-Stretch” dough solves the problem of a hard-to-work with dough, which can lead to overworking it and resulting in a tough, dense crust. ⁠ ⁠ A couple things are going on here: as he says in the video, he took inspiration from flatbreads and added yogurt and olive oil for stretchiness, flavor, and chew. Secondly, this recipe incorporates a lesson we learned years ago from the world’s best focaccia, which our editorial director J.M. Hirsch learned from Panificio Fiore in Bari, Italy. Their dough was so wet that it was basically pourable, oozing from buckets before cut and shaped. The result was a chewy