Best Pizza Dough, this basic Pizza Dough Recipe is the only pizza recipe you will ever need. Make it by hand or in your stand up mixer. Authentic Italian Pizza never tasted so good. Everything you need to know to make this your family's new favourite Authentic Italian Pizza never tasted so good. Everything you need to know to make this your family’s new favourite dinner idea. In your house what day is pizza day? If you are like us it could mean any day. Sometimes Friday or maybe even Saturday but this week it was Sunday! This time I made 3 different types of Pizza, all easy and all delicious. In Italy it is so easy to get a good pizza dough. Sometimes I would stop at my local bakery (forno) and pick up a pound or two of dough.
Best Pizza Dough, this basic Homemade Pizza Dough Recipe is the only pizza recipe you will ever need. Make it by hand or in your stand up mixer. Best Pizza Dough Authentic Italian Pizza never tasted so good. Everything you need to know to make this your family’s new favourite dinner idea. In your house what day is pizza day? If you are like us it could mean any day.
Sometimes Friday or maybe even Saturday but this week it was Sunday! This time I made 3 different types of Pizza, all easy and all delicious. Be Sure to Watch the Video! In Italy it is so easy to get a good pizza dough. Sometimes I would stop at my local bakery (forno) and pick up a pound or two of dough. But when I tasted a pizza made with this specific dough, I thought no matter how good the bakery dough was, it was now a thing of the past for me. That pizza made me determined to make my own pizza dough from then on.
With so many ways to make pizza, with a tomato sauce, with or even just veggies, this is the Best Pizza dough to use. As it happened awhile ago we were invited to lunch at my friend’s Aunt and she made this fabulous pizza.
It was served as an appetizer and not the main dish. So many main dishes were served that day that I lost count after a while. So I asked my friend’s aunt for her recipe, Italians are wonderful about that. I believe for an Italian it is probably one of the best compliments to be asked for a recipe, so ask I do and often. If I am lucky enough once in a while they might even come over and give me a cooking lesson in my own kitchen, nothing better than that!
The only thing is most of the time these recipes are from dishes that are made so often (which makes them the best of all I must say) that they don’t measure anything. It is all “oh a little bit of this or a handful of that”. More Delicious Pizza Recipes to try.
Needless to say this pizza dough was one of those recipes that was passed down for I can’t tell you how many years. But trust me it is a delicious, amazing pizza dough. Make it thin crust or thick crust whatever suits you, then you can top it with any fresh ingredients you desire. With this recipe I made two large and one small pizza. One of the pizzas I made was an all veggie one, with fresh, halved, cherry tomatoes, peppers, mushrooms and onions.
The second one I sautéed a couple of Italian sausage (casing removed) with sliced mushrooms, peppers and a small onion and topped it on a pureed tomato sauce (with just a few spices and a little olive oil). And the third I topped with chopped fresh tomatoes and sliced black olives and of course all the pizzas were topped with shredded firm mozzarella after they were baked. -When making Homemade Pizza Dough be sure to knead the dough until it is smooth and elastic.
-Let it rise in a lightly oiled bowl (make sure to turn the dough in the bowl so it gets covered lightly in oil), cover the bowl with plastic wrap and a clean large kitchen cloth. -Place the bowl in a warm free from drafts area and let it rise for about two hours. -Always use olive oil. -Once the dough has risen, divide it into 3 rounds, make sure to cover the rounds with the kitchen cloth and let it rest for about 20 minutes.
This way your dough will spread and not spring back when you try to fit it into the pan. -No knead to roll the dough with a rolling pin, clean hands work best. So however you like your pizza, thick crust, thin crust, double cheese, veggie or pepperoni I hope you try it with this pizza dough. Buon Appetito! Pizza Dough Be sure to watch the video! In a medium frying pan add Italian sausage (casing removed and chopped) and fry until starting to brown, add thinly sliced, onion, pepper and mushrooms and a drizzle of olive oil, 1/2 teaspoon oregano, basil, salt and pepper to taste, cook on medium for approximately 10 minutes.
Use as topping for pizza (on the sauce and then bake). Nutrition I found this receipe yesterday after spending time searching on the net for a good pizza base recipe.
This is the first time I have tried to make homemade dough/bread and I used the recipie and used a hand mixer to knead the dough rather than by hand. It was really easy and quick and I was amazed at the results!
So was my husband- we had the best pizza ever! The base was fantastic and so easy to work with, with the left over dough we had (we made 1 pizza) I put it in a flat pan toastie/panini presser and within a few minutes I had home made bread! So this is my go to receipe now and I will be also trying it with wholemeal flour for a healthier version. Thanks a million for the easy and great receipe! Leela from London (UK) Our entire family loves pizza and would eat it every day if I made it.
Needless to say, I don’t do that but I do try to make one at least every other week. I have been buying my pizza dough from our local store but have wanted to try to make my own dough for quite some time.
I think your recipe just might be the answer! It looks similar to my other bread recipes so I know making the dough won’t be difficult so now all I need is the time to give it a try.
Can’t wait! Thanks for the great recipe. Hello Rosemary, I make pizza dough quite often and made your recipe.The only problem is its just after noon and I don’t want to make the pizza until tonight.I stuck the dough in the frig and am going to take it out a couple of hours before I make the pies.Do you think it will be ok to do this?
Have a great day and may God bless.Thanks Rosemary: I plan to christen my “egg” and its lava stone tonight. Cornmeal on the paddle for ease of transferring pizza from paddle to stone . . . no problem. In the future, I plan to use your pizza dough again, and use a pizza pan, but will I need to lightly oil the pan or use a little cornmeal to prevent sticking?
Thank you for what promises to be a fantastic pie dough, and for your reply. Ciao! Sonney Hi Rose! Firstly I am so jealous of you: I have wanted to go to Italy since I can remember and have yet to make it there! Florence is first on my list 🙂 I love Italian food and want to organise a dinner party.
I would love to make your pizza but have tried homemade pizza base before and it has been a disaster! So keeping my fingers crossed that this recipe will be my first successful homemade pizza base. But I just wanted to ask; I can only get my hands on instant yeast here. Should I follow the same protocol as your recipe? Thanks!
i halved the recipe..then froze it..we had it today..oh man it was good..rose beautifully..i should have baked about 5 min. longer…and i baked with the cheese on and all the toppings..my tablet is not working..and was too lazy to run back and forth to my laptop checking directions..lol..hubby said it was a keeper..and out go all my other pizza recipes..this is the best..ty ty ty..huggzz Hi Iris, you can freeze the dough after the rising, for up to 3 months (freeze it in a plastic bag).
And when you are ready to use it, put the frozen dough in its bag in the fridge and let it thaw overnight or for at least 12 hours, then remove it from the fridge and let it sit out for about 30 minutes, then proceed with the rest of the directions. Hope that helps.
Hi Ninette, yes you can freeze it for up to 3 months (freeze it in a plastic bag). When you are ready to use it, put the frozen dough in its bag in the fridge and let it thaw overnight or for at least 12 hours. Before you make the pizza, place the dough on the countertop and let warm up for about 30 minutes before stretching it out to make your pizza. Hope that helps. Rose, can you tell me what kind of flour you use?
That sure can make all the difference in any recipe. Just stumbled onto you thru Pinterest a few weeks ago. Thanks for all the Italian recipes and the time you take to post. My New Years resolution is to eat Italian whenever possible this year. Might as well eat the best food on earth! Hi Paula, Thank you for your kind words.
Great question you have on flour, I have done some searching and I discovered that in Italy flour is measured by how finely it is milled, whereas in most of the other countries (United States and Canada included) it is measured by its gluten content.
That being said for pizza I use flour 0 which would be equivalent to bread flour. I have also heard that some stores do sell flour 0 and 00 now (00 I use for baked goods).I must say there is so much variety with Italian food, everyone is happy.
Enjoy and Happy New Year! I forgot to say that flour 00 is equivalent to all purpose.
best dating new haven pizza dough recipe - Single Serving Pizza Dough Recipe
Frank Pepe Pizzeria Napoletana Famed as one of the oldest pizzerias in America, , Pepe’s for short, continues to thrive as one of the greatest pizza innovators. Located in Wooster Square, also known as the ‘Little Italy’ of New Haven, Pepe’s maintains the pivotal role as the source of where ‘apizzas’ (New Haven-style thin crust pizzas) originated.
It is also known as the original home of the White Clam Pizza, which founder Frank Pepe created from the restaurant’s appetisers of raw little neck clams. Over time, it became popular, especially at Pepe’s, and still remains a pizza staple. , +1 203 865 5762 Modern Apizza As an influential contributor to the pizza culture, has built its status as one of the best pizzerias in .
What differentiates Modern from other pizzerias in Wooster Square is that the chefs bake their pizzas in an oil-fueled brick oven rather than a coal-fired brick oven. Using their unique cooking technique, Modern creates their famous ‘Clams Casino’ pizza, a variation from the original White Clam Pizza, and the Italian Bomb, a classic Italian variation. Due to their popularity, Travel Channel decided to feature the restaurant in the show called .
, +1 203 776 5306 Da Legna Home of a wood-fired oven imported from , attracts both locals as well as visitors to taste their vast assortments of thin crust artisanal pizzas, particularly their variation of the famous White Clam pizza. What makes Da Legna’s pizzas special are two key factors: the oven, chef Dan Parillo’s cooking skills and craft and Dave Foster’s creativity and technique.
Using only the finest ingredients, Chef Parillo cooks with over 25 years of experience over the oven as Dave Foster creates an original series of small plates and salads to add to the menu.
Combined together, the three components create fresh full-course meals that consist of fresh pizza options, appetisers, complimentary dishes and desserts. , +1 203 495 9999 Sally’s Apizza One of the most renowned pizzerias in the nation, is a quaint pizza joint founded by Salvatore Consiglio, nephew of Frank Pepe. Since its establishment, the family has made every pizza dish individually by hand and baked using the same coal-fired oven. To this day, the restaurant still serves one of the best thin crust pizzas, especially their clam pizzas, in the country.
As proof of Sally’s popularity as well as quality, Sally’s proudly displays photos of celebrities and significant public figures, such as Bill Clinton and Kathleen Turner, who had travelled far distances just to taste the rumoured best pizza ever created. , +1 203 624 5271 Brazi’s Italian Restaurant is located in the same complex as , unfortunately invisible to the general public.
Most customers dine here during lunch and dinner hours during which Brazi’s serves a vast range of classic Italian specialties from baked pepperoni rolls to veal and pork chops to pasta to pizza. Though they do serve , a specialty pizza derived from the White Clam pizza, Brazi’s is more known for its special Brazi’s style calamari.
In addition to its calamari, the restaurant is acknowledged for its interior design similar to that of an antique banquet hall, giving off a 1980s feel to the dining area. , +1 203 498 2488 BAR A bar, restaurant and nightclub, is a new pizza powerhouse in New Haven. Customers praise BAR for its thin crust pizzas, especially the clam pizza and the most popular white mashed potato bacon pizza.
Not only is the restaurant known for its high quality pizzas, but also it is admired for its unique architectural structure. Designed to create a relaxed yet lively environment, the interior consists of four compartments: the BruRm, where BAR makes pizza and serves beer; the front room, where large groups play pool and gather around long tables; the lounge, where families and dates eat peacefully; and the Bartropolis Dance Floor in the back of the restaurant, where the space is reserved for nightclubbing and dancing.
, +1 203 495 8924 Yorkside Pizza and Restaurant One of Yale students’ favourite places to eat, is a family run pizzeria that has served the New Haven and Yale community for decades.
The Koutroumanis family, owners of the restaurant, prepare their , pizzas, and soup from scratch using fresh, raw ingredients according to their original family-made recipes. The cook even makes salad dressings, dough and sauces fresh on a daily basis. As a golden rule, the family provides the best quality of food with the most generous servings at reasonable prices. As a result, many students take advantage of the great deals. , +1 203 787 7471 Dayton Street Apizza An underappreciated pizzeria of New Haven, is located on Dayton Street, an unusual location compared to the crowd of pizzerias in Wooster Square.
Though separated physically from the plaza of densely concentrated competition, the restaurant is still acknowledged as a contestant in the New Haven pizza war for the title of the best pizzeria in the city. Reviews from the determine that the reign of the three powerhouses – Pepe’s, Sally’s, and Modern – have come to an end and that there is ‘a new pizza joint in New Haven that is just as good’.
Additionally, reviews from the Connecticut Magazine claim that Dayton’s serves one of Connecticut’s best pies, especially the white clam pie. , +1 203 389 2454 Alpha Delta Pizza Open late at night, is the most popular midnight snacking place for Yale students, especially during midterm season and finals week.
Though it does serve a variation of the famous White Clam pizza, Alpha Delta is actually not known for its pizza specialties. For the Yale community, the definition of the restaurant is described with one word: . This invention is a legendary sandwich of indescribable flavours that is integral to the Yale experience.
With the recent development of the One Button Wenzel app, which places orders via Smartphone for wenzel delivery, students have easier access to a wenzel and can experience a world of flavours anywhere at any time throughout the night.
, +1 203 787 3333 Town Pizza Restaurant is a small pizzeria that has been involved with the and New Haven communities for several decades. Though it is not as well-known or praised as powerhouse pizzerias, it is still a popular New Haven pizza joint that serves thin crust pizzas with ample amount of toppings in ratio to the crust.
Most customers dine at Town Pizza for its New Haven style pies, particularly the clam pie or pizza, calzones and some dishes. With delectable meals at an affordable price, Town Pizza Restaurant is an excellent choice for a quick and casual lunch or dinner.
, +1 203 865 6065
New Haven, Connecticut, with its population of about 180,000, might not seem like it could stand up to nearby behemoth New York City.
But there's at least one respect in which it most definitely does, and that would be in its pizza, or "apizza" as it's lovingly referred to in New Haven. Amazingly, you can find six nationally ranked pizzerias within a five square mile radius in New Haven. The place is a pizza goldmine, which is why we had to make it a destination for an episode of our new series . The city is known for a classic tomato pie: topped with fresh tomatoes, a dusting of aged grated cheese, garlic, and a swirl of olive oil.
John DeStefano Jr., the former mayor of New Haven, describes the city's pizza as "flat and thin, cooked a little bit more than someone else's... It is not ladled with cheese, and doesn't have next Tuesday night's leftover meatloaf dinner on top of it, if you will.
It's by its simplicity authentic and real." Here's how to make the rounds (get it?) like Pizza Show host Frank Pinello when you hit New Haven's pizza heaven. As the oldest pizzeria in town, Frank Pepe's is known as the "old reliable." It's also the home of white clam pie, which has been ranked as the best pizza in America (!!!). Pepe's tops their white pie with fresh shucked clams (they shuck 80 to 90 bushels a week at their New Haven location alone), garlic, oregano, and olive oil.
While they now have eight locations, the original is right on Wooster in New Haven. Gary Bimonte, the owner and Frank Pepe's grandson, was on the "bench" for roughly 13 years perfecting their pizzas, meaning he made about 1.2 million pies.
Our own pizza guru Frank Pinello says they have "some of the best char on pizzas I think I have ever seen," thanks to the fact that they're cooked in old coal ovens from the 1800s.
WHAT YOU SHOULD ORDER: Frank Pepe's Original Tomato Pie and the nationally-acclaimed White Clam Pizza. Frank Pepe Pizzeria Napoletana 157 Wooster Street New Haven, CT 06511 Hours: 11 AM—10 PM Monday to Sunday Phone: 203.865.5762 The key to Zuppardi's top-notch pizza?
"All things fresh." We're talking high-quality tomato, basil, olive oil, mozzarella, and Pecorino Romano, each as fresh as they come. Their sausage pie is a thing of wonder. Frank is impressed with their roots in classic Italian baking, and they use Baker's Pride gas ovens instead of coal. Get your brine on with their fresh shucked clam pizza with garlic and lemon wedges on the side.
Run by sister's Laurie and Cheryl, Zuppardi's is an 80-year-old family heirloom known for their sausage pie, in which "the first slice is as good as the last." Part of what makes any pizza go from OK to great is its oven master, and at Modern Apizza, Billy Butts has been making pizza dreams come true at Modern Apizza for the last 44 years.
This place serves a signature thin-crust apizza that's baked in an oil-fueled brick oven, lending its pies with toppings galore—pepperoni, anchovies, hot cherry, sausage, or the traditional style—an extra crunch. WHAT YOU SHOULD ORDER: Plain Apizza with Garlic and the Sliced Tomato Apizza.
Modern Apizza 874 State Street New Haven, CT 06511 Hours: 10:30 AM—11 PM Tuesday through Thursday 10:30 AM—12 AM Friday and Saturday 3 PM—10 PM Sunday Phone: 203.776.5306 Christopher Martin's Restaurant and Pub When you've eaten your way through this city, no apizza experience is complete without stopping by Christopher Martin's pub and making a few friends over some White Russians.
Frank Pinello's newest pal, a legendary local named Helen, has lived in New Haven her entire life, and knows more about the art of apizza than any outsider ever will.
If you spot Helen at the pub, raise a glass with her to the glorious pizza ovens, pizza lords, and dough masters of New Haven. There's no time like the present, so start planning for round two of your New Haven pie tour.
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