Pasta per pizza

Authentic Neapolitan-style pizza dough recipe with the signature bubbly char. This overnight dough is made with Type 00 flour, water, salt, and yeast and can be refrigerated for up to 5 days. Example ScheduleMix dough at 8pm the evening before. The next morning, divide dough at 8am. Rest for 2-3 hours, then bake pizzas at 11am.

If you love pizza with ballooned and blistered edges and a crisp but pliable crust, this is the pizza dough recipe you’ll come back to again and again. And it’s easy to make—the pizza dough is no-knead, made with 4 simple ingredients, and doesn’t require special flour. Video guidance below. **Attention Pizza Fans**: My new cookbook, Pizza Night, is available for preorder. NOTES: This recipe yields 4 rounds of dough. Recipe can be halved; dough can be refrigerated for up to five days. I…

The best Neapolitan pies should have a thin layer of crispness to the crust, followed by an interior that is moist, poofy, and cloud-like.

This artisan pizza dough will give you a billowy soft and chewy crust, blistered bubbles and a crispy bottom. It uses a high hydration and long fermentation time for maximum flavor.

Pizza Margherita (Tomato, Basil, and Mozzarella Pizza » I really need a pizza oven!!

Giada’s famous Neapolitan-style pizza dough!

A delicious meal for feeding a crew over the holidays, or serve as leftovers throughout the week!

My all-time favorite homemade pizza dough recipe, this recipe has been tried and tested week after week, making the best homemade pizza.

Cult-favorite Brooklyn pizza joint Roberta's is known for their classic (and totally Insta-worthy) margherita pizza. And In Style managed to snag their recipe! *Bow down*

So simple, yet so much complex flavor. With the mellow mozzarella; nutty, earthy Gruyere, the milky soft flavor of fontina, and the hints of pungent blue cheese...add to that a little sharpness from the garlic, and the herbaceous fresh thyme and you have yourself a very special Four Cheese Pizza.