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No Knead Pizza Bianca Recipe

(17.5 ounces, about 3 1/4 cups) bread flour

(.34 ounces, about 2 teaspoons) kosher salt

(.18 ounces, about 1 1/2 teaspoons) instant or rapid-rise yeast

(13.25 ounces, 1 cup plus 10.5 tablespoons) lukewarm water

olive oil

salt

rosemary leaves (optional)

Combine flour, salt, and yeast in a large bowl and whisk together until homogenous. Add water and stir with a wooden spoon until no dry flour remains. Cover bowl tightly with plastic wrap and allow to rest at room temperature overnight.

The next day, lightly flour the dough and your hands. Scrape dough out of the bowl onto a well-floured piece of parchment paper set inside a rimmed baking sheet and gently fold dough into an even blob in the center. Dust with flour and cover with a clean kitchen towel. allow to rise at room temperature until nearly doubled in volume, about 2 hours.

30 minutes before baking, adjust oven rack to upper-middle position, place a baking stone on it (or a double stack of rimmed baking sheets) and preheat oven to 550°F. Gently stretch the dough into an even rectangular shape (you shouldn't have to lift it). Carefully stipple the top surface with your fingertips. Drizzle with olive oil and sprinkle with coarse sea salt and rosemary if using. Transfer entire baking sheet with dough to pizza stone.

Bake for 5 minutes just until the pizza is slightly firm. Remove from oven and transfer pizza to a pizza peel. Discard parchment paper. Return pizza to bake directly on the baking stone until burnished golden brown, about 10 to 15 minutes longer. Remove from oven and allow to cool for 5 minutes. Transfer to a large cutting board, cut into 8 or 12 rectangular slices, and serve. 

A food processor quickly develops gluten, while oil and sugar keep the crust tender, for that perfect New York-style pizza chew.

Basic New York-Style Pizza Dough Recipe

bread flour,

sugar (15 grams; about 1 1/2 tablespoons)

kosher salt (10 grams; about 1 tablespoon)

yeast,

lukewarm water (420 grams; about 1 3/4 cups)

Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.

Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

A basic recipe for party-style Sicilian square pizza dough.

Basic Square Pan Pizza Dough Recipe (Sicilian-Style Dough)

(500 grams, about 3 1/2 cups) all-purpose or bread flour

(10 grams, about 2 teaspoons) kosher salt

(5 grams, about 1 teaspoon) instant or RapidRise yeast

extra-virgin olive oil, divided

Combine flour, salt, yeast, and 2 tablespoons olive oil in bowl of stand mixer (see note for mixer-free version). Whisk to combine. Add water to mixer and mix on medium speed until it comes together and no dry flour remains. Increase speed to medium-high and mix until the dough is stretchy and smooth, about 6 minutes. The dough should stick to the bottom of the bowl but pull away from the sides.

Pour remaining olive oil into rimmed baking sheet and spread over entire inner surface with hands. Transfer dough to 13- by 18-inch rimmed baking sheet and rub top surface with oil until thoroughly coated. Cover with baking sheet with plastic wrap and allow to rise at room temperature until dough has spread out to touch nearly each rim of baking sheet, about 2 hours.

30 minutes before baking, adjust oven rack to middle position and preheat oven to 550°F. Carefully remove plastic wrap from pizza dough. Using oiled hands and being as gentle as possible to maintain air bubbles, push and stretch the dough into the corners of the pan by pressing out from the center and lifting each corner and stretching it beyond the edge of the pan. It should pull back until the pan is just filled with dough.

Top pizza as desired (see note) and bake until bottom is crisp and top surface is bubbling, 15 to 20 minutes total. Allow to cool at room temperature for 5 minutes.

Classic French bread pizza upgraded with a heavy dose of garlicky butter, two cheeses, and fresh herbs.

The Best French Bread Pizza Recipe

butter

olive oil, divided

garlic, finely minced

red pepper flakes

oregano

parsley

Kosher salt

(14.5 ounce) can crushed tomatoes

mozzarella cheese

Parmigiano-reggiano

Adjust oven rack to upper position and preheat oven to 425°F. Heat butter and 3 tablespoons olive oil in a medium saucepan over medium-low heat until butter is melted. Add garlic, pepper flakes, and oregano and cook, stirring occasionally, until garlic is softened but not browned, about 2 minutes. Stir in half of parsley/basil and a big pinch of salt. Remove from heat.

Place bread cut-side-up on a clean work surface. Using a rimmed baking sheet, press down on bread evenly until compressed to about 2/3rds of its original height. Place bread on top of rimmed baking sheet. Using a pastry brush, brush half of garlic/butter/oil mixture evenly over cut surfaces of bread, making sure to get plenty of bits of garlic and aromatics. Set aside.

Add tomatoes to remaining garlic/butter/oil mixture in pan, stir to combine, increase heat to medium, bring to a simmer, then reduce heat to maintain a bare simmer. Cook, stirring occasionally, until rich and reduced, about 15 minutes. Season to taste with salt.

While sauce cooks, spread 1/4 of mozzarella evenly over surface of bread and transfer to oven. Cook until cheese is barely melted, about 8 minutes. Remove from oven and set aside until sauce is cooked.

Spread sauce evenly over bread, then spread remaining mozzarella on top of sauce. Transfer to oven and bake until cheese is melted and just starting to brown, about 10 minutes. Remove from oven and immediately sprinkle with Parmigiano-reggiano, remaining parsley/basil, and remaining tablespoon extra-virgin olive oil. Allow to cool slightly and serve.

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.

Basic Neapolitan Pizza Dough Recipe

bread

(about 2 teaspoons) instant yeast,

water

Combine flour, salt, and yeast in a large bowl and whisk until homogenous. Add water and incorporate into flour using hands until no dry flour remains on bottom of bowl. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.

Turn dough out onto lightly floured surface and divide into four even balls. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

Note: You must use a scale for this sausage. There is no way to accurately estimate the amount of salt needed otherwise. This recipe can be made with pre-ground pork as well. Mix ingredients as directed in step one, allow...

Juicy Sweet or Hot Italian Sausage Recipe

pork shoulder

garlic, grated on a microplane (about 2 teaspoons)

whole fennel seed,

marjoram

black pepper

sugar

red pepper flakes (hot sausage only)

cayenne pepper (hot sausage only)

Combine all ingredients in a large bowl and toss to coat. Cover and refrigerate for at least 8 hours and up to 2 days.

Place feed shaft, screw, blade, and 1/4-inch plate of a meat grinder in the freezer for at least 2 hours. Grind sausage meat according to manufacturer's directions into the bowl of a stand mixer or a large bowl. If finer texture is desired, chill meat in freezer for 15 minutes before grinding again.

In a stand mixer fitted with the paddle attachment, beat the sausage meat on medium high speed until it becomes tacky and sticky, about one minute. Alternatively, knead by hand for three to four minutes. Transfer to a zipper-lock bag and seal. Sausage will keep for up to 1 week in the refrigerator. Stuff into casings or cook as desired.

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No Knead Pizza Bianca Recipe

Basic New York-Style Pizza Dough Re...

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The Best French Bread Pizza Recipe

Basic Neapolitan Pizza Dough Recipe

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Top 6 the pizza lab recipes from across the web

The most viewed the pizza lab recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No Knead Pizza Bianca Recipe

Basic New York-Style Pizza Dough Re...

Basic Square Pan Pizza Dough Recipe...

The Best French Bread Pizza Recipe

Basic Neapolitan Pizza Dough Recipe

Juicy Sweet or Hot Italian Sausage ...

The most viewed the pizza lab recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine