We tested pans for making Chicago-, Detroit,- and Sicilian-style pizza at home and found four favorites that made great pies and were easy to clean.

Want to live la dolce vita without ever leaving home? Try making your own Neapolitan-style pizza. Cookbook author Katie Quinn has a few ideas.

With a few great pizza recipes in your back pocket, every night can be pizza night without ever having to pick up the phone or step outside your home (unless you're firing up the pizza oven or grill, that is). We've rounded up our favorites—from Neapolitan and New York-style to regional specialties and retro reboots.

Popular in Rome, pizza al taglio is a rectangular pizza that’s sold by the slice and is often eaten on the go as a salty, savory snack The dough tends to be crisp-edged and light rather than chewy, and the toppings, which can vary widely, are often seasonal This quick, untraditional version can be made on a sheet pan in less than three hours

With charred and cheesy edges, a thick and chewy crust, and a reverse order of toppings, Detroit-style pizza has earned its place in the seemingly endless world of pizza This hearty pie first appeared on the menu at Buddy’s Rendezvous Pizzeria in the Motor City, in 1946 Owner Gus Guerra baked his mother-in-law’s recipe for Sicilian-style pizza in the deep pans typically used to hold auto parts; the dark, industrial steel better distributed heat than traditional baking pans

Broccoli caramelizes nicely on pizza, so why don't we see more of it? This pie uses broccoli, red onions, and a pinch of pepper flakes.

We've got tons of pizza recipes, from New York-style and Neapolitan pies to French bread pizza done right.

#pizza #homemade #recipe Eva and I love Neapolitan pizza more than just about anything on earth, but even we have to admit that perfecting it at home is more of a hobby than most home cooks have the time, patience, or oven budget for. Things are no different in Italy, where very few people even try to make Neapolitan pizza at home. But they DO make pizza. Usually the kind of pizza we're sharing with you today. It's delicious and has a ton of advantages for the home cook. Even being the Ooni-owning, Neapolitan pizza nerds that we are, we still make this pizza more often at home than any other kind! -------- PIZZA IN TEGLIA RECIPE - https://www.pastagrammar.com/post/authentic-italian-pan-pizza-in-teglia-recipe -------- FOLLOW US Website/Recipe Blog - https://www.pastagrammar.com Instagram - https://www.instagram.com/pastagrammar Facebook - https://www.facebook.com/pastagrammar Snapchat - https://www.snapchat.com/add/pastagrammar Twitter - https://twitter.com/PastaGrammar VISIT ITALY WITH US Italian Food Tours - https://www.pastagrammar.com/tour VISIT EVA'S HOMETOWN Visit Dasà - https://www.visitdasa.com SUPPORT US Merch Store - https://teespring.com/stores/pasta-grammar-2 Shop Amazon - https://www.amazon.com/shop/pastagrammar 00:00 - The Truth About Homemade Neapolitan Pizza 01:12 - How to Make Homemade Pizza Dough 01:28 - The Best Hydration for Homemade Pizza Dough 01:54 - Which Yeast for Pizza? 02:31 - The Best Flour for Homemade Pizza 04:13 - How to Handle Sticky Pizza Dough 05:16 - How to "Knead" Pizza Dough 08:00 - How Long to Refrigerate Pizza Dough 08:49 - How to Prep Pizza Dough for Cooking 09:25 - Why You NEED Semolina Flour for Pizza 10:17 - How to Shape Pizza Dough Balls 11:13 - How to Make Italian Pan Pizza 13:38 - How to Spread Pizza Dough 15:33 - How (and when) to Put Toppings on Pizza 16:43 - How to Bake Pizza in a Home Oven 18:32 - Trying "Pizza in Teglia" 20:06 - Eva Makes a Special Pizza 21:42 - Trying Stuffed "Pizza Baciata" 22:59 - Pasta Grammarian(s) in Action!

Bar pies are the ideal pizza for those who love thin crusts, and while making them from scratch is doable, sometimes you just need that pizza NOW. Far from being a compromise, tortilla-based pizzas are in fact the ideal quick and easy-way to make a super-crisp, extra-thin crust for a full-on pizza experience in under 15 minutes from start to finish.

Host Bridget Lancaster cooks a crispy Cast Iron Pan Pizza.Get the recipe for Cast Iron Pan Pizza: https://cooks.io/3fIe6U2Buy our winning cast iron skillet: ...

Time to improve on my original Chicago Deep Dish pizza recipe. This new recipe updates the crust and makes a few other crucial tweaks that take it over the top. Head to https://viski.com/brianlagerstrom and use code BRIAN15 for 15% off storewide. FULL RECIPE & INSTRUCTIONS @ : http://www.brianlagerstrom.com/recipes/chicago-deep-dish-2 ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: LLOYD 12" PAN: https://amzn.to/3BeOrgq MICROPLANE: https://amzn.to/3niIhDK 3QT SAUCIER: https://amzn.to/3YnCIG03 DOUGH PROOFING BOWL (5qt): https://amzn.to/3pTBCTo DOUGH BOWL LID/PIZZA PAN: https://amzn.to/3J43QCx DIGITAL SCALE: https://amzn.to/30bNZO3 HALF SHEET PAN + RACK: https://amzn.to/34v7CSC PIZZA STEEL: https://amzn.to/3nKHrVD BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD ROLLING PIN: https://amzn.to/3okZc9Z **As an Amazon Associate I earn from qualifying purchases** DOUGH (makes 1 pizza) ▪375g or 3c AP Flour ▪10g or 2t salt ▪40g or 3Tbsp cubed cold butter ▪220g or 1c warm water (90F/32C) ▪6g or 1 1/2t instant yeast SAUCE (makes enough for 2 pizzas) ▪50g or 3 1/2T butter ▪100g (1 small or ½ large) white onion, grated ▪15-20g or 4-5 cloves garlic, minced ▪1 28oz/800g can crushed tomatoes ▪1 28oz/800g can whole peeled tomatoes ▪75g or 4T tomato paste ▪10g or 2 1/4t salt ▪20g or 2T sugar ▪2g or 1t dried oregano ▪2g or 1 1/2t dried basil ▪2g 1 1/2t red pepper/chili flakes HOT ITALIAN SAUSAGE (makes enough for 2 pizza) ▪1lb or 1/2kg 80/20 ground pork ▪7g or 1 1/2t salt ▪10g or 2 1/2t sugar ▪5g or 2 1/2t paprika ▪3g 1 1/2t dried sage ▪2g or 1t black pepper ▪2g or 3/4t red chili flake ▪2-3 cloves of garlic, grated or finely minced ▪3g or 1 1/2t crushed toasted fennel seed ▪10g or 2g red wine vinegar CHAPTERS: 0:00 Intro 0:34 The dough 2:34 Mixing the sauce 4:00 Making hot italian sausage 4:49 Making a smoky paloma (ad) 5:46 Finishing the sauce & building the pizza 9:32 Baking and serving 10:56 Let’s eat this thing 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3 #deepdishpizza #pizza #chicagodeepdish **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

#rosettastone #rosettastonepartner @rosettastone Thank you to Rosetta Stone for sponsoring this video! Visit https://partners.rosettastone.com/pasta-grammar/pasta1 for 40% off a lifetime membership to Unlimited Languages through March 22! While Sicilians don't make anything they would call "pizza," they do have several, um, "pizza adjacent" recipes that Eva is sharing with us today. They're thick, bold and (compared to Neapolitan pizza) quick to make! If you enjoy this video, please give it a thumbs-up and subscribe to the channel! -------- SCIAVATA RECIPE - https://www.pastagrammar.com/post/sciavata-stuffed-sicilian-pizza-pie-recipe RANZA E SCIURA RECIPE - https://www.pastagrammar.com/post/ranza-e-sciura-stuffed-sicilian-flatbread-pizza-recipe SFINCIONE PALERMITANO RECIPE - https://www.pastagrammar.com/post/how-to-make-sfincione-palermitano-authentic-sicilian-pizza-recipe -------- FOLLOW US Website/Recipe Blog - https://www.pastagrammar.com Instagram - https://www.instagram.com/pastagrammar Facebook - https://www.facebook.com/pastagrammar Snapchat - https://www.snapchat.com/add/pastagrammar Twitter - https://twitter.com/PastaGrammar VISIT ITALY WITH US Italian Food Tours - https://www.pastagrammar.com/tour SUPPORT US Merch Store - https://teespring.com/stores/pasta-grammar-2 Shop Amazon - https://www.amazon.com/shop/pastagrammar 00:00 - A Sicilian Pizza Party 00:49 - A Sicilian "Pizza Pie" Recipe 04:30 - Trying "Sciavata di Menfi" Sicilian Pizza 06:19 - The Second Sicilian "Pizza" Recipe 07:35 - Harper's Learning Italian 09:10 - A Sicilian Pizza Rollup, Rolled Up! 11:59 - Trying "Ranza e Sciura" Sicilian Pizza 14:53 - A Sicilian Pizza Recipe from Palermo 18:27 - Trying "Sfincione Palermitano" Sicilian Pizza 20:43 - Pasta Grammarian in Action! 00:00 - A Sicilian Pizza Party 00:49 - A Sicilian "Pizza Pie" Recipe 04:30 - Trying "Sciavata di Menfi" Sicilian Pizza 06:19 - The Second Sicilian "Pizza" Recipe 07:35 - Harper's Learning Italian 09:10 - A Sicilian Pizza Rollup, Rolled Up! 11:59 - Trying "Ranza e Sciura" Sicilian Pizza 14:53 - A Sicilian Pizza Recipe from Palermo 18:27 - Trying "Sfincione Palermitano" Sicilian Pizza 20:43 - Pasta Grammarian in Action!

A Sicilian pizza that's as close as you're going to get to the famous Spicy Spring at Prince Street Pizza in New York City.

We've uncovered the best Pinsa recipes that are so easy to make in your own home. They taste amazing and you won't believe how...

A pan pizza recipe for those who love a thick and crispy crust that's golden on the bottom, but puffy and soft under the layers of sauce and mozzarella.

Meet the underdog of East Coast Pizza, the Trenton Tomato Pie aka Jersey Pizza. Get 20% off your first purchase of any Munk Pack product. Click here https://thld.co/munkpack_brian_0522 and enter code BRIAN at checkout. ☕Enjoy this content and want to show support? Consider buying me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: PIZZA STEEL: https://amzn.to/3elVdF9 9" TURNING PEEL: https://amzn.to/30VaGJz LOADING PEEL: https://shareasale.com/r.cfm?b=1763425&u=2682428&m=82053&urllink=&afftrack= STAINLESS BENCH SCRAPER: https://amzn.to/3jfZkUL 4c GLASS CONTAINERS: https://amzn.to/3vBhWXP BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD 10" Chef's Knife: https://amzn.to/3gBwL4q ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 IMMERSION BLENDER: https://amzn.to/36ycPf2 KITCHEN AID MIXER: https://amzn.to/33eQot4 FRENCH ROLLING PIN: https://amzn.to/2FLOveF MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 --- RECIPE --- DOUGH ▪375g or 1.5c Warm Water (86F/30C) ▪4g or 1 1/3tsp instant yeast ▪15g or 1 1/4Tbsp olive oil ▪15g or 1 1/4Tbsp sugar ▪12g or 2tsp salt ▪600g or 4 3/4c All Purpose flour (I use 11.7% protein) Add ingredients to bowl of stand mixer with dough hook attachment. Mix on low for 1-2 min or until dough forms into a mass. Increase speed to high and finish mixing for 3-4 more minutes. When dough has become smooth and doesn’t tear/shear when you tug it, it’s done. Divide dough into 4 approx 250g pieces. Shape each into a ball as shown @1:21. Place each ball into a well oiled bowl, cover, and refrigerate for 1-2 days. 3 hours before you’d like to eat pizza, pull dough from fridge and allow to come to room temp. --- SAUCE ▪1 28oz can whole tomatoes ▪50g or 3 1/2Tbsp tomato paste ▪1g or 1tsp dried oregano ▪1g or 1tsp dried basil ▪Pinch of red chile flakes (½ tsp or so) ▪7g or 1 1/4tsp salt ▪10g or 2 1/3tsp sugar ▪Olive oil ▪3-4 cloves garlic, minced Remove 3 tomatoes from the 28oz can and roughly chop them. Add tomato paste, oregano, basil, chile flake, salt, and sugar into the 28oz can and puree with immersion blender until smooth. Heat a long squeeze of olive oil (about 2-3Tbsp) in a saute pan over med-high. Add garlic. Stir and saute for about 30 sec. Add chopped tomatoes and cook for about a minute until reduced. Add the rest of the tomato puree to the pan. Reduce heat to medium and cook for about 15 min or until the sauce is reduced by half. --- SHAPING / BUILDING / BUILDING THE PIZZA ▪Full fat aged Mozzarella ▪Parmesan, grated Preheat oven at highest setting (for me that’s 550F/290C) with pizza steel/stone. Grate mozzarella on largest holes of box grater. Place grated cheese in the freezer for about 45min. Flour work surface and one of the doughs, and flip it out on to your work surface and flour the wet/non-floured side of the dough. Flatten dough with your hand then with a rolling pin, roll out into about a 10”/25cm round. Finish shaping by hand as shown @7:50 until dough is about a 12”/30cm round. Load dough onto pizza peel that has been well dusted with semolina flour. Spread about 2c/240g of the chilled shredded cheese onto the dough followed by a generous pinch of grated parm. Add several large spoonfuls of the pizza sauce (about 120g/1/2c total per pizza). Spread slightly, making sure to leave plenty of the surface un-sauced. Load onto the pre-heated pizza steel/stone and cook for 6min. Bottom should be well crisped up. Place onto a wire rack to cool slightly before cutting. --- 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3 CHAPTERS: 0:00 Intro 0:24 Mixing and fermenting the dough 2:31 Making the sauce + shredding cheese 4:40 Snacking on Munk Pack (Ad) 5:44 Secret cheese move + finishing the sauce 6:44 Shaping, building, and baking the za 10:13 Let's eat this thing #jerseypizza #trentontomatopie #pizza **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

St Louis style pizza is one of those regional specialties that people either love or love to hate. Its super thin cracker crust is a great vehicle for tons of toppings, but the provel (aka the trashy cousin of American and nacho cheese) is where this pizza loses some of its audience. Check the video to see my best recreation of this local favorite two ways: using provel (of course) and trying my custom cheese blend that pays tribute, but without all the mouth-coating. ☕ Enjoy this content and want to show support? Consider buying me a "coffee" here: https://ko-fi.com/BrianLagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom/ **MY GEAR** FOOD PROCESSOR: https://amzn.to/2XDe5Yp IMMERSION BLENDER: https://amzn.to/36ycPf2 BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD PLASTIC CUTTING BOARD: https://amzn.to/3c11BSO PIZZA PEEL: https://amzn.to/3je2Grn (got mine years ago, but this is what I'll buy for home oven baking when i upgrade) BOX GRATER: https://amzn.to/3drHAUd ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 MASAHIRO CHEF'S KNIFE: https://amzn.to/3cSFkFm QUARTER SHEET PAN + RACK: https://amzn.to/3jqDGgx HALF SHEET PAN + RACK: https://amzn.to/34v7CSC FOR THIS RECIPE, YOU WILL NEED: FOR THE DOUGH (makes 2 pizzas / i rec using measurements in grams rather than volumetric) •225g or 1.5c ap flour •3g or 1/2 teas salt •5g or 1 teas baking powder •35g or 2.5 tbsp olive oil •120g or 1/2 c warm water Into the bowl of a food processor measure flour, salt, baking powder, and olive oil. Blend on high, then stream in water, continuing to blend for about 15-20 seconds until the dough begins to form a ball. Flip the dough out onto a flat surface, pushing and rolling the dough to build strength for at least two minutes. Form the dough into a ball and divide into 2 roughly 185g pieces. Fold each piece of dough over itself multiple times to create a closed seam on the bottom and press down (see video for reference). Transfer dough balls to a plate or baking sheet, covered, to rest at room temp for 20-30 min until you're ready to roll them out. FOR THE SAUCE: (recipe is enough for 4 pizzas - i usually freeze half for next time) •1 28oz can tomato puree •60g or 3.5 tbsp tomato paste •12g or 1tbsp sugar •10g or 1 3/4 tsp salt •1g or 1/2 tsp garlic powder •1g or 1/2 tsp onion powder •1g or 1 tsp dried oregano •1g or 1tsp dried basil •1g or 1tsp chili/red pepper flakes Add the following to a high-sided container and blend with an immersion blender (or blend in a conventional blender) until combined and smooth: tomato puree, tomato paste, sugar, salt, garlic powder, onion powder, dried herbs, and chili flakes. TOPPINGS: •PROVEL - OR- 75g (or about 1/4c) each of swiss, mild white cheddar, provolone, and full fat mozzarella (shredded on the largest holes of a box grater) •ITALIAN SAUSAGE In a bowl mix together: - 1lb fatty ground pork - 7g (or 1 1/4 tsp) salt - 5g (or 1 1/4 tsp) sugar - 5g (or 2tsp) paprika - 1g (or 1tsp) dried sage - 2g (or 1tsp) black ground pepper - 5g (or 1tsp) red wine vinegar - 2g (or 2tsp) chili flake - 2g (or 2tsp) crushed fennel seed - 1 garlic clove, minced •BACON 1lb thick cut bacon, placed on a wire rack on a sheet tray, and bake at 350 f (175 c) until it's starting to brown and render Cut into chunky pieces •SLICED ONIONS •SLICED GREEN BELL PEPPERS Grated Parm TO BUILD AND BAKE THE PIZZAS PREHEAT pizza stone in a 550 degree f (287 c) oven for at least 30 min Flip each piece of rested dough, seam side down, onto a well floured work surface, press it out with your fingertips until it's about 8" in diameter, then begin to roll it out with a well-floured rolling pin. Continue to roll and rotate until you have about a 14" in diameter dough. Gently slide dough onto a well-floured pizza peel. Next spread sauce (1/4 of the full batch or roughly 100g) to the edges then add around 1/2 cup of cheese (or whatever looks good/similar to the vid...you do you), chunks of italian sausage, peppers, onions, bacon, and top generously with grated parm. Load each pizza onto the pre-heated pizza stone and bake for 10 minutes. I recommend baking one pizza at a time for best results. #stlouisstylepizza #stlouispizza #stlpizza #provel #provelcheese #imos || MUSIC || –––––––––––––––––––––––––––––– bensound.com –––––––––––––––––––––––––––––– **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

This is not everyday pizza. It's not every-week pizza. It might not even be every-month, if you want to live to a reasonable age. But damn, is it good pizza. So good that it's worth a trip to Detroit just to taste it. So good that it's worth devoting months of time, weeks of research, and dozens and dozens of experiments to developing a recipe to duplicate it at home. So that's exactly what I did. Here's what I found.