Using the "Skillet Broiler Method," this recipe is as close as you can get to wood-burning oven-style Neapolitan pizza without having to void the warranty on your oven.
New York-Style Pizza
A New York-style pizza is simple, by-the-slice, medium-thin, crusty and lightly chewy. Luckily for us, most modern New York pies are baked in gas ovens that rarely go north of 500 to 550°F or so—completely adaptable to the home kitchen.
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This is a simple, forgiving pie; it's ready to eat within hours of starting, and it doesn't even require any rolling, stretching, or general messing-up of your counter. Everything takes place in the bowl of a stand mixer and an oiled sheet tray. As it bakes, the bottom of the pie essentially fries, coming out ultra-crisp and flavorful.
Grilling pizza is by far the easiest way for a regular home cook to get pizzeria-quality results at home. Executed properly, it will yield a pie that's soft and airy, crisp, well-charred, and smoky.
Crispy Bar-Style Pizza
This uniquely crisp, crunchy, slightly chewy pizza comes from a two-stage cooking process. The dough is first rolled and stretched onto an oiled pie plate, from which all but the back lip has been cut off. During this stage, the bottom of the pizza begins to fry as the oil works itself up into the crumb. As soon as the pie is firm enough to move without losing its shape, it's slid off of the pan directly onto the floor of the gas oven.
Deep Dish Pizza
New England Greek-Style Pizza
The concept of a Greek-style pie is pretty simple. It's a standard pizza dough, enriched with a bit of olive oil, and baked on a steel or aluminum pie pan coated with another layer of oil. It's topped with with a chunky, oregano-infused tomato sauce and a generous layer of cheese. The final result is a crisp, thick, sturdy, almost-flaky pie.
Philadelphia Tomato Pie
Unlike a fresh, lightly cooked Neapolitan sauce, Philly tomato pie sauce is thick, heavy, smooth, sweet, and heavily seasoned with herbs. Slap that on a crust, and this pie becomes more of a saucy focaccia, though it has a far finer, softer crumb than any focaccia we've ever seen.
Deep-Fried "Montanara" Pizza
This pizza may sound heavy, but it comes out light, crisp, and airy. It's easily one of the best, tastiest ways to cook pizza at home without a wood-burning oven.
Pizza need not have sauce or cheese in order for it to be insanely delicious. Exhibit A: Pizza Bianca. The long, flat, lightly dimpled, flecked-with-coarse salt, crisp-on-the-outside, just barely chewy bread, sold by the square in Rome (or Sullivan street, if you prefer). Made with a wet, no-knead dough that gives it a holey crumb, and baked directly on a pizza stone, this is sauceless pizza is not to be underestimated.
Originating in Palermo, Sfincione is the Sicilian slice that Sicilians eat. The name literally means "sponge", which describes the way the dough behaves when soaking up the oils in the pan. The resulting texture is tall and spongy, never dense or doughy. The crisp olive-oil saturated bottom layer gives way to a moist, tender middle that is crowned with a thick tomato sauce made with anchovies and lots of onions. You won't find any mozzarella on this pan proofed square slice. A light grating of caciocavallo, a hard sheep's cheese, finishes this style, along with a crumbly crunch of breadcrumbs.
No-Knead Pizza Dough, à la Jim Lahey
Jim Lahey of Sullivan Street Bakery is all about the no knead method. Just mix flour, salt, and yeast; add water; stir it all together; then let it sit in a covered bowl for 8 or 9 hours. Over the course of this long fermentation, enzymes break down large flour proteins into smaller segments that can then quite easily be cross-linked into stretchy sheets of gluten. You wind up with a dough that stretches as if it had been perfectly kneaded, without any of the oxidation that occurs with actual kneading. The result is a perfectly textured bread with next to no work.
Foolproof Pan Pizza
The perfect pan pizza has an open, airy, chewy crumb in the center that slowly transforms into a crisp, golden-brown, fried crust at the very bottom and a soft, thin, doughy layer at the top right at the crust-sauce interface. It's thick and robust enough to support a heavy load of toppings, though even a plain cheese or pepperoni slice would do. Now, imagine making it at home, no kneading, stretching, or transferring of dough required. At all. We're not kidding when we say it's foolproof.
The Baking Steel
Although summer may seem far, far away, when the temperatures rise and the last thing you want to do is crank up your oven, skillet-cooked pizza provides an ideal alternative. It produces a crisp, puffy, charred, tender-chewy pizza... on your stove.
Stuffed Crust Pizza
Even the most diehard Pizza Hut haters among you have to admit that a crust stuffed with cheese is pretty brilliant. Don't try to lie. We can see into your greasy souls. It's bread. Stuffed with cheese. Attached to PIZZA. You can grumble about execution, ingredients, flavor, etc., but you've gotta admit that the idea itself is awesome. So what if we were to try to make it at home? That's right. Homemade stuffed crust pizza.
The secret to this gluten-free pizza is Chebe Bread Mix. Because of the modified tapioca starch it contains, Chebe makes an excellent pizza crust with the "chew" that's so often missing from gluten-free baked goods. By slightly doctoring the dough, you can make a New York-style pizza that is almost gluten-like stretchy, open to any and all toppings.
Great pizza is not off-limits to vegans by any means. You just have to realize that great pizza does not require cheese. The truth is, good pizza is really about good crust and well-balanced toppings, which needn't include cheese. Take the cheese and sauce out of the picture, and you've opened yourself up to a whole new world of more delicate, subtle, but still delicious, topping alternatives.
Sourdough Starter & Pie
A sourdough starter is a simple concept—let some flour and water hang around for a while, and almost magically, the correct combination of yeast and bacteria will take up residence. Here's how to get things going—and ultimately wind up with a pizza!
Pizza Monkey Bread
Monkey bread. Because kids go ape over it. You know what else they go ape for? Pizza. Let them help you make pizza monkey bread and they'll go positively King Kong in the kitchen. Making this stuff is way easier than making pizza, too, since you don't have to worry about stretching the dough or about precise cook times.
When you deep fry the dough, you first of all, convert it into a form of food that is at home on the breakfast table—essentially, you've created a giant, yeasted donut. The fried texture of the crust just seems like a natural pair with breakfast foods. Not only that, but the added slight greasiness helps as well, allowing the pie to meld with the sausage fat and the oozy yolks. The sausage goes on raw in tiny little chunks which just barely cook through and release their juices into the surrounding bread in the short time the pizza spends in the oven after frying.
Deep Fried Garlic Knots
These suckers are DEEP-FRIED. Like a mashup between garlic knots and that other old-school pizzeria staple, zeppole. What else do you need to know?
Thanksgiving Pizza Stuffing
Pizza fanatics, this one's for you. Here's a way to sneak our erstwhile favorite dish into the Turkey Day festivities: Garlic Knot and Sausage Stuffing. Yes, it's pizza-flavored stuffing for Thanksgiving.
Pizza Stuffing II
Call this what you will...we like to hink of it sort of as a pasta bake, substituting cubed dry bread for the pasta. Lazy-man's baked ziti, if you will. Either way, a pizza flavored stuffing made with tomatoes and mozzarella can happen on Thanksgiving, but it probably should happen year round.
Spinach, Provolone, and Pepperoni Calzone
This homemade take on a classic calzone is stuffed to the brim with spinach, provolone, and pepperoni. You can use store-bought dough or try your hand with our NY-style dough—either way, it's a guaranteed crowd pleaser.
These buns are the distant cousin of pizza. Even though they're fluffy instead of flat, the tomato and herbs in the dough and cheese in the middle make them taste like they've been hanging around in a pizzeria.
Is it a sandwich? Is it a pizza? Is it both? This panini is like a giant, more party-friendly calzone that you can cut into neat slices. Grilling the pizza dough gives it amazing char and crispness; the perfect foil for the melty, cheesy insides.
Kesté pizzaiolo Roberto Caporuscio shows us how to make this delicious dessert, which calls for stuffing a traditional Neapolitan-style pizza dough with nutella, berries, and ricotta.
These pizza rolls are good right from the pan, and come with the same warning: this filling is molten hot. You can also make them in advance, refrigerate, and heat them in the oven to serve.