California Pizza Kitchen Original BBQ Chicken Pizza
Introduced in our first restaurant in 1985 with barbecued chicken, sliced red onion, cilantro, and smoked Gouda cheese.California Pizza Kitchen offers dozens of unique pizza creations that reflect the current trends in dining. When Cajun food was in style, the Cajun chicken pizza was a top seller; today that item has been replaced with […]
New York-Style Thin-Crust Pizza
With ovens that reach only 500 degrees and dough that springs back when stretched, it's a challenge to produce parlor-quality pies at home. This recipe changes that. Kneading our thin-crust pizza dough’s ingredients in the food processor was quicker and just as efficient as using a stand mixer. To keep our Thin-Crust Pizza recipe […]
Tony Gemignani’s Classic American Pepperoni Pizza
This Classic American Pepperoni and Sausage Pizza is based on a great multipurpose Master Dough that gives you a medium-thick, crispy-chewy crust.
Tony’s Poolish Pizza Starter
Poolish is one of the two starters I use most frequently in my book, The Pizza Bible, and in my restaurants. My poolish follows the traditional proportions of equal parts water and flour, so its 100 percent hydration is much higher than my Tiga.
Tony’s Master American Pizza Dough with Starter
This is what I’d call the quintessential American pizza dough, inspired by New York–style pizza: medium thin, satisfyingly chewy, and the ideal companion to mozzarella, tomato sauce, and the pizza toppings Americans love best, from pepperoni and sausage to olives, mushrooms, and other vegetables. It’s the dough I teach first to new students, and […]
Tony’s Biga (Tiga) Pizza Starter
Tiga is one of the two starters I use most frequently in my book, The Pizza Bible, and in my restaurants. Tiga is my slightly more hydrated version of a classic biga starter, which is usually between 50 and 60 percent water. This “Tony’s biga,” which I call “Tiga,” has 70 percent hydration.
New York-Style Pizza Sauce
No need to go in search of a slice joint. You can make a New York-style pizza at home any time you want, starting with this faithful and perfectly calibrated recipe for the sauce.Unlike Neapolitan pies, which generally use a simple, uncooked sauce of fresh or canned tomatoes and salt, New York by-the-slice pies use […]
Foolproof Pan Pizza
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.A long, slow rise is a hands-free way to develop maximum flavor and chewiness in the crust.With a hot oven and a cast iron pan, the […]
Chicago Thin-Crust Pizza
You know Chicago deep‑dish pizza. Now meet its slimmer, crunchier sibling. The trick for making an ideal Chicago Thin-Crust Pizza—a thin, crisp alternative to its doughy cousin—at home was to make the dough in a food processor. Because of the high speed of the blade, the processor brought the dough together quickly, which prevented […]
Lunch Lady Square Pizza
For many folks school lunches don’t bring up happy memories of eating good food. But, if your school experience was anything like ours then there were a few stand-out lunch items that really were very good, despite the bad reputation that school food has. One of our favorite school lunches was that rectangular pizza. It […]
Pour-in-the-Pan Pizza with Tomatoes and Mozzarella
Don’t forget to mist the baking sheet with cooking spray. The olive oil alone isn’t enough to prevent sticking; a coating of cooking spray is important to ensure the pizza releases easily. Don’t use fresh mozzarella; it contains too much moisture and will make the surface of the pizza soggy. Likewise, be sure to drain […]
Pizza Crust
What a treat — hot homemade pizza, with exactly the toppings you like. And this crust adapts to YOUR schedule: make the dough now, and serve fresh pizza up to 2 days later. Please read this recipe all the way through before starting. It gives you a lot of baking options, and you want to […]