Thin Crust Pizza


Thin Crust Pizza

There’s an unrecorded rule in our family. Our Main Cooking Adviser doesn’t informally declare pizza as a meal choice. Also, it cannot fully be supposed to be eating it within one hour. Pizza is one of those words that, once I hear it, I can’t un-hear it. Once it’s mentioned, I will instantly desire it. I won’t be pleased until I have a cheesy slice sitting in front of me. I love all types of pizza – deep dish, delivery, thin crust, thick crust, coal-fired, wood-fired, domestic… you get the image. I’ve been making my favorite basic pizza dough for years now (and love it), but I’ve required to offer a thin-crust version a try.

Though my regular dough recipe isn’t horribly thick it is absolutely much thinner. The amount of sauce used is minimal, as healthy, which lets the crust and the cheese and garnishes shine. My kind of pizza, for sure. I’ve been known to throw a “light on the sauce” in there when ordering a pizza. Our favorite pizza topping is pepperoni, but you could use anything you like, or just leave it normal cheese.

I specifically like this process. As you mix together the dough in less than 10 minutes, then put it in the freezer overnight. It can be kept refrigerated for up to 3 days and you can make pizza with it easily. It also can make a plan of weeknight dinners. If you’re a fan of crispy, thin-crust pizza, you’ll absolutely want to give this recipe a try. Just don’t mention pizza to me, or I’ll need to come over for dinner.


There’s an unwritten rule in our house.


FOR THE DOUGH: 3 cups bread flour (plus more for work surface) 2 teaspoons

granulated sugar ½ teaspoon

instant (rapid-rise yeast) 1⅓ cups

ice water 1 tablespoon

vegetable oil (plus more for work surface) 1½ teaspoons


FOR THE SAUCE: 28 ounces can whole peeled tomatoes, drained 1 tablespoon

Extra-virgin olive oil: 1teaspoon

Red wine vinegar: 2 garlic cloves (minced) 1 teaspoon

Salt 1 teaspoon

Ried oregano: ¼ teaspoon ground black pepper

FOR THE TOPPINGS: ½ cup grated Parmesan cheese 8 ounces’ mozzarella cheese

(shredded (about 2 cups shredded)

Pepperoni slices




  1. Make the Dough: In a food processor, process the flour, sugar, and yeast for 2 seconds to combine. With the machine running, slowly add the water through the feed tube and process until dough is just combined and no dry flour remains about 10 seconds.  After that let dough rest in the food mainframe for 10 minutes.
  2. Add the oil and salt to the dough and process until the dough forms a satiny, sticky ball that clears the side of the work bowl, 30 to 60 seconds Eliminate the dough from the bowl as well as knead briefly on a lightly oiled surface until smooth, about 1 minute. Form the dough into a tight ball as well as place in a large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours (the dough can be refrigerated for up to 3 days).
  1. Make the Sauce: Process all of the sauce ingredients in a food processor or blender until smooth, about 30 seconds. Transfer to an airtight container and refrigerate until ready to use.
  1. Bake the Pizza: One hour before baking the pizza, adjust the oven rack to the second-highest position          (the rack should be 4 to 5 inches below the broiler). Fixed a pizza pebble on the rack then increase the        temperature of the oven up to 500 degrees.
  1. Remove the dough from the refrigerator and divide it in half. Shape each half into a smooth, tight ball. Place them on a lightly oiled baking sheet, making sure they are at least three inches apart. Cover them loosely with a piece of plastic wrap that has been sprayed with non-stick cooking spray. Set aside for 1 hour.
  1. Coat one ball of dough with flour and place on a well-floured surface. Using your fingertips, gently              flatten the dough into an 8-inch disk, leaving an inch or so of outer edge thicker than the center. Using        your hands, gently stretch into a 12-inch round, working along the edges and giving the dough quarter          turns as you stretch it. Move the dough to a well-floured pizza peel so that you can stretch it into a 13-      inch round.
  1. Spread ½ cup of the tomato sauce in a thin layer over the dough, then sprinkle with half of the Parmesan cheese and half of the mozzarella cheese. Top with pepperoni slices, if desired.
  1. Slide the pizza sensibly onto the pebble as well as bake until the crust is well browned after that the cheese is bubbly so that beginning to brown, 10 to 12 minutes. Next rotating the pizza halfway then again the baking time. Remove the pizza from the stone and place it on a wire rack for 5 minutes before slicing and serving. Repeat steps to shape and bake the second pizza.



Nutritional values are based on one serving





VITAMIN A: 490% VITAMIN C: 0.5% CALCIUM: 450% IRON: 1.4%

Back in high school, when you stopped by the pizzeria to order takeout, you probably didn’t even bother to sneak a peek behind the counter to see whether the pies emerging from the oven were cut into thin, crunchy triangles of thick rectangular slabs. The pizza was just pizza; thick crust, thin crust, who knew? Now that you’re grown and you’ve been exposed to the ongoing competition between thin- and thick-crust pizza fans, it befits you — a baker who is responsible for satisfying many different palates — to know how to bake both hearty thick-crust pizza and the best thin-crust pizza.

You can find a number of recipes for this pizza out there, including several right here on our site. But I’m not going to tell you a specific recipe for this popular pizza style (which might involve specialty flours or any special ingredients), rather I’ll show you some techniques on how you can change your own favorite pizza dough into this kind of pizza.

Let’s back up and look at toppings first. Once your crust is ready to roll, you don’t want to be fooling around with simmering sauce or grating cheese

The best thin-crust pizza: Start with a great sauce

There are varieties of good bottled spaghetti/pizza sauces out there, but I discovered a favorite homemade sauce recipe years ago and using it still: Marcella Hazan’s Tomato Sauce. It’s simple yet magnificent: canned tomatoes, butter, salt, and an onion.

I do nip the recipe a bit by adding a tablespoon of sugar along with the salt, then stirring in 1/4 teaspoon baking soda at the end (to cut the sauce’s acidity). Also, rather than discard the stewed onion (as directed), I blend it right into the sauce with a stick blender; it adds extra body and flavor.

The result? A generous 3 cups of sauce, enough for many kinds of this pizzas and a batch of spaghetti as well.

Make your own cheese blend

I’ve found that if you grate the cheese yourself, it melts way better than the typical pre-grated bagged cheese you buy at the supermarket. Also, who’s to say the “Italian Blend” you buy is exactly what you like?

My favorite pizza cheese blend is equal parts sharp cheddar, mozzarella, and provolone (smoked, if available). I buy a stick of cheddar, then chunks of provolone and mozzarella from the deli; throw them in my food processor, and there you have it: freshly grated pizza cheese, just the way you like it.

Thinly slice (or finely chop) toppings

Rather than use an avalanche of chunky, heavy toppings, I like to take the minimalist approach: If vegetables or meats are the toppings for my pizza, I make them extremely thin.

My simple plastic mandoline shaves onions, tomatoes, and peppers into near-translucent pieces. If I’m adding meat, I prefer ultra-thin sliced salami or prosciutto.

Skip the dough’s first rise for the best thin-crust pizza.

Your regular pizza dough is a full complement of yeast, and there’s (almost) no way you’re going to prevent your crust from rising vigorously (and becoming thick) once it hits the oven. So for thin crust, it’s best to dial down the yeast’s activity.

You might think of reducing the yeast in your recipe. But I like to use the called-for amount of yeast but take the dough directly from kneading to shaping, with no rise in between.

You can find various recipes for this pizza out there, it is also included several right here on our site. But rather than send you to a specific recipe for this popular pizza style (which might involve specialty flours or other out-of-the-ordinary ingredients), I’ll show you some techniques for taking your own favorite pizza dough and turning it into this pizza.

Let’s back up and look at toppings first. Once your crust is ready to roll, you don’t want to be fooling around with simmering sauce or grating cheese

Add a flavor: the method I

Does it matter what a thin crust tastes like? I mean, there’s hardly anything to it. Surprisingly, I’ve read a number of reviews of thin-crust pizza recipes that complain about the crust tasting “flat” or “like cardboard.” This is because yeast dough develops flavor over time, as the yeast grows; cut back on that time, and you reduce the crust’s flavor.

One solution? A few teaspoons of one of my favorite ingredients, Pizza Dough Flavor. We discovered this product years ago in a baking trade magazine, and its combination of cheese powder, garlic, onion, and other natural flavors imparts “pizzeria pizza” flavor to any potentially bland crust.

Add a flavor: method 2

Even if you shy away from added ingredients, you can enhance your crust’s flavor by letting your dough go through its first rise, then refrigerating it: overnight, or for several days in the case of a recipe like No-Knead Crusty White Bread, which I often use to make pizza dough.

I like to refrigerate my no-knead dough for four or five days before using it for pizza crust. I take the dough from the fridge, roll it thin, and bake it right away before the yeast has a chance to warm up and get going again. About 13 ounces (a good handful) of this dough will make a nice freeform half-sheet size for this pizza.

Add a flavor: method 3

Spreading the untopped crust with garlic oil adds a hint of garlic and rich mouthfeel. The oil also acts as a barrier between crust and sauce, protecting the crust from excess moisture and helping ensure it remains optimally crispy.

Bake in a dark pan or on a steel or baking stone.

The best thin-crust pizza will be baked either in a dark pan, which transfers heat most efficiently; or on a hot baking stone or steel. Either of these will yield crust that’s brown on the bottom and crispy all the way through.

In order to take advantage of stone or steel’s heat-holding qualities, be sure to preheat your oven thoroughly. I heat mine to 450°F for at least 30 minutes, and 45 to 60 minutes is even better.

Placing your stone or steel on a center oven rack yields the best of both worlds: a perfectly browned crust, both top, and bottom.

If you use a pan, should you grease it? No, not unless you’re going for that distinctive “fried dough” quality some crusts have. If so, drizzle the pan with olive oil. But be aware that dough in an oiled pan is likely to shrink and produce a somewhat thicker crust than dough in an ungreased pan (or on a stone).

Roll the crust ultra-thin

If you’re a pizza dough pro, you can hand-shape thin-crust pizza simply by twirling it over your knuckles (with the occasional toss into the air). But for most of us, thin-crust means lots of patting or, much easier, rolling dough between two sheets of greased parchment.

Take your kneaded dough and pat/pull it into a rough oval or circle. Place it on a piece of well-greased parchment; the parchment needs to be greased since you’re going to roll the dough about 1/8” (or even less), and you don’t want it to stick to the paper.

Wait about 10 minutes for the gluten in the dough to relax, then roll it into a 1/8”-thick circle or oval. Note: If you’re using dough that’s been refrigerated (e.g., no-knead dough), you can skip this 10-minute rest.

How much dough translates to what size crust? I’ve found that 255g (9 ounces) of dough makes a 12” crust, and 369g (13 ounces) makes a crust about 12” x 15”.

Add toppings sparingly

Now it’s time to carefully peel off the top layer of parchment and add your toppings. Use a minimum of sauce on your pizza; too much sauce will drown the crust beneath, turning it soggy.

I find about 1/4 cup sauce is perfect for a 12” round pie, while a scant 1/2 cup works well for a freeform sheet-pan pizza (about 12” x 15”). A pastry brush is the perfect tool for giving the crust a complete (yet thin) coating of sauce.

Again, you don’t want to overwhelm your thin-crust pizza with cheese (or any topping, for that matter). I find about 1 cup (4 ounces, 113g) grated cheese is plenty for a 12” pizza; while 1 1/2 cups are enough for the larger freeform pizza.

This pizza on its parchment atop a baking sheet is ready for the oven — minus its cheese. I sometimes bake my pizza about halfway before adding the cheese, which results in melted (but not over-browned) cheese.

Transfer pizza to the oven

If your pizza isn’t in a pan, it’s going to be floppy and hard to move around. The solution? Place it (still on its parchment) on the back of a half-sheet pan or large cookie sheet, which is your homemade version of the traditional baker’s peel. Position the pan level with the stone, and gently slide it off the pan onto the stone.

Bake until bubbling and brown

For the crispiest crust, bake your pizza until it’s thoroughly browned. To take it off the stone and out of the oven, carefully grab a corner of the parchment and slide the pizza back onto the backside of the baking sheet. Slip it off the parchment and onto a rack to cool.

Bonus: the best thin-crust pizza (with a thick edge)

For pizza that’s thin in the center and thick around the edge, try this.

Roll your crust and place it in a 12″ pan. Top with a 9″ parchment round.

Place a cast-iron frying pan in the center of the pizza, one that’s large enough to cover most of the bottom. The parchment is there to keep the pan from sticking to the dough.

Roll the edges of the crust to the edge of the pan. (The picture above was taken before I rolled the edges.)

Bake the pizza for 5 minutes. Remove it from the oven, remove the frying pan, add sauce and cheese, and return it to the oven (without the frying pan) until baked through.

Voilà! Thin-crust pizza with a thick “handle” around the edge.

What if you simply roll the edges of the dough and leave off the frying pan? The difference between edges and center won’t be as pronounced; the frying pan ensures the center of the pizza — which tends to rise highest in the oven — stays relatively flat.

Bonus: Slice with scissors

You can use a knife or pizza wheel to cut pizza, but I always use a clean pair of scissors. I’m usually putting on a counter or some other surface I don’t want to nick or scratch; unlike a knife or wheel, scissors leave no mark.

The best thin-crust pizza?

If you choose your pizza a little bit thicker as well as chewier (1/2″) and cracker-thin (1/4″ or less), the greatest this type of pizza is totally up to you.  Forget the takeout this weekend — go forth and bake!

If you’re appreciated this type of pizza, surely you have some tips of your own to share. Comment below to connect with us and your fellow readers, plus skipping the rise saves time. And I don’t have to think about changing my recipe (which in the case of these tests is our basic Pizza Crust.)




Article 1. Name of the product

The arrangement of ”Pizza Napoletana STG” following the Italian practice and with the phrasing completely in the Italian language. It is held in reserve to the product made consuming ovens and from businesses devoted to the production of Pizza, defined as Pizzerias. At last it is designed for the final customer with particular features identified as follows.

The Method

“Pizza Napoletana” is a food which is made from a base of risen dough and cooked in a wood fire oven. The item for consumption is considered both by the ingredient, means, and technologies of production. In the duration “Pizza Napoletana”, we describe the following names: “Pizza Napoletana Marinara”, “Pizza Napoletana Margherita Extra”, and “Pizza Napoletana Margherita”.

Article 2. Ingredients

The produces that be responsible for the base for “Pizza Napoletana” include wheat flour type “00” with the accumulation of flour type “0” yeast, normal water, peeled tomatoes and fresh cherry tomatoes, marine salt, and additional virgin olive oil.

Article 3. Method of Production

The preparation of “Pizza Napoletana” includes absolutely the subsequent process of manufacture used in a continuous sequence.

1) Preparation of the Dough:

To prepare of the dough, at first you would have mixtured flour, water, salt, and yeast. Then pour a liter of water into a mixer, melt between the 50 and the 55g of salt, add 10% of the total quantity of flour. Further add 3g of hydrated yeast. After starting the mixer, add 1800 g of flour gradually in anticipation of your attainment of the desired dough consistency. It will take 10 minutes to combine the ingredients.

After that, to form a single ball with dough, you should mix the dough at low speed for 20 minutes. It is very essential to control the amount of water if you want the best dough consistency. If you can control the amount of water, the flour is able to absorb it all. After all, the mixture should be sticky, soft and elastic to the touch.

For “Pizza Napoletana”, the characteristic “merceologiche” of the flour is used, also allow it to engage from 50 to 55% of its weight in water to spread the best “point of pasta.” The resulting dough can be converted by the aptitudes of the specific pizzaiolo.

Without causing the dough to become warm, the preparation of the dough in the blender should be completed.

2) Dough Rising:

The first stage of dough rising is to eradicate the dough from the mixer. Then place it on a surface in the pizzeria where it can be left to break for 2 hours and enclosed from a wet cloth. In this way, the dough’s external cannot become strengthen, nor can it form a layer from the desertion of the moisture free from the dough. The dough is left for the 2 hours mounting in the form of a ball. The ball must be made by the pizzaiolo completely by hand.

Now cut from the mixture into smaller slices with the support of a spatula. These slices are then formed into a ball. The dough balls must consider between the 180 and the 250 g for “Pizza Napoletana”,

The second stage of the dough rising: the individual dough balls are left in “rising boxes” for a second rising, which persists from 4 to 6 hours. These dough balls can be used at any time within the following 6 hours by controlling storage temperature

3) Forming the Pizza Base:

For forming the pizza base, you have to follow the second rising. By following the second rising, the dough ball can be removed from the rising box using a spatula. Then placed on the cooking of the pizzeria and to keep the dough fromsticking to the workbench on a light layer of flour. The pizzaiolo forms a disk of dough with a motion from the middle to the outside, and with the heaviness of the fingers of both the hands on the dough ball, which is turned over and around multiple times. The disk’s thickness of the center is not more than 0.3 cm (.11 inch), and a border that is not greater than 1-2 cm (.4-.8 inch), forming a frame, or crust.

For the preparation of the “Pizza Napoletana STG”  no other kind of preparation is suitable.” Specifically included are the use of a rolling pin and mechanical correspondents.

4) Method: Assembling a Pizza

Pizza Napoletana Marinara:

Assembling a pizza, you have to use a spoon place 80g of compelled, peeled tomatoes into the center of the pizza base. Then using a strengthening motion, cover the entire surface of the base with the sauce.

Now add salt to the surface of the tomato sauce using a spiraling motion

In the same way, toss a pinch of oregano;

Cut a thin slice of peeled garlic, then add it to the tomato;

Using an oil container and a spiraling motion starting from the center and moving out, and then pour 4-5g of Extra Virgin Olive Oil.

Pizza Napoletana Margherita Extra:

To make pizza napoletana margherita, you have to use a spoon place 60-80g of pressed, peeled tomatoes, or chopped fresh cherry tomatoes into the center of the pizza base. Then using a spiraling motion, cover the whole surface of the base with the sauce; Add salt to the outward of the tomato sauce by using a spiraling motion.

To form a connect board design on the surface of the tomato sauce, feast 80-100g of sliced Mozzarella di Bufala DOP. Then spread on the fresh basil leaves.

Now start from the center and moving out, by using an oil container and a spiraling motion, and pour 4-5g of Extra Virgin Olive Oil.


5) Cooking:

For cokking, you have to use a wood or aluminum crust, and a little flour, the pizzaiolo handovers. On to the cooking surface of the oven without disturbing the prepared, the pizza using a rotational movement and a speedy shake. The necessary temperature for cooking of the “Pizza Napoletana STG” is 485°C, (905°F). This pizza must be done completely in a wood fire oven.

The cooking of the pizza is monitored by the pizzaiolo and elating up its control. The pizzaiolo replaces the pizza, moving the edge that is facing the fire by using a metal peel, and captivating care to continuously replace the pizza on the same spot on the cooking surface. It is exposed to different temperatures. For this reason, the pizza does not burn.

The pizza is cooked in an identical way through its whole circumference and it is very important.

At the finish of the cooking, with a metal peel, the pizzaiolo removes the pizza from the oven and residences it on a level, dry work surface.

It is important that cooking time should not exceed 60-90 seconds.

When the cooking of pizza has finished, the pizza should have the following characteristics:

The tomato should have lost all extra water, and should be thick and steady;

The mozzarella di Bufala DOP or the mozzarella STG should be molten on the surface of the pizza;

Though the basil, garlic, and the oregano will change an extreme smell, and will look like brown, but not burned.

Article 4. Traditional Character

The pizza, is characterized by a base of dough on. You can place food and it functions as a plate. The pizza has been present in several forms in the mines of almost every known ancient civilization. In Italy, in 997, in the Codex cajetanus of Gaeta, the word “pizza” was first used

The factual “Pizza Napoletana”, has come to be known in Naples. A base of dough which is covered with tomatoes was born after a specific historical moment. It is related to the history of the discovery of America, in 1492 by Cristoforo Colombo. It was the Genoan guide that conceded the tomato plant to Europe. In 1596, when the tomato plant was exported to Naples from Spain and it was first used as a decorative in Nepal. The use of tomatoes in the cooking originates in “Gallant Cooking” (Naples – And. Raimondiane 1733) by Vincenzo Corrado, the chef to Prince Emanuele of Francavilla and it was the first historical certification. The same Corrado, in a next treaty on the foods most commonly used in Naples, announces that the tomato was used for the preparation of pizza and macaroni. Besides, the tomato was helping create two products for both the good fortune of Naples and the history of cooking. As well we can take these as the first formal presentation of the “Pizza Napoletana” a base of dough covered with tomato.

Without any doubt, the first pizzerias were born at Naples. Pizza was an exclusive product of Naples and of its Pizzerias until the middle the 1900s. In Naples, there were shops called “pizzeria” since 1700.  When the king of Naples, Ferdinando of Bourbon, broke with the standard of the times, by arriving the more well-known pizzerias to experience the traditional dish, the fame of the Naples pizzeria began to develop. From that time, the “pizza” was transmuted into a restaurant completely for the preparation of the “pizza”.

The”Marinara” and the”Margherita” are the pizzas most popular and famous in Naples. The”Marinara” was created in 1734, and the”Margherita” was created in 1796-1810 as an contribution to the Queen of Italy throughout her visit to Naples in 1889. The interesting thing that the colors of pizza (tomato, mozzarella, and Basil) remember the flag of Italy.

Though Pizzerias have jumped up all around Italy and overseas, but each of these still finds its origins in the surroundings of Naples. And they are all guaranteed with the word “Neapolitan pizzeria” in that they all remember in some method their connection with Naples, where for almost 300 years this product has endured unchanged.

Almost all the ancient Napoletani Pizzaioli came together to attraction up the method for the Pizza Napoletana, in May 1984. It was signed and formally recorded by the notary Antonio Carannante of Naples.

Article 5. Features of the Final Product

  1. Description of the Product:

“Pizza Napoletana” STG is presented as a manufactured goods which made from the oven, round in shape, with a variable diameter.  After that it should not exceed 35 cm, (14 inches), with the advantage raised (crust), and with the central covered by the ingredients.

  1. Appearance: “Pizza Napoletana” STG is considered by a raised crust of golden color. It is a definite product from the oven, soft to the touch and to the mouth. The ingredients edged in the center of the pizza by the red, and one of the tomatoes is perfectly mixed with the olive oil.

Marinara is the green of the oregano and the white one of the garlic;

Pizza Margherita, which is the white one of the mozzarella browned all over, and the green one of the basil in leaves gloomy from cooking.

The steadiness should be soft, flexible, and bendable. The product is presented soft to the portion, with the representative flavors. A crust which presents the flavors of well-prepared and baked bread, the mixed flavors of the tomatoes, the smells the oregano, the garlic, and the basil, and the flavors of the cooked mozzarella. The pizza appears from the oven, delivers the representative aroma — perfumed and sweet-smelling.

Article 6. Storage

The Pizza Napoletana should be expended instantly and straight out of the oven, at the pizzeria. If the pizza were removed from the pizzeria to be eaten later, It would shorter move the mark of a factual ”Pizza Napoletana” if the pizza were detached from the pizzeria to be eaten later.

Article 7. Signage and Brand

The pizzerias which are qualified to harvest truly a “Pizza Napoletana” STG can exhibition the logo described below:

Along with a pizza covering the necessary ingredient, the symbol covers a profile of the Gulf of Naples with Mount Vesuvius in red. The graphic is encircled by a green border. The script positions Pizza (in green) Neapolitan (in red) is under the graphic. And here the shortening STG looks in white in the second bar of the letter N.

Article 8. Monitoring

Pizzerias defective documentation for the STG “Pizza Napoletana” and it will be checked for the following values: the exact ways and levels of mixture, mounting and making the dough, as described above, we can say that monitoring strictly the critical points (HACCP); confirming the usage of the ingredients and the ways drawn above; confirming the correct storage and use ingredients (HACCP); checking that the pizzeria is following the construction drawn in the previous articles.




There comes a slide of memories definitely when one considers of pizza like first dates, Super Bowl parties, late-night pack sessions in college, a team hangout after the last baseball game of the season. You can say pizza is America’s #1 select for any number of occasions. Definitely, pizza didn’t start here in the good l US of A.

Pizza invented in Italy and it is an attractive common knowledge. Besides, in a specific city, Naples, a very different process an exceptional and delicious dish: The Pizza Napolitano.

Of course, we’ve all had supply pizzas, and we all have our favorites. We like an assured crust better or the sauce is more to our fondness. There are various types of selections when it comes to pizza; you cannot say two are alike. If you go to Chicago, you will experience the deep-dish pizza. Besides, if you go to New York City, you will see that they serve pizza slices as big as your head.

It originated in Naples, so to follow Napolitano here. Depending on the dish, it’s important to use accurate, introduced Italian ingredients from the flour to the cheeses to the tomatoes and cured meats. At Angelina’s, we carry in ingredients from over 6,000 miles away to strictly experience Italian cooking right here in Southern California.

Nonetheless, the ingredients are impartial in the beginning; the process is important, too. It must be completed by hand or by a slow mixing machine when making the dough. Then just before the coverings are put on, the dough must be ready manually without the help of a rolling pin or a machine. Sauce, cheese, and other coverings are added, and then the pizza is retained in a block oven with a wood-burning fire. The temperature of these ovens is 900 degrees. For this reason, the pizza only has to bake for 90-120 seconds. It is very debauched, well-organized and very decent.

We suggestion all types of diverse Napolitano pizzas at Angelina’s. There are many unique dishes which you will love and your palette desires. Overall, we pride ourselves on our fresh ingredients, both from abroad and produce from local farmers.

Basically, Neapolitan pizza is pizza made in the style and invented in Naples, Italy. Like any well-known dish, there are many differences between “authentic” Neapolitan pizza. the best pizza in the world is Neapolitan in Naples Italy. After eating some of that is considered we’ve found the following are appearances of Neapolitan style pizzas:

Elegantly simple flavors:

At the best Neapolitan pizza restaurant, they served two flavors. The flavors are Margarita and Marinara. Margarita contains tomatoes, mozzarella, and basil. On the other hand, Marinara is basically tomatoes and garlic. Both were a sweet accomplishment in their minimalism.

Soft, thin crust, cooked in a very hot oven:

Most of the Neapolitan pizzas are baked in a wood-fired pizza oven and it’s about 800 to 1000 degrees Fahrenheit. The crust is classically darkened by the fire and with winded advantages. But it is very thin towards the middle.

Simple tomatoes:

Basically, with tomatoes, the crust on Neapolitan pizzas is typically blowout, usually San Marzano variety. We’ve used a guileless sauce which is impressionists the flavors we had in Naples and we’ve used it for our version of Neapolitan pizza.


The cheese in Italy is upper mark. Neapolitan pizza hasn’t old mozzarella or buffalo mozzarella.

How to make Neapolitan pizza dough?

The pizza dough is the necessary part of Neapolitan pizza. You have to refrigerate the dough for 3 days before using it. Inflaming the dough brings a wacky and composite flavor to the dough. We’d mentioned placing your pizza dough in a wrapped container and refrigerating it for up to 3 days if you’re able to. (For a quicker method, try our Quick Pizza Dough in a Food Processor.) To use great flour for great pizza dough is another tip. The flour we use for dough is called Tipo 00 flour. Neapolitan pizza restaurants use this flour. It makes dough beautiful, supple and fluffy. Tipo 00 flour is bought from online.

Do I need a Neapolitan pizza oven?

It doesn’t matter of worry if you don’t have a Neapolitan pizza oven. You don’t need a Neapolitan pizza oven for this recipe. You can cook it in an ordinary oven at 515 degrees Fahrenheit along with a preheat pizza stone inside. Whatever, you’ll need a pizza oven if you want those attractive black char symbols on your crust like in these photos. The advantage of a pizza oven is it can get much hotter than a regular oven. Your standard oven can get only to 550F where a pizza oven spreads temperatures of up to almost 1000F. A genius pizza oven called the Ooni pizza oven that we’ve discovered. The Ooni’s shape is small, moveable and heats up to 1000 degrees Fahrenheit in just 10 minutes! Wood pellets are powered it. To use the Ooni, you have to take a bit of practice. But another thing that it’s revolutionized our homemade pizza. And obviously, you can use any kind of pizza oven to bake this Neapolitan pizza recipe.

What sauce should I use for Neapolitan pizza?

Most of the recipes of the Neapolitan pizza call for placing tomatoes right onto the dough. The San Marzano is most often used on Neapolitan pizza. It is a type of Italian tomato. In the United States, in many grocery stores, you can find tinned San Marzano tomatoes these days. We lately discovered a trick for making a tomato sauce that has even more of the spicy goodness. And we remember from our Neapolitan pizza. Just 5 ingredients include to make a truly standout pizza sauce and it is used as this Homemade Easy Pizza Sauce. This sauce reminds us of the best pizza in Naples Italy.

Does Neapolitan pizza have basil?

Any famous recipe, there are lots of thoughts and methods to make the recipe. In the same way, to make a genuine Neapolitan pizza recipe, there are a lot of views and techniques. Our pizza had only one leaf of fresh basil on it when a few years ago we had Naples pizza. By some means, that one leaf carried in fair the right quantity of basil flavor. Because the Neapolitan pizza oven was amazingly hot (around 1000 degrees F), after baking, the basil was still a gloomy green. Nevertheless, if you’re baking pizza in a standard oven, you’ll have to cook it for about 7 minutes, then it only gets to 550F. By this time, fresh basil served completely black. Basil isn’t essential for a Neapolitan pizza recipe. Nonetheless, if you want to practice it and you’re using a standard oven, you have to make sure to add it after baking.

How to avoid watery pizza made with fresh mozzarella cheese?

If you ever tried engaging fresh mozzarella on a pizza and ended up with a watery mess, you can try Mozzarella cheese, which has a lot of moisture in it some brands more than others. If you’re using fresh mozzarella cheese for this Neapolitan pizza recipe, you have to slice the mozzarella into 1/4-inch-thick pieces for covering your pizza. Let it sit on a towel for about 15 minutes if the product looks extra watery. Then blemish away the extra moisture. By eradicating the extra moisture helps so that the ensuing pizza won’t be excessively wet.

This recipe is…

This Neapolitan Pizza Recipe is Lacto-vegetarian.

Looking for artisan pizza recipes?

If you are looking for an artisan pizza recipe, you can try this Neapolitan pizza. It is one of the most favorite artisan pizza that is made at home.


Best 8 Types of Pizza You Can Taste!

Neapolitan Pizza

In the USA all types of Pizza are very popular in different cities. Here we have picked up 8 types of the best pizza for you which are very delicious.

From the very beginning at Naples in Italy, pizza has gone through various revolutions to become the dish that a lot of people know and love it today. It is no doubt if you’re going to opening your first pizza place or want to add a pizza oven in your restaurant, it must be difficult to decide what types of pizza your restaurant will make. Now we are going to discussing the different types of pizza, their history, and what types of ingredients you’ll need to make them, so you can start serving up delicious slices to your guests or customers.

Types of Pizza Infographic


1. Neapolitan Pizza You can taste

  • The true original, topped with sauce from fresh tomatoes, olive oil, and minimal mozzarella
  • A single-serving, 12-inch pie
  • Cooked in wood-fired ovens at 800-900oF
  • Eaten with a fork and Knife

Neapolitan Pizza Neapolitan pizza is the most delicious one which is very popular from 18th century till now in different countries in the world like Naple and Italy. At that time the poorer people of the seashore cities normally bought cheap food that could be easily eaten. This types of pizza were available near the streets of this cities.

Types of Neapolitan Pizza

There are three types of Neapolitan pizza in officially:

Pizza Marinara: Pizza marinara is one kind of Neapolitan pizza in Italian cuisine. Ingredient-tomatoes, garlic, oregano, and extra virgin olive oil.

Pizza Margherita: The Margherita pizza Invented in Naples in honor of the first queen of Italy.

Ingredient – tomatoes, sliced mozzarella, basil, and extra virgin olive oil.

Pizza Margherita extra: Pizza Margherita extra is a typical Neapolitan pizza.

Ingredient – tomatoes, mozzarella from Campania, basil, and extra virgin olive oil.

Traditional Toppings of Neapolitan Pizza:

The classic Neapolitan pizza toppings are fresh mozzarella, tomatoes, basil leaves, oregano, and olive oil. Neapolitan pizza is very thin and it’s easily eaten with a fork and knife.

Baking Suggestions for Neapolitan Pizza

If you want to make natural Neapolitan Pizza you are suggested to baked it in wood burning oven and heated it from 800 – 1,000 degrees Fahrenheit. It only takes around 70-90 seconds to fully cook.

2. New York-Style Pizza

  • Large, foldable slices, cricpy outer crust
  • Traditional toppins of tomato sauce and mozzarella cheese
  • Originally a variation of Neapolitan-Style pizza
  • Unipue flavor due to minerels in New York’s tap water supply

New York-Style PizzaNew York-style pizza is another types of pizza which is famous America’s regional pizza types. Its futures large, foldable slices and a crispy outer crust. Mainly it is a variation of Neapolitan-style pizza. Actually, the New York slice has taken on the fame of all its own adding some saying its unique flavor and has to do with the minerals present in New York’s tap water supply.

Traditional Toppings of New York-Style Pizza:

New York-style pizza mainly makes with tomato sauce and mozzarella cheese. Contrasting its thin-crust equivalent, the Neapolitan, New York-style pizzas can handle a wide range of additional toppings, from pepperoni and sausage to mushrooms and anchovies. While these types of pizza can have fundamentally any topping added to it, it’s very easy finding pizza lovers topping New York pizza with ingredients, like oregano, Parmesan cheese, red pepper flakes and garlic powder.

Baking Suggestions of New York-Style Pizza:

Like the Neapolitan pizza, most of the people will suggest that to order for a New York-style pizza to be faithful and it has to be cooked in a wood or coal-burning oven. Nowadays, most of the people use gas deck ovens to bake this type of pizza, which makes the same delicious and crispy result.

3. California Pizza

  • A single- serving, thin crust pizza
  • Popular due to its creative, nontraditional toppings, like chicken, egg, artichokes, salmon, feta or goat cheese
  • Also known as Gourmet pizza

California PizzaCalifornia pizza known as gourmet pizza is famous for it’s rare ingredients. This pizza started its journey in late 20th century. When Chef Ed LaDou began experimenting with pizza recipes at that time he invented this types of pizza in the classic Italian restaurant. He made the pizza mustard, ricotta, pate, and red pepper. Than he got a chance to serve it to Wolfgang Puck, American-Austrian chef. Getting Impressed with LaDou’s creative pie, Puck invited him to join as a head pizza chef at his restaurant. After joining this restaurant, he made more than 250 unique pizza recipes. Now most of the restaurant of California Pizza Kitchen formed the menu with this types of pizza.

Traditional Toppings of California Pizza:

Traditional toppings are the most important element of California Pizza. If you have not find special ingredient to make this types of pizza, you can simply make California Pizza with chicken and artichokes to goat cheese and egg.

Baking Suggestions of California Pizza:

It depends on your choice how thin or thick crust bake will you use to make California Pizza.

4. Chicago Pizza

  • Prepared as the thick, classic deep-dish pizza
  • Thin- medium crust containing cornmeal or greased
  • Baked in a greased round pan with tall sides
  • Toppings assembled “upside-down” from their usual order

Chicago pizza refers to deep-dish pizza. Chicago pizza was named according to the name of the city Chicago. Italian immigrants were searching for something similar to the Neapolitan pizza during the early 20th century. Because they loved this types of pizza very much. Ike Sewell created a pizza with a thick crust with edges, similar to a pie, and ingredients in reverse, with slices of mozzarella lining the dough followed by meat, vegetables, and then topped with a can of crushed tomatoes. This was the alternative of Neapolitan pizza. This inventive creation led Sewell to create the Chicago pizza which is now densely famous both in chain restaurant and Pizzeria Uno.

Traditional Toppings of Chicago Pizza:

Normally, the toppings for Chicago pizza are sausage, mushrooms, onion, ground beef, pepperoni and green peppers placed under tomato sauce. Some restaurants will finish off their pizzas with a sprinkle of Parmesan cheese across the tomato sauce.

Baking Suggestions of Chicago Pizza:

You should wipe the pan down with oil if you easily get a Chicago pizza out of the pan. It will also help you to make the base of the dough a bit crispier. Within a baking time of 30 – 35 minutes you can complete the process of baking.

5. Detroit Pizza

  • Originally baked in a square automotive parts pan in the 1940’s
  • Frist topped with pepperoni followed by brick or mozzarella cheese which is spread to the very edges of the pan, yielding a caramelized cheese perimeter
  • Sauce is spooned over the cheese
  • Extra crispy crust that is tender and on the inside

Detroit PizzaDetroit-style pizza is mainly developed in Detroit, Michigan. It is a rectangular pizza and it has a thick crisp crust as well as toppings for example pepperoni and mushrooms. Detroit-style pizza was firstly baked in a square automotive parts pan in the mid-20th century.  Firstly, Detroit pizza is topped with pepperoni, after that brick cheese which is spread to the very limits of the pan, yielding a burned cheese perimeter.

Traditional Toppings of Detroit Pizza:

Detroit pizza usually features brick cheese, pepperoni, and tomato sauce. Other traditional toppings include mushrooms and olives.

Baking Suggestions of Detroit Pizza:

You can either use a particular Detroit pan or a traditional jelly roll baking pan. Than press the air out from the dough while pushing dough to the edges of the pan after that stretch the dough up the sides about half-inch. Make sure to spread the cheese generously through the dough as well as to the edges for a heated perimeter. Finally, cook it at the highest temperature setting (500 to 550 degrees Fahrenheit) from 10 minutes to 15 minutes. To serve cut your slices in squares.

6. Greek Pizza

  • Heavier on the sauce
  • Thick and chewy crust
  • May or may not feature a variety or Greek toppings
  • Cheese is usually a mix of mozzarella and cheddar or provolone

Greek pizza refers to a type of pizza crust and its preparation, rather than its toppings. Greek immigrants created Greek pizza the first time. They came to America and introduced to Italian pizza. Greek-style pizza, mainly popular in the New England states, features a thick and chewy crust cooked in shallow, oiled pans, resulting in a nearly deep-fried bottom. This type of pizza is baked in a pan, instead of directly on the bricks of the pizza oven. Normally shallow pan is used. On the other hand, in Chicago-style deep-dish pizza, the deep pans are used. After that pan is heavily oiled with olive oil.

Greek Pizza Traditional Toppings:

Greek pizza is usually heavier on the sauce than the cheese. The sauce typically has a tangy tomato paste with a strong oregano flavor. It is often only topped with cheese, which is usually a mix of mozzarella and cheddar or provolone. It may feature a variety of non-Greek or Greek toppings, such as feta cheese, black olives, and red onion.

Greek Pizza Baking Suggestions:

To get a puffy, chewy crust, Greek pizza is typically baked in a shallow, round pan that has been heavily coated in olive oil. Lining the pan with oil also allows the bottom of the dough to fry while it bakes.

7. Sicilian Pizza

  • Brought to America in the 19th century by scilian immigrants, and became popular after WWII
  • Thick Square-cut with a pillowy dough  and tomato sauce
  • Served with or without chesse, sometimes with the chesse underneath the sauce
  • Often topped with bits of tomato, onion, anchovies, and herbs

Sicilian pizza, also popular as “sfincione” including a thick piece of pizza with a crunchy crust, pillowy dough and robust tomato sauce. This square-cut pizza is served with or without the cheese. Often they are served with the cheese underneath the sauce to prevent the pie from becoming moist. Sicilian immigrants brought Sicilian pizza to America in the 19th century. Then it became popular in the United States after the Second World War.

Traditional Toppings of Sicilian Pizza:

Sicilian Pizzas normally topped with bits of tomato, anchovies, onion, and herbs.

Baking Suggestions of Sicilian Pizza:

In order to make sure the flavour of your Sicilian Pizza dough you should try lining your pan with an olive oil blend. The temperature of your oven will define how long you should bake your pie. For example, if your oven is heated to 425 degrees Fahrenheit, it should take from 15 minutes to 20 minutes to bake your Sicilian Pizza.

8. St. Louis Pizza

  • Thin, cracker-like crust: made without yeast
  • Usually cut into 3-4” or “tavern cut”
  • A gooey combination of cheddar, Swiss, and provolone
  • Its from crust can support several toppings of your choice

St. Louis PizzaIf you are looking for a light slice? You are suggested to test St. Louis pizza. It is a thin crust with a cracker-like consistency that is made without yeast. Because of the crispy crust, St. Louis pizza is generally cut into three or four-inch rectangles. It is also well known in the party, club and bar cut. This pizza features spent processed cheese, which is a sticky combination of cheddar, Swiss, and provolone cheeses. St. Louis received an arrival of Italian immigrants in the 19th century who were looking for employment opportunities. St. Louis-style pizza was created by the Italian community, largely from Milan and Sicily. Its sweet sauce is significant because of the Sicilian influence.

Traditional Toppings of St. Louis Pizza

St. Louis pizza features spent cheese and a sweeter tomato sauce with a hefty dosage of oregano. Due to its firm crust, St. Louis-style pizza can help several toppings of your choice.

Baking Suggestions of St. Louis Pizza:

Use pizza stone or a thin baking sheet, place on the lowest rack position.

Defaulting to Mindfulness: The Third Person Effect

Best Pizza Cutter


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1. Wheel Pizza Cutter

Wheel pizza cutter with a plastic handle and removable stainless steel blade to cut the pizza into precision.

pizza-wheel-cutterAre you looking for the best pizza cutter? We tested more than 50 best pizza cutters. Finally, we selected 13 amazing pizza cutter for you. They are better for a single-use. For cutting pizza you may not use the same pizza cutter every day. If you will eat pizza every day, in this case, you might visit your doctor. Still, this type of pizza cutters is necessary for cutting pizza. Instead of settling down on the first one, you may see them at the grocery store after that you can set your visions on the best one. After a long time analyzing we observed that a crowded kitchen drawer is one full of cheap and broken tools. Finally, we selected 13 best pizza cutters and recommend you to buy a wheel pizza cutter for slicing pizza.

2. Best Rocking Blade Pizza Cutter: Selected Chef Rocker Blade Pizza Cutter

This cutter is smooth. You are suggested to buy it and you’ll feel like you moved to Napoli to hone your craft and came away with this shiny souvenir. That you can wave around in the kitchen, covered in flour and speaking Italian with an offensively dreadful accent. Truly, this pizza cutter looks amazing and works very well.

Rocker-Blade-Pizza-CutterWe were really astonished by how much we ended up liking this rocking blade design more than the classic wheel with a handle. This long rocking blade permitted for the most leverage to press down hard on the pizza so that is cut into half, after that in half again with one fell swoop. The blade on this Checkered Chef rocking blade pizza cutter is blade sharp, which means it was one of the few pizza cutters and it cut through the crust and toppings on the first go. It is very easy to use and the design is as simplified as it gets. Fewer attachments or moving parts are used in this cutter for the purpose of sustainability. It is basically a longer, slimmer bench scraper and you all know how much we love a good bench scraper around these parts. As it is just one long, flat blade, it is very easy to clean. No wheel to spin around, no attachments to scrub under, no handle with unusual grapy things to remove grease from.

The one real weakness of this pizza cutter is that it doesn’t work properly on deep-dish pizza. It is better to roll a wheel with a handle to get through something soupy and casserole-like. Now it is the question, are you really having deep-dish at home frequently? It is important if you are cutting pasta or rounded pie dough, we suggested gliding a rolling cutter together with a ruler or parchment paper cut-out instead of using this rocker blade model.

The Design and the Material

We already tested pizza cutters in fundamentally four different designs:

  • The classic wheel-with-a-handle model.
  • A wheel with a plastic cover on top for gripping and moving the wheel beneath your hand to cut the pizza.
  • A long blade, similar to a bench scraper, with a flat handle along the top to press down and rock back and forth over the pizza.
  • A pair of pizza-specific scissors.

We wanted to know which cut pizza is the best design and felt the most comfortable. We also focused on the material of the cutter. We also wanted a nice metal blade and a solid handle as well as it would be better if there was plastic or silicone covering the handle, we wanted that to feel high-quality.

Easy to Clean

Generally, we were looking for a tool that was very easy to clean. We were looking for a cutter from which it was very easy to remove that grime. And so Pizza cutter wheels can get bits of cheese and grease stuck in all sorts of nooks and crannies.

3. The best Bru Archer

Bru Archer provides you this high-quality pizza cutter which showcases many of the grade-A features you are looking for in a top-notch product like this one. The company claims to have made it after consulting with the chefs and owners of the top restaurants about the design of it. The length of the blade is 14 inches and so it is able to cut through a 12 inches’ pizza very easily. It is made of stainless steel and produced in the labs approved by the FDA.

BruArcher-Premier-Pizza-CutterThere are two handles on the extreme ends of the side opposite to the blade. They are made of hardened plastic or wood and their structure lets you keep an easy control of the tool. For this, you can be safer from accidental slips and cuts.

As it is used for various purposes, the cutter can also be used to mince the spices and herbs or slice through the desserts and vegetables. You can easily wash it either with soap, sponge, and water or just by putting it in the dishwasher!

We liked it because:

  • Easy to clean
  • Premium quality blade
  • FDA approved stainless steel
  • Two handles for more control
  • Multipurpose
  • Heavy duty
  • Long-lasting

We didn’t like it because:

  • No sturdy blade cover provided
  • Very expensive

4. OXO

oxoThis exclusive pizza wheel and cutter combination comes from OXO who has won several awards for the perfect design of their cooking wares. It is made with a red plastic circular handle that covers half of the main wheel. The red blend, matte black and shining silver gives the whole cutter a stylish look. Moreover, this specific design helps you to control -over the wheel directly. You need not have any physical contact with any part of the disk. Though you can get that cut you wanted, although you do not at the price of possible wounds. The upper portion of the handle is rubberized so that it does not slip off your fingers when it is used. Along with the soft non-slip grip, Oxo also delivers you a blade guard for the safe packing of the device. It must keep your hand safe at the time of scrabbling around in the drawer with other tools. It is very easy to open up the handle as well as bring out the disk, which can then be thrown into the dishwasher. It is recommended for you because the disk itself is made of FDA-approved stainless steel and it is 4 inches in width.

We liked it because:

  • FDA approved stainless steel
  • Easy to open up and reassemble
  • Blade guard provided
  • Rubberized grip
  • Dishwasher safe
  • Stylish
  • Cheap

We didn’t like it because:

  • Less sharp than competitors
  • Not long-lasting

5. KitchenAid Pizza Cutter

Now we are going to discussing the traditionally design pizza cutters with this one from KitchenAid.

KitchenAid-Pizza-WheelIt is available in different amazing colors like the essential black, the bold red and the fashionable turquoise. This cutter is made of a small wheel blade and made out of durable stainless steel. It is 3 inches in diameter as well as comes with a tear-away plastic cover firstly. To get a cut of your demand, you can just hold it at a suitable angle and glide through.

The handle is 5 inches long and it is ergonomic in nature and comes with a built-in guard for finger and thumb. The cutter makes up for the lack of a suitable protective case to some scope by providing strength and lowest security. Moreover, it does not feature any soft-grip design. And so it would require the user to hold it tight enough. There is a little hole built-in in the design at the end of the handle for easy hanging and better storage. It is really safe for getting cleaned up in the dishwasher.

We liked it because:

  • Stainless steel wheel
  • Built-in guard for finger and thumb
  • Ergonomic handle
  • Perfectly Dishwasher safe
  • Hanging hole
  • Variety of colors
  • Affordable
  • Batter Storage

We didn’t like it because:

  • Not enough control of the wheel
  • No protective sheath

Pizza Toppings Menu

pizza meats topping

Pizza Toppings Menu

Today most people get on average 4 to 6 hours of exercise every day, and make sure that everything they put in their mouths is not filled with sugars or preservatives, but they pay no attention to their mental health, no vacations, not even the occasional long weekend. All of this for hopes of one day getting that big promotion.This response is important for our ability to learn from mistakes, but it also gives rise to self-

criticism, because it is part of the threat-protection system. In other words, what keeps us safe can go too far, and keep us too safe. In fact, it can trigger self-censoring. Coven try is a city with a thousand years of history that has plenty to offer the visiting tourist. Located in the heart of Warwickshire. One morning, when Gregor Samsa woke from troubled dreams, he found himself transformed in his bed into a horrible vermin. He lay on his armour-like back, and if he lifted his head a little he could see his brown belly, slightly domed and divided by arches into stiff sections.

The bedding was hardly able to cover it and seemed ready to slide off any moment. His many legs, pitifully thin compared with the size of the rest of him, waved about helplessly as he looked.

Best Homemade Pizza Recipe with Premade Dough

Divide the dough into two balls

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taking a gander at outing. This especially is shrewd in urban areas with brilliant open transportation decisions.

Homemade Pizza Recipe

Pizza dough is a yeasted dough and it needs energetic dry yeast. Check and make sure the expiration date on the yeast package. Yeast or mushroom that is too old may be dead and won’t work properly.

You can use all purpose flour instead of the bread flour that is called for in the recipe. But bread flour is higher in gluten than all-purpose flour and will make a crispier crust for your pizza.

Cup dimensions can differ depending on how you are taking the flour. Normally, we fluff the flour, lightly measure it, and level with a knife. So, you are recommend using a kitchen scale to measure out the flour amounts by weight.


Pizza Dough: Makes enough dough for 2 10-12 in. pizzas

  • 1 1/2 cups (355 ml) heat water (105°F-115°F)
  • 1 bundle (2 1/4 teaspoons) of dynamic dry yeast
  • 3 3/4 cups (490 g) bread flour
  • 2 Tbsp vegetable oil (omit if preparation dish in an exceedingly wood-fired dish oven)
  • 2 teaspoons salt
  • 1 teaspoon sugar

Pizza Ingredients

  • Olive oil
  • Cornmeal (to facilitate slide the dish onto the dish stone)
  • Tomato sauce (smooth, or puréed)
  • Firm cheese, grated
  • Fresh soft cheese, separated into little clumps
  • Fontina cheese, grated
  • Parmesan cheese, grated
  • Feta cheese, crumbled
  • Mushrooms, terribly thinly sliced if raw, otherwise initial saute
  • Bell peppers, stems and seeds removed, terribly thinly sliced
  • Italian pepperoncini, thinly sliced
  • Italian sausage burned ahead and broken
  • Chopped recent basil
  • Baby rocket salad, tossed in an exceedingly very little vegetable oil, else as the dish comes out of the kitchen appliance
  • Pesto
  • Pepperoni, thinly sliced
  • Onions, thinly sliced raw or caramelized
  • Ham, thinly sliced


1 Proof the yeast:

Proof the yeastPlace the warm water in the large bowl of a heavy duty stand mixer. Then shake the yeast over the warm water and let it sit for 5 minutes until the yeast is melted. After 5 minutes mixing if the yeast hasn’t melted completely. The yeast should begin to foam or bloom, indicating that the yeast is still active and alive.

Note: If you are using “instant yeast” instead of “active yeast”, no proofing is required. Just add to the flour in the next step.

2 Make and manipulate the pizza bread:

To use the mixing paddle attachment, mix in the flour, salt, sugar, and olive oil on low speed for a minute. Then replace the mixing paddle with the bread hook supplement. Knead the pizza dough using the dough hook on low to medium speed about 7-10 minutes.

If you don’t have a mixer, no problem, you can mix the ingredients together and mold them by hand. The dough should be a little sticky, or wet to the touch. In case of it’s too wet, shake in a little more flour.

3 Let the dough rise:

Let the dough riseThen spread a thin layer of olive oil over the inside of a large bowl. After that, place the pizza dough in the bowl and turn it around so that it gets covered with the oil. At this point you can indicate how long you want the dough to ferment and rise. A slow fermentation (24 hours in the fridge) will outcome in more complex flavors in the dough. A rapid fermentation (1/2 hours in a warm place) will allow the dough to rise appropriately to work with.

Cover the dough with plastic wrap.

For a quick rise, place the dough in a warm place (75°F to 85°F) for 1/2 hours.

For a medium rise, place the dough in a regular room temperature place (your kitchen counter will do fine) for 8 hours. For a longer rise, freezing the dough in the refrigerator for 24 hours (no more than 48 hours).

Depending on the duration the longer the rise (to a point) the better the flavor the crust will have.


After the pizza dough has risen, you can also freeze it to use future. Division the dough in half or the portion sizes you will be using to make your pizzas. Place it on the parchment paper or a lightly floured dish and place, uncovered, in the freezer for 15 to 20 minutes. Then you have to remove it from the freezer, and place in separate freezer bags, try to remove as much air as you can from the bags. Then return to the freezer and store for up to 3 months.

Melt the pizza dough in the refrigerator overnight or for 5 to 6 hours. Then let sit the dough at room temperature for 30 minutes before extending it out in the next steps.


1 Preheat pizza stone or pizza pan or baking sheet:

You have to place a pizza stone on a rack in the lower third of your oven. Heat up the oven up-to 475°F for at least 30 minutes, if possible an hour. If you don’t have a pizza stone, no problem, you can use a pizza pan or a thick baking sheet. You need something that will not twist at high temperatures.

2 Divide the dough into two balls:

Divide the dough into two balls

You have to remove the plastic cover from the dough properly. Powder your hands with flour and push the dough down so that it decreases a bit. Then divide the dough into half.

Form two round balls of dough, place individually in its own bowl, cover with plastic and let sit for 15 minutes or up to 2 hours.

3 Prep toppings: 

Now prepare your desired toppings. You have to remember that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way.

About a third a cup each of tomato sauce and cheese would be enough for one pizza. One to two mushrooms finely sliced will cover a pizza.

4 Flatten dough ball, and stretch out into a round:

Flatten dough ballWorking one ball of dough at a time, take one ball of dough and roll out it with your hands on a little floured work surface.

Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Then turn and stretch the dough until it will not stretch further.

Let the dough relax 5 minutes and then continue to stretch it until it reaches the preferred diameter – 10 to 12 inches.

Treat the dough softly!

You can also hold up the boundaries of the dough with your fingers. While working around the edges of the dough, letting the dough hang and stretch.

If any hole appears in your dough, place the dough on a floured surface and push the dough back together so that it covers the hole.

If it is thicker, use your palm to flatten the edge of the dough. If you want to form a lip, touch the edges.

5 Brush dough top with olive oil:

You have to use your finger tips to press down and make dents along the surface of the dough to prevent fizzing. Brush the top of the dough with olive oil to prevent it from getting soggy from the toppings. Let wait another 10 to 15 minutes.

Then repeat with the second ball of dough.

6 Sprinkle pizza peel with corn meal, put flattened dough on top:

Sprinkle pizza peel with corn meal

Lightly shake your pizza peel or flat baking sheet with corn meal. The corn meal will performance as little ball attitudes to help move the pizza from the pizza peel into the oven.

Then handover one prepared compressed bread to the pizza peel.

If the dough has lost its shape in the transfer, simply shape it to the desired dimensions.

7 Spread with tomato sauce and sprinkle with toppings:


Serve on the tomato sauce, sprinkle with cheese, and place your favorite toppings on the pizza.






8 Sprinkle cornmeal on pizza stone, slide pizza onto pizza stone in oven:

Sprinkle cornmeal on pizza stone

You have to sprinkle some cornmeal on the baking stone in the oven then watch your hands, the oven is hot!

Quietly shake the peel so that you may understand if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal.

Now slide the pizza off of the peel and on to the baking stone in the oven.

9 Bake pizza:

Bake pizza one at a time till the crust is fried and the cheese is golden color, about 10 to15 minutes. If you like, at the end of the cooking time you can sprinkle on a little more cheese.

Thick Crusts Pizza


Thick Crusts Pizza

A thick crust is typically rectangular (though not always), and it is regarded as by being the style of topmost capable. Because of allowing for huge amounts of delicious components to rest on top of it. And while each of the crusts listed below would score an “A+” at the time of evaluating the qualities of their pizza reliability, their unbelievable flavors and smoothness should not be ignored. There are numerous exciting reasons for Thick Crust’s rising popularity throughout the U.S. From the buttery crust of the Chicago deep-dish pizza to the crispy-on-the-outside, fluffy-on-the-inside crust found in Detroit and Sicilian styles.

Though every pizza maker knows that pizza has a long and storied history although there’s a little debate over who actually made the first one. There’s a general agreement that it happened sometime during the 1800s in Naples and Italy. Since then, cooks from all around the world have created their own take on this popular dish as well as each bringing something new and fascinating to the table. Whether it’s a Chicago-style deep dish or a California flatbread along with calamari and basil pesto sauce, pizza has taken on several different forms. Since then its original inception— especially when it comes to the crust. 

To help you decide which crust is the best for your recipe, here’s an analysis of the many different types of pizza crusts:

Traditional Pan Pizza

 Certainly not thin crust, and the least thick of the thick varieties at about half an inch, the traditional pan pizza is a cheerful medium for most of the pizza lovers. This is the style of coverage that was made generally prevalent by Pizza Hut and is portrayed by its rich, sautéed taste and surface outwardly, with a delicate and chewy focus. It’s a crust that’s loved by all kinds of people all over the country, regardless of the region, and it’s suitable for adding custom flavors.

Deep Dish Pizza

Also usually known as a Chicago-style deep dish, this pizza’s deep ledge allows for a generous portion of toppings, cheese, and sauce, and isn’t unusual for pizza slices to be up to 2 inches thick. Normally, the pies are baked in an oiled deep-dish pan so that they create a crispy, sometimes buttery, fried effect on the outside of the crust. The crust normally contains cornmeal, semolina, or food coloring at the purpose of giving it its specifically yellow tone and add to its exclusive taste and texture. This type of pizza is mostly popular in the Midwest.

Sicilian Pizza 

 Much more different from the thin, crispy crust in Naples, Sicilian pizza is well known for its thick, rectangle-shaped crust, often over an inch thick. Sicilian outsiders carried these plans with them to the United States. Again Sicilian-style pizzas are most popular in large metro areas across the upper Midwest and East coast. Detroit-style pizza, which has been achieving popularity in recent years, is an imitative form of pan pizza.


Authentic Wood Fired Crusts

Not to be confused with Neapolitan pizza, which is one type of pizza cooked in a wood-fired oven. Wood-fired crusts can also come in several different varieties. The most defining features of wood-fired crusts are their deep and smoky taste derived from using real wood to heat the oven and light char from the high baking temperatures inside the brick or clay oven. This makes flatbread crusts which is an ideal choice for wood-fired ovens. On the other hand, high-heat dough balls are also popular.  If you don’t have a wood-fired oven, you can still achieve the characteristics by using a par-baked wood-fired crust. And they are par-baked in our lava stone deck oven, as well as then can be topped and finally baked in any kind of oven.


Unlike the other types of crusts mentioned above, Focaccia is different in that it often has no sauce covering it when it gets to your customers’ table. This thick, bready dough is infused with herbs and brushed with olive oil before baking, then covered with cheeses, herbs and spices, and minimalistic toppings, allowing the crust’s flavor and texture so that it can shine. This crust is perfect as a meal supplement or appetizer, but it can also be used as a traditional pizza crust for an accurately unique and pungent flavor.


Custom Crusts

There have been a lot of revolutions in the pizza industry since the turn of the millennium although the customization of the crust is arguably the biggest. Along with specialty flavors like cheese-stuffed, toasted asiago, garlic butter, honey Sirach, and garlic parmesan, pizza restaurateurs have expanded their options far beyond traditional pizza dough. With a custom crust, operators can boost up the flavor and distinguish their brand with flavorful recipes that are unique to their pizzerias. 


Are you ready to start experimenting with some different crust varieties? We can help you! At Alive & Kicking’, we’ve been making custom pizza doughs for more than 25 years, with the crust varieties ranging from one end of the spectrum to the other. We can provide your restaurant or brand with the perfect dough that’ll leave your customers wanting more. Become familiar with outside assortments we offer in our examination direct underneath! What’s the skinny on thick-crust pizza?

The classification of pizza is so simple; a pie was either thin or thick. A pizzeria was emulating either New York or Chicago, along with all other local varieties attributed to one of the two. Now styles that were once trapped in their respective regions have gone public. But considering a pizza by its thickness is never a good way to accurately gauge what’s going on outside the crust. The most common thick pizza styles display stark differences that outline them from the other one. Let’s observe a few of the most popular.

Sicilian pizza

In the 20th century, Sicilian pizza emerged on the streets of New York City with a historical root in a Sicilian bread called sfincione, literally translated as a sponge. This pizza is rectangular in size, with a thickness of 1 to 1½ inches and an exposed border crust framing tomato sauce and low moisture mozzarella. New Yorkers refer to Sicilian pizzas as “squares” and generally sell them by the slice at the same price or slightly more expensive than their triangular counterparts.


The terms of thickness, the majority of a Sicilian pizza’s height is comprised of its bready base. An ordinary New York-style pizza dough (flour, salt, water at about 60-percent hydration, yeast and oil) is strapped into an oiled rectangular pan, where it rises until cresting the vessel’s one-inch height. The dough should be topped and baked to order or par-baked, stored, then topped to order. Par baking permits for swifter service and produces a crunchier base. One popular difference called “upside-down” places the cheese before the sauce, giving importance to the tomato and stopping undercooked crust by unraveling it from the base.

Grandma pizza

 An alteration of the Sicilian pizza, Grandma pizza was the label given to pizzas made by the grandmothers of Italian households across the northeastern U.S. throughout the 20th century. Before pizza stones became a common household item and the homemade pizzas were baked in cookie sheets. Considerably like the Sicilian pizza, Grandma pizza dough is pushed into the corners of a shallow baking pan. Instead of allowing the dough to rise until puffy, it’s only allowed minimal rest before being topped and baked. Actually, the result is a short, dense, less bready version of Sicilian pizza.


While the only true differentiation between Sicilian and Grandma pizzas is their relative thicknesses. Grandma pizza is usually topped sparsely with simple ingredients like fresh mozzarella, garlic, and crushed tomato. The squashed tomato part is the last to be connected, adding to the pizza’s natural handcrafted feel.

Detroit pan pizza

The legend of this individual pan pizza opens in 1946 at a Detroit bar called Buddy’s Rendezvous. The owner Gus Guerra baked a style of his mother-in-law’s Sicilian pizza is a type of pan. It was used respectfully by the automotive industry for small hardware storage and cleaning. The 2½-inch thick rectangular steel pans with rectilinear sides transformed a familiar Sicilian pizza into a unique pizza style that would ultimately burst into the mainstream almost 70 years after it first appeared.

Detroit pan pizza dough has advanced hydration than its Sicilian cousin, at about 70 percent or greater. The dough is pushed to a level layer in the deep pan and allowed to rise as high as half the pan’s depth. Merely then is it topped, with cheese applied before tomato sauce, and baked until the cheesy edges are gently burnt. Unlike Sicilian pizza, this difference has no visible crust border and is sold whole rather than by the slice. It’s the fastest-growing thick pizza variation and risks becoming even more popular outside of its hometown than it is within. Dozens of pizzerias have opened in the past few years with Detroit deep-dish pizza as their focus, and even more, have added it to their existing menus.

Chicago deep-dish

Though numerous pizza consumers label all thick pizzas along with the deep-dish moniker although the Chicago variety is distinctive. When its thickness can rival or better that of Sicilian, its composure is dependent enough on cheese and toppings than it is on bread.

The base is like a biscuit in texture and creeps up the sides of the pan, creating an enclosure that resembles a piecrust. Toppings generally referred to as fillings, are applied in the following order from base to surface: toppings, cheese, and sauce.

Thanks to its thickness as well as its density, a Chicago deep-dish pizza needs at least 25 minutes at 425 to 500 F. Its thickness, as well as its high ratio of toppings, make cutlery the ideal cutting method.

The base separates Chicago deep-dish pizza most from other thick pizza styles. As an alternative of using flour in the 12- to 14-percent protein range, deep-dish dough features a lower protein content of 10½ to 11½ percent and gets only a little mix. 

This refers to the dough will form a light gluten network, trapping less gas from fermentation from other styles and thus rising less. Chicago deep-dish pizza also has a higher percentage of fat than the other types of thick pizzas. Hovering around the eight- to the ten-percent range as opposed to Sicilian’s two- to three-percent (bakers’ percentage). Though other thick pizzas use olive oil or soybean oil, the Chicago deep-dish pizza uses peanut oil. As a result, the dough is putty-like and easily spread across the base and up the sides of a 2½-inch-deep, round pan. 

Jon Porter of Chicago Pizza Tours says Chicago-stuffed pizza is an entirely changed more than the typical deep-dish pizza start in the Windy City. Its dough has more yeast, higher protein and a slower rise time than the cheese as well as toppings. The second sheet of dough is practical and covered by tomato sauce. The pan, as well as oven, are the same, though stuffed pizza is clearly exclusive in the landscape of Chicago pizza variations.                          

Outstanding to their similar mass, though styles are all baked in gas-fueled deck ovens at the around 400 F to 500 F. Exact currency ratios, pan oils, sauce provisions as well as cheese selections are up for an explanation.

Though descriptions should help you stay accurate while classifying your product, although you have to think of them more as starting points after limitations. The beauty of these profuse styles is their ability to provide a canvas for creative topping combinations, limited only by your imagination.