Mixing The Pizza Dough Mix together the flour, salt and Italian seasoning blend (optional) until combined, starting first at ...

Make a well in the centre of the flour ... If you are making the pizza bases in advance, once the dough has been divided and rolled, cover and place into the fridge. Remove one hour before needed ...

What’s the secret to easy homemade pizza from scratch? Make a big batch of dough to store in the fridge for a couple of weeks, pull off a chunk whenever you need it, roll it out, and bake for 10 ...

Divide the dough into six balls and roll each out on a lightly floured work surface until 20cm/8in in diameter. (You can also make one big pizza.) Spread a little passata (or homemade tomato sauce ...

Enjoy a freshly made pizza base with this recipe. Add yeast solution and knead into a smooth, but not stiff dough, using water as required. When the dough has doubled, punch it in the center, smoothen ...

Cover and let the dough rest in a warm, dry place for about an hour. The yeast will rise and the dough should double up in size. When the dough is ready, shape it as you like and bake it with your ...

Now go in with the milk and knead until the dough is soft. Cover with clean film and let it double in size, punch it back and make about 8 ... a base topping on the pizza, and finish off with ...

Impromptu pizza gatherings were a staple of life for cookbook author Katie Quinn when she lived in Italy. After she moved back to the U.S., she discovered the Ooni Koda 16 Pizza Oven and started ...

Store-bought pizza crusts can really be hit or miss, so we decided to go out and try some for ourselves to learn which ones ...

Making pizza like a true pizzaiola begins with pulling your own mozzarella. The chef is a pizzaiola in the most authentic sense of the word, because he doesn’t only make his own dough at his ...