Several things here.
First is dough, my big problem. I have not had luck making my own dough, so concentrated on store bought. Trader Joe's and Cossetta's both have fresh dough that seems pretty good to me, but I have not been able to spread their doughs out easily. It always stretches back, hard to work with, end up with tearing, and too thick dough, warm, cold whatever. Someone must know what I need to do here???
For sauce, I always use the "6 in 1" canned crushed tomatoes that you can find at Cossetta's. No seasoning needed, great stuff. I have tried many things, nothing beats this stuff.
For toppings, I have found the fewer the better, maybe personal preference. But, quality makes a huge difference. Good quality sausage, from Cossetta's of course, and black olives from the same place (I normally don't put black olives on a pizza, I make an exception with theirs). Sparingly. Not a lot of cheese. Thin layer of sauce. I have found that if you do it all right, you don't need a thick monster of a pizza.
Instead of a pizza stone heated for half an hour, I heat the oven to 500 while I am putting the pizza together on a cast iron griddle.
Once it is put together, I heat the griddle on my gas stove with the pizza on top for about five minutes on high, then stick it in the oven. This saves a lot of time, and it has proven to be pretty good! No need for a pizza peel, and all the hassle of trying to transfer the pizza to a stone.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...
by Maryse Chevriere | Poor wine. Beloved as you are, you never can seem to completely shake the nagging stereotype that...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.