More Pizza Recipes

On this page I present you various additional pizza recipes

Want to try something other than Neapolitan, Roman or American style pizza? Perfect, here you’ll find more pizza recipes for inspiration or even ways to turn leftover pizza dough into delicious snacks!


Pizza no-knead recipe

You want to eat a delicious pizza, but you don’t want to spend a lot of time kneading the dough? Then I have just the right pizza recipe for you! Namely, the “No-Knead” pizza recipe from Jim Lahey‘s book ‘My Pizza’. No-Knead means literally “without kneading” and in fact this recipe doesn’t require any kneading at all! But it still results in a very tasty pizza. Now you’re probably thinking to yourself: that sounds almost too good to be true! To be fair, I have to say that it comes out in my opinion not as airy as a pizza where the dough was kneaded – but with the low work and force input I find that also completely justified!

For this recipe you should allow at least 24 hours. For those who are not in such a hurry, the dough can even rest in the fridge for up to 72 hours.

Ingredients:

(for approx. 4 dough balls à 230 gr):

  • 350 ml water (cold)
  • 1 gr dry yeast (or 3 gr fresh yeast)
  • 500 gr wheat flour (with high protein content)
  • 16 gr salt

Mixing the dough:

  • In a bowl, mix the flour, yeast and salt.
  • Add the water and with a wooden spoon or your hands mix all the ingredients well.
  • Now cover the dough with cling film / a damp kitchen towel or even better with a lid and let it rest for 18 hours at room temperature (about 22 degrees). The dough should approximately double in volume during this time. It will take longer in a cooler room, and correspondingly shorter in a warmer room.
  • You can see the before and after comparison of the dough below.
  • After the 18 hours, flour the work surface and transfer the dough from the bowl to the work surface.
  • Divide the dough into four equal portions and form into dough pieces. (You can see how to shape the dough in this video).

Resting the dough:

  • Then place the dough balls in a sealable container (alternatively: place on a baking sheet with enough space between them, brush the dough with a little olive oil and cover with cling film) and let them rest for 3 hours at room temperature. After that they are ready to bake.
  • If you don’t want to use them right away, you can leave them in the fridge for up to 3 days. Then let them rest at room temperature for about 1.5 hours before baking.

Shaping, topping and baking the pizza:

  • Preheat the oven to 260 degrees. If you have a pizza stone, even better.
  • Prepare a bowl or a deep plate with semola (flour will work as well).
  • Sprinkle the dough with a little semola (especially on the edges) and take it out of the box with a spatula (if necessary with a spatula), put it in the bowl/plate with semola and turn it over.
  • Then place the dough ball on the work surface and shape it by hand: if possible, starting from the center, press the air bubbles towards the edge and shape it into a round pizza, leaving a rim. Do not use a rolling pin, as this will destroy the air bubbles.
  • Top the pizza.
  • Carefully pull the pizza onto the pizza peel. Pull again on pizza peel to round shape.
  • Place pizza in oven and bake for about 7 minutes (a little shorter or longer, depending on your own preference and degree of browning). Using a pizza stone can also shorten the time.

This is how the freshly baked No-knead Pizza looks like


Pizza recipe by Nancy Silverton

Some time ago I came across Nancy Silvertons pizza recipe from her book ‘Mozza’. The pizza is quite different from the Neapolitan version, but still blew me away in terms of taste – or maybe even because of it!
Some of the ingredients are unusual, the water content is very high (~ 82%), and it is baked longer (~ 8 – 10 min) at a lower temperature (~ 260 degrees) compared to the classic Neapolitan pizza.
I found the result incredible: the bottom is paper-thin and crispy; the crust tastes almost like it is deep-fried, is crispy on the outside, but the crumb is soft and airy. It made me realize how in different ways a pizza can taste “good” – whether soft or crispy.

The practicality of the recipe is that you can eat the pizza the same day of making the dough because from the preparation of the dough to the baking of the pizza is less than 4 hours. For the preparation of the dough is also advantageous to have a kneading machine.

Ingredients (for approx. 6 dough balls à 230 gr):

  • 625 ml water (cold)
  • 14 gr fresh yeast
  • 740 gr wheat flour (with high protein content)
  • 15 gr rye flour
  • 7,5 gr wheat germ
  • 7,5 gr barley malt or honey (clover, wild flowers)
  • 22 gr salt
  • Olive oil for greasing

Mixing the dough:

Here it should be noted that first a sponge is prepared, a kind of prefermented dough that actually comes from the field of bread baking (since these are Nancy’s origins), and which is supposed to give more stability to the dough and more flavor to the pizza.

1. Preparing the Sponge

  • Pour 425 ml of water into a bowl.
  • Dissolve yeast in the water, wait a few minutes.
  • Add 370 gr of flour, rye flour and wheat germ.
  • Mix all ingredients together with a wooden spoon.
  • Cover bowl tightly with kitchen foil or lid.
  • Let rest at room temperature (about 20 degrees) for 1.5 hours.

2. Mixing the main dough

  • Pour 200 ml of water into the bowl of the kneading machine.
  • Add the barley malt.
  • Add the sponge.
  • Add 370 gr of flour.
  • Mix everything together on slow speed (about 3 min), it is best to help with a spoon so that no dry flour remains.
  • Add the salt.
  • Now knead the dough on medium speed for 6 – 8 min, until the dough separates from the sides of the bowl.
  • While kneading the dough, oil a bowl with a thin layer.
  • After kneading, place dough in oiled bowl.
  • Cover bowl again and let rest at room temperature for 45 min.
  • Then transfer dough to a floured work surface and fold inward on all four sides, one at a time, turn over and return to bowl.
  • Cover bowl and let rest again for 45 min.

Forming the dough balls

  • Flour the work surface.
  • Transfer dough from bowl to work surface.
  • Divide dough into six equal weight portions (~ 230 gr).
  • Gently fold the corners of the dough into each other.
  • Cover dough pieces with a clean kitchen towel and let rest for 5 min.
  • Flour hands and shape dough balls.
  • Transfer dough balls to a floured baking sheet and cover or place in a sealable box.
  • Let dough balls rise at room temperature for 1 hour.

Shaping, topping and baking the pizza:

  • Preheat oven to 260 degrees.
  • Form dough pieces into e.g. Semolina and cover.
  • Brush edge with oil and sprinkle with a little coarse salt.
  • Place pizza on slider and put into oven.
  • Bake for about 8-10 min (until the edge is golden brown).

This is how the freshly baked pizza by Nancy Silverton’s recipe looks like


Pizza rolls recipe

Not sure what to do with leftover pizza dough? Looking for a tasty snack that’s ready in a jiffy? Then pizza rolls are just the thing! I love them because they are so quick and super easy to make, plus they are always delicious! They also make a great snack for a long road trip or party snack (trust me, people love them!).

For the dough you can use any pizza dough recipe from the blog here, because the preparation is very simple and straightforward.

Ingredients (for approx. 12 pizza rolls)

  • 500-600 gr pizza dough (depending on the size it will be smaller or larger pizza rolls)
  • Approx. 140 gr tomato sauce
  • Approx. 80 gr grated cheese (e.g. mozzarella or gouda)
  • Optional: oregano

Preparing the pizza rolls

  • Flour the work surface, place the dough on it and also cover it with a little flour (step 1).
  • Now roll out the dough with a rolling pin into a flat and preferably rectangular shape (step 2).
  • Now cover the dough with tomato sauce and grated cheese. If you like, you can optionally sprinkle some oregano on top (step 3).
  • Now roll the dough into a roll (step 4). If the dough sticks to the work surface, just add some flour under the spot.
  • Then cut the dough into 12 equal pieces (step 5) and place them on a baking sheet (step 6).

Baking the pizza rolls

  • The pizza buns are baked in a preheated oven at 200 degrees for about 20 minutes.
  • Tada, and they are ready!

This is what the freshly baked pizza rolls look like


You’d like to start making pizza right away – but you’re wondering what equipment you might need? Make sure to check out the Pizza Equipment page!

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