"homemade pizza" news and stories

Americans love pizza--$40 billion a year worth of love, reports our sister site WalletPop. And with that kind of spending, shouldn't we be buying (or making) the best pizza around? If you're buying a frozen pie, for example, will a DeGiorno variety (the most popular) satisfy you as much as a Whole Foods 365 brand? Nope, says WalletPop. The Whole Foods brand has a better balance of flavors. For all the best pies at the pest prices, from delivery to spinning your own, check out the whole story, "Slicing Up the Best Pizza Values."

One of the few culinary experiments I continually fail at is homemade pizza. This repeated failure has made me increasingly envious of the successes of others. Anjuli's pizza with cheese, eggplant, bell pepper, red onion and basil fills me equal parts jealous and a desire to take another stab at making pizza on my own. All the pictures and instructions are over on A Smart Mouth.

Thanks Anjuli, for adding this (and all your other pizza pics) to the Slashfood Flickr pool.

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This delicious wedge of pizza comes from Amanda of Slow Like Honey. The crust recipe that she used as her base was Peter Reinhart's and came to her via a Daring Bakers' Challenge. Pictures like this one make me want to try my hand at pizza dough myself (although the last time I tried to make it from scratch, it was a total failure).

Amanda, I hope it was as delicious as it look. Thanks for adding your pick to the pool!

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The only challenge in making super-fresh pizza is refraining from piling it so high with goodies that there is no way you could possibly pick it up and eat it because even the best doughs will crumble to the weight. I started my own pizza obsession with those thick, cheesy, and tasty flatbread starters that's just waiting for the ten tons of toppings. From there, I moved into bread machine dough, then no-knead dough, and now my personal favorite -- Robbie's Thin Crust Pizza Dough.

The recipe is easy, incredibly quick, and creates the perfect crispy, thin crust. But, if you happen to like it thicker, it's also pretty darned tasty rolled out thicker and smaller. For the pizza above, I started the dough, and got the other ingredients going while the yeast and water rested for 8 minutes. To make it extra crispy, I even threw the dough in the oven for a few minutes as I finished gathering the toppings. What came out was pizza heaven.

Another quick tip: If I don't have sauce, I mix together whatever I can find into a pseudo sauce. the tasty concoction above came to be from a small amount of frozen meat sauce, leftover vegan pesto, some jarred salsa, and olive oil.

This picture of a Deep Dish Sausage and Tomato Pizza was taken by the Vicarious Foodie and represents something of a victory for her. She's been trying to make pizzeria-quality pizza at home for some time, but without a pizza stone, she couldn't get the crust quite right. However, a recipe from Sara Moulton in which the pizza is cooked in a cast iron pan. Looks pretty darn tasty to me!

Thanks Stacy, for adding your picture to the Slashfood Flickr pool.

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