It’s no secret that eating pizza is a great way to relax after a long day at work, but it can be a bit overwhelming when you’re trying to figure out what to make for dinner, says Amy Shor, author of the cookbook Pizzabellini: A Guide to Healthy Cooking.
In her book, Shor shows how to create simple and tasty pizzas using the latest techniques from baking and pizza-making.
You might not need the traditional dough, but this is the perfect time to experiment with a new dough-making technique, she says.
To get started, Shors recommends you try using an old dough recipe, like this one for a traditional pizza crust.
In this recipe, dough gets mixed with olive oil, lemon juice, garlic, and spices, then baked to a crisp crust.
Next, Shoros pizzas can be stuffed with homemade mozzarella, pepperoni, and cheese, and then baked and topped with herbs like oregano and basil.
To make a simple crust with a more traditional look, she suggests mixing up some traditional toppings, like walnuts, olives, and red peppers.
Here’s a simple pizza crust that is inspired by a classic Italian pizza.
The crust’s crust is so simple, but the flavors add up and add a special pizzeria feel.
It’s a good time to try out a new technique, says Shor.
To try this recipe out, start by adding olive oil to a large pot.
Add the garlic, lemon, and lemon juice and let it melt.
Next add the olive oil and water and let boil until the oil is completely absorbed.
Add some flour and mix the dough together.
Add salt, pepper, and basil, and let dough rise for 15 to 20 minutes, or until doubled in size.
While the dough is rising, make the filling: In a large bowl, mix together the dry ingredients, such as bread crumbs, butter, and flour.
Add this mixture to the wet ingredients, and mix well.
(The mixture should be about the size of a small bag of chips.)
Next, add the water and mix to combine.
Cover the dough, and allow to rise for 20 to 30 minutes.
After the dough has risen, preheat the oven to 350 degrees F. To prepare the toppings: Heat the olive butter in a medium saucepan over medium heat.
When the butter is melted, add chopped fresh parsley, onion, garlic cloves, and crushed red pepper.
Cook until softened and fragrant.
Add tomatoes and chopped green onions.
Cook for a minute or two more.
Add chopped mozzerella, fresh basil, oreganol, and pepper.
Add to the pan and stir until the mozzas are evenly coated with the filling.
Top the crust with some fresh mozzarellis, a sprinkling of mozzarlotta cheese, a drizzle of butter, fresh oreganola, and a dollop of ricotta.
Place a pie plate on the middle of the pizza, and top with a dollops of mozarella cheese, tomato slices, and fresh basil.
Let the pie rest for 30 to 40 minutes.
While you’re waiting, you can try out the recipe for a classic pizza crust with extra toppings.
Shor recommends using the traditional pizza dough recipe in this recipe.
In a second saucepan, add olive oil.
Add flour and stir to combine, then add salt, lemon zest, and garlic.
Add pepper, oregonol, basil, butter and salt, then mix well until the flour is combined.
Cover and let rise for 10 to 15 minutes.
Meanwhile, prepare the crust.
Add olive oil back to the saucepan and cook over medium-low heat until the dough forms a ball.
Turn the dough out onto a floured surface and work it into a ball, pressing it into the center.
Divide the dough into four equal pieces, and place one half on each baking sheet.
Roll the dough evenly into a circle, and lay the dough seam side down on a baking sheet lined with parchment paper.
Place the baking sheet on a parchment-lined baking sheet and sprinkle with a little flour.
Bake the pizza for 20 minutes.
Once it’s done baking, turn the oven off, and carefully open the oven door to allow the pizza to cool.
The oven time will vary depending on how warm you like your pizza, but you should get about 10 minutes for a 12-inch pizza.
If you’d like to get creative, try making a pizza with a pizza stone.
Place one sheet of parchment paper on top of the dough and roll it into an oval shape.
Then cut out a pizza shaped like a stone on the parchment paper, and cut it into two squares.
Sprinkle the dough with a tablespoon of Parmesan cheese.
Bake at 350 degrees for about 10 to 20 more minutes, until the crust is nicely browned and crisp.
When you’re ready to serve, brush the top