Beyond the Griddle: Fashionable French Toast
tips, techniques, and recipes.

COOKING GLOSSARY

GAIL GRECO

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Introduction | Tips and Techniques | Shaping Dough | Toppings | Serving

Pizza Recipes:
Basic Pizza Dough | Fresh Artisan Pizza with Rosemary Crust | Gorgonzola and Pesto Focaccia Pizza | Grilled Sausage and Peppers Flatbread Pizza with Fennel Seed Crust | Mini Goat Cheese and Sun Dried Tomato Pizzas | Sweet Shop Pizza

Pizza dough can be purchased on cardboard cylinders in the refrigerator section of your supermarket or as fresh-frozen dough in the freezer aisle.

Some pizza crusts are pre-baked and just need toppers. If buying a pre-made crust, place on a baking sheet coated with DuPont SilverStone® non-stick and crisp for a few minutes in a hot oven before adding the toppings.

Pizza at home may be made ahead of time up to the baking stage, frozen, and then baked just before serving time.

In our Easy Cooking Archives, you will find two more recipes for designer pizza, using butternut squash on one crust and a portobello mushroom on another.

* Pan courtesy of G&S Metal Products Company, Inc.

Pizza may be cooked on a pizza stone or grill, in a flat-bottomed oven, or on a circular pan.

The term pizza peel is often associated with pizza-making. The peel is like a giant spatula or paddle that shovels or slides the unbaked pie into a flat-bottomed oven and lifts out the cooked version as well. You can also use it to remove your non-stick, circular pizza pan.

A rolling pin not only thins the crust but will help remove air pockets. It is best to use a wooden one as it will hold onto the dough better, thereby stretching it as you flatten.

Use high-quality, fresh ingredients like a fresh Mozzarella di bufala and ripe, vine tomatoes.

"Pizza Any Way You Slice It" by Charles and Michele Scicolone offers further reading on the subject of pizza, from traditional Italian to pizza with an American accent.