Pizza Perfection: Everything You Need Know

"You better cut the pizza in four pieces because I'm not hungry enough to eat six."Yogi Berra

Everybody loves pizza. And everybody has an opinion on what's best, what's authentic, and what is the one and only pizza dough recipe you will ever need. The truth? There are many styles of pizza out there, and they're ALL good. Pizza is essentially flat bread with stuff on top. From there, the sky's the limit. Sometimes it has a thin crust. Sometimes it's thick. Sometimes it has tomato sauce. Sometimes it doesn't. Sometimes other sauces like pesto are spread on the dough instead of tomato sauce. Pizza usually includes cheese, but one of the earliest pizzas--marinara--has no cheese. Sometimes pizza is round. Sometimes it's square or rectangular, like Roman style pizza al taglio (by the cut). Sometimes pizza is baked right on a hot baking stone. Other times it's baked in a pan or on a grill grate. There are no hard and fast rules.

We celebrate ALL of kinds of pizza, whether it's baked in a wood-fired pizza oven, a home oven, in a cast-iron pan under a broiler, or on a grill. The one constant among all pizzas is that it's best when made by hand rather than by machine. The difference between frozen pizza and homemade pizza is what YOU put into it. Yes, shaping dough takes a little practice. And it helps to have some tools like a bench knife and pizza peel. But making pizza is not hard. Will your first pie be perfect? Probably not, but it will probably still taste good! From there, every pizza you make will get better and better. Check out the articles and recipes below to learn everything you need to know to reach pizza perfection.      

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Grilled pizza is closer to brick oven pizza like you get in Italy or France than anything you can do indoors. A great pizza is incredibly easy to make from scratch at home, even the dough, and once you try it you'll never want delivery pizza again. Here are the secrets to making and grilling a perfect pizza at home. read more
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Recipes for the world's most important types of pizza, Neapolitan, Roman, New York, Chicago, White Clam, Focaccia, Calzone, Provencal, and more. read more
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Perfectly crisp and full of deep smoky flavor, grilled Margherita pizza comes closer to brick oven pizza like you get in Italy or France than anything you can do indoors. Unlike many pizzas that go overboard with toppings, grilled pizza Margherita is a simple, yet elegant, blend of dough, cheese, tomatoes, and basil. read more
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Create delicious Neapolitan style pizza on the grill thanks to this no knead pizza dough recipe. True authentic Neapolitan pizzas have a tender, pillowy bottom with big blistery bubbles in it after cooking very quickly over extremely high heat. When cut, it is pliable and bends easily under the weight of toppings. read more
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Great grilled pizza begins with a great pizza dough such as this simple-to-follow recipe for no knead Roman-style pizza dough. It can be used for thin crust or thick crust, and even for focaccia. When followed precisely, the recipe's end result is a crispy, smoky grilled pizza similar to that from a brick oven. read more
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Renowned Philadelphia chef Marc Vetri shares his recipe for Naples style pizza dough from his book, Mastering Pizza. It's the perfect dough for making grilled Neapolitan pizza in a kamado. read more
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The best pizza sauce is also the easiest. Tomatoes, olive oil, basil and salt. What more do you need? You can blend up this sauce right in a tall 1-quart container. Then use it make the pizza of your dreams. Or refrigerate it for a few days. read more
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A grill makes a crisp pizza, and kamado style grills offer distinct advantages. Here's how to make sausage pizza on a Big Green Egg or other kamado, including techniques and recipes for grilled pizza from renowned Italian chef, Marc Vetri. read more
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A French twist on traditional Italian pizza, the pissaladiere packs a ton of flavor in the form of caramelized onions, olives, garlic, anchovies, and herbs. Taking it one step further, this recipe for the classic sauce and cheese free pissaladiere is cooked on the grill, rendering it perfectly crisp and smoky. read more
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KettlePizza is a well made stainless steel ring that sits between the lid and base of your Weber Kettle, transforming your charcoal grill into a high heat pizza oven for a fraction of the price of a real brick oven. With the insert in place, simply slide the pizza onto a pizza stone and cook via radiant heat. read more
Create perfect brick oven style pizza on the grill in less than 5 minutes with our highly rated Bakerstone grill insert. Bakerstone is a steel box that sits on a gas grill with the lid up. It is lined with cordierite and it has a simple airflow system that actually helps cook the top properly similar to a pizza oven. read more
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Grilled pizza comes close to the brick oven style pizza we all love but without the cost of installing a brick oven. Here is a rustic grilled pizza recipe that features Capicola, a traditional cured and lightly smoked pork product from Naples, related to bacon, and some good examples are made in the US and Canada. read more
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Pepe's on Wooster St. in New Haven CT is one of the most famous pizza places in the world, and their most famous pie is the White Clam Pizza. Duplicating Pepe's pies is impossible, but you can come close at home with the right ingredients, and a little love. Here's the recipe for creating a delicious white clam pizza. read more
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For the best Italian style pizzas or rustic breads, nothing beats a wood-burning oven/forno. Built for use indoor or out, built-in or portable for caterers. read more
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You should condition and season a new pizza stone or baking stone before using it. Here are simple instructions on how to do it so your pizza cooks perfectly the first time you use the stone. read more

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Dave Joachim

AmazingRibs.com Editor David Joachim has authored, edited, or collaborated on more than 45 cookbooks including four on barbecue and grilling, making him a perfect match for a website dedicated to the “Science of Barbecue and Grilling.” His Food Science column has appeared in "Fine Cooking" magazine since 2011. 

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