img_3031I found these great individual pizza pans from Cusinart and thought these are perfect for a family pizza party.  I have found an incredible dough recipe from the New York Times that has worked well over and over again. The recipe calls for 00 flour which I found in my local market, but had never heard of — it is a finer flour used in Italian recipes that makes a difference.   For 8 individual 6″ pizzas, I doubled the dough recipe below and it was just perfect.  I have provided a recipe for my sauce, which is a little sweeter than a typical red sauce.  Half the family enjoyed a vegetarian pizza  with caramelized onions, arugula, artichokes, basil, gorgonzola and burrata and the other half enjoyed some left over barbecued chicken and pineapple.  I also found that the dough cooks best when you par cook it in a preheated oven for about 7 minutes before you add the toppings.  This avoids a soggy crust.  Remove from the oven, add toppings and then cook for an additional 10 minutes or so for best results.  Any toppings work — just add cheese and creativity and have fun — a big hit for a family dinner!

Click here for the recipe for Roberta’s Pizza Dough, courtesy of NYTFood.

Click here for the sauce recipe.