I 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.
Maroscooking 