Have you gotten your March issue of Rachael Ray Every Day yet? We’ve got exclusive pizza recipes from Rachael’s newest cookbook, Everyone is Italian on Sunday, and we want to celebrate! All week we’ll be sharing Rachael’s best pizza recipes and tips—both old and new—from making perfectly crisp dough in just one hour(!!!) to fun ways to turn pizza ingredients into a brand new meal.
Plus, we want you to join in on the fun! If you make any pizza-related recipe this week, take a picture and tag it on Instagram with #RRPizzaWeek. We’ll be regramming our faves all week long! Boun Appetito!
Editorial Assistant Lauren Katz is enrolled in the part-time Baking & Pastry Arts program at New York City’s Institute of Culinary Education. Follow her each week as she shares her sweet experiences!
As someone who considers pizza one of the major food groups, I never thought these words would come out of my mouth: I never want to see another piece of bread ever again.
Maybe that’s an exaggeration, but we’ve been on bread overload in class lately, and despite it being some of the best bread I’ve ever tasted, it’s become hard to even look at. Just look at my freezer. Who needs this much bread???
Luckily, we’re wrapping up the bread portion of this unit and moving on to sweet doughs, like croissants, brioche and doughnuts. I’ve never been more excited to see a tray full of fresh doughnuts, hot out of the fryer.
What I am thankful for, however, is what I’ve learned about the not-so glamorous process of baking bread. It requires a lot of time, patience and practice. It is truly a labor of love, and an acquired skill. I’m not quite sure if it’s my forte, but I had a lot of fun trying my hand at rolling and forming bagels and pretzels. They tasted delicious, nonetheless!
Stay tuned for more carb-loaded updates!
Here at Every Day with Rachael Ray, we really love pizza. And since October is National Pizza Month, we really love October! Last year, we gave you five delicious pizza-inspired recipes that you could make during the week, and we’re back for a second year with new recipes to whet your whistle. So get ready for a week full of crust, sauce and cheese. And if that’s not enough for you, we’ve got dozens more recipes on our site.
Monday, October 5
Store-bought dough makes pizza night as easy as pie, but creating a great crust takes a little TLC. Here’s how to make restaurant-quality pizza at home every time.
Let the dough sit at room temp for 20 minutes so it can soften and roll more easily.
Roll it out with a rolling pin, working from the center to outside of the crust the edges. Or make a free-form pie by stretching the dough into shape.
Before you bake the pizza, brush the outside of the crust (the part that won’t get toppings) lightly with olive oil for a darker, crispy edge.
Resist rolling out the dough if it starts to spring back. Let it rest a few minutes and soften up so it stretches easily.
Don’t place the dough directly on the baking sheet. Instead, line the sheet with parchment or dust it with flour.
Be careful not to pile on too many ingredients or else you’ll end up with a soggy crust.
Now get to it! Click here for some of our most popular pizza recipes of all time.
Yep, you read that correctly! October is National Pizza Month, and not that we need an excuse to get our hands a little doughy, but we’ll take any reason we can get! Pizza can go way beyond just crust, sauce and cheese. Think: stuffed zucchini! Frittata! Sushi?! The options are endless, and that’s why this week, we’re giving you an entire weeknight meal planner dedicated to one of our favorite foods.
Monday, October 6th
Did you know today is Pizza Party Day? Not that we need an excuse to share a pie with some friends on a Friday, but the holiday today gives us an opportunity to embrace two of our favorite things: pizza (obviously) and grilling! How, you ask? Rather than baking your pizza in the oven, try grilling it up for a smoky, fire-roasted flavor that truly can’t be beat.
If you want to go all out, you can make your dough from scratch, pick your toppings and hit the grill. Or, you can grab a bag of store-bought pizza dough and go from there. Whether you’re starting from scratch or taking a shortcut, here are some recipe ideas:
Grill-less or just not in the mood to cook on a Friday? That’s okay, you can still celebrate! Order in a pie from your favorite delivery shop and throw together the easiest spring cocktail ever, Pick-a-Liquor Ginger Cocktail
Happy Friday! We know the last thing you probably want to do tonight is cook dinner when you can just as easily get into weekend mode and order in. Let us give you an offer you can’t refuse: A pizza recipe that’s almost as easy to make as picking up the phone and calling for delivery — but it’s homemade! Plus, it’ll be done before any pizza boy could make it to your front door. Behold: Pizza Supreme
Spicy Italian sausage, creamy ricotta cheese and tender bell peppers on a warm crust straight out of the oven. It doesn’t get any fresher than that!
Pillsbury Gluten Free Thin Crust Pizza Dough delivers one large crust or six personal pies for an almost-instant pizza party! ($4.99)
Why You Should Buy It
With so many people on a gluten-free diet, play it safe with this dough that tastes and feels just like the regular stuff.
How You Should Use It
Did someone say pizza party? Forget the marinara and mozzarella–try one of these pizza alternatives:
Every week, we check out YOUR food photos on Instagram and pick a
“Whatcha Cookin’ Wednesday Featured Cook of the Week” to appear on our blog and have a chance to be featured in a future issue of the magazine.
Kelly Senyei, AKA @justataste, uses goat cheese, heirloom tomatoes, and homemade basil pesto in this beautiful tart that pays homage to summer. Flaky puff pastry keeps the tart light and refreshing, and the sprinkling of sea salt and fresh basil at the very end adds a bright bite to this pizza-alternative. Get the full recipe on her blog.
Puff pastry isn’t the only way to change up your usual pizza routine. Here are eight awesome grilled pizza recipes to make use of that grill for as long as possible.
When done right, pizza dough is crispy and crunchy and delicious. The secret? A long, slow rise. Follow our step-by-step lead for the best-ever 6-ingredient pizza dough!
Learn how to mix, pour, turn, oil, punch, shape, rest and finally roll out the best-ever pizza dough.
More technique tips: