Good pizza starts with the dough: thin, elastic, with a blistered golden rim. Here are my pizza dough recipes and the pizzas baked on them, from a quick kefir crust to New York and Chicago styles. Make the dough ahead and change the toppings every Friday.
The main recipe is the best pizza dough: knead, let it rise for an hour, and it is ready. With more time, cold-fermented pizza dough rests in the fridge for a day and tastes like a pizzeria crust. No yeast or no time — try pizza dough without yeast or quick kefir pizza dough.
Four cheese pizza, pepperoni pizza and Hawaiian pizza with ham and pineapple. From America — New York-style pizza and Chicago deep-dish pizza.
For a fast dinner there is quick kefir pizza; for seafood lovers — shrimp pizza and tuna pizza.