Pizzas

Largest Bulk Batch

October 2, 2014

Pizza Yield 38 pizzas (7 oz. dough balls) 33 pizzas (8 oz. dough balls) 29 pizzas (9 oz. dough balls) 27 pizzas (10 oz. dough balls) Ingredients 10 lbs. Mugnaini Pizza Flour (or alternate”00″ Pizza flour) ½ oz. Active Dry Yeast 2 oz. salt 3 liters water + ¼ cup olive oil to drizzle Place … read more

Large Bulk Batch

October 2, 2014

Pizza Yield: 19 pizzas (7 oz. dough ball) 17 pizzas (8 oz. dough ball) 15 pizzas (9 oz. dough ball) 13 pizzas (10 oz. dough ball) Ingredients 5 lbs. Mugnaini Pizza Flour (or alternate “00” Pizza flour) ¼ oz. Active Dry Yeast 1 oz. salt 1 ½ liters water + ¼ cup olive oil to … read more

Small Batch — Quick 3-Hour Pizza Dough

October 2, 2014

Pizza Yield: 4-5 pizzas (7 oz. dough ball) Ingredients 1 ½ cups warm water, divided 1 (.2 oz.) teaspoon active dry yeast 4 cups (20 oz.) Mugnaini Pizza Flour (or alternate”00″ Pizza flour) 1 teaspoon salt (.2 oz.) drizzle of olive oil Place ¼ cup warm water in a small bowl and sprinkle with the … read more

Pizza Baking

April 19, 2013

Learn how to bake a pizza in your wood fired oven from Andrea Mugnaini in this instructional video.

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Caramelized Onion, Fresh Thyme and Blue Cheese

April 18, 2013

Three ingredients combine to create a perfect pizza trifecta! Sweet onions, savory blue cheese and the piquant essence of fresh thyme come together to create a wonderful balance of sweet and salty flavors. This wonderful vegetarian pizza is a real crowd pleaser.

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Taleggio, Fontina, Roasted Butternut Squash, Pancetta, Fresh Sage

April 18, 2013

A wonderful fall pizza that dazzles the tongue and delights the eye. The sweetness of roasted butternut squash is the perfect counterpoint to the saltiness of pancetta and the creaminess of this tasty cheese duo. A touch of sage and parsley brings it all home. Delicious!

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Provolone, Sautéed Broccoli Rabe, Pancetta

April 18, 2013

Also known as rapini, broccoli rabe adds just the right amount of crunch and color to make this tasty pie a good source of Vitamin A. And how could you go wrong with provolone and pancetta? Mixed with a little red pepper flake and you’ve got yourself a perfect pizza.

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Roasted Vegetables and Crumbled Goat Cheese

April 18, 2013

A vegetable lovers delight! Marinating the bell peppers and eggplant takes this pizza to the next level. And the addition of plenty of fresh herbs and tangy goat cheese creates a wonderful Mediterranean flavor classic.

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Pizza With Smoked Mozzarella, Marinated Roasted Bell Peppers

April 18, 2013

Boasting the colors of the Italian flag, this tasty pizza combines the sweetness of roasted bell peppers with the deep smoky notes of mozzarella, the bite of lemon and red pepper flakes to create an extremely satisfying taste experience.

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Fontina, Roasted Asparagus, Parmigiano, White Truffle Oil

April 18, 2013

You’ll be surprised at how just three ingredients, roasted asparagus, parmigiano cheese and white truffle oil can create such a complex and delicious pizza. And the bright green asparagus makes this a treat for the eyes as well as the tastebuds. This is a pizza not to miss when fresh asparagus is in season.

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