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IMPORTANT HINTS FOR PIZZA MAKING

Have all your equipment ready and accessible: measuring cups, a stand mixer or a large bowl and a wooden spoon, a whisk, a large bowl for rising the dough, your pizza griddle of choice. If you don’t have a pizza peel, we recommend buying one—it will make the process easier and more fun. Set out a large cutting board for slicing the pizzas, and have a pizza wheel, kitchen shears, or a large sharp knife at hand. And, of course, plates to put the pizza on.

Create some extra clean work space in your kitchen; this will help keep you organized.

Measure all your ingredients before beginning the recipe.

Use a whisk to mix the yeast, sugar, and warm water to ensure that the ingredients are well mixed.

When combining the dry ingredients, give them a couple of whirls with the paddle attachment, or the whisk, to make sure they are evenly mixed.

This pizza dough becomes limp and very sticky the longer it is stretched, so work quickly when you are forming the crusts.

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Marinara, Margherita D.O.P. & Romana

Napoletana

Quattro Formaggi

Sausage & Peppers

Pepperoni

Quattro Stagioni

Prosciutto & Arugula

Classica

Romana

PHOTO PIZZA

¼ cup Pomì strained tomatoes

1 tablespoon extra virgin olive oil

3 anchovy fillets, cut into 3 pieces each

1 tablespoon salt-packed capers, rinsed and soaked overnight in cold water (change the water often)

1 tablespoon thinly sliced red finger chile or serrano chile

½ cup shredded fresh mozzarella

Spread the tomato sauce evenly over the parbaked pizza crust, leaving a ½-inch border. Drizzle the oil over the sauce, arrange the anchovies on top, and sprinkle with the capers and sliced chile. Scatter the mozzarella evenly over the pizza. Broil as directed, then cut into 6 slices and serve.

Marinara

PHOTO PIZZA

¼ cup Pomì strained tomatoes

1 tablespoon extra virgin olive oil

1 garlic clove, thinly sliced

¼ red finger chile or serrano chile, thinly sliced

12 fresh marjoram or oregano leaves

Spread the tomato sauce evenly over the parbaked pizza crust, leaving a ½-inch border. Drizzle the olive oil over the sauce, and scatter the sliced garlic and chile over the pizza. Broil as directed, then sprinkle the herb leaves over the pizza, cut into 6 slices, and serve.

Margherita D.O.P.

PHOTO PIZZA

¼ cup Pomì strained tomatoes

1 tablespoon extra virgin olive oil

1 small ball (3 ounces) fresh mozzarella, preferably mozzarella di bufala, cut into 6 slices

6 large fresh basil leaves

Spread the tomato sauce evenly over the parbaked pizza crust, leaving a ½-inch border. Drizzle the olive oil over the sauce, and arrange the mozzarella slices on top. Broil as directed, then cut the pizza into 6 slices, put a basil leaf on each slice, and serve.

Napoletana

PHOTO PIZZA

¼ cup Pomì strained tomatoes

1 tablespoon extra virgin olive oil

2 to 3 anchovy fillets, cut into 3 pieces each

1 tablespoon salt-packed capers, rinsed and soaked overnight in cold water (change the water several times)

7 or 8 Gaeta olives, pitted if desired

Spread the tomato sauce evenly over the parbaked pizza crust, leaving a ½-inch border. Drizzle the olive oil over the sauce, arrange the anchovies on top, and scatter the capers and olives over the pizza. Broil as directed, then cut into 6 slices and serve.

Quattro Formaggi

PHOTO PIZZA

¼ cup Pomì strained tomatoes

¼ cup shredded fresh mozzarella

2 small thin slices Taleggio

¼ cup shredded cacio di Roma

¼ cup freshly grated Parmigiano-Reggiano

Spread the tomato sauce evenly over the parbaked pizza crust, leaving a ½-inch border. Scatter the mozzarella over one quarter of the pizza. Arrange the Taleggio over another quarter, scatter the cacio di Roma over the third quarter, and sprinkle the Parmigiano over the final quarter. Broil as directed, then cut into 4 slices and serve.

Sausage & Peppers

PHOTO PIZZA

3 ounces sweet or hot Italian sausage (about ½