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We have no microwaves, range tops or heat warmers because we cook everything in our imported Italian brick ovens. They are truly the most important ingredient in our pizza. But of course, the sauce from San Marzano tomatoes, bufala mozzarella and Prosciutto di Parma are delicious too.

This recipe yields two 12-inch pizzas. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months.

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Place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Continue with step 5 in the recipe below.

Follow these basic instructions for a thick, crisp, and chewy pizza crust at home. The recipe yields enough pizza dough for two 12-inch pizzas and you can freeze half of the dough for later. Close to 2 pounds of dough total.

Are you tired of trying to figure out how many pizzas you need to order for your next pizza party? Well, worry no more! A new pizza party calculator has just hit the market, and it takes into account the number of people and their age to recommend the perfect number of large pizzas to order for your party.

Always awesome food and awesome service. We especially love the complimentary garlic knots, best salad, and goat cheese pizza. Make sure to take advantage of the lunch special too! Great portions at an excellent price point...

I've been coming here for years to get the pizza but this time, I decided to try some pasta. The bolongese was delicious! Someone in my group got the lasagne and that's what I'll have from now on.

Many pizza-making-pros will likely argue that bread flour is best for making homemade pizza. However, I rarely keep any flours in my pantry that are more exotic than all-purpose flour, so when I was working on this recipe I first and foremost made sure that it worked perfectly with regular old all-purpose flour.

I did make a point to test this recipe (repeatedly, we ate a lot of pizza last week) with bread flour and it works very well when made that way, too. I find that the biggest difference is that using bread flour gives my pizza dough a crispier crust, while the all purpose flour yields a softer one.

Then use your hands to pinch the edges to make a crust or fold over the edges (I always fold mine over because it gives me a thicker crust, which I love), brush the entire surface of the pizza generously with olive oil, and then use a fork to poke holes over the center of the dough to prevent any bubbles from forming while it bakes.

Pizza Brain is an American-style pizzeria and pizza culture museum, headquartered in the Fishtown neighborhood of Philadelphia, PA. Pizza Brain specializes in making the best gas-fired, brick oven, thin-crust pizza in Philadelphia. We offer dine in, pick up and delivery. Our numerous local and national accolades include: 3 Philadelphia Magazine \"Best of Philly\" awards, 2 Best Pizza Slices in America rankings, placement in Food Network's 50 Top Pizza Deliveries from Coast to Coast and Zagat's 10 Killer Slices of Pizza in Philly. Pizza Brain is also home to the world's largest collection of pizza related items as certified by the Guinness Book of Records.

Alllll of the flavor of pizza without the crust?? Sign. Me. Up. This looks divine! Do you think a combo of parmesan and goat cheese on top would taste ok? Mozzarella and a number of other cheeses are an issue for some members of our house:/

I had a hard time finding any large beans matching your suggested types, but I did find large Lima Beans. I made this last night using those large Lima beans, and it worked out well. We all enjoyed the texture and overall flavors. I think I would like a little oregano or basil to mimic more of a pizza flavor, but overall I loved it and it seems like a great meal to include in our meal rotation. Thanks!

Such a tasty, hearty dish. Great for the chill of winter. I made this as written with gigandes beans found at a Greek/Middle Eastern grocery store and they worked well, even becoming creamy. I will add some crushed red pepper next time for a bit of extra kick (and because I love spicy pizza). Thanks!

Made pizza beans last night, added oregano like the comments said and gasp I made it with pinto beans. Mine was a little juicer and I added a good amount of salt to season the crushed tomatoes and a little olive oil. I will definitely make this again. The alcohol really seasons the dish, the bland comments must have needed to add more salt. I thought it was really excellent, will make again.

I made this tonight with two cans of cannellini beans and followed the recipe exactly. I added a little oregano, since it seems like a pizza spice. They were delicious, super cozy and warming. Thank you for this recipe!

The Timber Fam starts with an amazing team of people who have lots of love for each other and for making some damn good pizza. This Fam is more than just our team, though, because we would be nothing without the consistent support of the community that surrounds us. Whether you're nestled up at our bar enjoying dinner with your boo, taking out for a night in, rocking some swag, or having a Timber-catered wedding, we want to ensure that whenever you're with us, you feel like a kid on the first day of summer camp.

I was using raw veggies before that never entirely get cooked while the crust is baking. Plus, sauteing them allows for another wave of flavor as I add a sprinkle of pizza seasoning, garlic powder and sea salt. So soft, mega flavorful and delicious.

I will be making this again and again.

I made this recipe with modifications. I used a store-bought flatbread pizza crust that I baked in the oven on a pizza pan for about 3 minutes so it would be crispy. I used a store-bought pizza sauce and prepared the veggie toppings as indicated in the recipe except without any oil and also added baby spinach. Sauteing the veggies is really the magic that makes this pizza so darn good! I sprinkled a minimal amount of the vegan parm on the pizza and baked it in the oven for about 8 minutes. It was very, very delicious.

This will now be my go to pizza. I made it for Super Bowl Sunday (did not watch super bowl) and since I had sauce and veggies left I made it on National pizza day with the gluten free crust. Sauting the veggie made a world of difference from my normal pizzas that I just threw the veggies on .

I made this last night and it was really really good!

It was my first time making pizza dough and it turned out great to my surprise! I used store bought marinara and already had the vegan parm from many other recipes. So it was overall easy to put everything together and I never expected it to taste so good! Many more of these delicious pizzas will be made for my family. Thank you!

My wife and I loved this. Thank you for posting this. We both are fairly new to a plant based lifestyle. We really were missing pizza until now. The only thing we did different was reduced the salt in everything and added some wilted baby spinach.

Really good!! We will definitely make again.

Has anyone tried making the entire pizza ahead and freezing it? I would rather do that then freeze the dough, but I am wondering if I should freeze the whole thing, or maybe just freeze without the vegan parm and put that on before baking? Any advice here would be appreciated!

I have had carmelized onion, asparagus tips, kalemata olives, pine nuts, fresh basil after it is cooked,

roasted red pepper and vegan pepperoni as selections to put on pizza and they were very tasty. The

vegan parmesan cheese is really good! Thank you always coming up with tasty suggestions!

I must say this recipe was divine. I used whole wheat soft taco tortilla as my crust, already made traditional pizza sauce and Daiya dairy free mozzarella cheese instead. Definitely making it again. Thanks for sharing recipe.

When our customers ask us for their favorite dishes, we listened! Over the years our menu has grown to over ten pages of delicious favorites including our famous Chicago and Sicilian deep dish, traditional pizzas, pastas, ribs, fried foods, salads, sandwiches, chipatis, and everything in between!

Lou Malnati got his start in the 1940's working in Chicago's first deep dish pizzeria. He took his pizza expertise to Lincolnwood, a northern suburb of Chicago, where he and his wife Jean opened the first Lou Malnati's Pizzeria on March 17, 1971.

The people here are so nice and the food is great. The knowledgeable waiter even asked if we wanted the herbs on our pizza, seeing the 5 and 10 year old I was dining with and wisely divining that small green pieces might be a problem.I love the veg meat options, too.

The pizza and food is always great. The atmosphere is even better with tons of vintage pinball and arcade games. Inevitably there'll be some obscure classic show playing like Red Dwarf or weird old cartoons. Totally awesome to take your kids too. The staff is great and super friendly. 006ab0faaa