advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

All About

Pizza

Explore 116 recipes, 3 articles, 3 galleries, 90 videos, and more

advertisement

advertisement

advertisement

advertisement

recipe

The dough for this pizza is too moist to knead by hand, so this recipe lets a standing mixer do the work. The process was devised by a renowned pizza bianca maker of Campo de Fiore in Rome. He handed it down to Jim Lahey of Sullivan Street Bakery in New York City, who taught it to food critic Jeffrey Steingarten, whose writing on it inspired our food editorial director, Lucinda Scala Quinn, to create this variation. You should use a 14-inch pizza stone and wooden peel. (You can use the back of a rimmed baking sheet instead of the peel.)

recipe

Switch up your pizza routine by ditching the red sauce. Slather on some creamy ricotta instead, followed by your favorite cheeses for topping. Martha made this recipe on Martha Bakes episode 503.