Delicious Homemade Pizza: 9 Recipes

<p align=”justify”>A slice of heaven, a slice of life, the ultimate comfort food. Call it what you will, pizza is loved by everyone … and why not? It’s the perfect food: baked dough, tomatoes (usually), cheese and herbs. Starting with these basics, anyone can become a pizzaiolo for a day, adding ingredients to suit her or his fancy, or to feature whatever is best in the garden or market.</p>
<p align=”left”>To help fire up your pizza-making creativity, we’ve gathered recipes from five of America’s top chefs–authors, restaurateurs and television hosts. Pizza makers often debate the finer points of their art–such as whether to make a deep dish or thin-crust pie; whether to use baking stones or pans; or whether to bake in a wood-fired or coal-heated oven. But all agree on this: The key to making great pizza is to use the freshest ingredients you can find.</p>
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<strong>Pizza Recipes:</strong>
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<p align=”left”>• Mario Batali’s <a href=”https://www.motherearthliving.com/cooking-methods/mario-batalis-pizza-margherita.aspx” target=”_self”>Pizza Margherita</a>
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• Ina Garten’s <a href=”https://www.motherearthliving.com/cooking-methods/ina-gartens-pissaladiere-provencal.aspx” target=”_blank”>Pissaladière Provençal</a>
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• Ellie Krieger’s <a href=”https://www.motherearthliving.com/cooking-methods/ellie-kriegers-arugula-carmelized-onion-and-goat-cheese-pizza.aspx” target=”_self”>Arugula, Carmelized Onion and Goat Cheese Pizza</a>
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• Deborah Madison’s <a href=”https://www.motherearthliving.com/cooking-methods/deborah-madisons-white-pizza-with-sage.aspx” target=”_self”>White Pizza with Sage</a>
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• Tyler Florence’s <a href=”https://www.motherearthliving.com/cooking-methods/tyler-florences-grilled-pizza-with-mozarella-di-bufala-and-sausage.aspx” target=”_self”>Grilled Pizza with Mozzarella di Bufala and Sausage</a>
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<a href=”https://www.motherearthliving.com/cooking-methods/celebrity-chefs-pizza-dough-recipes.aspx” target=”_self”>
<strong>Pizza Dough Recipes:</strong>
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<p align=”left”>• Mario Batali’s <a href=”https://www.motherearthliving.com/cooking-methods/mario-batalis-pizza-dough.aspx” target=”_self”>Pizza Dough</a>
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• Ina Garten’s <a href=”https://www.motherearthliving.com/cooking-methods/ina-gartens-pissaladiere-dough.aspx” target=”_self”>Pissaladiére Dough</a>
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• Deborah Madison’s <a href=”https://www.motherearthliving.com/cooking-methods/deborah-madisons-pizza-dough.aspx” target=”_self”>Pizza Dough</a>
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• Tyler Florence’s <a href=”https://www.motherearthliving.com/cooking-methods/tyler-florences-pizza-dough.aspx” target=”_self”>Pizza Dough</a>
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<em>Linda Shockley is a writer based in New York City, home of the New York slice. She feels no shame in admitting that she still loves a slice of cold pizza for breakfast.</em>
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