Best Pizza Party At Home Recipes

PARTY SIZED PIZZA DOUGH

Steps:

• Combine the flour, salt, and yeast in a bowl or the bowl of your stand mixer. Stir to combine. Add the water and olive oil and stir until a raggy dough forms. Turn the dough out onto a floured surface.
• Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
• After the kneading is finished, divide the dough into 3 equal pieces. Using floured hands, gently shape each half into a boule (ball shape) by folding the dough under itself. Set each boule on a floured surface and dab the dough with a bit of olive oil to keep it moist. Cover all boules with a damp towel and allow them to rise until doubled in size, about 45 minutes to 1 hour.
• The dough can be used immediately. However for the BEST flavor, transfer the dough to separate sealed containers, large enough for the dough to double in size again, and store in the refrigerator for 2 to 3 days. (Alex and I don't always do this, but we try when possible because it makes for a noticeably nutty, unique flavor that truly is the best homemade pizza dough you've ever had.)
• The day of serving, remove the dough from the containers, place it on a lightly floured surface covered with a towel, and allow it to come to room temperature before stretching, 30 to 45 minutes.
• To stretch the dough, place it on a lightly floured surface and gently press it into a circle, flipping several times and adding a pinch of flour if it is too sticky. Once you have about an 8-inch circle, pick up the dough and gently drape it over the knuckles on both of your hands. Slowly rotate it around, allowing gravity to stretch it into a circle about 11 inches in diameter. Do not overwork or fold the dough. If the dough starts to resist stretching, put it down and allow it to rest for a few minutes, at which point it will stretch more easily.
• We bake our pizzas at 500F and use a pizza peel to transfer it to a preheated pizza stone in the oven: the bake time is around 5 to 7 minutes. See our pizza recipe posts for baking instructions.

PIZZA PARTY AT HOME

Steps:

• For the pizza dough: Combine the warm water and yeast in a small bowl and whisk to dissolve. Let sit until it starts to foam, 7 to 10 minutes.
• Meanwhile, in a separate bowl, stir together the all-purpose and whole-wheat flours, olive oil and salt and mix well. Stir the yeast mixture into the flour and mix with a wooden spoon until just combined. (The mixture should pull into a smooth ball.) Grease a clean bowl with olive oil and transfer the dough to the bowl. Cover with plastic wrap or a clean kitchen towel and set aside on the countertop for 45 minutes.
• Place a pizza stone or ovenproof nonstick pan in the oven and preheat the oven to 550 degrees F.
• Transfer the dough to a floured work surface. Punch the dough down by pressing the air out of it with floured hands. Gently knead the dough and divide it into 2 pieces. Roll 1 piece of dough into a ball under the palm of your hand, then roll it into a flat disc with a rolling pin. Finish stretching the dough by hand. Repeat with the remaining ball of dough. The pizzas are now ready to top.
• Spread tomato sauce evenly on the pizza crusts. Slice the mozzarella into thin pieces and distribute evenly on top of the sauce. Add the chicken, vegetables, prosciutto and cherry tomatoes and drizzle with oil and vinegar. Spoon on the Bacon and Sweet Onion Marmalade and sprinkle with Parmesan. Bake each pizza until bubbling and the crust is golden brown, 7 to 10 minutes. Let cool for 3 minutes, top with arugula and serve.
• Cut the bacon into pieces small pieces and add to a large saute pan. Cook over medium heat until the bacon is browned, but not completely crisp.
• Add the onions, thyme and garlic to the pan and cook, stirring often, until very tender, 12 to 15 minutes. Drain any fat that remains in the pan and deglaze with the vinegar. Scrape all the fond (the browned bits) from the bottom of the pan and stir in the sugar. Continue cooking until the pan is dry. Set aside to cool. The marmalade may be stored, covered in the refrigerator, up to 3 weeks.

PIZZA BEANS

Steps:

• In a large skillet, brown sausage over medium heat until no longer pink, breaking it into crumbles. Transfer to a 5-qt. slow cooker with a slotted spoon. Add celery and onion to skillet; cook until softened, about 5 minutes. Drain. Add vegetable mixture and the next 6 ingredients to slow cooker; mix well. Cover and cook on low until bubbly, 6-8 hours. If desired, serve with toppings., Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water or broth if necessary.

PARTY PIZZAS

Steps:

• In a large skillet over medium heat, cook beef and sausage until no longer pink; drain. Add the cheese, Worcestershire sauce, ketchup and seasonings; stir until cheese is melted. Spread 1 to 2 tablespoons hot mixture on each bread slice. Place on ungreased baking sheets., Freeze pizzas or bake at 350° for 10-15 minutes or until heated through. , To use frozen pizzas: Bake at 350° for 15-20 minutes or until heated through.

SPEEDY SHRIMP FLATBREADS

Steps:

• Preheat oven to 400°. Place flatbreads on a baking sheet. Spread with cheese; top with shrimp and tomatoes. Bake until heated through, 4-6 minutes. Sprinkle with basil. If desired, serve with lemon wedges.