Pizza Night

Making consistently great pizza from scratch isn’t complicated. Whether cooking pizza in your kitchen oven, a tabletop pizza oven, or an outdoor wood-burning oven, it all starts with the dough. In Pizza Night, Alexandra Stafford presents four simple doughs–thin-crust, Neapolitanish, pan, and gluten-free (plus sourdough variations)–and easy techniques for perfecting your crust. From there you can make a variety of pizzas, including Detroit-Style Pizza for a Crowd, Classic Margherita Pizza, and Winter White Pizza with Garlic and Herbs. You can make it the same day or ahead; make it extra cheesy and decadent or go the healthy road—pizza-making easily adapts to busy schedules and tastes and requires little in special equipment. Each pizza is paired with a salad made with seasonal ingredients, from a springtime Salami and Red Onion Pizza with Calabrian Chiles and Hot Honey served with an Arugula Salad with Prosciutto and Parmesan, to a fall Broccoli Rabe and Smoked Mozzarella Pizza accompanied by a Farm Share Harvest Slaw to a summery Roasted Hatch Chili Pizza with Corn and Oaxaca with a Melon, Cucumber and Mint Salad. And then make your pizza night complete with one of a few simple desserts (Loaf Pan Tiramisu, One-Bowl Lemon Ricotta Pound Cake). Pizza Night serves up a year’s worth of delicious, inspired, and satisfying pizzas and salads.