Pizzacraft Blog

Making your own pizza dough at home is a fun project and also a great way to help elevate your pizza game. With a bit of experimentation and a few recipe revisions, home-made dough can taste and perform better than anything you’ll find at the grocery store. But making dough at home can also be a bit messy and, let’s face it, a bit inconvenient. Making your own dough from scratch every time you want pizza at home is something most of us don’t have the time or energy for, so today we’re going to show you how to freeze your dough.

Yeast is the one ingredient a pizza dough needs the most. Yeast is the primary leavening agent in dough, which means it’s what causes the pizza dough to rise. The best pizza dough recipes produce dough that rises quickly, making for an airy and bubbly crust. Many people know what yeast does and what types of recipes usually call for it, but how yeast works is another story. In this blog we’ll cover how yeast works and what types of yeasts are used to make pizza dough.

If you took a regular pizza and crossed it with lasagna you’d end up with only one thing – a hybrid we like to call the deep dish pizza. Part pizza, part casserole, this super thick pizza “pie” is a must-try for the uninitiated. Built in a deep dish pizza pan and layered with sauce, cheese and various toppings, these pizzas can feed a small army. Although they take just a little extra time to prepare, they’re well worth it. To prove this point today we’ll share a recipe from our cookbook Pizza: From Every Day to Gourmet.

We understand that sometimes you have to spend a little time apart from your Pizzeria Pronto. The oven is lightweight and portable enough to take on picnics and camping trips, but occasionally you'll have to journey to the rare place where your Pronto can't follow. (We don't recommend trying to bring your Pronto on a cruise ship, airplane, or to your cousin Sally's wedding.)