© Steve Legato

Travel Tuesday: At Pizzeria Vetri in Philadelphia, the Neapolitan pies come with thick, chewy crusts and toppings like prosciutto crudo and roasted fennel. The rotolo, not to be missed, are pink, fatty slices of house-made mortadella and ricotta wrapped in pizza dough, topped with Sicilian pistachio pesto.

Here, more of the best pizza places in the US.

Simple Pizza Dough

This is such an easy pizza dough to make! You just need a few ingredients and a KitchenAid mixer.

1 cup warm water

1 tbsp yeast

2 tsp garlic salt

1 tsp+ olive oil

2 ½ cup flour


In your mixer - add the warm water and the yeast and let sit for about 5 minutes.

Add 1 ½ cup flour and mix (with the dough hook) for about a minute. Add the remaining cup of flour, the garlic salt and olive oil and mix for about 5 minutes.

With floured hands, take it out of the bowl and set out (to rise a little) while you prepare pizza toppings.

Preheat your oven to 425 and prepare your pizza pan. Oil the pizza pan and sprinkle with cornmeal. Then spread the dough out onto the pan, and its ready for toppings! After you add sauce and toppings, then bake 15-20 minutes.

imagine… jenny harnessing the power of the cool kids to set elaborate traps for kiki and sadie to “bump into each other” in public and hang out more… jenny being the best wingwoman in the history of sisters..

© Steve Legato

Travel Tuesday: At Pizzeria Vetri in Philadelphia, the Neapolitan pies come with thick, chewy crusts and toppings like prosciutto crudo and roasted fennel. The rotolo, not to be missed, are pink, fatty slices of house-made mortadella and ricotta wrapped in pizza dough, topped with Sicilian pistachio pesto. 

Here, more of the best pizza places in the US.

Green (Spinach) Pizza Dough

This pizza dough is awesome and so easy to make (in a mixer)! I had about a pound of fresh spinach that needed to be used, so I added it to the pizza dough! I hate wasting food, so whenever I have produce on “its last day” I will find a way to use it! This makes a nice thick pizza dough - or you could make 2 thin crust pizzas. You’ll need a few things:

1 lb fresh spinach (not frozen or canned)

3 ½ cups flour + extra flour

1 Tbsp yeast

1 Tbsp sugar

1 Tbsp olive oil

1 teaspoon garlic salt

1 cup warm water


In a food processor, chop the fresh spinach until finely chopped.

In your mixer, add 3 ½ cups flour, yeast, sugar, oil, garlic salt and warm water and blend for maybe a minute. Then add 1 cup chopped spinach and mix for about 5 minutes, adding flour as needed. The dough will be a little sticky, but just add more flour as you take it out of the mixing bowl. Transfer the dough to a lightly oiled bowl and cover for 15-30 minutes to rise. 

Then shape into a pizza dough and put it on an oiled pan sprinkled with cornmeal. I used a round pizza pan with vent holes.

Now it is ready to add toppings! Add whatever you like and bake for 15-20 mins at 425. 

I added homemade marinara sauce and then made it custom because my husband and I like different pizza toppings. I also used up the rest of the chopped spinach as pizza toppings. I also shared my marinara recipe in my last blog.


imagine kiki pizza going on her runs… and running right by the big doughnut every day… 2 catch a sneaky peek at sadie while she works…. but jokes on her it turns out sadie’s also watching her beautiful crush work out….imagine

Basic Vegan Pizza Dough

Make any type of vegan-pizza with this basic dough. If you’re entertaining a crowd or just want to prepare extra dough for freezing, double the recipe (pizza dough freezes very well for up to a month).


1 cup warm water
2 ½ teaspoons active dry yeast
1 tablespoon granulated sugar (optional)
3 cups unbleached all-purpose bread flour (or spelt floor), plus more as needed
1 teaspoon sea salt
1 tablespoon olive oil (plus extra for greasing bowl)

In a measuring cup, place warm water. The water should be warm to the touch but not too hot (water that is too hot will kill the yeast; and water that is too cold will not activate it).

Sprinkle the yeast into the water, add sugar, and stir gently until both ingredients dissolve (about 1 minute). When yeast is mixed with water at the proper temperature, a smooth, beige mixture results.

Let stand for 5 minutes, until a thin layer of creamy foam covers surface, indicating that the yeast is effective. (Note: If bubbles have not formed within 5 minutes, discard mixture and start over with a fresh package of yeast).

Mixing by hand:
Combine 3 cups flour with sea salt in a large-size mixing bowl. Make a well in centre and pour in your yeast mixture and oil. Using a wooden spoon, vigorously stir flour into well, beginning in centre and working toward sides of bowl, blending well to get rid of any lumps. Next, place dough onto a lightly floured surface. Dust your hands with flour and knead gently. Turn and repeat until the dough is silky and elastic (about 10 minutes). Note: too much kneading overdevelops the gluten in the flour and results in a tough crust.

Mixing with a Stand Mixer: 
Combine 3 cups flour, sea salt, yeast mixture, and oil in large mixer bowl. Attach dough hook and turn machine to low speed. Beat until well mixed (about 1 minute). Next, switch to medium speed and mix until dough is smooth and elastic (about 5 minutes). Continue kneading while gradually adding just enough extra flour for dough to lose its stickiness. Note: If dough is dry and crumbly, add 1 tablespoon of warm water at a time, until dough is smooth and elastic.

Pizza Dough Tip: The temperature in your kitchen should be around 68–75°F (20–24°C) for the dough to rise properly.

Once you have mixed and kneaded the dough, shape into a ball and place into a well-oiled bowl. Turn the dough ball to coat with oil completely as this prevents a hard surface from forming that would inhibit rising. Cover the bowl with plastic wrap and drape a kitchen cloth over top.

Let the dough rise in a draft-free, warm place until it has doubled in size (about 1 to 2 hours). When the dough is ready, use your fist to punch it down, to eliminate the air bubbles. Next, use the following measurements as a general guide for dough distribution:

To make one 15 to 16 inch pizza, keep dough in a single ball.

  • To make two 12 inch pizzas or two 9 inch deep-dish pizzas, divide dough into 2 pieces.
  • To make individual 9 inch pizzas, divide dough into 4 to 6 equal sized portions.
  • To make appetizer sized pizzas, divide dough into 12 to 18 equal sized portions.

Dough can be kept refrigerated for up to 36 hours before the yeast is exhausted and the dough unusable or for long term storage place the dough within a resealable plastic bag and freeze for up to a month. Remember to let chilled dough come to room temperature before shaping.

#ホームメイドピザ #ピザ部 #ピザ生地 #pizzadough

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Submitted by Allie, my wonderful girlfriend.

This is “Domino’s Philly Cheese Steak Oven Baked Sandwich”

Sins: Not enough meat, default cheese is a mix of prov and american, and it’s on…pizza dough bread? This is my vote for worst fast food rendition.
– Allie

Like many fast food renditions, this one clearly misses the mark… by a lot. That “artisan bread” isn’t right, what’s with the lettuce, the steak is wrong/doesn’t look right, etc. etc. This might make for a decent steak sandwich but anything remotely resembling and containing the words “Philly” or “cheesesteak” should be banned from products like these. At least their marketing campaign didn’t anger an entire city, like Arby’s did. (In fact, I never heard of this sandwich until just now.)

There’s write-ups on The Impulsive Buy and Serious Eats, in case you’re interested in learning more about this monster.