RecipesYou can use our dough for pizza, stromboli, quiches, flatbread or any other recipe calling for bread-based dough.
Make New York-Style Pizza with only 1 1/2 cups mozzarella.
Add 2 crumbled raw sausages.
Bake until just crisp, then top with 4 ounces bocconcini, sauteed broccoli rabe and jarred cherry peppers.
Bake until the cheese melts.
Make Herb Pizza
Top with sauteed fennel, 6 ounces sliced taleggio, 2 tablespoons chopped hazelnuts and grated pecorino before baking.
Make Herb Pizza;
Top herbs with 1 minced garlic clove and 6 ounces sliced smoked mozzarella, then bake until crisp. Add 3/4 cup ricotta and grated Parmesan; bake until melted.
Stretch dough into two thin 9-inch rounds. Mix 3/4 cup tomato sauce and 1 tablespoon Cajun seasoning; spread over dough rounds and top with 1 cup shredded manchego. Bake until golden. Saute scallions, green bell pepper, celery and shrimp; season with red pepper flakes. Scatter over pizzas.
Stretch dough into a 15-by-9-inch rectangle. Sprinkle with oregano and 1 cup shredded mozzarella, then bake until crisp. Top with 8 ounces chopped canned clams and 4 ounces sliced mozzarella; bake until melted.
Stretch dough into four 6-inch rounds. Top with 1/2 sliced red onion, olive oil, salt and pepper, then bake until crisp. Sprinkle with 2 ounces thinly sliced prosciutto and 1/2 head shredded radicchio; bake 1 more minute.