We all love a good pizza!

Although pizza is made all over Italy, the concept for baking flat dough is not Italian, but dates from the Neolithic age, when grain and water were mixed into a paste, patted into a flat bread and baked on hot stones.

Italian "pizze" today is baked in hot brick ovens with temperatures that reach up to 650*. In your home kitchen, you will not be able to get these great temperatures, so it is important to preheat you oven to at least 500* for most of an hour before you begin baking.

Here we offer not only true, traditional, Italian recipes, but contemporary recipes as well. We offer a traditional, hand kneaded dough, with excellent flavor, and an equally good dough made in your bread machine.

Click on the recipes below:

Perfect Pizza Dough from the Bread Machine
Traditional Cresciuta Pizza Dough from Scratch
Fresh Tomato Sauce
Asparagus Pizza
Pesto Pizza