Quick Rise Buns

Ingredients

  • 2 ½ C warm water
  • 6 Tbsp sugar
  • 3 Tbsp yeast
  • 2 Tbsp oil
  • 6 C flour (can use white or wholemeal)
  • 2 tsp salt
  • 1 tsp baking powder

Directions

  1. Stir water, yeast, sugar and oil together. Leave for 5 minutes until it becomes frothy on top. Add flour, salt and baking powder. Mix well. Knead. Roll out if making a pizza base or shape for use as buns / bread / loaf. Paint with oil or milk (if you can be bothered). Bake at 200 degrees Celcius for 10-15 minutes.

Asiago Ciabatta

Ingredients

BIGA (STARTER)
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup pumpernickel, rye, or whole wheat flour
  • 1 cup water
  • 1/8 teaspoon instant yeast
DOUGH
  • all of the starter
  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup water
  • 1 tablespoon Pizza Dough Flavor (optional)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon instant yeast
  • 1 cup Asiago or Parmesan cheese, cut into 1/4″ dice, plus extra for grating over the top of the bread

Pizza Spaghetti

Ingredients

  • 1/2 pound lean ground beef (90% lean)
  • 1/2 pound Italian turkey sausage links, casings removed
  • 1/2 cup chopped sweet onion
  • 4 cans (8 ounces each) no-salt-added tomato sauce
  • 3 ounces sliced turkey pepperoni
  • 1 tablespoon sugar
  • 2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
  • 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
  • 9 ounces uncooked whole wheat spaghetti
  • 3 tablespoons grated Parmesan cheese

Vegan Pizza Margherita

Ingredients

For the pizza dough
  • 500g strong white bread flour, plus extra for dusting
  • 1 tsp dried yeast
  • 1 tsp caster sugar
  • 1 ½ tbsp olive oil, plus extra
For the tomato sauce
  • 100ml passata
  • 1 tbsp fresh basil, chopped (or ½ tsp dried oregano)
  • 1 garlic clove, crushed
For the topping
  • 200g vegan mozzarella-style cheese, grated
  • 2 tomatoes, thinly sliced
  • Fresh basil or oregano leaves, chilli oil and vegan parmesan to serve (optional)

Directions

  1. Put the flour, yeast and sugar in a large bowl. Measure 150ml of cold water and 150ml boiling water into a jug and mix them together – this will mean your water is a good temperature for the yeast. Add the oil and 1 tsp salt to the warm water then pour it over the flour. Stir well with a spoon then start to knead the mixture together in the bowl until it forms a soft and slightly sticky dough. If it’s too dry add a splash of cold water.
  2. Dust a little flour on the work surface and knead the dough for 10 mins. Put it back in the mixing bowl and cover with cling film greased with a few drops of olive oil. Leave to rise in a warm place for 1 hr or until doubled in size.
  3. Heat oven to 220C/200C/gas 9 and put a baking sheet or pizza stone on the top shelf to heat up. Once the dough has risen, knock it back by punching it a couple of times with your fist then kneading it again on a floured surface. It should be springy and a lot less sticky. Set aside while you prepare the sauce.
  4. Put all the ingredients for the tomato sauce together in a bowl, season with salt, pepper and a pinch of sugar if you like and mix well. Set aside until needed.
  5. Divide the dough into 2 or 4 pieces (depending on whether you want to make large or small pizzas), shape into balls and flatten each piece out as thin as you can get it with a rolling pin or using your hands. Make sure the dough is well dusted with flour to stop it sticking. Dust another baking sheet with flour then put a pizza base on top – spread 4-5 tbsp of the tomato sauce on top and add some sliced tomatoes and grated vegan cheese. Drizzle with a little olive oil and bake in the oven on top of your preheated baking tray for 10-12 mins or until the base is puffed up and the vegan cheese has melted and is bubbling and golden in patches.
  6. Repeat with the rest of the dough and topping. Serve the pizzas with fresh basil leaves or chilli oil if you like and sprinkle over vegan parmesan just after baking.

Vegan White Pizza

Ingredients

For the pizza dough
  • 500g strong white bread flour, plus extra for dusting
  • 1 tsp dried yeast
  • 1 tsp caster sugar
  • 1 ½ tbsp olive oil, plus extra
For the white sauce
  • 150g silken tofu
  • 100ml almond milk
  • 1 garlic clove, crushed
  • ¼ tsp nutmeg
  • 1-2 tsp lemon juice
Optional toppings
  • 1 sliced courgette, red chilli flakes, 2 tbsp nutritional yeast, rosemary sprigs, grated vegan pizza cheese, handful of fresh spinach leaves, cooked and cooled new potatoes, sliced
To serve
  • Fresh basil or oregano leaves, chilli oil and vegan parmesan

Little Caesars Just Launched A Pizza Locker That Lets You Avoid Human Interaction

Little Caesars Pizza is the one spot I go to whenever I want to put in the least amount of work to fulfill my pie cravings. The brand’s Hot-N-Ready menu makes it super convenient when I’m starving after work and just want to grab something quick before hopping back on the freeway home. The only minor inconvenience, during the afternoon rush, is that sometimes I’d have to wait in line — something the pizza chain now has an easy fix for.

In what they’re calling a first for the restaurant industry, Little Caesars just announced the national rollout of their Pizza Portal pickup. The Pizza Portal station is essentially a self-heated locker that lets customers roll through a location and pick up a mobile order without ever having to speak to anyone.

They’re pretty similar to Amazon lockers.

All you have to do is place your order through the mobile app, pick your store, and pay for it. Once you arrive, you can skip the counter and and enter either a 3-digit pin or scan a QR code directly into the station and the secured compartment will unlock, giving you access to your hot order.

If successful, the Pizza Portal pickup could skyrocket the convenience of Little Caesars pizza to a whole new level.

Piping food in hand, you’re pretty much in and out before traffic even begins to clear. That’s fine, though. Pizza tastes best when you’re in a parked car bumpin’ Josh Groban.

Pizza Mac & Cheese

Ingredients

  • Kosher salt
  • 1 lb. penne
  • 3 tbsp. unsalted butter
  • 3 tbsp. all-purpose flour
  • 1/4 c. tomato paste
  • 2 c. whole milk
  • 1 tsp. dried oregano, plus more for garnish
  • 1/2 tsp. crushed red pepper flakes
  • 3 c. grated mozzarella
  • 1/4 lb. mini pepperoni slices

Directions

  1. Preheat oven 375°. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes.
  2. Meanwhile, in a large cast-iron skillet over medium-high heat, melt butter, whisk in flour, and cook for 1 minute. Add tomato paste and whisk in milk until smooth.
  3. Add oregano, red pepper flakes, and 1/2 teaspoon salt and bring to a boil. Simmer for 1 minute on medium heat.
  4. Fold in half the cheese and add drained pasta. Top pasta with remaining cheese and sprinkle pepperoni all over.
    Bake until pepperoni is crispy and pasta is bubbling, 10 minutes. Serve immediately.