Yes, National Pizza Day, (should be National Pizza Week), does exist and some of my favorites over the years included oven baked, grill versions with dough variations, but my go-to dough these days, the ever-reliable Roberta’s pizza dough, always fabulous under any cooking circumstances, well I haven’t tried a skillet pizza yet, but maybe one day I will.
Pictured here Pizza Sorrentina that I made in 2012, a delightfully fresh take on a pizza and as I look at it, time for another one. While I made it originally with a dough recipe from Fine Cooking, I’m going to give it a try the next time that I make Roberta’s Pizza dough. Link to the recipe below…
Next: Oldie but goodie, again Roberta’s in the oven on a searingly hot pizza stone…Pepperoni and Cheese
They are all here under the pizza file, take a peek and enjoy something new.
If you don’t make your own dough, have no fear a lot of pizza places will sell you some and some grocery stores also have ready-made balls of dough to purchase…Have a great National Pizza Week!