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

Oh, and this one, gorgonzola and caramelized onion not to be the stand-alone example of other kinds of pizza recipes to explore…

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!

https://ibbeachnana.blog/2012/10/17/pizza-sorrentina/
https://ibbeachnana.blog/2015/10/23/friday-night-lights-and-pizza/