There are quite a few things that make the summer better than the winter. Shorts, sundresses, and smaller loads of laundry. Snow-less beaches. The freedom to wiggle your toes around without the unwelcome encumbrance of socks and close-toed shoes. Saving a few bucks on coat checks.
Then again, summer also means kitchens that transform into 4th-level-of-hell grade raging infernos when you preheat your oven long enough to crank out a few homemade Neapolitan pizzas. You could go the whole grilled pizza route, and the results you get are no doubt incredible. But they also require you to a) have access to outdoor space and a grill and b) light up a grill.
So how do you make great pizza at home without having to light up the grill or preheat the oven? Well, that crisp, puffy, charred, tender-chewy pizza in the photo above was made using nothing but a skillet and a burner. That's right: this week we're making a 100% bake-free skillet pizza, and yep, it's good.

There are quite a few things that make the summer better than the winter. Shorts, sundresses, and smaller loads of laundry. Snow-less beaches. The freedom to wiggle your toes around without the unwelcome encumbrance of socks and close-toed shoes. Saving a few bucks on coat checks.
Then again, summer also means kitchens that transform into 4th-level-of-hell grade raging infernos when you preheat your oven long enough to crank out a few homemade Neapolitan pizzas. You could go the whole grilled pizza route, and the results you get are no doubt incredible. But they also require you to a) have access to outdoor space and a grill and b) light up a grill.
So how do you make great pizza at home without having to light up the grill or preheat the oven? Well, that crisp, puffy, charred, tender-chewy pizza in the photo above was made using nothing but a skillet and a burner. That's right: this week we're making a 100% bake-free skillet pizza, and yep, it's good.

You don't have to use a cast iron pan for this - dedicated pizza pans, cake pans that you don't mind ruining, or a nonstick skillet will work just fine. You'll end up with more sauce than you need, which can be stored int he fridge for up to a week. Eat it with pasta, or more pizza! For best results, do not use pregrated cheese. It won't brown or melt properly.

Paneer Pizza

Home-made tomato sauce, salami and cheese add flavour to three different breads in Paul Hollywood's quick and easy snack

Mushroom with crème fraîche and mozzarella pizza.

A good Neapolitan pizza is a thing of spartan beauty: minimal ingredients that are fresh, stand out, and come together in a way that transcends food and art and beauty — it’s an act of pure love.

My favorite is the Margherita. A simple crust is hand-made, hand-stretched, spread thinly with fresh tomato sauce, with chunks of mozzarella and sprigs of basil strewn about its surface, finished off with a drizzle of perfect olive oil. It goes into an incredibly hot wood oven, where the crust blisters in 60 seconds and, in that briefest moment of purity by fire, a miracle occurs.

Even the baking-shy shouldn't find this a huge challenge. The sumac and za'atar (available online from steenbergs.co.uk) give the pizza a Middle Eastern flair with a rustic quality. Makes six individual pizzas.

I like to make these with a whole-wheat dough, but if you prefer just use regular dough; homemade or store bought.

This creates a slightly sweet, intense tomato sauce typical of New York-style slices. It's also good served with pasta.

Using a food processor ensures that your dough is properly developed without over-oxidizing, which can affect flavor. To scale up, make dough in separate batches in food processor. Do not try to process more than one batch at a time.

Spinach and Meatball Calzones (Adapted from Everyday Food)

The pizzas served at Otto, Mario Batali's New York City pizzeria, might not be made in a way that the VPN or many pizza purists might agree with, but the technique that they've developed is a boon to any aspiring home pizza-maker.

Turkey Alfredo Pizza (Adapted from CL)

Marinara derives from the Italian word for sailor, marinaro. Due to these origins I have seen many people say that marinara sauce must contain something from the sea, usually anchovies. Actually this is not the case, the origins of marinara sauce are that it is the sauce that they made in Naples for the sailors when they returned from the sea. It is very important to master making a good marinara sauce. Not only is it delicious on it's own over pasta, but as you will see by browsing this site it is a good starting point for many other recipes.

In a medium bowl, stir together ricotta, egg yolk, garlic, Parmigiano, mozzarella, parsley, prosciutto and salami - season with salt and ground black pepper.

Divide dough into 4 equal pieces. On a lightly floured surface, stretch each piece of dough into a rough 7 to 8" circle. Evenly divide ricotta mixture between one side of each piece of dough, leaving a 1/2" rim around the edge.

In a small bowl, whisk together egg and water. Brush rim of each piece of dough, then fold in half to form a half moon shape. Using a fork, press edges together to seal.

Place calzones onto a baking sheet lined with parchment paper. Whisk confectioner’s sugar into the remaining egg wash, then brush the tops of the calzones. Slice three slits into the top of each for vents. Place pan into the oven and bake until golden brown, about 22 to 28 minutes. Remove and let cool slightly before serving.

Stuffed Pizza Sticks (Adapted from Rachael Ray)

Get your fix of two favorites (Chinese and pizza) in one crusty canapé—for fewer than 150 calories.

Whole Wheat Pizza Dough (Adapted from Eating Well)