Comments for Thursday Night Pizza

Comment on 1-Hour Pizza Dough by Basit

Basit — Tue, 22 Apr 2025 13:25:28 +0000

Nice

Comment on Crispy Kale and Pesto Pizza by Peggy Paul Casella

Peggy Paul Casella — Wed, 02 Apr 2025 19:55:34 +0000

In reply to allHungry. Thanks!

Comment on Crispy Kale and Pesto Pizza by allHungry

allHungry — Mon, 31 Mar 2025 13:24:42 +0000

This Crispy Kale and Pesto Pizza looks absolutely delicious! The combination of vibrant pesto and crunchy kale is truly irresistible!

Comment on 1-Hour Pizza Dough by Peggy Paul Casella

Peggy Paul Casella — Wed, 26 Mar 2025 22:17:01 +0000

In reply to Gene.

Check out the baking instructions in any of my pizza recipes, or here: https://www.thursdaynightpizza.com/easy-homemade-pizza-recipe/

Comment on 1-Hour Pizza Dough by Gene

Gene — Tue, 25 Mar 2025 00:18:14 +0000

What temperature and for how long do you bake it?
I can't seem to find that posted anywhere in the recipe

Comment on How to Use a Pizza Oven (Wood-Fired or Propane) by Peggy Paul Casella

Peggy Paul Casella — Mon, 24 Mar 2025 17:21:09 +0000

In reply to Silvia. Thanks, Silvia. What do you mean by "softer doughs"? Are you referring to ones like Neapolitan? I find the best handling tips are to work quickly, make sure you flour the peel so it doesn't stick, and turn it often while it bakes.

Comment on Cozy Bacon, Apple, and Squash Sheet Pan Pizza for a Crowd by Fiona

Fiona — Mon, 24 Mar 2025 07:43:28 +0000

Wow, this pizza looks absolutely divine! I love the combination of sweet and savory, and that crust looks perfectly fluffy. I'm already planning a pizza night, and this is definitely on the menu. Before I go shopping, I'll check walmart reviews for the best cheddar cheese to use – gotta make sure it's top-notch! I might even add a sprinkle of goat cheese. Thanks for sharing this creative and delicious recipe!

Comment on How to Use a Pizza Oven (Wood-Fired or Propane) by Silvia

Silvia — Mon, 24 Mar 2025 05:58:23 +0000

This was such a helpful post! I’ve always wondered about getting the center cooked through without burning the edges. I don’t have an Ooni since I got an ilFornino first, and it’s worked really well for me, but Ooni looks great for quick bakes. I’ve found that using a turning peel and making sure the oven is evenly heated really helps. Do you have any tips for handling softer doughs?

Comment on New York Style Pizza Dough by Peggy Paul Casella

Peggy Paul Casella — Wed, 19 Mar 2025 17:40:22 +0000

In reply to Steve C. I'm thrilled to hear this, Steve! Happy rolling!

Comment on New York Style Pizza Dough by Steve C

Steve C — Thu, 13 Mar 2025 00:29:48 +0000

Wow. I finally found a pizza crust tasting like NY style. This recipe is spot on.
Thank you for posting the recipe and now I need to practice rolling out the dough. The first attempt was bad and I'm glad I had another one. Cheers.