For a long time I've been contemplating making pizza from scratch-- I make our own breads, cakes, sweet breads etc., but pizza intimidates me... have no peels or the stone for the oven-- should I still try? I so want to, your version of pizza margarita inspires me, thank you! From Dhaka, Bangladesh.
I’ve been making my own pizza regularly for the past year trying different recipes to find the perfect fit. Still searching, I’ll try this recipe next!
Hundred s times! And a Sicilian veg one w/ LOAFS OF VEGETABLES EGGPLANT MISHROOM ROASTED SWEETTED BELL BELL. MSGHE GARLIC BROCOLLI ONIONS THE DOUGHS THICKER N CAN HOLD ALL THE TOPPS ARE FILLING ANS GOOD FOR YOUR KIDS MOSTLY IS JUST GTRAT PIZZA
Martha not only tells you what to do, she always tell you WHY. It drives me crazy with other cooking shows and they just say to do things, just to do them. I'm always wondering.. Why? Do you really have to? Martha really knows her stuff.
OMG just tried this today! Will use THIS recipe to make my Sunday pizzas from now on!! Thank you Martha!! No heirloom tomatoes here in January, so I used what I had: tomato sauce, mozzarella cheese, gouda cheese and soppresada. DELICIOSO!! 😋😋
I LOVE! And I mean....LOVE!! WATCHING YOUR VIDEOS. There is nothing better than ending a long week watching Martha cook pizza. Very delicious looking I would LOVE to try some!!!! ❤️🍕
I've watched you for over 20 years, ever since your first show on television, which I really miss. So happy to see this series and "Martha Cooks" a few years ago. Still my all time favourite host. Learned so much from you over the years about everything! Thank you. Loved your segments with 'Big Martha'....she was awesome! Love from Canada.
Yes ! Freshly ground pepper is heavenly! Love to watch and listen to you and all the recipes I've gotten from you and your website have been wonderful...never a disappointment! Thank you!
Hi Martha can you please share more health recipe for personal info on skin healthy skin care health how you stay healthy I can’t have table salt right now which one is good thank you
A flat metal pizza peel is better. I have tried the "Thick" wooden ones shown in the video, and they are difficult to get under the pizza. They tend to push it more than slide underneath.
I love to see Martha, videos, they are so well done and she explains very well., These pizza and breads look so delicious my mouth is watering. Thank you.
Jan 22 Fri '21...(Thank You...and to share a moment that was really really nice...and be grateful for the sense of harmony in moments...)...in pace of care with harmonious navigating...from one part of the day to another...complex interrelated focuses...of planning the garden...meal..and all the novelty we arrived to along the process of attention investment to the details in creating...I would feel luck of confidence if my words would be in bounty of care ...so easily understood as reflection of beauty ...but my writing wouldn't be understood as part of that harmony...I think that is why I have tendency to write ...to love my language for bringing me harmony back...and simple as that I am happy for the same reason to share it with You...it may not be that incredibly beautiful species you just visit in the garden or vine you discovered ...but I think it will be very very nice...moment I am watching just now...well..it's gone ...it's extremely rare..o, yes...I have privilege to see it again...in this blue and bright of sunny day...flock of sea gulls just landed on glass roof above improvised accommodation for this month...and some of them did some flying...thank you.... -I indeed had privilege in the beginning of this summer ...to disconnect for a while when such beautiful moment take hold of me ...so I wanted to somehow capture that time ...because it was so so different from daily adjustments................and its again much more closer to me to move into this level of life with all great support ...sometimes discrete sometimes simple ...Thank You all who gave it.....by now
I’ve enjoyed watching Martha Stewart for years. Even if I’m not making the same dish at rye same moment, it’s so wonderful to put on her shows in the kitchen with me.
The dough can be stored in an oiled bowl, covered with plastic, in the refrigerator up to 2 hours. To freeze it, wrap the dough in plastic and freeze in a resealable freezer bag for up to 3 months.
Martha I love watching you but I do need to know what is the best olive oilI love the stuff I could drink it I put it on my salad with a little lemon it is so good but just want to know what is the best olive oil
I've really enjoyed this épisode on pizza making, I've been making my own bread and pizzas for years now and it's a real pleasure to do it, so more tasty and fresh tasting. And there's so many ways of all kinds of toping you can place or add in bread doe, and it's make great sandwiches as well. I love your show and been watching it for it, so thank your so much for all your sharing. God bless!
This series of Martha's might be my favorite she ever did, emphasizing on baking. There is a certain inexplicable and pleasing _something_ about baking, even for someone watching and not participating. I liked her other shows from the past, although gardening and decorating is not as appealing to me as watching Martha in the kitchen doing her magic like no one else does. She is classy and refined but also she has lots of humor, and can poke fun at herself once in a while. That's a good thing. :)
These look amazing Martha! I watched your first show almost 20 years ago and I remember I was mesmerized by your kitchen filled with green antique milk glassware. I still have a MSE egg slicer, which is actually in excellent quality with heavy glaze shiny white paint (almost 20 years old too!). It hasn’t chipped to this day and I wash it by hand. I only use it when I make egg salad sandwiches! And I still have a few pots from your collection line. These pizza toppings and dough look excellent. I’m going to make them soon!
That last one was super interesting-;great for a cocktail party! I could see using caramelized onions, or asparagus (blanched maybe slightly cooked), the tomatoes, etc. in fact treating it as a thin and crispy pizza would be terrific for parties. the ideas are endless!
Brushing with olive oil is good too. Salt and pepper and oregano is also good. I like to do them where I put them on 200f or whatever the lowest you have and crack the door with a wooden spoon if your oven runs hot. And cook overnight. I put them on after dinner and they stay til the next morning. I do check them in the middle of the night just in case. Sometimes they need 4-5 hours more until they are leathery. Then I store in seasoned olive oil in the frig. If you dry them well not crisp but leathery and let sit a few hours out on parchment - you can store without the oil. But you have to make sure it’s dry enough and you have sprinkled them front and back with salt and your other seasonings. The salt helps preserve without using the oil. I still place in the big jar and close right. A friend puts hers on her pantry shelf which is dark and cool. She was taught this in both Italy and France. In France the seasons were a little different: lemon rosemary, etc vs the flavors of Italy. It’s great on grilled chicken sandwiches.
