How to Make Pizza at Home - Easy Pizza from Food Nanny

[@azhotmom]

We've got the cookbook and our family has always loved this pizza! My teens request it every Friday night. But instead of the olive oil we've been putting balsamic vinegar over and I tell you that makes it DIVINE

[@LivNtheBESTLife]

Glad to see you back on KZbin! Yay

[@rosybonesteel2003]

Glad to see that the videos aren’t so long!

[@judykairys4911]

This looks really good and I love your top.

[@thefoodnanny]

Thanks very much!

[@deniseelias7784]

Thank you for sharing Do you mill your grains and the Kamut Thanks again

[@thefoodnanny]

Yes we do. We are partnered with a team of farmers in Montana who grow the wheat and mill it for our Whole Wheat Kamut and Kamut berries that you can milk in your home. Or, you can get the white Kamut milled in Utah. All are available online or at our Salt Lake store. 😊❤️

[@lynnkerr9204]

So I’m not quite understanding, are you par-cooking the crust? Or do you put your toppings on and cook it raw? It appears you put the cheeses on then cook long enough to melt the cheese, pull it out & put on the rest of the toppings. Is that correct? What temperature are you cooking the crust at? How long? Some general guidelines please.

[@thefoodnanny]

I can see how it might look like that. I baked the pizza with the cheese and then I finish it off with FRESH arugula and tomatoes so that the top is not cooked. I usually cook my pizza about 400 - 425F for 8 - 10 minutes. It depends on how many toppings you have on it so I always say, watch it and remove it when you feel the crust is golden but not too brown or too crunch. This is where the art comes in and you have some leeway when you do a thick versus a thin crust. Let me know how it goes!

[@nikereebokpuma3406]

Your beautiful 💞

[@julietaba]

I hope I can do this now

[@julietaba]

I will do this now. I hope I can follow you

[@thefoodnanny]

You can do it!😄🤗

[@vickig5898]

Please come back to KZbin! I have deleted all my social media and I miss you!! Xoxo

[@thefoodnanny]

We’re back! Filming new content every month with weekly posts!

[@chloeoo319]

Can l let rise for one night and use it the day after? Thanks

[@thefoodnanny]

You can. The dough may be more bubbly and sticky, but you can certainly do that if needed. Keep it in the fridge overnight to slow down the proofing.

[@leslievalenciano-lopez8887]

Looks delicious!!

[@thefoodnanny]

Thank you so much! It’s a favorite! 😋

[@idleKnot]

What’s happened to your blog…every link i click returns with PAGE NOT FOUND 😔

[@thefoodnanny]

Thanks for your question! We updated our recipes and released our new books. Many recipes are still found at thefoodnanny.com. Come see what we have. 😊❤️