Divide pizza dough into single-size portions or take a whole pizza crust and designate a section for each kid.
An efficient way to make a lot of individual pizzas: pat most of the dough into a large rectangle and make a grid pattern with strips of remaining dough. Let kids fill the grids with the toppings of their choice. When the pizza is baked, use a pizza wheel or large knife to cut along the grid lines.
Explore other pizza shapes. How about hearts, flowers, bears, fish or even kid-shaped pizzas?
Make individual pizza pockets--or cal zones--by spreading half a round of raw pizza dough with sauce and toppings, leaving a 1-inch border. Fold the other half over and seal the edges by pressing the dough together with a fork. Brush with olive oil and bake.
For a quick and easy pizza night, start with pre-baked pizza crust or make your pizza dough ahead of time.
Bake pizza on a pizza stone. This distributes the heat evenly for a sensational crust. No pizza stone? Use unglazed Terra cotta tiles from a garden store.
Preheat your oven. If you're using a pizza stone, start with a cold stone in the cold oven to prevent cracking the stone.
Brush the pizza crust with olive oil before you add the toppings.
A layer of cheese over the top keeps the other ingredients from scorching.
If you use a peel (a wide, flat, long-handled wooden paddle) to transfer pizza to and from the oven, sprinkle it with cornmeal first to keep the dough from sticking. No peel? Use a flat cookie sheet instead and protect your hands with oven mitts.
Watch out for topping overload: if the kids lay it on too thickly, the pizza crust will be soggy.
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