Making your own pizza dough at home can't be that hard, right? You might be surprised to learn that the Italian delicacy ...

If flour is making your crust too powdery and olive oil is making it too greasy, one common kitchen tool will help keep your ...

If the dough shrinks back a lot, and you feel like you are fighting for your life to get it to stretch out, King Arthur wants you to relax. No, really! Cover it with a clean towel so that it doesn't ...

I have years of experience testing top home and kitchen products. There’s something special about homemade pizza, from the inviting smell of freshly baked dough to the fun of experimenting with ...

Tony Gemignani, the Bay Area’s 13-time world pizza champion and U.S. Ambassador of Neapolitan Pizza, is the restaurateur behind pizza restaurants from Walnut Creek to San Francisco and across the U.S.

New pizza joints that have opened in the Springs recently have introduced us to several new styles of preparation. There’s the Roman (a hand-shaped oblong version), the Detroit (square made in a deep ...

Garlic-basil oil 1/4 cup (50 grams) extra-virgin olive oil 2 heaping tablespoons (10 grams) basil, fresh and minced 1/2 to 1 ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Francisco Migoya author of MODERNIST PIZZA ...