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.

Behold the easiest, most delicious and infinitely versatile pizza dough you will ever meet. It's simple, approachable and nothing fancy is required. How about that for a recipe description? And it’s ...

Homemade pizza has never been easier with this easy homemade Pizza Dough Recipe! Easy to follow, minimal ingredients required ...

Pizza dough is so much easier to make at home than you might expect, and it can upgrade your family’s dinner in less time than it takes to pick up a pie. With the potential exception of active dry ...

With only four ingredients, this recipe from renowned pizzaiolo Chris Bianco makes a simple but superb foundation for classic and creative pizzas. A James Beard Award-winning pizzaiolo, chef, and ...

Heat grill to medium-high and prepare one side for direct heat and other side for indirect heat. Working on floured surface, shape 1 lb pizza dough (at room temp, if refrigerated) into 12- to 14-in.

Artisanal pizza dough is not complicated to make, but it does require a bit of planning. Allow time for a full fermentation to yield flavorful, chewy-crisp crust. Paige Grandjean is a food editor, ...

Among his many revelations: a game-changing technique for yielding that crisp crust at home. By J. Kenji López-Alt Some family members may call it obsessive behavior. I call it a gripping intellectual ...