Tom Lehmann explains his recommendation for placing dough in your cooler within 20 minutes of mixing.
Naples, a coastal Mediterranean city of almost 1 million residents, has been a center of architecture, music, religion and art for thousands of years. But we have one more thing that makes us grateful to Naples: traditional Neapolitan pizza. Characterized by a well-fermented dough and fast cook time in a … More
In his new book, Perfect Pan Pizza, master baker, pizzaiolo, educator and author Peter Reinhart says we are living in “a new golden age of pizza expression.” A leading authority on bread, a three-time James Beard Award winner, and author of American Pie: My Search for the Perfect Pizza, Reinhart … More