“My goal every day," he says, "is to create a pizza that has two fundamental characteristics: crispiness and melt-in-the-mouth texture.”
Food & Ingredients
The Rhode Island Red Strip: Pizza Without the Cheese
Also called bakery pizza, this style is a celebration of that often overlooked but all-important ingredient: the sauce.
Food & Ingredients
Famed Pizzeria, Olive Oil Brand Announce Collaboration
This Hollywood pizzeria's new trio of olive-themed pies will be unveiled in celebration of National Pizza Month in October.
Food & Ingredients
USA Today Wants to Find America’s Best Gluten-Free Pizza
After a panel of experts narrowed down the list to 19 pizzerias, anyone can vote for their favorite through October 16.
Food & Ingredients
Pocket Pies Are a Hit for This Fast-Casual Pizza Chain
Each individually sized Pocket Pie is filled with meats, cheeses and veggies, fired in the oven, then folded over for a quick, handheld meal.
Dough Information Center
11 Non-Pizza Items You Can Make With Your Existing Pizza Dough
Expand your menu—and develop new signature dishes—with fougasse, focaccia, cheese pockets and more.
Food & Ingredients
How to Prevent Blown Pizza Dough
An expert looks at the common causes of blown dough and explains how to get it right every time.
Food & Ingredients
Pizza Maker of the Year: The Secret Is Seasonal Ingredients
A native of Caserta, Italy, Michele Pascarella believes local, in-season produce is good for the environment and a pizzeria's bottom line.
Food & Ingredients
Leo Spizzirri: Flour Protein and Dough Fermentation Time
Pizza dough with a total maturation of 24 hours should typically contain a protein percentage of no more than 12% to 12.5%.
Food & Ingredients
Yorkshire Pudding Pizza is Trending on Social Media
The recipe, which appears to have been around for several years, is catching a new wind thanks to social platforms.
Food & Ingredients
How to Ensure Peak Performance of Your Yeast
Brush up on the basics you need to know about the essential living organism that makes your dough grow deliciously: yeast.
Food & Ingredients
Study: Does Good Pizza Really Depend on the Water?
Kenji López-Alt teamed up with Mathieu Palombino of Motorino Pizza to explore what makes New York and New Jersey pizza so great.