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 ...

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.

There's a lot of hype about the power of cauliflower these days. It's a versatile ingredient that's made rice cool again for people counting carbs. If you’re craving pizza but want a lower-carb ...

While each product featured is independently selected by our editors, we may include paid promotion. If you buy something through our links, we may earn commission. Read more about our Product Review ...

SUBSCRIBE HERE: <a href=" VISIT my website to print & share the RECIPE: <a href=" ‎ Learn how to make a Dessert Pizza with a ...

Arizona might surprise you with its incredible pizza scene that rivals any East Coast city. Across the state, talented pizza ...

Both the dough and the sauce for this Detroit-style pizza are pretty simple. The most complicated thing about the dough is the multiple resting/proofing stages. Ready for the oven. Don’t let the ...

I lifted this crust and sauce directly from Amy Thielen’s 2013 cookbook “The New Midwestern Table.” Her version is baked on a stone and topped with sausage and basil leaves, but I generally opt for a ...

This recipe is from "Pillsbury Pizza Night" (Wiley, $14.95). Heat oven to 425 degrees. Grease 12-inch pizza pan with shortening or spray with cooking spray. Unroll dough; place in pan. Starting at ...