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.

If you’ve never tried working with sourdough pizza dough, make trying this sourdough pizza dough recipe a priority. We love ...

When it comes to pizza crusts, there are rules around what can be called a “Neapolitan” crust, according to Alexandra Stafford, author of the new “Pizza Night: Deliciously Doable Recipes for Pizza and ...

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 ...