When it comes to pizza, I’m all about the crunch. That means that as delicious as Neapolitan-style pies can taste, they’re not my favorite because of their floppy, almost soupy center. Detroit-style ...

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.

Use this dough to make Smoked Pizza on a Pellet Grill, Spicy Diavola Pizza, or my BBQ Chicken Pizza. As someone who loves ...

The star ingredient responsible for an airy, bubbly pizza crust is yeast. As cells that eat sugar and convert into carbon dioxide, yeast is what makes dough rise – yet Italian scientists have ...