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.

In a large bowl, whisk together the sourdough starter and warm water until smooth. Add the flour and salt, then mix by hand or with a stand mixer and dough hook just until combined. The dough should ...

The Bureau of Customs (BOC) has seized 18 misdeclared containers of onions shipped into the Manila International Container Port (MICP) concealed by pizza dough. According to the BOC, the shipments ...

MANILA, Philippines — The Bureau of Customs (BOC) has intercepted 18 containers from China containing red and yellow onions that were misdeclared as pizza dough during an operation at the Manila ...

From dough proofing containers to pizza ovens, elevate your homemade pizza with this list Classic Margherita, cheesy pepperoni, sweet and savoury Hawaiian - all of your favourite pizza flavours are ...

We like a puffed-up, pillowy pizza crust with a charred surface and a tender, chewy crumb. A combination of fine-milled, low-gluten 00 Italian flour mixed with a higher-protein bread flour helps ...

Get the pro tips to shaping your Roman-style pizza dough. Credit: Murdoch Books / Bree Hutchins Famous in Rome, it is light, full of large bubbles and can be filled or topped with many ingredients.