Garlic-basil oil 1/4 cup (50 grams) extra-virgin olive oil 2 heaping tablespoons (10 grams) basil, fresh and minced 1/2 to 1 ...

Every new year, we stay on the lookout for King Arthur Baking Company’s “Recipe of the Year.” Last year The Kitchn’s Food ...

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.

At a quick glance, this looks like a standard sheet pan pizza, but examine the slices a little closer, and you’ll see that ...

Making pizza dough from scratch is one of the most rewarding parts of pizza night – but let’s be real: sometimes life gets in the way. Whether you’re prepping for a pizza party or just want to save ...

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 ...

A calzone is essentially an Italian handheld meal made with chewy-crisp pizza dough stuffed with classic pizza toppings. The process for making a calzone is simple: sauce and fillings are placed on a ...

Takeout pizza soared when restaurants closed for Covid, before other eateries figured out the curbside pickup and home delivery methods that pizzerias had perfected years earlier. And frozen dough ...