The back of Brian Krikorian’s head is as flat as a pizza stone. Genetics, you ask? Nope. The founder of Different Dough Pizza Co. in Bryant has a much simpler explanation: an infancy spent resting in ...

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 ...

Pizza always tastes better when it's homemade, but once you learn about par-baking, you'll find out how much more amazing ...

Pizza crust is personal. Whether it’s thick or thin, chewy or crispy, preferences vary by person and region and can make or break a pizza experience. But there’s no dispute that there’s a science to ...

Don't turn your nose up at canned pizza dough. The versatile mixture is so perfect for garlic bread that you'll want to whip ...

Pamela is a freelance food and travel writer based in Astoria, Queens. While she writes about most things edible and potable (and accessories dedicated to those topics,) her real areas of expertise ...

This recipe from superstar baker and cookbook author Erin Jeanne McDowell’s latest collection, “Savory Baking” (Harvest, $40), is here for all of your pizza needs. Quick pizza night? Weekend pie ...