As a New Yorker, I catch a lot of flak when I tell people I like Domino’s pizza. Living in a city where some of the best pizza in the country is just around the corner from my apartment, people find ...

Behold the easiest, most delicious and infinitely versatile pizza dough you will ever meet. It's simple, approachable and nothing fancy is required. How about that for a recipe description? And it’s ...

These thin, elongated flatbreads, which we're calling pizza crackers, topped with potato and prosciutto, are inspired by Italian lingue pizzas (lingue means ''tongue'' in Italian). They're ideal for ...

His Restaurants: MIDA and soon-to-open APIZZA, in the Boston area. What He’s Known For Mastering: Masterful pastas and pizzas. Fresh flavor combinations. Italian dishes as approachable as they are ...

Lisa Lillien shares her recipe for a healthy, homemade pizza. Lisa Lillien is the author of the popular Hungry Girl website and email newsletter, featuring smart, funny advice on guilt-free eating.

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.

As part of our year-end review, we're revisiting some of the most popular stories from 2014. Here, an easy pizza dough recipe that uses just two ingredients. You might be thinking, “There is no way ...

Oliver Strand at the New York Times digs into the science and taste of dough that's been left to its own devices for at least a night's stand. Many recipes call for only a few hours on a counter, or ...

As Michael Timpone delivers his thin-crust pizzas at The Jolly Roger on The Beach, he shows off the secret of his dough to customers. "You see how that dough stands up?" he asked as he held up a ...