"Flour, salt, water and yeast — that's it," says chef Thomas McNaughton about this super-simple dough recipe, the same one he uses to make his famous restaurant pies. Named one of Food & Wine's Empire ...

The only thing better than a good recipe? When something's so easy to make that you don't even need one. Welcome to It's That Simple, a column where our staffers talk you through the process of making ...

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 ...

Pizza dough is so much easier to make at home than you might expect, and it can upgrade your family’s dinner in less time than it takes to pick up a pie. With the potential exception of active dry ...

The pizza dough directions using the dough ball from Harris Teeter are now in the WRAL Recipe Database. We have had many many requests for it so now it is in an easy to find location. Read on for the ...

• Frozen whole-wheat pizza dough, thawed, (available at specialty stores like G.B. Russo International Grocery), 2 cans refrigerated commercial pizza dough or refrigerated biscuits tube • Tomato sauce ...

Before the coronavirus pandemic, Nick Beitcher was the lead bread baker at San Francisco’s Tartine Bakery. Now, on furlough at home, he has started a hotline to help home bread bakers perfect their ...