At first glance, tossing pizza dough into the air may seem like nothing more than a bit of showboating, but it's actually how classic pizzeria slices get that crispy, airy texture. Rolling pizza dough ...

When the R&D team at 48-unit Garlic Jim’s Famous Gourmet Pizza rolls out a new product, chief executive Dwayne Northrop immediately wants to know if it’ll make money. But that general rule was bent a ...

Evan Bosco, head Pizzaiolo at Verde Pizza, shows the elasticity of a properly made pizza dough as he teaches Galentine's Day Pizza Making Class. Pizza makers get their hands dirty kneading and ...

Rich's Foodservice introduces 6-inch and 12-inch Ready to Stretch Sheeted Pizza Dough designed to make it easier for convenience store operators to create artisan-style pizza with high-quality dough.

Brittany Saxton got her start in the restaurant industry as a combination pizza maker and dishwasher at Michael Angelo’s, a local pizzeria in Kenton in northwest Ohio. At 16 years old, she was looking ...

Why is there so much crappy pizza out there? I’ll tell you why: not enough love. And crappy dough. Now, I can’t do much about the love, but I sure can help you with the dough. And if you’re dough is ...

Pizza dough flew through the air in the parking lot of Frankie’s Pizza and Pasta in Redmond last Saturday afternoon during the restaurant’s first Pizza Olympics. The event featured pizza-themed ...