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.

Fold cumin and nigella seeds into this easy pizza dough for warming flavor and extra texture. Khushbu Shah is a writer and contributing editor for Food & Wine, having previously been the magazine’s ...

Flip the dough so the folds are underneath, cover, and let the dough rest for another 10-15 minutes. Scrape the dough onto a counter and gently knead the dough for a few minutes until it is completely ...

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Perfect pizza at home can and should be nothing short of sublime — and frankly, it all comes down to the dough. The best homemade pizza dough should be easy to make and shouldn’t require any special ...

Perfect grilled pizza this summer with a sturdy dough recipe that puffs as soon as it hits the grill. This simple dough is specifically designed for grilled pizza — the pièce de résistance at 1988 F&W ...

Making homemade pizza is easier than you might think. Learn how to make gluten-free pizza dough to bring some pizzazz to pizza night with this versatile recipe. Every Sunday evening growing up, my ...