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 ...

Join Mike G as he tests the Breville Pizzaiolo by making a large batch of overnight fermented pizza dough. This video ...

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 ...

1. Put the water, yeast and sugar in a large bowl and set aside for 5 minutes, until it begins to foam. (If it doesn’t, discard and start over with new yeast.) 2. Stir in the olive oil and 1 cup of ...

Add Yahoo as a preferred source to see more of our stories on Google. As much as many of us might love cooking at home, we don't always love the effort that comes with it. And when it comes to the ...

Grease a deep mixing bowl with a little oil. Lightly sprinkle bread flour on a few baking sheets and set aside. 1 Dough Mix the sugar and yeast with 250ml (1c) of the water. Leave to stand for 30 ...

Try it for your next pizza night!

Pizza always seems like a guilty pleasure, but you can take the guilt out and leave all the pleasure in! On The Early Show Thursday, Bon Appetit magazine contributing editor Dede Wilson showed how to ...

Making a pizzeria-quality pizza at home is completely achievable, but it does take a little bit of know-how to make this happen. You can read my nine tips to get started, but you should know that ...