Step 8: Flatten and Par-Bake the Dough Flatten each dough ball into a 12-14-inch circle. Place it on a pizza pan or pizza peel sprinkled with cornmeal. Par-bake the crust on a preheated pizza ...

Impromptu pizza gatherings were a staple of life for cookbook author Katie Quinn when she lived in Italy. After she moved back to the U.S., she discovered the Ooni Koda 16 Pizza Oven and started ...

Reading my sourdough-baking newsletters ... t well suited to the exact proportions of the recipe, or I didn’t Rubaud, slap, and coil my dough enough, 18 hours’ worth of effort would yield ...

This particular non-dairy recipe is fit for vegans, too. It’s a fast and satisfying pizza crust that’s worthy of just about any toppings you throw at it. You can use either homemade ...

Now go in with the milk and knead until the dough is soft. Cover with clean film and let it double in size, punch it back and make about 8 ... a base topping on the pizza, and finish off with ...

The Evening Standard's journalism is supported by our readers. When you purchase through links on our site, we may earn an affiliate commission. What began as a quick lunch for Neapolitan peasants ...

Yeast is a crucial ingredient in pizza dough that gives it the necessary rise and chewiness. Luckily, if you don't have yeast ...

Sourdough starter lends a satisfying tang to a run-of-the-mill pie crust recipe. It also improves the texture, resulting in a flaky crust with a vibrant flavor, especially if you opt for an all ...