A great homemade pizza starts long before the toppings. It's the dough, after all, that determines whether the finished pie is airy and open-crumbed, thin and crisp, soft and tender, or built to take ...

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

When it comes to pizza, I’m all about the crunch. That means that as delicious as Neapolitan-style pies can taste, they’re not my favorite because of their floppy, almost soupy center. Detroit-style ...

Add Yahoo as a preferred source to see more of our stories on Google. Every Friday is Pizza Friday at my house, so I would say I know my way around a pizza pan. My go-to recipe is a no-knead yeasted ...

Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more than 15 years. Her work has appeared in Travel + Leisure, GQ ...