My version of sourdough pizza dough contains nearly two cups of discard for a flavorful crust that ferments quickly and is ...

Stretching your pizza dough at the correct time is one of the biggest contributors to the perfect pizza crust once baked: light, bubbly, and crispy on the outside, and soft in the center.

Move over Totino's pizza rolls — we've got a homemade pizza roll that's so much better because you can add the fillings you ...

Mixing bowls for the dough ... re done. Using kitchen shears instead of a roller-style cutter on pizza prevents scratches on your cutting board. And then you'll have them at the ready for snipping ...

I keep ready-made pizza crusts (such as Boboli) in my refrigerator or freezer in case people show up unexpectedly for drinks. I also stock sausages in my freezer and cheese in my refrigerator to use ...