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.
Homemade pizza can be as simple or as complicated as you want it to be. You can cold ferment your dough for 24 hours and fire ...
Tasting Table on MSN
This homemade Neapolitan pizza dough recipe calls for a flour worth seeking out
Many flour varieties exist on the market because each bring out something different in a dough. For the perfect pizza dough, this is the one to get.
Some results have been hidden because they may be inaccessible to you
Show inaccessible results