Pizza is a simple thing, really. Though it has many regional variations around the world, from New York style, to the charred, crispy Connecticut crust, to Tokyo's unexpectedly brilliant indie pizza ...

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 ...

Hand with black glove on forming pizza dough with flour being dusted on top while tomatoes are in the background - Parilov/Shutterstock There may not be a better person to take pizza-making advice ...

Cook's notes: Find sprouted whole wheat flour at Whole Foods Markets in Woodmere and University Heights and other natural foods specialty stores. Online, it's sold by King Arthur Flour. This recipe ...

Bromated flour, which makes breads and crusts stretchy and springy (and cheap), is among the carcinogens forbidden in pending ...

It’s not uncommon for someone to ask me, “How’s John Hinterberger?” — the Seattle Times columnist who reigned as the voice of food and restaurants for 25 years before retiring in 1998. Sometimes I get ...

Leftover pizza dough doesn't need to go to waste, nor are you limited to only making more pizza. Take what's left and turn it ...