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.

Pizza dough is so much easier to make at home than you might expect, and it can upgrade your family’s dinner in less time than it takes to pick up a pie. With the potential exception of active dry ...

Learn how to make easy no knead Neapolitan pizza dough using dry yeast with this simple homemade recipe. This method requires minimal effort but produces soft, airy, and chewy pizza dough perfect for ...

Perfect grilled pizza this summer with a sturdy dough recipe that puffs as soon as it hits the grill. This simple dough is specifically designed for grilled pizza — the pièce de résistance at 1988 F&W ...