The chef and co-owner of the Stretch Pizza restaurant in New York City suggests using store-bought chicken tenders for his at-home pizza ...

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.

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 ...

Heat grill to medium-high and prepare one side for direct heat and other side for indirect heat. Working on floured surface, shape 1 lb pizza dough (at room temp, if refrigerated) into 12- to 14-in.

Ivy Manning is a Portland, Oregon-based award-winning food writer and author of 10 cookbooks. She is a regular recipe tester and editor for Eater as well as for restaurants and appliance brands. I ...