When the dough balls are smooth, place the balls individually on a tray (sprinkle some flour on the tray before placing them), cover them loosely and refrigerate them for 24 hours so they can ferment.

However, according to one chef, there’s a simple step to making your at-home pizza taste just like it does in a pizza ...

This year marks 20 years in business. Does it feel like 20 years have passed by? It went fast, 20 years is a good chunk of ...

We focused on making Neapolitan-style pizzas, which require high heat (temperatures between 850 and 900 degrees Fahrenheit) that goes well beyond a standard oven. While pizza dough recipes abound ...

Sacramento’s pizza scene is exploding with new concepts, culminating in a moment unseen in years. A rash of new restaurants ...

Just the Crust, serving Neo-Neapolitan pizza, sandwiches, salads and appetizers, is a joint venture between John "Rick" Piancone, owner of Johnny Piancone's in the city, and the restaurant's chef ...