Rather than put in the work with a rolling pin to thin out your dough, try switching the crust base entirely and prepare your pizza on a flour tortilla instead. It will be perfectly even, crispy, and ...

According to Pasta Beach Executive Chef Andrea Congiusta, this is the perfect time to stretch your pizza dough after it's ...

The ideal pizza crust is crispy on the outside and soft on the ... why not use store-bought pizza dough to make your garlic ...

Yeast is a crucial ingredient in pizza dough that gives it the necessary rise and chewiness. Luckily, if you don't have yeast ...

Divide the dough into six balls and roll each out on a lightly floured work surface until 20cm/8in in diameter. (You can also make one big pizza.) Spread a little passata (or homemade tomato sauce ...

Your stored dough will develop tasty sourdough flavors as it ages in the refrigerator, making each pizza better than the one before it. Thin-crust Pizza ... It’s crispy, thin and delicious.

Cappello's pizza is made with an almond-flour crust that defines the words "thin" and "crispy." The pizza has a cookie-like shape with cute scalloped edges that look almost too perfect.

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