You can use store-bought pizza dough or even make your own homemade pizza dough from scratch — but if you're a thin-crust person, it can be hard to stretch the dough as thin as you might prefer.

The best part? 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 Napoletana (Neapolitan-style ...

Make a well in the middle of the flour mix, and pour in the water and oil. Divide the dough in half and place one half on an ...

You can freeze pizza dough. Try the best way to store pizza ... everyone at the pizza party), go for Stonefire Artisan Thin ...

If you're on a mission to perfect your homemade pizza dough, consider trying out this two-fold tip from Paul Hollywood, one ...

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 ...

Divide the dough into two equal portions, and shape each portion into a ball. Cover with a damp cloth and allow to prove again for about 15 minutes. Place a pizza stone or an upturned baking tray ...

Work dough with your hands and press out and pull into a thin circle ... and crack eggs into each crevice. Cook pizza for 10-15 minutes, until crust and cheese are browned and egg whites are ...

Vishal says that distinctive crust style pizza was previously unavailable ... topped with another thin layer of dough and topped with chunky tomato sauce. It was truly indulging!