This fool-proof homemade pizza dough recipe requires virtually no kneading, instead relying on an overnight proof to get achieve a perfectly soft dough.

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.

Flip the dough so the folds are underneath, cover, and let the dough rest for another 10-15 minutes. Scrape the dough onto a counter and gently knead the dough for a few minutes until it is completely ...

We like a puffed-up, pillowy pizza crust with a charred surface and a tender, chewy crumb. A combination of fine-milled, low-gluten 00 Italian flour mixed with a higher-protein bread flour helps ...

There’s nothing quite like a fresh loaf of homemade bread. The smell, the taste, the texture … it’s truly divine. However, it can be hard to find the time to make bread from scratch. While some ...