Neapolitan-style pizza originated from the streets of Napoli. It is loved for its puffy crusts and soft structure. Traditionally it’s a 24-hour ferment and made up only a few simple ingredients – ...

When it comes to pizza crusts, there are rules around what can be called a “Neapolitan” crust, according to Alexandra Stafford, author of the new “Pizza Night: Deliciously Doable Recipes for Pizza and ...

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.

From the Recipe Creator: This easy dough is the key to making an extraordinary homemade pizza. All-purpose flour does just fine here, but if you're lucky enough to live near an Italian market or ...

Behold the easiest, most delicious and infinitely versatile pizza dough you will ever meet. It's simple, approachable and nothing fancy is required. How about that for a recipe description? And it’s ...