Honestly, there’s no such thing as “foolproof” pizza dough. As in any sort of baking, the temperature and humidity affect the texture and stickiness of the dough as well as the time to rise. But I’ve made this several hundred times over the past couple of years, so this tried-and-true method is as close as it comes to perfect homemade pizza dough every time.
Unless you have the room to pasture a cow in your backyard, the meat you consume has to travel. Taking carbon footprint, environmental, and health concerns into account, how can we make thoughtful choices on the meat we purchase? Here are a few considerations.
Nights are getting longer and colder, and that means dinners are getting a little heartier and warmer. . . time for Pasta House Company-style pasta con broccoli with their house salad. Make it at your house with these recipes.
From arugula to jalapeno-stuffed olives to smoked salmon, here are some of our tried-and-true delicious pizza topping combinations. What are yours?
Jack Prelutsky’s pizza poem made me hungry! Since I’m thinking about pizza I thought I should let you in on the secrets of one thing I do really, really well – handmade barbecued pizza.