And while store-bought dough has its place, nothing beats the flavor and texture of a freshly made batch. This Homemade Pizza ...

The ideal temperature for proofing yeast is 105 to 110 degrees F. Warm tap water is fine, just use a thermometer so you know the temperature. Cold water won’t proof the yeast and hot water will ...

The recipe for pizza dough from Tony Gemignani calls for high-protein, high-gluten flour, a mix of ice water and warm water, yeast, malt, salt and olive oil. (Courtesy Valerie Wei Haas) ...