Working with fresh pizza dough? Learn how to par bake pizza dough to freeze or bake later. See some great pizza meal prep ...

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) ...

Pizza dough shouldn't be cooked right away. At bare minimum, allow at least 12 hours of fermentation before use. For many chefs, including Alaridi, cold fermentation is always the preferred method.