Master any pizza dough.
Filter
New York Style pizza is traditionally baked in a gas-fired or deck oven. It can also be done in a wood-fired oven – if you work with moderate temperatures, longer baking times, and the right dough.
Contemporary Pizza combines ancient Italian craftsmanship with modern dough science: high hydration, long fermentation, and a deliberately showcased crust.
Canotto means "rubber dinghy" in Italian. It is the contemporary Neapolitan style with an extreme, balloon-like cornicione. Here is what defines it and how to bake one.
A molten lake of cheese and butter topped with a raw egg, cradled in a boat of soft bread – Georgian khachapuri is the most indulgent "pizza" you've never made. Master the dough and the dramatic tableside stir.
Tips on pizza dough, fermentation, hydration, and modern pizza styles. Plus: get free access to the first RISE Pizza Handbook PDF.
