In this video, I show how to make Roman-style poolish pizza using an 80% hydration dough for a light, airy, and flavorful ...

Poolish has become our favorite starter in the bakery. We enjoy using it because it gives our bread a moist, open-holed crumb, a chewy texture, and a sweet, pleasant flavor of fermentation without any ...

Artisanal pizza dough is not complicated to make, but it does require a bit of planning. Allow time for a full fermentation to yield flavorful, chewy-crisp crust. Paige Grandjean is a food editor, ...

Pizza is often thought of as dinner in a hurry, calling to mind visions of an emergency freezer stash or frantic dialing of the local delivery number. But the truly good stuff, the Neapolitan-style ...