Interestingly enough, when asked about the thin-crust pizza and how one could ever make one at home, a consultant for Domino’s told me that it would be pretty hard to do, because their crust is ...

In one of the many tasting sessions at his restaurant, he turned me on to how dry thin-crust dough can be. Mr. Roof’s recipe calls for around 56 percent hydration — that is, for every 100 ...

Unlike Neapolitan, which benefits from pro-level pizza ovens that can get up to 900°F or higher, baking it in 90 seconds, this dough works best at 450°F — well within reach of any home oven.

Using a dough cutter/bench scraper, divide the dough for the desired recipe (s). Form into balls and set on a clean baking sheet or container, cover, and refrigerate for at least 24 hours, but ...

The Homes & Gardens method Empty a 25 oz bottle of tomato pasta into a saucepan with 1 tbsp of sun-dried tomato purée, 1 whole, bruised garlic clove, a handful of basil leaves, and 2 tbsps of ...

Using a dough cutter/bench scraper, divide the dough for the desired recipe (s). Form into balls and set on a clean baking sheet or container, cover, and refrigerate for at least 24 hours, but ...

Roll out the dough into a 6-by-12-inch rectangle. Brush the remaining 1 tablespoon of oil on the surface of the dough. Starting at the short end, roll the dough into a tight cylinder.

Chef Gemignani's 00 flour blend is ideal for a home-baked thin crust neapolitan-style pizza, like the kind he cranks out at his San Francisco pizzeria. Try it in our recipe for Neapolitan pizza dough.