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 ...

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.

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 ...

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 ...

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.

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 ...