Making great pizza at home doesn't have to be complicated, but a few important techniques can completely change the result.

It’s the key to softer, stretchier dough.

When it comes to pizza, I’m all about the crunch. That means that as delicious as Neapolitan-style pies can taste, they’re not my favorite because of their floppy, almost soupy center. Detroit-style ...

Tony Gemignani, the Bay Area’s 13-time world pizza champion and U.S. Ambassador of Neapolitan Pizza, is the restaurateur behind pizza restaurants from Walnut Creek to San Francisco and across the U.S.

I have years of experience testing top home and kitchen products. There’s something special about homemade pizza, from the inviting smell of freshly baked dough to the fun of experimenting with ...