Pizza is a simple thing, really. Though it has many regional variations around the world, from New York style, to the charred, crispy Connecticut crust, to Tokyo's unexpectedly brilliant indie pizza ...

Add Yahoo as a preferred source to see more of our stories on Google. Chef preparing pizza - Gorodenkoff/Shutterstock Tipo 00, doppio zero, or 00 flour is the best ...

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.

Hand with black glove on forming pizza dough with flour being dusted on top while tomatoes are in the background - Parilov/Shutterstock There may not be a better person to take pizza-making advice ...

Every Friday is Pizza Friday at my house, so I would say I know my way around a pizza pan. My go-to recipe is a no-knead yeasted dough that requires a six-hour rise, so if I forget to make the dough ...