Don't turn your nose up at canned pizza dough. The versatile mixture is so perfect for garlic bread that you'll want to whip ...

Pizza always tastes better when it's homemade, but once you learn about par-baking, you'll find out how much more amazing ...

Pamela is a freelance food and travel writer based in Astoria, Queens. While she writes about most things edible and potable (and accessories dedicated to those topics,) her real areas of expertise ...

Fold cumin and nigella seeds into this easy pizza dough for warming flavor and extra texture. Khushbu Shah is a writer and contributing editor for Food & Wine, having previously been the magazine’s ...