Pizzas

"This dough is not the kind you throw in the air like in the movies," Mario Batali says. He grills the crusts until t...

Chef Way Jose Garces prepares fresh coca dough, a Spanish dough similar to pizza dough, for the flatbreads. He also c...

Ricotta and creamy Taleggio cheeses top these wonderful white pizzas. In a final touch of decadence, the pies are dri...

Slices of summer's last squash and fall's first potatoes drizzled with a peppery Tuscan-style olive oil make an incre...

Roman-style pizza has a cracker-thin crust and is often topped by only tomato and basil. But the outstanding pizza Ma...

Bikini, the Catalan term for grilled cheese sandwiches with ham, are a favorite snack in Barcelona. Ferran Adrià...

Bobbi Brown and her sons often make pizzas with dough from their local pizza parlor. F&W's Melissa Rubel Jacobson...

To quickly thaw one pound of frozen pizza dough, brush it with olive oil, cover it with plastic wrap and microwave it...

In Italy, pizza rustica—a savory deep-dish pie with a crumbly pastry crust—is traditionally prepared during carnevale...

Plus: More Vegetable Recipes and Tips

To make this pizza, Jehangir Mehta borrowed the flavors of an old Parsi lamb dish that is typically served as a main ...

While Middle Eastern rather than Indian, hummus makes a delicious topping.

Johanne Killeen and George Germon pioneered grilled pizzas at their Providence restaurant, Al Forno. The crust become...

Michael Tusk tops his pizzettas sparingly, as bakers in Italy do, to show off the crisp crusts. Here we've added extr...

At lunch Paula Disbrowe serves this pizza with tomatoes and red onions marinated in vinegar and oil. She suggests fol...

For a crisp and chewy crust, be sure to bake the pizza on a stone that has been preheated for at least 30 minutes. It...