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Pizzas

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

Terrazas de Los Andes • October 2004
Terrazas de Los Andes • October 2004

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

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

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

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

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

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

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

For their delectably crusty and chewy pizzas, Top Chef contestants Betty Fraser and Cliff Crooks adapted a bread reci...

Letting the dough rest in the refrigerator overnight, Grace Parisi found, results in a chewy crust with a slight tang...

E. Michael Reidt's favorite new toy at The Huntley hotel, a superhot wood-burning oven, helped him solve a perpetual ...

These crisp-crusted individual pies are a much more elegant version of the pizzas at Mama Mia's in New York's...

The name Chicago comes from the Algonquin word chicagoua, which some historians say means "ramp"—a wild ...

Chef Way A staple at Todd English's Olives restaurants is his much-lauded house-made flatbread, topped with sticky-sw...

"I don't know if I invented this combo, but since I don't remember stealing it from anyone, I'll take the credit," sa...

To give these individual pizzas an extra-luxe topping, Andres Barrera makes a velvety béchamel sauce with goat c...

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