Let your dough rise through bulk fermentation (anywhere from 3 to 8 hours depending on your recipe). Divide into individual pizza-sized balls – usually 250 to 300 grams each for a 12-inch pizza.

Why these mini pizzas are a guaranteed hit There’s something irresistible about mini versions of comfort food, and these cold-fermented mini pizzas are no exception. They’re soft, fluffy, packed with ...

Mary-Frances Heck and Paige Grandjean's artisanal pizza dough recipe yields six personal-size pies that are easy to maneuver around home countertops and ovens.

At Neony Pizza Works in Oak Cliff, owner-chef Alex Ham takes full advantage of the fermentation process, giving all of his pies the benefit of dough that’s been fermented for an impressive 72 hours.

Beer works in two ways to replace the yeast in a pizza dough recipe. "Beer is made through fermentation and therefore has a yeasty flavor," says Traughber, "and it can give your dough a boost ...

Mixing bowls for the dough Most pizza dough recipes rely on instant or active dry yeast to give a crust its rise, but a fermentation fanatic like Katie insists on using sourdough.

This pizza dough recipe is simple and totally foolproof, as is Robin Miller's no-cook pizza sauce. Add your toppings and make tonight a pizza night.