Fire up the grill and cook your whole meal. Summer’s grilling season so on this Recipe Wednesday, Chef Al Romano from GTCC’s ...

Gjelina’s slow-fermented pizza dough is the stuff of legend. We adapted its recipe so that it can also be the stuff of a ...

Feta: It’s best to use feta made from cow’s milk, not sheep’s milk. In general, we don’t use sheep’s cheese in khachapuri and ...

Croissants are a LOT of work, and they take some practice. If you love a baking project and are up for a weekend of pulling ...

In a large bowl, mix the yeast ... dough out onto a well-floured work surface and knead, gradually adding as much of the remaining all-purpose flour as necessary, until it is smooth, elastic and ...

Doing this one thing makes a huge impact on your pizza, requires literally no work ... homemade crust recipe or you're buying raw dough from the supermarket, pizza dough is a yeast-leavened ...

No matter the recipe, you'll want ... (between 100 and 110 degrees for active dry yeast) to activate the yeast. If it's too hot, you'll kill it. "A wetter dough, around 60-75% hydration, can ...