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 ...

In this video Johnny and I got together to show you how to make a beautiful Neapolitan pizza with dry yeast in the crust. That’s right: Dry yeast for those who don’t have fresh yeast at home.

Making pizza dough from scratch might be easy for a ... Remember to use warm water (between 100 and 110 degrees for active dry yeast) to activate the yeast. If it's too hot, you'll kill it. " ...

My easy pizza crust ... and serving. Yeast will die at a water temp of 140 degrees F. The dough should be soft and a bit sticky. If it is too wet, add a tablespoon or more flour and continue mixing.