That all-important base is made using Caputo ‘00’ flour, made daily on site and left to ferment for at least a day, meaning a ...

From tossing your dough in the air to cooking it on a pizza stone, here are the experts' secrets for cooking pizza from ...

Step 1. Divide the dough into 6 equal pieces (about 270 g each for 13-inch pizzas). Step 2. Shape each piece into a smooth ball and place them in a lightly floured tray. Step 3. Cover and let them ...

Joseph Caputo is a former editorial intern for Smithsonian and now a freelance science writer and editor based in Boston, Massachusetts. Scientists at the Natural History Museum search for the ...