Ibrahim Songne overcame local prejudice to gain success in Italy with his pizza joint and a spot on a list of top 50 global pizza joints. He's now made a special pizza in honor of ... Goats and Soda!
In his new book Pizza Quest, Peter Reinhart describes his spiritual obsession with what he calls "the ultimate comfort food."
Bread geeks, take note! The new technique, developed in a lab in Naples, involves the smart application of materials science and physics to make airy, bubbly dough without fermentation.
Ibrahim Songne's pizza place triumphed over local anti-immigrant sentiments — and now has earned a spot on a worldwide top 50 pizza list! To think — he didn't even like pizza when he first tried it.
The Crispy Pan Crust pepperoni pizza product carton may actually contain frozen three-meat pizza, which is made with textured soy protein, an allergen that may not be reflected on the label.
Carolyn Mendel oversees a team of about 1,000 people at a factory in Ohio that makes Totino's Pizza. A tent for employee breaks is among the safeguards added to protect the workers.
Men have long commanded the pizza-making scene, creating what one female champ calls a "macho problem." But that's starting to change as more women open pizzerias and gain recognition in the field.
Bucking generations of tradition, some Neapolitan pizzaiolis are experimenting with new ideas, bolstered by a new flour that creates a charred, puffier and lighter crust. And the trend is catching on.
Brick transfers heat to dough more slowly than steel, allowing both crust and toppings to simultaneously reach perfection. In a home oven, that balance is elusive — but you might be able to get close.
During a conference call in May, John Schnatter used the word as he sought to downplay earlier remarks made about the NFL anthem protests led by African-American players.