“The concept of making pizza in the pan started to gain currency in the 1960s, slowly at first, and then by the 1970s. ... Italy, and had her first pizza from a wood-burning oven.

Many pizza chefs allow their dough to age for several days to develop more complex flavors before baking. "Make your dough at least 24 hours before using it, ideally 72," Anthony Carron advises.

It takes three minutes for a “Wood Fired,” eight minutes for a “New York,” and 18 minutes for a “Pan Pizza.” And unlike the gas, wood- and charcoal-burning ovens we tested, you can ...

I tested out the wood pellet pizza oven designed to cook 12-inch pies. I wanted to test the wood-fired oven for three reasons: I wanted to see if it added nice, smoky flavor.

Most people think pan pizza and they think of mega American pizza chains, but one family-run Italian pizzeria has been baking this classic for more than 60 years.

Cooking with a wood-fired pizza oven has the same intense, meditative quality as toasting marshmallows while you’re camping. With Ooni's latest oven, it’s as easy as using gas.

Initially, the focus was going to be on wood-fired Neapolitan pizzas — there’s a big, round oven with a rotating pizza stone that’s fired up to over 600 degrees.

Instead of the 9-inch-by-13-inch pan, the smaller, so-called brownie pan is perfect for baking or roasting whole cuts of meat, casseroles, enchiladas, quiches, frittatas, pot pies, lasagnas and ...

Over a decade ago, Ooni built its first portable pizza oven with a design that many have mimicked. Our previous pick for the best pizza oven, the Karu 16, is being replaced by the Karu 2 Pro.While ...