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.

“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.

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 ...

The Lodge 15 Inch Seasoned Cast Iron Pizza Pan is well-suited to cooking on the grill; ... unlike commercial or wood-fired pizza ovens that can reach 900+ degrees.

As a pizza cook, it was my job to tend the wood-burning oven — building the fire up in the morning and banking it at night, never letting it die so the stones wouldn’t cool and possibly crack ...