How do I prevent pizza dough from forming big gas bubbles in the oven?
posted by markcmyers on Jun 20, 2009 - 16 answers

Where can I find hands-on and *cheap* cooking classes in New York? [more inside]
posted by reticulatedspline on Apr 24, 2009 - 4 answers

Help me find the tomatoes Bertucci’s uses on their pizza or at least a close approximation. [more inside]
posted by bondcliff on Apr 11, 2008 - 19 answers

What are some good, unique pizza toppings? [more inside]
posted by nitsuj on Apr 8, 2008 - 91 answers

I want relatively crisp reheated food from the microwave. Can can I buy or make something to do this for me, like that silvery-coated paperboard that comes with frozen foods? [more inside]
posted by vytae on Jan 9, 2008 - 15 answers

I want to make pizza from scratch. I mean From Scratch. Just how far can I go? [more inside]
posted by bondcliff on Jan 8, 2008 - 36 answers

Pizza. What is it that distinguishes pizza sauce from any other pasta sauce? I notice that a good pizza sauce seems to have an extra zing, an extra bite to it, and I've never been able to pin down what ingredient it is. I've used spaghetti sauce and homemade tomato-oregano concoctions on homemade pizzas and it never tastes right.
posted by rolypolyman on Oct 21, 2005 - 35 answers