Our preferred pizza place in Wilmington uses a sourdough pizza base, which is rapidly becoming my favorite for pizza crusts!

Like a good sourdough bread, the flavors that develop during fermentation ... toppings with a lot of liquid can actually make your crust stick to the peel, causing your pizza to rip on its way ...

Loyalty is a prized commodity among chefs, and Valentino Ugolini has earned his stripes over nearly 15 years to become one of Hong Kong-based Italian chef Umberto Bombana’s most trusted ...

This Italian recipe uses blanched spinach as the base instead of pizza sauce Ingredients Pizza ... refrigerator for 18 hours to allow the dough to ferment. 3. Add 225 millilitres water, honey ...

After a couple of weeks, you may notice a gray liquid ... for fermentation, use fresh discard, and give your starter time to ...