Food&Life Education

You can't say you know Italian pizza if you've never tried "calzone": a soft, yeasty dough filled with all sorts of goodies, baked or fried.

Two words to describe this focaccia: super soft. Sourdough, smashed potatoes, EVO and re-milled semolina create the perfect recipe.

What is a preferment? And why do we use it in pizza? Find out how to make Neapolitan pizza at home, with a wonderfully chewy, crispy crust.

Today's focaccia is called "genovese" and is typical of Liguria, where it is eaten for breakfast dipped in cappuccino.

When I was little, every morning in the summer I used to go to the bakery with my grandfather and order a slice of pizza for breakfast.

This is the sourdough pizza recipe at Pastamadre

TThis is about home pizza baking and the science of flours...