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Neapolitan Pizza Dough

This is Roberto Caporuscio’s recipe for Neapolitan pizza dough. Diane worked side by side with Roberto, learning the finer points of maki...

by Diane Morgan and Tony Gemignani

Comments (2)

Tomato, Buffalo Mozzarella, Olive Oil, Basil, and Ch...

In 1889, Regina Margherita, queen of Italy, was offered a pizza containing the colors of the Italian flag. Pizza maker Raffaele Esposito ...

by Diane Morgan and Tony Gemignani


Simple Pizza Sauce

As you can see from the ingredient list, everything about this recipe depends on the quality of the tomatoes. The preferred tomatoes, fro...

by Diane Morgan and Tony Gemignani


Four-Seasons Pizza with Artichokes, Tomatoes, Mushro...

With tomatoes and fresh mozzarella as the customary backdrop, this pizza has a melding of flavors that represent each season. The tomatoe...

by Diane Morgan and Tony Gemignani


New York-Style Pizza Dough

You’ll find this dough to be a little wetter and tackier to work with than some of the others in the book Learning to work with a slightl...

by Diane Morgan and Tony Gemignani

Comment (1)

New York-Style Pizza Sauce

Store-bought “pizza sauce” tends to be over-sweetened, gummy, and lacking the flavor hit of fresh herbs. Take a few minutes and make your...

by Diane Morgan and Tony Gemignani

Comment (1)

Chicago-Style Deep-Dish Pizza Dough

Ever since Diane tasted her first deep-dish in 1978 at Pizzeria Uno in Chicago, she set herself the goal of figuring out the recipe for t...

by Diane Morgan and Tony Gemignani

Comments (2)

Deep-Dish Pizza with Sausage, Garlic, and Mozzarella

Ideally, buy top-quality Italian pork sausages from a meat market that makes their own sausages; or buy packaged sausages that contain no...

by Diane Morgan and Tony Gemignani


Slow-Simmered Tomato Sauce for Deep-Dish Pizza

There are lots of versions of tomato sauce used to make Chicago-style deep-dish pizza. Some pizzerias use cooked sauces, some make simple...

by Diane Morgan and Tony Gemignani


Pizza Dough for Grilled Pizza

Diane has been using this dough recipe for years when making grilled pizza; it’s adapted from Alice Waters’s cookbook, Chez Panisse Pasta...

by Diane Morgan and Tony Gemignani


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