Flip the dough so the folds are underneath, cover, and let the dough rest for another 10-15 minutes. Scrape the dough onto a counter and gently knead the dough for a few minutes until it is completely ...

Tony Gemignani, the Bay Area’s 13-time world pizza champion and U.S. Ambassador of Neapolitan Pizza, is the restaurateur behind pizza restaurants from Walnut Creek to San Francisco and across the U.S.

Absolutely. This pizza dough focaccia freezes like a dream. Wrap the bread tightly in storage wrap, followed by two layers of ...