Thin crust. Margherita pizza should have a thin crust—not, like, crackery thin like a Domino’s thin crust, but a floppy, ...

There is a certain light in Andrey German’s eyes when he describes leaving his 30-year career in construction to follow his dream: opening a restaurant. German worked seven days a week for months in ...

His Restaurants: MIDA and soon-to-open APIZZA, in the Boston area. What He’s Known For Mastering: Masterful pastas and pizzas. Fresh flavor combinations. Italian dishes as approachable as they are ...

If your favorite part of pizza is the toppings, Pizza Hut has some very good news: It’s bringing back “The Edge.” Maybe you remember it — the thin-crust, square-sliced pizza was first released in 1997 ...

Ashok Selvam is the James Beard Award-winning regional editor for Eater’s Midwest region, and in charge of coverage in Chicago, Detroit, and the Twin Cities. He’s a native Chicagoan and has been with ...

When people talk about Italian pizza, they’re often referring to fluffy, chewy, heat-blistered Neapolitan-style pies. The owners of Little Conejo, Mark Wooten and Mychal Dynes, offer a crispy version ...

Behold the easiest, most delicious and infinitely versatile pizza dough you will ever meet. It's simple, approachable and nothing fancy is required. How about that for a recipe description? And it’s ...

The Rosati family has been serving Chicago-style pizza, both thin and deep dish, since 1964 (and Italian food in general since long before that). The family started its business in Chicagoland and ...