A calzone is nothing more than a pizza folded in half and baked as a turnover. Watch cookbook author and pizza expert Peter Reinhart demonstrate how to shape and crimp…
Nearly any topping that works for a pizza makes a great calzone filling, with a few adjustments: Since soft melting cheeses shrink dramatically inside the calzone and give off moisture, I always include…
The key to this pizza is to use only a small amount of sauce and cheese. Too much sauce will make the dough soggy and too much cheese will make…
Stromboli for dessert is a bit unexpected, but this pairing of sweet chocolate with tart cherries makes for a playful finish to a pizza party. Since the savory stromboli uses only a…
Want to shape pizza dough like a pro? Peter Reinhart, author of American Pie: My Search for the Perfect Pizza, demonstrates how to stretch the dough over the backs of…
Take a flat pizza, roll it into a tight spiral and you have the pizzeria classic stromboli. Pizza expert Peter Reinhart demonstrates how it's done.
A bâtard, or torpedo loaf, is a classic shape of bread in its own right, but it's also the first step in creating a baguette or even a pan loaf.…
Learn how to create the classic round French loaf known as a boule with bread authority Peter Reinhart. Not only is a boule a versatile shape on its own, it's also the…
Active or instant? Slow rise or fast? Baker Peter Reinhart has the scoop on yeast.
Do you really want to delete the list,?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this Person
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
