	HOW TO PIZZA Master the dough There's no single way to make pizza dough. Some doughs are ready within a day. Others call for a longer, colder ferment, for deeper flavor and a better rise. Same flour and water. Completely different pizza. That's the beauty of making your own. Whether it's your first bake or fiftieth, try a new dough recipe next time you fire up.

	PIZZA STYLES TO TRY NEXT

Sourdough Pizza

Built on a starter and a slow rise, for a base with real depth and a proper chew.

Detroit Style

Thick, pan-baked, and finished with crisped, caramelized cheese edges.

New York Style

A blend of flours and a longer, colder ferment, for a base that's built to fold.

Roman Style

High hydration and a hit of olive oil, stretched thin and baked until golden and crisp.

	Ovens — Accessories — Recipes —

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