Mix Flour and Water together until combined. Let sit 30 minutes (autolyse). Mix in Yeast. Mix in Salt and Olive Oil. Let sit overnight at room temperature. Or refrigerate up to one week before using.

We made three pie crusts—each with a different type of flour—to find the one that would make the crispiest, flakiest one. Pie crusts made with all-purpose flour maintain their crisp, flaky texture for ...

Before you preheat the oven, you'll want to read this advice from the pros.

This recipe from superstar baker and cookbook author Erin Jeanne McDowell’s latest collection, “Savory Baking” (Harvest, $40), is here for all of your pizza needs. Quick pizza night? Weekend pie ...

When I tell people I grew up in a family of pie bakers, it’s easy to imagine I’m bragging. My mother’s pies are legendary — rich, velvety custard fillings or mounded fruit pies, each cradled in an ...

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 ...

Our obsession with not kneading dough hasn't waned since Kristen first wrote about Jim Lahey's classic no-knead dough, newly tweaked for pizza, 5 years ago. What all of those recipes have in common ...