Ask Chef Leo

Pizza Classica Dough for Pizza at Home by Chef Leo Spizzirri

Pizza Classica made on a Pizza Steel or Stone by Chef Leo Spizzirri

Ask Chef Leo: Should I use active or instant dry yeast in my pizza dough?

Ask Chef Leo: Pizza Pan or a Pizza screen with holes?

Pizza Sauce at Home by Chef Leo Spizzirri

Spaghetti al Pomodoro (Spaghetti with Fresh Tomatoes) by Chef Leo Spizzirri

Ask Chef Leo: What is the difference in the dough for various types of pizza?

Pizza Classica Baked in a Pan by Chef Leo Spizzirri

Ask Chef Leo: Mixing Pizza Dough by Hand or Machine?

Ask Chef Leo: Why weigh pizza dough ingredients instead of volumetric?

Tinkering with Dough - Part 1: Fermentation, Flour, Salt and Fats

Understanding Italian Flour Proteins and W Factors

Ask Chef Leo: How do I get the top and bottom of my pizza done at same time?

Ask Chef Leo: Do I need special flour for pizza dough or can I use all-purpose?

Ask Chef Leo: Should I use the convection setting when baking pizza?

Ask Chef Leo: Bake pizza in a pan or on a pizza stone/steel?