Ask Leo Pizza

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: Mixing Pizza Dough by Hand or Machine?

Pizza Classica Baked in a Pan by Chef Leo Spizzirri

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

Pizza Sauce at Home by Chef Leo Spizzirri

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

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

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

Ask Chef Leo: Is it "cheating" to use parchment paper when baking pizza?

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

Ask Chef Leo: What's the best way to get the top and bottom of my pizza done at same time?

The Pizza Garage with Leo Spizzirri

Chef Leo makes 100% Hydration Roman Dough AT HOME!

The Pizza Garage with Leo Spizzirri

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

Understanding Italian Flour Proteins and W Factors

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

Chef Leo makes a Detroit style pizza

The Pizza Garage with Leo Spizzirri

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

The art of hand making authentic Neapolitan pizza dough hosted by Chef Leo Spizzirri, Inglewood, CA