A 23-year-old man was fatally shot at a Papa Johns in Cincinnati, and a 21-year-old suspect is charged with murder. The ...

This roundup of dining news around Fort Worth is like a buffet with many flavors: There's a buzzy opening, a new Christmas ...

Nick Arone is the new owner of Crispy Crust Pizzeria in Easton. Arone plans to elevate the pizzeria's titular crispy, thin-crust pizza while keeping popular menu items. The Arone family aims to create ...

If you're looking to make homemade pizza this summer, Mary Berry's five-ingredient dough recipe is super simple and delicious. There’s nothing tastier than homemade pizza, especially when you’ve ...

Making a pizzeria-quality pizza at home is completely achievable, but it does take a little bit of know-how to make this happen. You can read my nine tips to get started, but you should know that ...

There's one hack you should know about that could transform your Sunday brunch, an ingenious tip that could save you from figuring out what to make for unexpected overnight guests. It's just one of ...

The following content is brought to you by Mashable partners. If you buy a product featured here, we may earn an affiliate commission or other compensation. Elevate your summer dinner parties with ...

Tony Gemignani, the Bay Area’s 13-time world pizza champion and U.S. Ambassador of Neapolitan Pizza, is the restaurateur behind pizza restaurants from Walnut Creek to San Francisco and across the U.S.

This olive oil-enriched recipe is the fastest version you can make from scratch — and it’s one of the best. By Melissa Clark For years, as soon as the craving for homemade pizza struck me, it was very ...

With all the decent pizza dough substitutes out there, I did not expect to enjoy this one nearly as much as I did. I knew it would be pretty good—it’s like a big chicken nugget after all—but I thought ...

From March 1945, the only known image of Richard Riccardo and the deep-dish pizza he created. Chicago deep-dish pizza was first created at Pizzeria Uno, and its essence lies in its distinctive crust.