Preheat the oven to 450 degrees. Add ¼ cup of cornmeal to a baking sheet with a rim and spread it out over the pan. Gently stretch the pizza dough on a lightly floured surface. Add a sprinkle of ...

Place the ball of dough on the counter; roll it out into a 12- to 14-inch round. Dust a pizza peel with cornmeal, and place the dough round on top. (If you aren't using a pizza stone, assemble the ...

Knead on floured surface 3 or 4 minutes. Sprinkle cornmeal over greased 14-inch pizza pan. On floured surface, roll dough into 15-inch circle. Transfer to pan, letting dough drape over edge.

Add flour to the rolling pin and roll the pizza dough until it is about twelve inches across Move the dough to the prepared ...

Preparing crust: over high heat ... Remove polenta from refrigerator, sprinkle pizza stone or baking sheet with cornmeal, transfer polenta to stone or baking sheet and bake 40 minutes.

From traditional Neapolitan pies to pizzas made from gluten-free cauliflower crust, these restaurants are offering flavors far more complex than plain cheese.