Several months ago, I featured a tried-and-true recipe for Easy Pizza Dough. I love this recipe and use it often. (You can still access it on kitchenscoop.com.) But ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

The next time you have pizza, you should ask for pizza crust that is made out of whole-wheat. In addition, you should request the chef to ferment the dough for 48 hours and bake the pizza at 288 °C.

Several months ago, I featured a tried-and-true recipe for Easy Pizza Dough. I love this recipe and use it often. (You can still access it on kitchenscoop.com.) But ...

Several months ago, I featured a tried-and-true recipe for Easy Pizza Dough. (You can still find it on kitchenscoop.com.) I’ve had several folks ask for a whole ...

Poll everyone the world over about their favorite foods, and this cheesy, saucy, crusty combination is likely to land at the top of many lists. But how many of those people routinely make it at home?

From savory breakfasts to sweet treats, ready-made pizza dough does a lot more than just support cheese and pepperoni. Maybe you passed by the fresh balls of pizza dough in the grocery store and ...

Kraft recently introduced DiGiorno Harvest Wheat Crust Pizza, a frozen product made with whole wheat in the crust. It's available in two varieties and five flavors. The rising crust version comes in ...

This recipe is a simple way to create a homemade, whole grain dough that's the perfect vehicle for packing on the veggies with a tangy tomato sauce! Technique tip: You can tell when the dough is ready ...

Several months ago, I featured a tried-and-true recipe for Easy Pizza Dough. I love this recipe and use it often. (You can still access it on kitchenscoop.com.) But ...

Try this fail-proof whole wheat crust for your pizza. (Alicia Ross for Kitchen Scoop) Several months ago, I featured a tried-and-true recipe for Easy Pizza Dough. I love this recipe and use it often.