HOUSTON, Texas (KTRK) -- Fire up the pizza oven and get ready to toss some dough! Learn how to make a delicious margherita pizza from Bowl & Barrel chef Luis Santana. Bowl & Barrel provided the ...

Pizza Margherita isn’t just a dish—it’s a legend born in Naples. Named after Queen Margherita of Savoy in the 19th century, this pizza was created to represent the Italian flag with its red tomatoes, ...

A Naples original, this robust tomato sauce features salty anchovies and kalamata olives, tangy capers, plenty of punchy garlic, and red pepper flakes for a hint of heat. Make it a traditional ...

Master Dough Recipe (makes enough dough for at least eight 12- pound pizzas or flatbreads about 12-inches across). The recipe is easily doubled or halved. 3 1/2 cups lukewarm water (100F or below) 1 ...

It didn’t hit me until I was loading firebrick into the back of my clean car one Sunday afternoon that maybe my little “project” was turning into more of an obsession. All I wanted was a really good ...

Preheat oven to 500 degrees. Add tomatoes to a medium bowl and season with a generous pinch of salt and 2 tablespoons of olive oil. Mix well. Place the burrata in a small bowl and set aside. Divide ...

Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...

Chefs reveal the best pizza chains for a perfectly balanced Margherita pizza with fresh mozzarella and basil.

1. Marinate shrimp, tomatoes and onion in Italian dressing 30 minutes, time permitting. Skewer shrimp and tomatoes separately and put onion slices directly on grill, discard marinade. 2. Coat grill ...

Had Marie Antoinette been American, she would have said, “Let them eat pizza.” So much better than brioche. When you think about it, pizza’s so much better than most things. Slice after slice, time ...