Ladies and gentlemen, behold the pizza cone. Now, the cynics among you might ask: "Isn't it ridiculous to put pizza in an ice-cream cone?

These quick and easy pizzas make great use of store-bought pizza dough, which is available in your grocer’s freezer.

With a beautifully assembled raw pie ready to bake, how do you get it into the oven and onto the stone? This is when the pizza peel comes to the rescue.

The secret to a great pizza Margherita is to use the best ingredients you can find—and to approach them with restraint.

For the chef-owner of Phoenix’s famed Pizzeria Bianco, making pies offers a measure of control over the universe—but not so much that things get boring.

Puff pastry cradles tender apples tarted up with Cheddar cheese.

This crispy crust won’t flop over on you, so it’s wonderful for cocktail parties.

During the dog days of summer, casual is key. This week, we check out a burger dive in New York City’s East Village; San Francisco’s latest entry into the Neapolitan pizza craze; and a beachside...

No time to heat up a pizza stone? This easy alternative method yields a crisp crust in just minutes.