Roman style pizza

Pizza Master Massimiliano Saieva pays tribute to the Queen of Italian pizza.

Al Taglio dough is known for its airy dough, chewy interior, and crunchy exterior. The slow fermentation increases the flavor and allows the dough to achieve that perfect Al Taglio texture you’ll find back in Rome.

We take a look at pinsa, the Roman-style pizza that's buzzing to the culinary fore right now, and teach you how to make your own.

The fastest, easiest and tastiest bread out there! You can seriously make this focaccia schiacciata in an instant when you want something out-of-the-ordinary.

On the final full day of my first visit to Rome, I spent a delightful morning exploring the Campo de Fiori market plus a local baker's, a butcher's and two restaurants. We tasted a variety of olive oils, balsamic vinegars, pizza bianca, cheeses and salami with the charming Simona, our Rome Food Tour guide from Walks of Italy and my new American friends who were also on the tour. You can read all about the wonderful time we had in my post about the best food tour in Rome. Here I'd like to…

Indulge in the light, crispy, and irresistibly delicious Pinsa Romana, a Roman-style pizza that combines authentic flavors with a unique, highly digestible crust. It's a slightly thicker pizza with crispy edges and a soft, light, and airy center. This recipe brings the charm of Italy straight to your kitchen, offering a perfect canvas for a variety of mouthwatering toppings. Buon appetito!

I visited Rome a few years back and am still dreaming of the food -- the pasta, the pizza, the olive oil, the cheese....did I mention the pasta? And the

I have been handed a challenge; perfect a recipe and produce a bread I have never eaten nor held. The bread is all the rage in Catalunya and is used to make pa amb tomaquet. I have translated two recipes, had my friend check them and looked at two examples on Youtube. In one video, the bread looks unlike any bread I have ever seen; almost like broken lace, the other looks like a very large holey, light ciabbata style loaf.

An oblong flatbread invented by an Italian pizza maker. A delicious crusty base dough for all pinse. It even comes in a no-gluten variety.