1. Preheat oven to 350. Stretch out your pizza dough into a large round circle (about 18 inches in diameter), then poke holes in it with an aerator or a fork to keep air pockets from forming when you ...
Tony Gemignani, the Bay Area’s 13-time world pizza champion and U.S. Ambassador of Neapolitan Pizza, is the restaurateur behind pizza restaurants from Walnut Creek to San Francisco and across the U.S.
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