Need pizza fast? This 45-minute pizza dough is soft, easy to work with, and ready for toppings in less than an hour. No long proofing needed — just mix, rest, roll, and bake. The result? A chewy, ...

Fans who got to try the crust early when it was being tested in specific markets loved it, which explains why it’s now ...

Pizza crust is largely regarded as the most useless part of the pie, but not when you have this tip. Stop throwing them out and repurpose them instead.

Bake for another 15 minutes, or until the eggs are firm. Recipe from The Food of Spain by Claudia Roden/Ecco, an imprint of HarperCollins, 2011.

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