Canadian Pizza Magazine

Dough trends and techniques: 7 quick hits

Pizza dough made from food-grade activated charcoal was a highlight of the School of Italian Pizza’s traditional pizza class in November in Toronto. In "Cutting-edge crusts," pizza chefs Tony Vacchio and Kyle Rindinella describe their experiments with black-crust pizza. Canadian Pizza

Looking for instant inspiration? These seven Canadian Pizza classics will help you brush up on your techniques, learn about equipment and get menu ideas.

Cutting-edge crusts

Put some tang in your crust

The Pizza Chef: From the crust up


Tech Slices: Water as a dough ingredient

The Pizza Chef: How to reduce the gum line

Tools of the Trade: Don’t get mixed up about mixers

Rolling in dough: mechanical dough manipulation, specifically dividing, rounding and sheeting