Skip to Content
Sponsored

How to Work Birrittella’s Pizza Dough

Pizzaiolo Nicole Russell and Appetito Editor-in-Chief demonstrate how to prepare a package of Birrittella's Pizza Dough, from proofing to stretching—everything you need to know to make a perfect pizza, calzone, and other delicious kitchen creations.

Birrittella's Pizza Dough is made and packaged to allow for easy use, from the freezer to the refrigerator to the counter. In Part 1 of this series from Birrittella's and Appetito, Nicole Russell of Last Dragon Pizza and star of Pizza Wars on First We Feast network joins Appetito Editor-in-Chief Andrew Cotto to take the dough for a spin.

Stay in touch

Sign up for our free newsletter

More from Appetito

Chef Adrianne Calvo’s Squid Ink Linguine with Clams Recipe

This recipe for squid ink linguine vongole combines clams, garlic, white wine, and lemon in a simple sauce.

Human Zero Waste: How a Sicilian Kitchen Became a Classroom

In Catania, a chef is using the kitchen to teach young people about food, community, and possibility.

Mediterranean Diet Comes to the World Bank with New Global Focus

At a World Bank gathering in Washington, the Mediterranean Diet is presented not just as a way of eating, but as a model for health, culture, and global policy.

May 4, 2026

How Not to Throw an Italian Wedding Feast

In Italian, something modest cannot pass for something grand.

May 4, 2026

Sunday Shop: 10 Sweet Options for Mother’s Day Gifting

Morgan Hines seeks out the best in not only food and drink but style, housewares, and more. Welcome to Appetito’s Sunday Shop!

May 3, 2026

Inside the Les Dames d’Escoffier NYC Dinner with Lidia Bastianich

Hosted by chef Silvia Baldini, a May 7 dinner with Lidia Bastianich at Becco NYC will support the next generation of culinary professionals.

See all posts