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.
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.
Stay in touch
Sign up for our free newsletter
More from Appetito
Table Ten at TUCCI for a Nostalgic Negroni
Max Tucci reflects on his father's love a Negroni in this nostalgia inspired tribute that includes a family recipe.
How Writer and Professor Emanuele Pettener Eats in America
A Venetian native who lives and works in Florida as an author and professor of Italian shares his experience with food in America.
Caserta Roots, Miami Energy: Stepping Inside Francesco Martucci
An evening that reveals how a celebrated Italian pizzaiolo’s craft finds its rhythm in Wynwood.
Costa: A Taste of the Italian Coast in the Heart of Charleston
From caviar-topped gnudi to roaming digestivi, this waterfront dining room makes a compelling case for Italian coastal dining in the Lowcountry.
I ♥️ Portland, Says Chef Gabriel Pascuzzi — and He’s Proving It
Over multi-course dinners and seasonal menus, Pascuzzi aims to remind diners why Portland is worth the trip.
Bread and Hunger: Italy’s Measure of Good and Bad
From Buono come il pane to Brutto come la fame, two familiar sayings reveal how Italian culture measures good and bad at the table—through sustenance and deprivation.





