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.
Read More:
Stay in touch
Sign up for our free newsletter
More from Appetito
Ops Expands Its Collaborative Pizza Series for Winter
The East Village pizzeria extends its popular collaboration series with new winter dates and two standout guest restaurants.
A Regional Guide to Sicilian Wines with Donnafugata
From coast to volcano, Sicily’s wines reflect a landscape unlike anywhere else.
Chef Joe Isidori’s Family-Style Meatballs with Ricotta
Chef Joe Isidori brings old-school flavor to Arthur & Sons through family-style meatballs topped with fresh ricotta.
Old School Sunday Gravy by Chef Joe Isidori
Joe Isidori’s Sunday Gravy carries generations of tradition into the dining room at Arthur & Sons.
Inside Sorrento’s Grand Hotel La Favorita
A local’s look at Grand Hotel La Favorita, from its central location to its standout dining.
