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
Prosecco DOC & Digital Detox: The Art of Slowing Down (With a Glass in Hand)
With its light and versatile nature, Prosecco DOC fits seamlessly into the philosophy of the digital detox. Its fine, joyful bubbles invite you to slow down, to savor the moment.
Philly Cookbook Events This Fall
From Mother Sauce author Lucinda Scala Quinn to The Sweet Life at Fortezza’s Annette Joseph, these celebrations of chefs, authors, and Philadelphia’s food community deserve a spot on your calendar.
How to Make Bella Luna’s Raspberry Chocolate Martini
Forget a dirty martini—we’re all in on this dessert martini made at Bella Luna, a New York City restaurant on the Upper West Side.
Chef Alex Espinoza Keeps Bottega’s Legacy Alive in Napa Valley
At Bottega Napa Valley, Executive Chef Alex Espinoza honors Michael Chiarello’s legacy with heartfelt Italian cooking, local ingredients, and a deep sense of hospitality.
Cheese Festival in Bra Celebrates the World Around Food
At Slow Food’s Cheese festival in Bra, Italy, raw milk producers, artisans, and visitors from around the globe gather to celebrate biodiversity, tradition, and the culture of food.
How to Make Power Pasta
A nourishing whole grain pasta recipe with fresh greens, lemon, and pistachios that delivers comfort and flavor in every bite.