Q: I love the no-knead bread technique and use it all the time for artisan bread, but I'm having trouble translating it to pizza. Because the dough is so wet, it is very tricky to shape, even into something as rustic as a pizza. It sticks like the dickens to my hands or rolling pin, no matter how much flour I use. More

Oh, monkey bread! How we love you — little pull-apart nuggets of buttery, gooey cinnamon goodness. And I've been thinking about how easy monkey bread is when you've been making pizza! What? How are they related? Well, leftover pizza dough is a perfect base for monkey bread and other breakfast treats. And even if you haven't been making pizza lately, store-bought, ready-made pizza dough is also a way to get these into the oven (and into your mouth!) that much quicker. More

Ever wonder what makes the crust from your favorite wood-fired oven pizza joint so insanely delicious? Or how to make extra-chewy bagels at home? Or how to make no-knead bread that doesn't tear apart when you cut a slice? The answer is gluten, lots of it. And our best bet for getting this gluten in our home kitchens is to pick up a bag of bread flour the next time we're at the store. More

Today Beatrix Potter's very rare personal recipe book will go on sale in London. The children's author is most famously known for creating the Peter Rabbit stories (although there are no recipes for rabbit in the book!). The 161-year-old book recipe book is full of what were most likely family recipes, probably handed down over generations, with recipes for sponge cake, roast turkey, curry, and gingerbread. And thanks to an official release by the book's handlers, we have the actual gingerbread recipe here! More

When building your perfect sandwich, what's your perfect bread? Whether it's still warm squishy white bread or a crusty baguette, it's hard to beat homemade. Where to start? This morning we gave you 5 good tips for making better sandwich bread at home. But before you put those in practice you need a recipe, right? Right! Here are recipes from our archives for fine sandwich breads, from a basic whole wheat loaf and pita pockets, to cinnamon raisin bread and potato dough rolls (sooo good with ham!). More

Whether we're talking falafel or deli ham, pockets of pita bread are one of my top choices for sandwiches. So portable! So neatly contained! So easy to eat! The pitas you make at home are worlds apart from the stuff you buy in stores, and watching them puff to glorious heights in your oven or on your stovetop is culinary magic at its best. Here's how we do it. More

Have you caught the baking bug? I have several friends who have vowed to start baking their own bread this fall, and as a longtime home baker myself, this is an endeavor that I wholeheartedly support. Whether you're getting ready to bake your first loaf or whether you're coming back to it after a summer away, here are a few tips to help you bake the best sandwich bread ever. More

Perhaps the most important building block in a sandwich is the bread. It can truly make or break your creation. We're curious about your favorite way to bookend tasty fillings. Are you riding the pretzel bread train? Do you savor the sourdough? Plain old white or wheat? Let us know below!

Up until recently, I just assumed "the art of sandwich making" was better left to the professionals. I don't mean the basics—like ham and cheese on white or a PB&J—but the more ornate ones, like French dips, Cubans, and spicy Italians. I guess I figured that perhaps a deli had access to top secret restaurant ingredients, or at the very least better quality meats and toppings than I do.

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Is there anything quite so enticing as the delicious smell of homemade bread? Master the basics—a whole wheat loaf, white sandwich bread—or try your hand at something more specialized and savory, like cheddar and chive guinness bread, with one of The Kitchn's homemade bread recipes. Toppings and condiments welcome, but not required! More