I thought I'd seen it all. Whole-wheat pizza crust, cornmeal pizza crust, even pizzas atop shredded potatoes. But last week I made an entirely new discovery: cauliflower pizza crust. More

Mark Bittman says the best pizza you'll ever eat is the kind you make at home. Really? 'Tis true, friends. In a return to his weekly dining column in The Times, Bittman says "it's about three things: some confidence, practice and a food processor." The column delves into the how-to home techniques (in his characteristic don't-overthink-it tone), but if you really want to get specifics, then join the hour-long chat Mark Bittman is hosting TODAY at 3pm on The Times' Facebook page. It's all about pizza! More

Crisp, chewy flatbread is a welcome start to any party, and tastes great with whatever toppings you have on hand. Pizza works just as well, cut into bite-sized pieces and served warm from the oven. Whatever you call it, these 15 recipes and techniques for making crackly-crusted dough, with or without toppings, are easy crowd-pleasers. More

A frozen pizza can be a godsend on those nights when a from-scratch meal just isn't going to happen, but even the best-quality frozen pizza invariably has more salt, more cheese and fewer vegetables than the pizzas I make myself. That's why I'm excited to see these tips from America's Test Kitchen on freezing homemade pizzas, which is not as straightforward as it seems. More

I recently did an informal poll among my cooking buddies, asking them how hot they heat their ovens when making pizza at home. They blinked at me and universally responded, "As hot as it will go." That's when I realized I've been falling a little short in the pizza department. More

Oh pizza — there's nothing I don't love about you. I love you no matter how you're served and I could eat you ever day. Pizza is easy to order, yes, but it's just as easy to whip up in the comfort of your own home on a chilly winter night. More

How do you make no-knead bread even easier? Make no-knead pizzas instead. As Jeff Hertzberg and Zoë François say in the introduction to their newest cookbook, "If you have a batch of our stored dough in the fridge, and you've pre-heated your oven, you can be as little as ten minutes away from piping hot pizzas...For busy people, there's no quicker dinner."

Artisan Pizza and Flatbread in Five Minutes a Day is filled with easy-peasy recipes to inspire our weeknight cooking. Take this Chicago-Style Deep Dish Pizza. Doesn't a slice of that after a day of running hither and yon sound just heavenly? More

I have this problem with breakfast. I don't like it. I need it, but I don't like it. It takes too much time and I'm not into eating a quick granola bar just because. I want real food but I don't have the time, so lucky for me I came across this pita pizza that takes 5 whole minutes. Who doesn't have that? More

Who would have thought that a little ball of dough could be used for so many things? More

This week, I had big plans to move on from covering my month-long trip to Italy, France, and England. I've talked about it in this column for three straight weeks, after all.

But it seemed plain wrong not to mention the cheese-laden food find that made possibly the most impact on me: an alarmingly perfect pizza in the small industrial city of Foggia, Italy. So if I may indulge in just a bit more reminiscing, I'll share not only the topping, which I think can be easily replicated, but also the thing found in every pizzeria in Italy that makes pizza sing. More