Ask Chef Leo: Should I Use Active Or Instant Dry Yeast In My Pizza Dough

Ask Chef Leo: Should I use active or instant dry yeast in my pizza dough?

Ask Chef Leo: Do I need special flour for pizza dough or can I use all-purpose?

Pizza Classica Dough for Pizza at Home by Chef Leo Spizzirri

Ask Chef Leo: Mixing Pizza Dough by Hand or Machine?

Ask Chef Leo: Which yeast is best for pizza dough--Instant or active dry yeast?

The Pizza Garage with Leo Spizzirri

Ask Chef Leo: What is the difference in the dough for various types of pizza?

How To Make Pizza Dough with Chef Leo

Ask Chef Leo: Is it "cheating" to use parchment paper when baking pizza?

The most delicious pizza dough | the perfect loaf sourdough pizza crust recipe

The Wild Bungalow

Ask Chef Leo: Why weigh pizza dough ingredients instead of volumetric?

Tinkering with Dough - Part 1: Fermentation, Flour, Salt and Fats

Ask Chef Leo: Bake pizza in a pan or on a pizza stone/steel?

Tinkering with Dough Part 4: Emergency Dough

Rapid rise vs. Dry active Yeast

Chef Mark Kalix

Neapolitan pizza dough by hand

The Pizza Garage with Leo Spizzirri

Leo Spizzirri and Ralf Tschenscher of Lesaffre Yeast Corp.

How to make NEAPOLITAN PIZZA DOUGH with Dry Yeast like a World Champion Pizza Chef

Vincenzo's Plate