It's a big pizza day in the New York Times Dining Section. As part of "The Pizza Issue," best-selling cookbook author and Times columnist, Mark Bittman, will be conducting an hour long chat today over on the NYTimes' Facebook page from 3pm to 4pm (EST).

Among the topics to be discussed: how to achieve the perfect crust in a home oven, tricks for working with dough, unusual toppings to embrace, whether it's worth investing in a pizza stone and the larger question of what makes for a successful pie."

In addition, they are inviting people to leave additional questions in the comments section of this post.

About the author: Meredith Smith is the Slice editor. You can follow her on Twitter: @mertsmith.


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