The Pizza Lab

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Grilled Pizza With Grilled Tomatoes, Asparagus, Goat Cheese, and Marcona Almonds

The Food Lab J. Kenji López-Alt 1 comment

I know I'm committing a grave seasonal recipe faux pas here by combining a spring ingredient (we're in the middle of asparagus season!) with a late summer product, but dammit, we've gotten so good at cherry tomatoes that they're sweet and flavorful pretty much all year round. More

Grilled Pizza With Grilled Shiitake, Sopressata, and Parmesan

The Food Lab J. Kenji López-Alt Post a comment

This guy is all savoriness. It starts with shiitake mushrooms charred on the grill. Slices of sopressata get the briefest turn over the fire, then go on top of a pie with fresh mozzarella. On go the mushrooms, along with a fistful of coarsely shaved Parmesan cheese. More

Grilled Pizza With Grilled Broccolini, Chilies, and Garlic

The Food Lab J. Kenji López-Alt Post a comment

Broccolini or broccoli rabe with garlic and chilies is a classic flavor combination. In this recipe, I toss the broccolini in garlic oil before grilling it over hot coals, then apply it in whole pieces to the pie which also gets slices of fresh mozzarella and a scattering of fresh hot chilies. More

The Best English Muffin Pepperoni Pizza

The Food Lab J. Kenji López-Alt 3 comments

The ultimate English muffin pizza made with a fresh tomato sauce and crisp pepperoni. More

Pizza With Figs, Mozzarella, and Goat's Milk Feta

J. Kenji López-Alt 1 comment

A sauce-less pizza with a sweet and savory topping of mozzarella, goat's milk feta, and quartered figs, all drizzled with olive oil and honey. More

Sausage and Radicchio Pizza

J. Kenji López-Alt 1 comment

Lightly bitter radicchio sweetens as it chars, complementing the flavor of Italian sausage in this Neapolitan-style pizza. More

Vodka Pizza

J. Kenji López-Alt 4 comments

Pizza with vodka sauce is a richer, creamier, spicier alternative to traditional tomato sauce pies. More

Pizza with Pesto, Ricotta, and Mozzarella

J. Kenji López-Alt 3 comments

Pesto, mozzarella, and ricotta on a pizza. More

Matzo Pizza

J. Kenji López-Alt 4 comments

Matzo pizza can be bland and soggy. Our recipe solves that problem by using a two-step cooking process that guarantees an extra-crisp, flavorful crust. More

The Best French Bread Pizza

J. Kenji López-Alt 21 comments

Classic French bread pizza upgraded with a heavy does of garlicky butter, two cheese, and fresh herbs. More

Easy Pan Pizza With Zucchini, Red Onion, and Pistachios (Vegan)

J. Kenji López-Alt 1 comment

Foolproof no-knead pan pizza dough topped with zucchini and summer squash along with red onions, thyme, and pistachios. More

Easy Pan Pizza With Potato, Onion, and Rosemary (Vegan)

J. Kenji López-Alt 4 comments

Ok, so maybe it's a bit of a carb overload, but potato on pizza is truly great, especially when the potato slices brown and crisp around the edges and the dollops of mashed potato come out crusted and golden, like these ones do. More

Easy Pan Pizza With Sun-dried Tomatoes, Caramelized Onions, Olives, and Breadcrumbs (Vegan)

The Food Lab J. Kenji López-Alt 3 comments

Vegan pizza for a crowd! This recipe, based off of Sicilian sfinzione is a crowdpleaser with the bold flavors of olives, sun dried tomatoes, and caramelized onions under a crisp bread crumb topping. More

Foolproof Pan Pizza

The Food Lab J. Kenji López-Alt 163 comments

This recipe requires no kneading, no stretching, pretty much no skill whatsoever to create a crisp-crusted, airy, chewy pan pizza. Top as desired. More

Pickled Banana Peppers

J. Kenji López-Alt 6 comments

These sweet and spicy peppers make a perfect pizza topping or sandwich ingredient. More

Basic Square Pan Pizza Dough Recipe (Sicilian-Style Dough)

J. Kenji López-Alt 49 comments

A basic recipe for party-style Sicilian square pizza dough. More

Basic Neapolitan Pizza Dough

J. Kenji López-Alt 37 comments

A basic Neapolitan-style pizza dough. More

Basic New York-style Pizza Dough

J. Kenji López-Alt 44 comments

A basic New York-style pizza dough. More

Deep Fried Breakfast Pizza with Sausage, Eggs, Parmesan, and Hollandaise

The Food Lab J. Kenji López-Alt 3 comments

[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at... More

Deep Fried Pizza

J. Kenji López-Alt 8 comments

[Photographs: J. Kenji Lopez-Alt] This pizza may sound heavy, but it comes out light, crisp, and airy. Easily one of the best, tastiest ways to cook pizza at home without a wood-burning oven. Note: Use high quality fresh mozzarella or... More

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