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Cook the Book: Nancy Silverton's Pizza Dough 

The beauty of Nancy Silverton's Pizza Dough is that she went about creating it from a bread baker's perspective stemming from her beginnings at L.A.'s La Brea Bakery. Her goal for the pizzas at Mozza was to create a dough with an open hole structure, where the just baked crust was full of big, irregular air pockets, giving it an airy cornice (or outer rim). For The Mozza Cookbook, Silverton tweaked her dough recipe used in the pizzeria for home cooks (those of us who don't have the luxury of a high heat wood-fired pizza oven). More

The Nasty Bits: Pig's Ear Pizza

Pigs' ear pizza. The name struck me well before the actual conception of the dish. I liked the way the syllables went together, as if there could be nothing more natural in the world than a pizza topped with ears. For a while I dreamed about making the pie, but I waited until there was confluence of dough, mozzarella, and confited pigs' ears in my kitchen to begin the project in earnest. More

Cook the Book: Pizza Patate

Jim Lahey's approach to pizza is decidedly Italian: combine great dough with toppings that are simple, clean, and light. His Pizza Patate is made of a thin, evenly crisp crust topped simply with thinly sliced potatoes, onions, olive oil, and rosemary. More

How to Make Mozzarella

Making mozzarella at home is ridiculously easy, especially if you've got Kevlar hands. Mozzarella is a pasta-filata style of cheese which involves hand-stretching hot curds into pliable strands. Like pulling bread dough, the point is to manipulate it just enough to improve elasticity, but not so much as to toughen the thing. More

Eat for Eight Bucks: French Onion Soup

[Photograph: Robin Bellinger] Shopping List 4 onions: $1.38 Thyme: $1.39 1 quart chicken stock: $3.39 4 ounces Gruyére: $2.00 Pantry items: Olive oil, butter, garlic, bay leaf, salt, pepper, white wine or vermouth, flour, yeast. Total cost (for 4 portions):... More

Cook the Book: Pan Pizza

"Starting with the pre-ferment gives you a dough that's more resilient than most make-at-home pizza crusts." [Photograph: Caroline Russock] Homemade pizza is something that I try my hand at fairly frequently and although it's never bad, many times the dough... More

Cook the Book: Sicilian Pizza

When discussing pizza most people automatically assume that Sicilian-style means a square pie with thick, chewy dough. The traditional pizzas of Sicily are square, but this is where the similarities with their U.S. counterparts end. Sicilian pizza, or sfincione, is... More

French in a Flash: Pizza Savoyarde

[Photographs: Kerry Saretsky] Previously Sorrel Shrimp Rissoles with Artichoke Aïoli » All French in a Flash recipes » When you think of Savoy, think of the Alps. There is something about the chill of a mountain that encourages you... More

Cakespy: Pizza Pie Dessert

This confection may look like a pizza but has the soul (and ingredients) of a delicious dessert, comprised of pie crust heaped with sweet preserves, rounds of cheesecake filling and little marzipan "leaves" to mimic the look of a Neapolitan pie. The final result is pleasingly substantial, with a nice mix of textures and sweet and tart flavors--not to mention extremely fun to serve to unsuspecting guests. More

Grilling: Pizza

On Fridays, Joshua Bousel drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! Before you run out and grab all those burgers and hot dogs for tomorrow's great Fourth of July cookout, let... More

Meat Lite: Antipasto Pizza

Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by the book coauthored by the two, Almost Meatless, due out in spring... More

New York-Style White Pizza

White Pizza. Photograph by The Pizza Review Everyone has a food that they love so much or crave so often that they will eat it even after just having finished Thanksgiving dinner. For me, that food is white pizza. If... More

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