Cook the Book: Nancy Silverton's Pizza Dough 

Caroline Russock 25 comments

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

Easy At-Home Pizza Dough (from the Guys at Roberta's)

Adam Kuban 29 comments

This is the recipe for the dough I made at the Brooklyn Kitchen's at-home pizzamaking class with Anthony Falco and Angelo Womack. More

The Nasty Bits: Pig's Ear Pizza

The Nasty Bits Chichi Wang 16 comments

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

Lou T's Pizza Recipe

Adam Kuban 21 comments

Yesterday, Lou T pretty much created a feature on Slice called My Pie Monday when he sent in the photo above. Today, we featured him as this week's Slice Pizza Obsessive subject. In that interview, he promised us his recipe. Whoomp, here it is. More

Cook the Book: Pizza with Sausage & Peppers

Caroline Russock 32 comments

In Molto Gusto by Mario Batali and Mark Ladner, the par-baking method of pizza making that is employed at Otto is broken down for the home kitchen. The recipes I tested ended being some of the most picturesque and tasty pizzas that have ever come out of my oven. More

Cook the Book: Pizza Patate

Caroline Russock 8 comments

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

Cook the Book: Clam and Chile Pizza

Caroline Russock 13 comments

The clam topping for this pizza is made by steaming clams in white wine, onions, garlic, and bay leaves. Normally cheese-less pizzas aren't my favorite but with this one, I didn't miss the mozzarella at all. More

How to Make Mozzarella

Tam Ngo 16 comments

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

Robin Bellinger 10 comments

[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

Caroline Russock 16 comments

"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

Caroline Russock 7 comments

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

Meat Lite: Potato and Sausage Pizza

Tara Mataraza Desmond 4 comments

[Photograph: Tara Mataraza Desmond] A few weeks ago I gave a friend a verbal whupping for calling a concoction he'd made of vegetables and melted cheese atop a piece of naan a pizza. On any given day, this guy... More

French in a Flash: Pizza Savoyarde

Kerry Saretsky 9 comments

[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

Cakespy cakespy 9 comments

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

Grilling Joshua Bousel 17 comments

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: Mushroom, Sausage, Goat Cheese, and Chive Grilled Pizzas

Tara Mataraza Desmond 4 comments

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 their book, Almost Meatless. This is a cross between crispy flatbread and... More

Meat Lite: Antipasto Pizza

Tara Mataraza Desmond 5 comments

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

Kerry Saretsky 6 comments

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

Mario Batali's Schiacciata with Concord Grapes and Fennel Seeds

Kerry Saretsky Post a comment

Pizza can be more versatile than we tend to think, and this one has neither sauce nor cheese. But pizza dough is a creative base for this season's iconic Concord grapes. Mario's basic dough recipe follows, but if you do... More

More Posts