[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
[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
Note: This technique can be used with your favorite pizza dough recipe or with store-bought dough. It works best with a blow torch or a gas burner, but an electric burner will work as well.... More
[Photographs: J. Kenji Lopez-Alt] It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of... More
Note: Caciocavallo is a sheep's milk cheese from Sicily. When purchasing, ask for aged caciocavallo meant for grating. If unavailable, replace with Pecorino-Romano or Parmigiano-Reggiano. Store-bought bread crumbs will work, but for best results, use homemade. The 12.25 ounces of... More
Note: You must use a scale for this sausage. There is no way to accurately estimate the amount of salt needed otherwise. This recipe can be made with pre-ground pork as well. Mix ingredients as directed in step one, allow... More
Note: You don't have to use a cast iron pan for this - dedicated pizza pans, cake pans that you don't mind ruining, or a nonstick skillet will work just fine. You'll end up with more sauce than you need,... More
The uniquely crisp, crunchy, slightly chewy underbelly of bar-style pizza comes from a two-stage cooking process. The dough is first rolled and stretched onto an oiled pie plate from which all but the back lip has been cut off. During this stage, the bottom of the pizza begins to fry a bit, the oil working itself up into the crumb. More
I've recently discovered what is easily the best way to make pizza at home for a crowd. It's easy enough that you don't need any kind of stretching or rolling skills to shape the pies, and you don't even need a pizza stone or fancy oven hack to get it to work. Here's the recipe. More
Note: Using a food processor ensures that your dough is properly developed without over-oxidizing, which can affect flavor. To scale up, make dough in separate batches in food processor. Do not try to process more than one batch at a... More
This creates a slightly sweet, intense tomato sauce typical of New York-style slices. It's also good served with pasta. Read more about the science behind the recipe here.... More
Note: The Antimo Caputo Tipo "00" Italian bread flour called for helps improve the texture, but is not necessary. Regular bread flour (of even all-purpose flour) will work just fine. The dough will improve with age, though the peak performance... More
This recipe is about as close as you can get to wood-burning oven-style Neapolitan pizza without having to void the warranty of your oven. The Antimo Caputo Tipo "00" Italian bread flour called for helps improve the texture, but is... More
