When it comes to frozen pizza, I'd just give up eating it before I'd ever buy the fancy-pants kind. They fall within the UNCANNY VALLEY of pizza: close enough to the real thing but not quite there. Either give me the real thing or give me the obviously cartoonish version of "pizza."
'A Pizza My Mind' on Serious Eats
Nobody cares who makes their pizza at your chain du jour, but at critically acclaimed spots like Paulie Gee's and Kesté, having a pie made by the boss is an honor. But is the pizza appreciably better? Do some pizzaioli have magic in their hands? To find out, we talked to two people who would know.
Ultimately, pizza crawls are about feeling accomplished when it's all said and done. And that requires eating a ton of pizza. When you think about it, the logical solution to maintaining your stamina is calling it quits mid-slice. But are you going to leave a slice from Di Fara's or a pie from Paulie Gee's unfinished? No, and I wouldn't either.
Delivery's not good for pizza. Sitting in a cardboard box, the pizza steams, the crust softens, that crisp edge melting into the sauce. Great pizza is a fleeting thing once it leaves the fiery oven, and it doesn't wait for your convenience. But I had a good thing going until a few short months ago: I lived within delivery distance of Motorino in the East Village of NYC...
Love it or hate it, the fast casual / quick service / Chiptole-ization of pizza is here to stay. The novelty of lining up and specifying topping via a Chiptole / Subway / Pinkberry / Panera assembly line isn't wearing off... it's popping up across the country.
Dessert pizza will always have a pizza my heart, particularly the low-rent version topped with cherry pie filling at Pizza Hut lunch buffets.
Sometimes grabbing a slice is out of the question. Which brings me to today's topic: the weeklong Atkins-friendly debacle commonly referred to as Passover. What's a pizza-lover to do?
What's the best frozen pizza? See the photo at left, people. And you know what I don't want to see in the Comments here? Any other pizza that is not pictured at left.
I love pizza, but I don't love the potential of it giving me a severe allergic reaction. And thus pizza and I are taking a break. Have you ever had to break up with pizza?
If you're visiting Slice, there's a very good chance that you're obsessive about your pizza. You've eaten your 10,000 slices, you've developed an excellent palette...and you no longer have any time in your life for shitty pizza. You want the pizza in the picture above. Well, unless you want to be in a prison of your own creation I would suggest you make a little time for bad pizza. Here's why.
Everyone's got a favorite set of pizza toppings, and mine just happens to be black olives and pineapple. Try before you judge.
Like most kids, I was an opinionated eater, and my food preferences changed often. One of my weirder phases? Pepperoni and pineapple pizza. And having tried it again recently, I have to say—it's not at all bad.
I am not talking about a dessert pizza or a cheffy Asian-themed pie dressed with peanut sauce. This was an honest-to-God frozen cheese pizza that had Jif where the tomato sauce should be. And I loved it.
But the true pizza lover should make pizza a part of every meal, even if it's not the main course. At the very least, never ever ever throw out those leftovers.
There's the fancy pizza we talk about on Slice—your DOP Neopolitan, your black truffle-Parmagiano Reggiano pies—and then there's "gourmet" pizza, slices piled high with everything from eggplant parm to shrimp scampi. These are easy to make fun of, and usually not very good, but there's one I'll defend against anybody: the buffalo chicken slice.
The slap of the dough on the table
More than the words on a label
Tomato sauce, cheese
Napkins and grease
A whole pie or more if you're able
I wasn't all that well acquainted with garlic knots until moving to New York, where I started to encounter them at every corner sliceria. Little strips of dough tucked around garlic, drenched in butter and oil? An amazing notion even without the parmesan and parsley scattered on top. But while the pizza scene is enjoying a renaissance, the garlic knot scene (yes, I said "garlic knot scene") has not followed suit. I want more well-made garlic knots!
When I was in elementary school, weekend nights meant sleepovers. Sleepovers meant "camping" in someone's suburban backyard, or TGIF marathons, or stealing someone's older sister's copies of Seventeen and YM. And dinner at sleepovers, unfortunately, meant Papa Murphy's Take 'N' Bake. I was hardly a discerning eater as a nine-year-old, but even then, I couldn't stand the stuff. Does anyone understand the appeal?
In honor of National Pizza Month (aka October), the Serious Eats editors, staff, and Slice writers will top off our regular content with their deepest thoughts on all things cheesy, saucy, and crusty. To start of the month long series, we have a pizza coming of age story on the pie that changed everything.