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Entries tagged with 'Pan Pizza'

The Chicago Food Glossary: A Guide to the Unique Dishes of the Windy City

Chicago Nick Kindelsperger 27 comments

Like all great cities should, Chicago has a collection of dishes that were invented within its borders and that you can't get anywhere else. I decided to create this list to help keep track of them all. More

Forget Speed; Domino's to Take its Sweet, Sweet Time

Slice Niki Achitoff-Gray 11 comments

Domino's has publicly renounced the "30 minutes or less" slogan, the foundation—indeed the very building blocks of (pizza chain) life—on which its business has rested for decades. Mass chaos (in my head) has ensued. Now I know how Katy Perry feels. More

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

Serious Eats 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

The Pizza Lab: Foolproof Pan Pizza

Slice J. Kenji López-Alt 156 comments

I've got a confession to make: I love pan pizza. I'm not talking deep-dish Chicago-style with its crisp crust and rivers of cheese and sauce, I'm talking thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque pan pizza, dripping with strings of mozzarella and robust sauce. If only pizza that good were also easy to make at home. Well here's the good news: It is. This is the easiest pizza you will ever make. Seriously. All it takes is a few basic kitchen essentials, some simple ingredients, and a bit of patience. More

Foolproof Pan Pizza

Serious Eats 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

The Pizza Lab: Three Doughs to Know

Slice J. Kenji López-Alt 71 comments

We've gone through a lot of pizza styles and recipes here at The Pizza Lab, but I still often get asked "what's the best pizza crust recipe you know?" When I'm in the mood to fire up the grill or heat up the broiler, I might take my time and make a Neapolitan-style lean dough. If I want to relive my childhood without stepping out my apartment door, it's a New York-style. Company coming over and I want to feed a crowd without messing up the kitchen? It's Sicilian-style square pie all the way. Here's a brief run-down on the three recipes that every home pie-maker should have in their arsenal to tackle all manner of pizza-centric circumstances. More

Chicago Essential: Burt's Place

Chicago Daniel Zemans 46 comments

For nearly 50 years spent at four different pizzerias, Burt Katz has been putting out some of the best pizza in Chicago. Since 1989, he's been putting out pies that have made Burt's Place a local favorite and must-try for visiting pizza freaks. More

Chicago Essential: Pat's Pizza

Chicago Daniel Zemans 24 comments

Old-school pizzerias that have been serving up delicious thin crust pizzas with outstanding sausage are wonderfully common in Chicago. Among stiff competition, Pat's Pizza and Ristorante stands out as one of the very best thanks largely to an excellent crust that seems to defy the laws of physics. More

Video: Jim Lahey Making Pizza Pomodoro

Slice Adam Kuban Post a comment

The parent blog Babble visits noted baker and pizzamaker Jim Lahey at Sullivan Street Bakery for a lesson on making a Roman-style pizza pomodoro. He also makes a good-looking zucchini pizza. More

Gino's North: The Cheesiest Pizza in Chicago

Chicago Daniel Zemans 14 comments

In Chicago, the words Gino's and pizza can conjure up a few different images. For most people, thoughts will turn to Gino's East, one of the most well-known pizzerias in town. Others who've been around a few years might think of the now-defunct Gino's, a longtime downtown staple whose existence was actually responsible for the "East" in Gino's East. Loyola students and some residents on the far north side will instead think of Gino's North, a small, dark 70-plus-year-old bar with an 80-year-old woman named Peggy making pizzas. More

Easy Pan Pizza

Serious Eats J. Kenji López-Alt 4 comments

Note: Read the results of our Whole Foods Pizza Kit taste test here.... More

Cook the Book: Pan Pizza

Serious Eats 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

Chain Reaction: What's the New Pizza Hut Stuffed Crust Pan Pizza Like? We Try It

Slice Prairie 51 comments

According to Pizza Hut's chief marketing officer, Brian Niccol, "The arrival of Stuffed Crust Pan Pizza is the biggest news to hit our Pan Pizza in nearly three decades... I didn't think it was possible to make our Pan Pizza any better, but with the addition of a ring of melted cheese stuffed deep into the crust, we've created a pizza that hits the jackpot." Jackpot, eh? More

Delisi's Pizzeria & Bar: A Fully Restored Neighborhood Institution

Chicago Daniel Zemans 6 comments

Daniel Zemans, our man in Chicago, checks in with another piece of intel on the Windy City pizza scene. Daniel also blogs about Chicagoland pizza with his friends on the Chicago Pizza Club blog. --The Mgmt. Delisi's has been a... More

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