As Eater's new National Pizza 38 demonstrates, while there may be a preponderance of fantastic pizzerias in places like New York and Chicago, we live in a country where first-class pies can be had nearly anywhere.
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As more chefs and bakers transition to owning several restaurants and bakeries, there's an obvious and necessary shift in their day-to-day roles. This month's Ask Nancy Silverton video highlights such challenges in a shift in creativity, as well as the simple, sad truth: we can only be in one place at one time.
In the latest installment of our Nancy Silverton video series, in which the baker maven answers questions from the Serious Eats community, Nancy reveals the difference between the dough recipe found in the Mozza cookbook and the dough recipe she uses at the actual pizzeria.
Here's the second segment of our Nancy Silverton video series, in which the baker maven answers questions from the Serious Eats community. In the spirit of the ever-popular no-knead dough recipes, this week she'll discuss Jim Lahey's famed method for mixing flour, salt, water, and yeast.
A few weeks back we asked you folks to send in questions for Nancy Silverton, founder of La Brea Bakery, owner of Pizzeria and Osteria Mozza, and partner at new burger joint Short Order. We're truly grateful that the Los Angeles superstar took the time to answer some of our questions. Check out the first in our Nancy Silverton video series, in which she talks about the inspiration behind her famous pizza crust, some of her favorite pie-men, and more.