'TupperCooks!' on Serious Eats

My Pie Monday: 'Mootzaleppo', BBQ Brisket, Dutch Oven Pizza and More!

Happy very eclectic My Pie Monday! No two pizzas are alike in this 15 pie roundup. From newcomer AMLewis' Dutch oven cooked pie to the Daily Slice-inspired "Mootzaleppo" by Imwalkin, you Slice'rs are demonstrating some serious diversity and creativity—but no surprise there. Norma and Ev spent some time firing pizzas in Ev's wood fired oven and were met with what looks like great success. Atmast has been saving up some sous vide Corned Beef that she used on her Irish pie, whereas Bierebeer opted to go the barbecue brisket route. There's a Rosa a la Chris Bianco from Burger365, and a hazelnut and date pizza from Redwgn67. Tupper Cooks! finally got to try out cheese curd as a topping, and Tscarborough submits his all-time favorite jalapeño and pepperoni topped pie. There's some mushroom pie advice from TXCraig1 and amusebouche1 revisited the southern inspired tomato pie. There's also a tomato and garlic pie from BHkitchen, a smoky mozzarella and broccoli rabbi by maxcriden, and a whole slew of pizzas from forzapizza. More

My Pie Monday: Pizza Bunnies, Fennel Fronds, Tuna and More!

While there weren't any Peepzas this My Pie Monday, we did get some Pizza Bunnies, thanks to Norma. Overall, this seemed to be a good week for playing around with new dough formulas. Andrew Janjigian, Imwalkin, ccd2012, and livefreeorpie all worked on variations of the Lahey No Knead method, and Norma and Atmast revisited their new formulas from last week. Dmcavanagh made a change to his dough as well, but in terms of size rather than formula. While there were a lot of Lahey-like pies, other big name doughs got some representation too. Hogletboglet worked with a Reinhart dough, and Burger365 built a pizza on a Nancy Silverton base. A pair of pies from the most recent Tupper Lake Pizza Night were sent in by Tupper Cooks! and Dhorst. (By the way, the aleppo "crack" epidemic spreads beyond the Dhorst territories, into Imwalkin's neck of the woods.) Embracing baseball season, billgraney made a B.A.T pie with bacon, arugula, and Tomato. And amusebouche1 did some spring cleaning and created a cheese drawer salvation pie. In the vein of 'toppings you didn't know you needed to try' we have the ever excellent brussels sprouts and pancetta pie from TXCraig1 and a Tuna and Onion pie (referenced by Bitchin Fixins in the comments of that post) from newcomer onepercent99. Keep up the awesome work everyone! More

My Pie Monday: Ramps, Kalbi, Cheeseburger Pizza and More!

We have such great variety in this week's MPM roundup: a Korean short rib pizza from Lapbplayr, a luscious white pie from d0b0y, ramp pizza from LOTFIP, a dough experiment from Norma427, and a method for big slices on a small pie from Frizzaldo. Also, James S is perfecting his balsamic onion pie, Gregg works with spinach and tomatoes, Tupper Cooks! shares a Utica pizza tradition, Paul T 452 makes pizza for breakfast, and Amusebouche1 offers up a cheeseburger pizza to end all cheeseburger pizzas. More

My Pie Monday: Boar Sausage, Buffalo Chicken, Deep Dish and More!

What a great source of pizza inspiration My Pie Monday is. This week, we've got a broiler-cooked boar sausage pizza from Celeriac, and an awesomely puffy pie cooked on a Big Green Egg from Linebacker U. We have spinach and hot peppers on a pizza from Ohiosfinest, and a Buffalo Chicken pizza from Ev, plus deep dish from Gregg, and more delicious-looking pies from Lila S., Jean B., ESNY1077, Norma427, and Olsonmatt. More

My Pie Monday: Arugula, Mushrooms, a Deep-Fried Pie, Chimichanga Pizza(?!?), and More

Wow. This week's batch of My Pie Monday entries is full of traditionally awesome and awesomely nontraditional pizzas. Arugula seems to be on the brain — maybe it's a way to wish spring into being — and we see it on Alberto's, Scott D.'s, and BillCBP's pies. Some great mushroom pizzas in the bunch too, which brings to mind foraging in the woods, which is what I think Jamesws did for the fungi on his pie. And then there's Norma with deep-fried pizza and Girl Loves Pizza with a chimichanga pie. Other great-looking entries from Tupper Cooks, Burger365, joeindc44, Norma, Robert in Dallas, Ev, thearrogantchef, tom100, and Tscarborough. More

My Pie Monday: Luscious Topping Edition

This week's pies are glorious-looking as usual—I'm especially drawn to the toppings: Bill SFNM has a beautiful pizza loaded with vanilla-sauced shrimp, Bartonkt is rocking the Frankie's meatballs, James S went with mac and cheese, and Amusebouche1 has a whole Creole thing going on. Plus, we've got awesome pies from Frizzaldo, Tupper Cooks!, Burger 365, Olsonmatt, Phidauex, Norma427, and Jean B. More

My Pizza Oven: Kate and Nick Martin's Indoor Wood-Fired Oven

"It was installed when we built our house, circa 2006. It is made of French stone and has has a honeycomb shape (the inside portion that is). It is alleged by them (the manufacturers) that this particular stone retains heat better than most, so the baker does not need to feed the fire as often. It came as a kit, but the builder put it all together. The outside stone is from a portico on one of the buildings on our property which fell down. The stone mason built this around the honeycomb inside kit. It probably took a few days to build because the granite had to be cut and fitted around the oven." More

My Pie Monday: Roasted Garlic Alfredo, Panzerotti, Neo-NY, and More!

Well, it may have been Thanksgiving last week, but Slice'rs didn't let that stop them from eating some delicious homemade pizza! (Though square_pie did try to combine the two.) On the menu: homemade fried panzerotti from dhorst, a spinach and artichoke pizza from bartonkt, a neo–New York pie from dmcavanagh, and more good stuff from Scott D., Adam Kuban, Tupper Cooks!, and TScarborough. More

Making Pizza at Home: How Much Is Too Much?

Reaching in to the Slice mailbag, we've got ... [Photograph: krzakptak on Flickr] Adam,Over the past year my obsession with cooking and baking has increased exponentially. My wife, God bless her, has been very patient and understanding as I spend hours in the kitchen working on the day's latest creation, more often than not lately it's been homemade pizza and sauces, etc.Last night, though, I believe I hit a wall of sorts with my spouse. Sitting at the kitchen table, I told her I was going to run to the store."Why?" she asked."To get some rye flour," I answered."For what?""Uh,... More

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