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Spacca Napoli's Jonathan Goldsmith on Italian Culture and the Power of Pizza

Lance Roberts 10 comments

Over the last year, we've spent a whole lot of time speaking to Jonathan Goldsmith, of Chicago's Spacca Napoli, about his amazing journey from clinical social worker to world-class pie man. Among other things, we discussed the chance encounter on a plane that changed the course of his life, the legendary pizzaioli he's studied and befriended in Naples, and the power of food to connect people. But mostly? We just talked about pie. More

Sunday Supper: Scamorza-Loaded Pork Pizzaiola

Sunday Supper Jennifer Olvera 2 comments

What's better than pizza? Not much, but pizzaiola, a Neapolitan dish of meat cooked pizza-style, is a strong contender. Often made with steak, this indulgent version features thinly pounded pork-tenderloin medallions tied around a scamorza-cheese filling. The bundles are seared, then simmered in a rich red-wine tomato sauce. A final topping of cheese on each piece of pork and a trip under the broiler to get it browned and bubbling is the killer last step. It's delicious served on pasta. More

Scamorza-Loaded Pork Pizzaiola

Serious Eats Jennifer Olvera 8 comments

What's better than pizza? Not much, but pizzaiola, a Neapolitan dish of meat cooked pizza-style, is a strong contender. Often made with steak, this indulgent version features thinly pounded pork-tenderloin medallions tied around a scamorza-cheese filling. The bundles are seared, then simmered in a rich red-wine tomato sauce. A final topping of cheese on each piece of pork and a trip under the broiler to get it browned and bubbling is the killer last step. It's delicious served on pasta. More

The 10 Best Pizzerias in Atlanta

Todd Brock 10 comments

Damn if Atlanta didn't go and turn itself into a bona fide pizza town when no one was looking. Pie fanatics could do a lot worse than booking a flight to Hartsfield-Jackson International and immersing themselves in our city's pizzascape for a few days. More

The Best Deep Dish Pizza in Chicago

Nick Kindelsperger 81 comments

Deep dish pizza is as accurately named as any food I know. Even if you've never experienced one in person, you already know to expect something imposing and thick, with generous layers of sauce and cheese. But which pizzeria in Chicago serves the best? I tried 13 different places to find out. More

The Food Lab Turbo: 3 Grilled Pizzas With Grilled Vegetables

The Food Lab J. Kenji López-Alt 4 comments

Grilling pizza is one of the easiest, most delicious ways to get the kind of charred, crisp crust that the greatest pizzas in the world strive for. More importantly, it affords you the opportunity to grill your toppings before applying them to the pie, giving your finished pizzas an extra level of flavor. These three topping combos are cooked 100% outside (no need to pull out a pan indoors before you hit the grill), and none of them use sauce, letting the flavor of the grilled vegetables really shine through. More

Grilled Pizza With Grilled Tomatoes, Asparagus, Goat Cheese, and Marcona Almonds

Serious Eats J. Kenji López-Alt 1 comment

I know I'm committing a grave seasonal recipe faux pas here by combining a spring ingredient (we're in the middle of asparagus season!) with a late summer product, but dammit, we've gotten so good at cherry tomatoes that they're sweet and flavorful pretty much all year round. More

Grilled Pizza With Grilled Shiitake, Sopressata, and Parmesan

Serious Eats J. Kenji López-Alt Post a comment

This guy is all savoriness. It starts with shiitake mushrooms charred on the grill. Slices of sopressata get the briefest turn over the fire, then go on top of a pie with fresh mozzarella. On go the mushrooms, along with a fistful of coarsely shaved Parmesan cheese. More

Grilled Pizza With Grilled Broccolini, Chilies, and Garlic

Serious Eats J. Kenji López-Alt Post a comment

Broccolini or broccoli rabe with garlic and chilies is a classic flavor combination. In this recipe, I toss the broccolini in garlic oil before grilling it over hot coals, then apply it in whole pieces to the pie which also gets slices of fresh mozzarella and a scattering of fresh hot chilies. More

Paulie Gee's Five Must-Eat Pizzas Across NYC

J. Kenji López-Alt 16 comments

Paul Giannone, the wonderfully-obsessive, always outspoken, former-IT-guy-turned-pizzaiolo of Paulie Gee's in Greenpoint, Brooklyn, makes one of the finest—if not the finest—pizzas in the city. So when he buzzes you up and says, "Hey, I'm going on a tour of my favorite pizzerias in each borough, wanna come?" your answer is not, "Sounds fun, let me check my calendar," or "I don't know if I can keep up with you this time." Your answer is "I will defy the laws of physics and perhaps my wife's will to go with you—when do we leave?" More

Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles (Are Awesome)

J. Kenji López-Alt 37 comments

A few months back, we discovered that the waffle iron is the best way to reheat pizza. Today, we're gonna show you that it's equally good at producing ready-in-15-minute pepperoni pizza-flavored treats as well, and all it takes is four ingredients: frozen puff pastry, pizza sauce, pepperoni, and shredded mozzarella cheese. More

Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles

Serious Eats J. Kenji López-Alt 8 comments

We combine store-bought puff pastry dough with pepperoni pizza-themed fillings, and roll it up using the traditional Chinese scallion pancake method as our inspiration before pressing the whole thing into a waffle iron. The result is a buttery, cheesy, crispy, flaky, flavor-packed treat. More

Adam Kuban's Bar Pie Pop-Up: Feeling Like a Proud Papa

Slice Ed Levine 35 comments

I had no trepidations about what I would find when Slice founder and former SE editor Adam Kuban invited me to the first friends and family tasting for an eventual bar-pizza pop-up he's hoping to hold at noted pizza newcomer Emily, during the Clinton Hill restaurant's off-hours. More

Suburban Pies That Compete With the Big Boys at Atlanta's Campania Pizzeria Napoletana

Slice Todd Brock 5 comments

Tucked in with a smoke shop, a car stereo dealer, and a vendor of coins and firearms, Campania is pumping out top 10 list-caliber pies and may just be the best-kept pizza secret in town. For now. More

Lunch in the Loop: Try the Tot-zza Myza at Toppers Pizza

Chicago Dennis Lee 6 comments

Editor's Note: Whether you're a tourist or an office worker in downtown Chicago, you can get sick of eating at chain restaurants all day. So we've started a series to get you the lowdown on where to find a great... More

What's Your Favorite Deep Dish Pizza in Chicago?

Chicago The Serious Eats Chicago Team 96 comments

It's finally time to figure out who serves the best deep dish pizza. We're not the least bit interested in debating the merits of the style, or whether you even think it deserves to be called pizza. All we want to know is where we should go to find the ultimate version of this iconic dish. More

Sam Sifton Dishes on Pizza

Slice Kate Andersen 5 comments

Pizza lovers new and old will want to check out Sam Sifton's inspiring New York Times piece from this week. If you don't find yourself itching to turn out your own pie by the end of it, I don't know how to help you. More

Jeff Varasano on Baking, Branding, and the Business of Pizza (Part 2)

Slice Lance Roberts 19 comments

Last time, internet pizza legend (and creator of the most famous pizza recipe in the world) Jeff Varasano talked about the challenges of opening a pizzeria and why he's stayed out of the spotlight the last few years. Today, he goes in depth on the power of a brand like Chic-Fil-A, the challenge of finding great employees, and why having great pizza doesn't always matter. More

Jeff Varasano on Baking, Branding, and the Business of Pizza (Part 1)

Slice Lance Roberts 18 comments

Jeff Varasano's pizza recipe went viral in the mid-2000's, and he opened up his own shop in Atlanta a few years later to critical acclaim. Then he went quiet...and we decided to find out why. Varasano had a very candid chat with us about his victories, his setbacks, his big plans coming down the pipe, and his newest location: the airport in Atlanta. If you ever wanted to open a pizzeria (or any a business), this is must-read stuff. More

Go with the Grinders at Eastern Style Pizza

Chicago Mike Gebert 13 comments

One of my rules for scouting out places is that whatever they stress on the sign is probably the best thing they have. But while the pizza here is perfectly fine for a quick slice, grinders are actually the main attraction. More

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