'crusts' on Serious Eats

The Food Lab: The Science of Pie Dough

If there's one thing that instills fear into the hearts and minds of American cooks, it's pie crust. I know. At one time, I was one of those people. Pie crusts were the Mumm-ra to my Lion-O, and it was all because they were a mystery to me. What makes them flaky? What makes them tender? And most importantly, how come mine used to come out like pliant pieces of leather instead of buttery and delicious? More

Easy Pie Dough

This makes enough for two single-crust pies or one double crust pie. For a slightly more tender crust, replace up to 6 tablespoons of butter with vegetable shortening. Pie dough can be frozen for up to 3 months. Thaw in refrigerator before rolling and baking. More

Gluten-Free Tuesday: Sweet Tart Dough

I think of tarts the same way I think of sandwiches: you can fill them with almost anything and they taste great. And just as a good sandwich requires good bread, a tart needs a good crust. This recipe makes a simple sweet tart crust. How simple? Just cream together the butter (or shortening if you are dairy-free) and sugar and then add the dry ingredients. More

Learning How to Make Neapolitan Pizza from Keste's Roberto Caporuscio

Roberto Caporuscio, one of the partners-pizzaiolos at Kesté Pizza & Vino in Manhattan's Greenwich Village, led a Neapolitan pizza-making class last night. Before he began punching dough balls and spreading tomato sauce, he went over the basics. Naples is a couple hours south of Rome, and "the pizza from there is not better, it's just different." He gave us a little history on the famous Naples-originating Margherita pizza, which we were about to bake in the Kesté oven cranked up to 950°F. A baker named Rafaele Esposito whipped up the first pizza Margherita in 1889 to welcome the Queen... More

A Thai Pizza Has Bacon and Cheese Stuffed in the Crust

Bangkok-based journalist Newley Purnell just hipped me to perhaps the most extreme stuffed-crust pizza yet. On his blog, he says: You can get it at The Pizza Company, a Thai chain. I haven’t tried it yet. But I just might have to. One interesting detail: it’s served with cheese sauce on the side. (In case you need even more cheese! Presumably there’s no bacon on the side, since there’s “double bacon” in the crust.) "But I might just have to"? Might? Come on, Mr. Purnell, you have to try it. We'd love to see some actual pictures of this... More

Types of Pizza-Crust Eaters

A pile of crusts, or "pizza bones." Photograph by Robyn Lee As evidenced by a recent Talk thread, people have various styles of handling pizza crust. Herewith, a glossary of crust eaters: No Matter What: They always eat it, good or bad. It's part of the pizza package deal. Or maybe Mom and Dad just taught them to clean their plates If It's Good: These people judge on a case-by-case basis. But what is good? This depends, which makes for subgroups such as chewy-selective, crispy-selective, and so on Ladylike: Please don't turn this into a sexist thing, this just... More

Whole Wheat Pizza Crust Recipe

I'm not the biggest fan of the whole wheat crust, but I know a lotta folks are. If you've been looking for a recipe to make your own wheaty crust, look no further, homeslices: Whole Wheat Pizza Crust Recipe.... More

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