'ingredients' on Serious Eats

Pizza Protips: Salt

Salt isn't absolutely required to make bread or pizza dough, but without it, breads simply taste flat—even sweet breads. That's reason enough to add it. But there's more: salt also strengthens and tightens the gluten and regulates the activity of yeast. Without any salt, some breads can rise unpredictably. More

A Preliminary Canned-Tomato Taste-Test

In the interest of finding a great-tasting canned tomato for pizza-making, a small group of pizza and tomato enthusiasts taste-tested 16 different canned tomatoes. Though this tasting is not as scientifically rigorous as it might be, there were some interesting observations. High price is not predicative of good flavor. Second, the "DOP" tomatoes we tasted did not score very high at all. And the top two spots weren't even San Marzano tomatoes from Italy; instead, they were grown in California's Central Valley. More

Top This: The Cortes from Roberta's in Brooklyn

The Cortes pizza at Roberta's in Brooklyn is, as its creator Angelo Womack says, an unconventional pizza. Topped as it is — with tomato sauce, crema fresca, Hatch chile–flavored chorizo, shaved fresh radish, pickled onions, jalapeños, and cilantro — it's a natural for this here column. Slice'r TonyCalzone (who you may have met in this Q&A here) used his killer video skills and talked to Mr. Womack about the pizza, capturing it all in a great little movie. More

Top This: Potato and Roasted-Garlic Pizza (à la Pizzeria Picco)

What would you get if you took all the things you loved about a great french fry and put it on a pizza? Pizzeria Picco's "Marin," a white pizza topped with young potato, roasted garlic, mozzarella, and grated Grana Padano. It's as if Pizzeria Picco executive chef Bruce Hill was at the ballpark one day with a plate of garlic fries, tripped and fell, with the fortuitous landing spot being a slice of pizza. (True story? Not so much. But nonetheless, the concept is genius.) More

Gluten-Free Tuesday: Smoked Paprika

I have a smoked paprika problem. I love it. (Why don't you marry it? Pee Wee Herman might say. And really, I say, I just might.) I want to pinch my fingers around a tiny spot of vivid red-orange powder and dance it into eggs, onto rice, into soups, onto roasted pork. My baked kale chips have an extra surprise: smoked paprika. My roasted tofu glows red. My roasted vegetables have a smoky glow instead of a burnt char. All of this thanks to smoked paprika. More

How 'Bout Spicy Globe Basil?

Awesome! Great email in the inbox today from dhorst. —The Mgmt. [Photograph: dhorst] Adam,I loved Pizzablogger's photos of the Neapolitan basil and look forward to growing it next year. I thought the flavor profile seems quite similar to my spicy globe basil, but the size and sturdiness of the leaf is much smaller and more delicate. I've attached a photo with a quarter and dime for comparison in size, just for fun. And, hah, I figured out how to size it to 600 pixels wide.Thanks for all the advice Slice readers.Also, has anyone out there used lemon basil on pizza?... More

Basil on a Pizza: Before or After Baking?

Dom DeMarco scissoring fresh basil onto a pizza at Di Fara. And, yes, we know that pizza is burned! [Photograph: Adam Kuban] Pizzablogger's informative email about Neapolitan basil got us at Slice HQ thinking about the many ways basil can be added to a pie. Do you like basil added before the pie goes in the oven so its flavor mingles with that of the sauce or added after the pie comes out of the oven so it doesn't wilt? And how do you like 'dem leaves—whole or cut into a chiffonade?... More

Top This: How to Use Pea Shoots (Dou Miao) on Pizza

Known as dou miao in Mandarin, pea shoots got a flavor somewhere between peas and spinach and have a crunchy chewiness that's a dead ringer for something Italians are pretty dang familiar with already. "Hey, the texture of these pea shoots reminds me of sautéed broccoli rabe." And then my grease-addled brain instantly made the leap to ... pizza topping! More

My Pie Monday: Foolish Poolish's Forager's Pizza

[Photographs: Foolish Poolish] Um. I don't even know what to say. Foolish Poolish sent this one in and I hope he doesn't mind that I'm dubbing it "Foolish Poolish's Forager's Pizza." The guy went a harvestin' some wild mushrooms and garlic for this pizza. How awesome is that?!? Here's what he says: I realise that chasing the "Neapolitan/artisanal" ideal can be a bit blinding sometimes with all those expensive imported ingredients, etc. Anyway, I ran out of "00" flour last week, so I wasn't really concentrating on my usual dough shenanigans but rather flying by the seat of my... More

Dear Slice: 'You into Nettles on Pizza?'

"It's like French kissing a forest nymph!" [Photograph: Leslie Kelly] Leslie Kelly (former critic for the Seattle Post-Intelligencer and columnist on Serious Eats) just emailed me. Subject line: Ever had nettles on pizza? That's the thang this "spring" in Seattle... at Serious Pie and Delancey. At Serious Pie (picture) they were creamed and served with black trumpet mushrooms... YUM!! Might be of interesting to ask Slice readers: What's the most exotic ingredient you've had on a pizza?... More

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