'pizza science' on Serious Eats

The Pizza Lab: New York Style Pizza at Home (Or How I Became a Food Processor Convert)

New York pizza is my favorite style of pizza. Sure, I love me a neo-Neapolitan, sit-down-with-a-fork-and-knife on occasion, and grilled pizzas are fantastic in the summer. Even chewy, Roman-style pizza bianca has its place. But the pizza I find myself most often craving is of the simple, by-the-slice, medium-thin, crusty and lightly chewy style. Here's how to make it at home. More

The Food Lab: Is Good Pizza Really All About the Water?

It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. [Photographs: J. Kenji Lopez-Alt] Just as the jocks like to stick together and nerds travel in packs, obsessives bordering on the psychotic (like me) seek out the acquaintance of others like themselves, in a manner that some say borders on the, well, the obsessive. The first time I heard that the mineral content of water might have an effect on the properties of bread dough was about eight... More

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