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New England Greek Style Pizza

Serious Eats J. Kenji López-Alt 13 comments

Note: You don't have to use a cast iron pan for this - dedicated pizza pans, cake pans that you don't mind ruining, or a nonstick skillet will work just fine. You'll end up with more sauce than you need,... More

Crispy Bar-Style Pizza

Serious Eats J. Kenji López-Alt 3 comments

The uniquely crisp, crunchy, slightly chewy underbelly of bar-style pizza comes from a two-stage cooking process. The dough is first rolled and stretched onto an oiled pie plate from which all but the back lip has been cut off. During this stage, the bottom of the pizza begins to fry a bit, the oil working itself up into the crumb. More

Spinach, Provolone, and Pepperoni Calzone

Serious Eats J. Kenji López-Alt 7 comments

In last week's Pizza Lab, I promised a calzone recipe. Well, here it is! More

Easy No-Roll, No-Stretch Sicilian-Style Square Pizza at Home

Serious Eats J. Kenji López-Alt 51 comments

I've recently discovered what is easily the best way to make pizza at home for a crowd. It's easy enough that you don't need any kind of stretching or rolling skills to shape the pies, and you don't even need a pizza stone or fancy oven hack to get it to work. Here's the recipe. More

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