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Entries tagged with 'The Pizza Lab'

Vodka Pizza

Serious Eats J. Kenji López-Alt 4 comments

Pizza with vodka sauce is a richer, creamier, spicier alternative to traditional tomato sauce pies. More

Pizza with Pesto, Ricotta, and Mozzarella

Serious Eats J. Kenji López-Alt 3 comments

Pesto, mozzarella, and ricotta on a pizza. More

The Best French Bread Pizza

Serious Eats J. Kenji López-Alt 21 comments

Classic French bread pizza upgraded with a heavy does of garlicky butter, two cheese, and fresh herbs. More

Easy Pan Pizza With Zucchini, Red Onion, and Pistachios (Vegan)

Serious Eats J. Kenji López-Alt 1 comment

Foolproof no-knead pan pizza dough topped with zucchini and summer squash along with red onions, thyme, and pistachios. More

Easy Pan Pizza With Potato, Onion, and Rosemary (Vegan)

Serious Eats J. Kenji López-Alt 4 comments

Ok, so maybe it's a bit of a carb overload, but potato on pizza is truly great, especially when the potato slices brown and crisp around the edges and the dollops of mashed potato come out crusted and golden, like these ones do. More

Basic Square Pan Pizza Dough Recipe (Sicilian-Style Dough)

Serious Eats J. Kenji López-Alt 49 comments

A basic recipe for party-style Sicilian square pizza dough. More

Basic Neapolitan Pizza Dough

Serious Eats J. Kenji López-Alt 37 comments

A basic Neapolitan-style pizza dough. More

Basic New York-style Pizza Dough

Serious Eats J. Kenji López-Alt 44 comments

A basic New York-style pizza dough. More

Deep Fried Breakfast Pizza with Sausage, Eggs, Parmesan, and Hollandaise

Serious Eats J. Kenji López-Alt 3 comments

[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at... More

Skillet Neapolitan Pizza (No Kneading or Oven Required!)

Serious Eats J. Kenji López-Alt 17 comments

Note: This technique can be used with your favorite pizza dough recipe or with store-bought dough. It works best with a blow torch or a gas burner, but an electric burner will work as well.... More

No Knead Pizza Bianca

Serious Eats J. Kenji López-Alt 13 comments

[Photographs: J. Kenji Lopez-Alt] Note: For best results, use a scale set in grams. About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly... More

Sfincione (Sicilian New Years Pizza with Bread Crumbs, Onions, and Caciocavallo)

Serious Eats J. Kenji López-Alt 9 comments

Note: Caciocavallo is a sheep's milk cheese from Sicily. When purchasing, ask for aged caciocavallo meant for grating. If unavailable, replace with Pecorino-Romano or Parmigiano-Reggiano. Store-bought bread crumbs will work, but for best results, use homemade. The 12.25 ounces of... More

Juicy Sweet or Hot Italian Sausage

Serious Eats J. Kenji López-Alt 22 comments

Note: You must use a scale for this sausage. There is no way to accurately estimate the amount of salt needed otherwise. This recipe can be made with pre-ground pork as well. Mix ingredients as directed in step one, allow... More

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