'the pizza lab' on Serious Eats

The Pizza Lab Presto: Vodka Pizza

Our office is at the epicenter of the vodka pizza universe, what with both Pomodoro and Rubirosa a couple blocks away. The former is not worth a damn (despite some rave Yelp! reviews)—overly greasy, unspectacular crust, and candy-sweet sauce—while the latter is spectacular. Crisp and charred with a pleasant chew like all great pizza, it's got a creamy vodka sauce that is just rich enough that you know you're not eating regular pizza, but not so rich that you feel like your stomach may fall out or involuntarily empty itself in protest by the time you're done. It's a great alternative when you've been stuck in a pizza rut, and a recipe that's good to have in your own home arsenal. More

The Pizza Lab: Pesto Pizza

Back when I was a wee food labber who spent his summers at band camp,* my favorite day of the summer was when the camp's cook, Glen, would make his pesto. We'd have a camp-wide pesto spaghetti eating contest, in which I may have been the only competitor. This simultaneously made me a winner and a complete loser each time. What can I say? I loved my pesto back then as much as I love it now. Today, we're gonna stick it on pizza. But first, a few words to the wise. More

The Pizza Lab: Foolproof Pan Pizza

I've got a confession to make: I love pan pizza. I'm not talking deep-dish Chicago-style with its crisp crust and rivers of cheese and sauce, I'm talking thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque pan pizza, dripping with strings of mozzarella and robust sauce. If only pizza that good were also easy to make at home. Well here's the good news: It is. This is the easiest pizza you will ever make. Seriously. All it takes is a few basic kitchen essentials, some simple ingredients, and a bit of patience. More

The Pizza Lab: A Computer Simulation of a Pepperoni Slice Curling

Last week, I wrote a piece about a pet obsession of mine: What makes pepperoni slices curl? The final conclusion was that it largely has to do with temperature differentials between the top surface heating faster than the bottom, as well as meat flow patterns inside the sausage caused by the stuffing horn being slimmer than the casing. A few hours after the post went live, I got an email from my friend Evros Loukaides, a research student at Cambridge University studying the behavior and applications of thin morphing structures. Apparently, curling pepperoni falls squarely in the line of his work simulating thin morphing structures. More

The Pizza Lab: Baking Steel vs. Lodge Cast Iron Pizza

I first reviewed the Baking Steel a few weeks ago, a new home pizza-making tool that delivered the best crust I've ever made in a home oven, over and over again. Since then, some folks have been asking questions: How does the new half-inch version compare? How does the Lodge cast iron pizza pan stack up? I headed into the kitchen and baked off a dozen pies to see if we could answer those questions. More

The Pizza Lab: The Baking Steel Delivers

I came out with the early word on the Baking Steel, a product which at the time was in Kickstarter mode trying to raise enough money for their first run. Thanks to crazy pizza heads like you, they managed to blow past their initial investment requirements by several thousand dollars. By all accounts, founder Andris Lagsdin is in over his head trying to keep up with demand on that first run. This is good news for him, and even better news for home piemakers, because I've got to tell you: This is the most impressive home pizza product I've ever tested. More

The Pizza Lab: Three Doughs to Know

We've gone through a lot of pizza styles and recipes here at The Pizza Lab, but I still often get asked "what's the best pizza crust recipe you know?" When I'm in the mood to fire up the grill or heat up the broiler, I might take my time and make a Neapolitan-style lean dough. If I want to relive my childhood without stepping out my apartment door, it's a New York-style. Company coming over and I want to feed a crowd without messing up the kitchen? It's Sicilian-style square pie all the way. Here's a brief run-down on the three recipes that every home pie-maker should have in their arsenal to tackle all manner of pizza-centric circumstances. More

The Pizza Lab: In Which We Get The KettlePizza Insert Working And Meet Its Maker

Good news: we finally got some good results out of the KettlePizza after-market insert that supposedly turns your kettle grill into a wood-burning pizza oven. Strike that, we actually got great results. In fact, I'd even say the pies I've been pulling off my grill for the past few weeks have been some of the best I've ever made at home. This time, we've tried out a few different inexpensive hacks to modify the existing insert into something that really produces a great pie. By the time we were through, we were pulling out neapolitan-style pies that cooked through in a mere two to three minutes, producing excellent charring, a moist, cloud-like interior, and a crackly, blistered crusts. More

The Pizza Lab: We Test The New and Improved KettlePizza Grill Insert

We tested the KettlePizza insert back in 2010 when it first came out and were not extremely impressed with the results. Since that early look, the inventor, Al Contarino has jumped into the conversation to let us know that he's come up with a new and improved model that should address many of the problems we had with the old one. We were all too happy to give the new model another shot. Here's how it went down. More

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