Pizza Recipes

The Fastest, Easiest Way to Get Dough Off Your Hands

Got a sticky situation on your hands? Here's how to clean it up, fast.

Pizza Hack: Is Copper Better Than the Baking Steel?

In which @thefoodlab bakes pizza on a sheet of copper in his quest for the perfect crust.

The Food Lab: 11 Essential Tips for Better Pizza

Essential tips for making pizza at home.

The Complete Serious Eats Guide to Grilling Pizza

The Pizza Lab: Combine The KettlePizza and the Baking Steel For The Ulti...

The Pizza Lab: Foolproof Pan Pizza

This thick-crusted, fried-on-the-bottom, puffy, cheesy pan pizza is the easiest pizza you'll ever make.

The Pizza Lab: Three Doughs to Know

The Pizza Lab: On Flour Types, Foams, and Dough

The Pizza Lab: How Long Should I Let My Dough Cold Ferment?

The Food Lab: Why Does Pepperoni Curl?

State of the Slice, Part 1: A Slice of New York Pizza History

How the New York slice evolved over the years.

“Is Deep Dish Pizza a Casserole?” And Other Pressing Pizza Questions

Part 2 of Ed Levine's conversation with pizza historian Peter Regas.

Special Sauce: Uncovering Pizza’s US Origins

America's first pizzeria isn't where the experts thought it was.

Special Pizza Sauce: Adam Kuban and Scott Wiener Talk Pie

Part 1 of Ed Levine's conversation with Adam Kuban and Scott Wiener about pizza.

Obsessed: Slicemeister Adam Kuban Deep-Dishes on His Pizza Dreams

Adam Kuban, Serious Eats legend and master pizza-maker (and -eater).

Special Pizza Sauce: Adam Kuban and Scott Wiener Talk Pie

Ed Levine in conversation with Scott Wiener and Adam Kuban, Part 3.

We Tested Breville's Countertop Pizza Oven (and It's Pretty Great)

We took the latest countertop pizza oven for a spin.

Our Favorite Gifts for the Pizza Obsessive

Gifts for the avid home pizza cook.

The Best Backyard Pizza Ovens

A comprehensive guide to our favorite outdoor pizza ovens for making pro-level pies at home.

The Essential Tools for Homemade Pizza

Our guide to the most indispensable equipment for making better pies at home.

The $7,000 Pizza Oven You Don't Need (But Really Wish You Had)

[email protected] tests the $7,000 @kalamazoogrills pizza oven. Need it? No. Want it? Oh, yes.

The Baking Steel Griddle is Here

The @bakingsteel Griddle is finally here. Check out @thefoodlab's review and pre-order now!

Pizza Hack: Is Copper Better Than the Baking Steel?

In which @thefoodlab bakes pizza on a sheet of copper in his quest for the perfect crust.

Taste Test: The Best Frozen Deep Dish Pizza

The Pizza Lab: We Test KettlePizza and Baking Steel's New Joint Pizza Oven

The Pizza Lab: We Test The Mighty Pizza Oven and The Kalamazoo Pizza Oven

Equipment: We Test The New Breville Crispy Crust Countertop Pizza Oven

The Pizza Lab: Is The New KettlePizza Short Model Worth The Upgrade?

The Pizza Lab: Combine The KettlePizza and the Baking Steel For The Ulti...

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

Taste Test: Sliced Pepperoni

The Pizza Lab: The Baking Steel Delivers

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

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

The Best Low-Moisture Mozzarella For Pizzas

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