Video: New York Times 'Pizza from Scratch'

Melissa Clark of The New York Times Dining Section offers a respectable basics guide to making pizza at home. That's not to say there aren't some debatable points. (At the risk of sounding snobby, I can't advocate pre-shredded mozzarella. And garlic a must? Debatable. I don't want to talk about the kitchen shears.) But this video is full of practical at-home modifications for the occasional pizza maker, like using the back of a baking sheet as a peel (my go-to method), not using a rolling pin, toppings in moderation, and getting the oven properly pre-heated. Certainly better tips than these. Ultimately, it's great to see guides that encourage more pizza making at home.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: