Hola, homeslices. When I last rapped at ya, I extolled the virtues of Totino's/Jeno's frozen pizzas. Some of you agreed. Some of you were like, "Ew, nasty" (even though I TOLD you not to argue with me). And some comments stuck with me weeks later. Like when Kdroste mentioned the "pepperoni nubbins."
'Home+Slice' on Serious Eats
Last week Kenji wrote about the spaghetti-topped pizza at Farina's in Grapevine, Texas. He made a pretty good case for the stuff and then baited me to try to Home Slice up a version of it. Baiters gonna bait.
Risotto is versatile when it comes to riffing on flavors. So I decided to use tomato sauce as the cooking liquid and then stuff the thing otherwise with Parmesan, mozzarella, red sauce, and basil.
In this edition of Home Slice, I get all fancy with aligot, a French version of mashed potatoes with TWO TYPES OF CHEESE all melted in. C'est magnifique! And, oh, AVEC BACON!
Pizza within a freakin' pizza?!? Mama D, you have spoken to me from the past with an idea that was almost 20 years ahead of its time. After all, it wasn't until 1994 that Pizza Hut got around to stuffing its crust.
I have two separate issues with meatballs on pizza. One is that they're often sliced. The fun of a meatball is that it's, you know, A BALL. Once you slice it, it becomes SLICED MEAT TOPPING. And SLICED MEAT TOPPING sounds like something on the menu of a second-rate pizza chain.
Yes, that's me in this photo in a role reversal of sorts. I'm usually on the eating side of the pizza equation (at least when I'm not at home). But when Slice/SE offered me the chance to possibly make pizza at Paulie Gee's in a private, pre-opening session, I was so there.
You've seen the all-edge brownie pan, right? The first time I saw it, one thought popped into my twisted mind: "Forget brownies. Hello, pizza!" After all, on a square pizza, be it Sicilian or grandma or Detroit-style, the corner is king followed closely by the edge. (And the center's just for jokers.)
You know sometimes when you see something and you're like, WHOA, why didn't I think of that before?!? That happened when I saw this photo of the "pizza knots" at NYC sandwich shop Parm. These suckers are DEEP-FRIED. Like a mashup between garlic knots and that other old-school pizzeria staple, zeppole.
Where the heck did SpaghettiOs pizza (with meatballs) come from? What sick mind would birth this idea? Click on through to the other side for Adam Kuban's latest installment of Home Slice and find out.
From the earliest days of Slice, I've urged you pizza freaks to forgo the crusty, saucy, cheesy stuff on Thanksgiving in favor of gobbling the gobbler. But I know some of you are diehards, so here's a way to sneak our erstwhile favorite dish into the Turkey Day festivities: Garlic Knot and Sausage Stuffing. Yes, it's pizza-flavored stuffing for Thanksgiving.
"Any tips, observations, or things you'd change about your recipe, workflow, baking, serving, etc, to pass along after making eight or nine consecutive pies in a home oven for a crowd?" —jimmyg in the comments of "The Slice Out Hunger Pizza Party" post
Your answers, right this way.
You know how there used to be this frequently used plot line in '90s sitcoms and dramas — the charity auction where some guy puts himself up as the "prize"? I got myself into something like that in early June, when I volunteered my home-pizza-making services as a "prize" for the Slice Out Hunger raffle bin.
Even the most diehard haters among you have to admit that a crust stuffed with cheese is pretty brilliant. No? Don't lie to me, people. I can see into your greasy souls. It's bread. Stuffed with cheese. Attached to PIZZA. You can grumble about execution, ingredients, flavor, etc., etc., but you've gotta admit that the idea itself is awesome. So what if we were to try to make it at home?
Most men, when their wives go out for drinks with a friend after work, might instantly call up their buds and have a bro night — drinkin' beer, shootin' the shit, etc. Me, I saw it as a rare opportunity to get up to something Girl Slice would NEVER approve of in a million years were it a regular night around Casa di Kubs. I call that something TEMPURONI.
You know, when I sat and watched Luis Aguilar of Pizzetteria Brunetti make me an amazing calzone last month, I noted how he cut a couple slits in the top. So why in the hell did I ignore my better judgment and not do the same last night? Heck, I even notched the edges of my calzone with the tines of a fork, just as I saw Mr. Aguilar do.
Garrrrgh! I had one extra dough portion left over from Pizza Night, and I was so looking forward to having a homemade calzone for lunch tomorrow. Instead, I got this:
See, I love cheeseburgers and I LOVE pizza.* Why not mix the best elements of both while paying very, very careful attention to quality and detail? All the chain pizzerias that have failed in this quest just haven't been careful enough, I thought.