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Top This: Capriole Goat Cheese (à la Bar Toma)

Slice: Chicago Roger Kamholz 5 comments

On a menu of stunners, what caught my eye at Tony Mantuano's Bar Toma was the Capriole Goat Cheese pizza—a combination of creamy Indiana-made goat cheese, toasted hazelnuts, melted leeks, fragrant thyme, jammy dates, and rich Acetaia San Giacomo balsamico. More

Pizzoetrope: Making Animated Gifs on Pizza

Meredith Smith 3 comments

Seeing how the animated pizza gif like the one above came to life it pretty cool. The hybrid of zoetrope and pizza looks way more entertaining than computer animation. If you didn't catch this when it started making the rounds on the internet last week, check out the how-to video. More

Top This: The Lombarda (à la Osteria)

Top This Caroline Russock 5 comments

The Lombarda has been on the menu at Osteria since day one. And thinking back to 2007, it was a time when topping a pizza with an oozy, baked egg was pretty revolutionary. Taking a the time that Chefs Marc Vetri and Jeff Michaud spent cooking in the Lombardia region of Italy this pie is topped with two regional specialties, house made cotechino sausage spiced with cinnamon and nutmeg and nutty Bitto cheese, along with fresh fresh mozzarella made by DiBruno Bothers, and a swipe of tomato sauce. Oh, and then there's that egg. More

Scott's Pizza Chronicles: Fried Pizza

Slice: New York ScottWiener 22 comments

Fried pizza is real and New York is currently experiencing its first real dose in the deep fryer. It's soft with a thin crisp on the outside, deceivingly light and airy, and unbelievably addictive, but what exactly is it and where does it come from? More

Top This: Prosciutto, Arugula, and Fried Egg (à la Reservoir)

Top This Kelly Bone 4 comments

In the vastness of Los Angeles—between the shuttered Antica Pizzeria and newcomer Settebello—Chef Gloria Felix is the only other VPN certified chef we've got. For this edition of Top This, we learn how to make her addictive Prosciutto, Arugula and Fried Egg pizza. More

A Lesson in Pizza Acrobatics

Meredith Smith 11 comments

Slice pal Jamesws sent over this video of Tony Gemignani, of Tony's Pizza Napoletana in San Francisco (reviewed here), giving a video demo on how to doss pizza dough. Like the World Pizza Champion that he is, he makes it look pretty easy. He's like a pizza Harlem Globetrotter with that over-the-shoulder move. Pretty smooooth. More

Top This: Pizza Antica's Broccoli Rabe, Caciocavalo, Burrata and Chili Oil

Top This Kelly Bone 9 comments

With beach views and fire pits, the Dining Deck of Santa Monica Place has quickly become a popular public space in Los Angeles. In this lovely setting sits Pizza Antica — not to be confused with Antica Pizzeria. With four locations in California, Executive Chef Gordon Drysdale's American-inspired Italian food is market-driven with a seasonal rotation of increasingly popular pizzas. Their Roman-style pies have a thin, crisp crust with absolutely no sag. For this edition of Top This, we learn how to make their addictive Broccoli Rabe, Caciocavalo, Burrata and Chili Oil pizza. More

The Pieman's Craft: How to Unstick Your Pizza from the Peel

The Pieman's Craft Jessica Leibowitz 10 comments

Last time we met with Pizza a Casa owner Mark Bello, he showed us his DJ skillz for stretching out dough. Here, he shares a quick trick for unsticking pizza that won't budge from the peel. Semolina to the rescue! As Adam mentioned a few months back, a spice shaker will help with quick, even distribution. More

The Pizza Lab: Which Rack Should I Put My Stone On?

The Pizza Lab J. Kenji López-Alt 49 comments

In his recipe for thin crust pizza from Cook's Illustrated, Andrew Janjigian takes the novel approach of placing the stone on the top rack of the oven. This is totally contradictory to what most pizza authorities recommend: putting the stone on the bottom rack (or even the floor of the oven) in order to maximize the amount of heat it absorbs. So why does this method work? More

Top This: How to Make Heart-Shaped Pepperoni Slices

Adam Kuban 12 comments

We showed you how to make a heart-shaped pizza on Monday. Today, we're going all in, with a heart-shaped pizza topped with heart-shaped pepperoni. More

The Pieman's Craft: How to Make Heart-Shaped Pizza

Slice: New York The Slice Team 3 comments

That we at Slice love pizza is a given. So you know we love the various heart-shaped pizzas that appear this time of year. Our favorite cardioid pie is the one at NYC's Motorino, where it's become a Valentine's Day tradition. We asked chef-owner Mathieu Palombino to show us how it's done. More

Sourdough Starter-Along: Day 7 - Feed And Wait

Donna Currie 28 comments

Just like the previous few days, today we're going to add another ounce each of flour and water. Bubble activity is definitely increasing. One thing to look for is how fast the bubbles come back after stirring. It's one thing to see bubbles first thing in the morning, but it's not ready to bake until it's a little more lively. More

Sourdough Starter-Along: Day 5 - Keep Feeding and Stirring!

dbcurrie 19 comments

From now on, it's all about feeding once a day and stirring whenever you think about it. Unlike some recipes that require each feeding to double the existing amount of starter, I feed the same amount each day. Just add one ounce each of flour and water. We won't try to double it until we're getting ready to bake with the starter. More

Pizza Protips: Flour Additives and Enhancements

dbcurrie 5 comments

While some bags of flour contain nothing but wheat, many are enriched or processed in some way. Have you ever wondered how bleached or bromated flour is different? More importantly, do these processes affect your baking? Here are the answers you've been looking for. More

Pizza Protips: Deciphering Refined Wheat Flour

dbcurrie 23 comments

Wheat flour is a lot more complex than most flour labels would have you believe. While some companies do a decent job at defining what type of wheat is in the bag, others require a little more research. Before you start that research, though, you need to know just a little about the different types of wheat, and what they're good for. More

Pizza Protips: Salt

dbcurrie 34 comments

Salt isn't absolutely required to make bread or pizza dough, but without it, breads simply taste flat—even sweet breads. That's reason enough to add it. But there's more: salt also strengthens and tightens the gluten and regulates the activity of yeast. Without any salt, some breads can rise unpredictably. More

Pizza Protips: Sugar

dbcurrie 21 comments

Sugar is an oft-misunderstood ingredient in dough. Some people believe that it's necessary to include sugar to feed the yeast. In truth, yeast is perfectly happy munching on flour. On the other hand, sugar plays several roles in dough besides that of yeast-food. Like salt, it's a flavor enhancer. Sugar helps create a fine crumb and also tenderizes dough. More

Top This: Julienned Pepperoni

Top This Adam Kuban 6 comments

[Photograph: Adam Kuban] Though beloved by many, pepperoni may not be the most novel topping out there. And that's probably an understatement, seeing how it's actually the most-ordered topping in the U.S. according to many surveys that I am too lazy to google at the moment. (Oh, wait ... here you go). So what happens if you want to do something new with it? Aside from switching over to hot soppressata, you could try cutting it differently — and that's exactly what I'm going to show you.... after the jump.... More

The Pieman's Craft: Paulie Gee's 'Egyptian Move' Pizza-Dough-Stretching Technique

The Pieman's Craft The Slice Team 10 comments

If you follow along in the Slice comments section, you may have seen talk of Paul "Paulie Gee" Giannone's Egyptian move dough-stretching technique. When we visited Paulie to chat pizza recently, we asked him to demonstrate. You'll see it's a bit different from the dough-stretching moves that other pizza-makers featured on these pages have used. Paulie simply opens up the dough a bit and lets it hang off the side of the make table, outsourcing some of the stretching to good ol' gravity. Peep the vid above for the skinny. More

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