'Maryland' on Serious Eats

Paulie Gee to Open a Baltimore Location with 'Pizzablogger'

Popular Brooklyn pizzeria Paulie Gee's will open a branch in Baltimore in 2013, Slice has learned. Paul Giannone, whose transformation from IT manager to renowned pizza-maker is well-documented on this site (among many other places), is partnering with Baltimore local "Pizzablogger" (who asked to remain anonymous), at what will be called Paulie Gee's Hampden. More

Daily Slice: Primo at Johnny Rad's, Baltimore

Open for nearly a year now, Johnny Rad's has established a foothold as one of the better pizza options in Baltimore City. Twelve pizzas comprise the regular offerings on the menu, which are available in either 11" or 15" sizes at relatively reasonable prices. The quality metric at a pizzeria can usually be best determined by its more basic offerings and the Primo at Johnny Rad's generally delivers. More

United States of Pizza: Maryland

From Baltimore to Bethesda, Silver Spring to Frederick, the quality of pizza in Maryland is rising. In order to find out the best places for slices and pies in the great state of Maryland, we checked in with Marylanders among the Serious Eats community, plus friend of Slice (and Maryland pizza expert) Pizzablogger and Richard Gorelick from the Baltimore Sun. More

'Where Can I Get Good Pizza in Baltimore?'

Reaching in to the Slice mailbag, we've got a plaintive query from Brian M., who sends us some pics of a jumbo slice from Angelo's in Baltimore before asking for pizza recs in Charm City. [Photographs: Brian M.] I was just reading your "pizza styles" section and saw the DC jumbo slice. Figured I'd send you some pics of the hugest slice I've ever seen/eaten from Angelo's Pizza in Baltimore.... More

Baltimore: Iggies

Iggies may not be the full-on, completely hand-crafted artisanal pizza that drives many hardcore pizza enthusiasts crazy late into the night, and that's OK. What it offers is one of the finer examples of thin-crust pizza I have tried. These thin disks topped with good combinations of fresh, bright flavors, are executed more competently than most of the other Baltimore pizzerias offering the same style. They're examples of what can happen when quality ingredients, pride, and care are put into a pizza. More

'Pizza Blogger' Interview with Joe Edwardsen of Baltimore's Joe Squared

Speaking of pizza blogs, one that I've been enjoying immensely as of late is Baltimore-based Pizza Blogger. And this interview with Joe Squared's Joe Edwardsen (above) illustrates what I like about the site. "Pizza Blogger," as the anonymous author prefers to be known, asks Edwardsen a series of knowledgeable questions about Joe Squared's coal oven and the dough-making process. The questions are obviously informed by PB's experience working at D.C.-area bakery Uptown Bakers. PB's knowledge and passion shines through in all his posts. I come away from the site with the feeling that the entries are well-researched and trustworthy.... More

Baltimore: Pizza John's

Editor's note: And our roving pizza correspondent, Philip G., checks in from the Old Line State, good ol' Maryland. Buon appetito, ladies and gents! —Kuban Ask any Baltimorean about what makes the Baltimore food scene special, and there is sure to be one answer: Crabs. Crap. This is a pizza site. When I thought about doing a series on Baltimore pizza, I knew exactly where I had to start: Pizza John's. I have been reading about Pizza John's for a few years now. It always seems to break into the top 5 of AOL Cityguide's Best Pizza in Baltimore, and... More

Antioxidant-Enhanced Pizza

It might be high in antioxidants, but this pizza crust, developed at the University of Maryland, seems like it would be low in deliciousness: University of Maryland food chemists said on Monday they had found ways to enhance the antioxidant content of whole-grain wheat pizza dough by baking it longer at higher temperatures and giving the dough lots of time to rise. It actually turns out that the "higher temperatures" cited were between 400 and 550°F, which isn't all that out of the ordinary for most pizza ovens. What's interesting here is whether this effect occurs in whole-wheat pies cooked... More

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