What does your family think of your pizza madness?
They found the obsession nonsensical and nearly comical—until they actually tried the pizza. Prior to letting them taste, they thought pizza was just crust, sauce, and cheese and there wasn't much one could do to change it. It's a good feeling to know you can induce involuntary food cravings in people :) More
This week's My Pizza Oven interview is our first international edition. Matt Stuttle, from Cambridge, UK, joins us to tell us about his oven, which he uses to great effect to entertain family, friends, and neighbors. (And, no, that's not Matt in the photo at left but his son—that kid's going to have quite the advantage when it comes to the Pizza Cognition Theory. More
Last week I got an email from today's My Pizza Oven subject, Sue Wong of Phoenix: "I just had my first wood-fired oven installed in my backyard a month ago and have been reading everything I can on pizza, and your blog is my favorite." Well, if Ms. Wong was gunning for a MPO spot, she knew just the right buttons to push. Flattery gets you everywhere, right? Anyway, without further ado, let's put Sue in the hot seat. More
Every week on Slice, we talk to a pizza obsessed individual. If you've spent any time in the comments on our pizza site or in SE Talk, you probably know that dmcavanagh is certifiably mad for the crusty, saucy, cheesy stuff. Get to know him here! More
This week's My Pizza Oven interviewee, Caleb Schiff (aka Flagstaff Forno), is A) awesome and B) CRAZY. He's got a beautiful backyard wood-fired oven he built himself and cooks some great-looking pizza in. That's the awesome part. The CRAZAY part is that he seems totally serious about hosting Flagstaff-area Slice'rs for pizza. I don't think he knows what he's getting himself into! More
Each week on the SE pizza blog, Slice, we talk to a Pizza Obsessive. This week, we chat with Diana Horst, whose screen name, dhorst, you more than likely recognize around Serious Eats/Slice. Anytime the topic of making pizza at home comes up, Diana's in there. She was a natural, then, for our own brand of cheesy interrogation. Get to know her! More
"I categorize a lot of pizzerias as "Progressive Neapolitan," and I would like to think that description fits me as well. It means building on the foundation of a traditional Neapolitan pizza whether you are herbalizing the sauce, stiffening the crust a bit, or anything else along those lines." More
Our Pizza Obsessives column continues this week as we talk to Gianluca Rottura, who you may know from the comments here as "nextgospel." I know Gianluca's opinionated about pizza, so I was eager to talk to him. Let's go! —The Mgmt. [Photograph: Gianluca Rottura] Name: Gianluca Rottura Location: Manhattan, NYC Occupation: Wine store owner (In Vino Veritas), wine book author (Wine Made Easy), and author of an upcoming cookbook and a children's book ... (I know, I know, even NFL linebackers write kids' books) Website: pizzaandcoffee.com "...please trust me when I say that garlic and mozzarella is not a great... More
He appears in the evenings on the streets of San Francisco, mostly in the city's Mission District, with a heavily modified Weber kettle grill in tow. Into his "FrankenWeber" goes wood, though, not charcoal. And instead of burgers or hot dogs, the dish that Pizza Hacker cooks is, obviously, pizza. And while this scene sounds like it could veer toward "gimmick," it is anything but. Pizzahacker is the real deal, as this Q&A with him reveals. Get to know him and his craft! More
Q: What's most important to you: crust, sauce, or cheese?
A: What's most important to me is that they're all in balance. One ingredient cannot stand alone; that's like a pyramid with only two sides. The proportions and textures have to be complementary, as does the balance of flavor. If any one ingredient exists without support from the others, it could be a big old mess. More
