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Pan-Fried Pizza

Pan-Fried Pizza

Mark Bittman (aka "The Minimalist") suggests a novel way of preparing pizza in today's New York Times: pan-frying it. Take pizza dough and shape it—small disks are best—then fry it in enough olive oil to crisp the bottom. Then flip it.If the toppings are hot (as, for example, tomato sauce might be) or the quantities small (a bit of grated cheese, rather than a pile), all you need to do from this point is drop them on top, then brown the bottom of the second side. For more heavily topped pizzas, Mr. Bittman says you'll have to put a lid... More

Jeff Varasano's Famous Pizza Recipe

We're probably crazy for doing this, but we're mirroring Jeff Varasano's Famous Pizza Recipe while his site is temporarily offline due to traffic from Boing Boing, Fark, and everybody under the sun today. Here's the link. Let's hope our server doesn't crash! http://slice.seriouseats.com/jvpizza/ Hasta la pizza!... More

Cracking Patsy's Recipe

I don't even know what to say about this recipe. Just reading through it makes my head spin. Software engineer Jeff Varasano (above) has been trying for six years to craft a pizza along the lines of Patsy's in East Harlem. As of August 22, he claims to have done so: This pizza is modeled after Patsy's on 117th street in NYC. I have been working on this for SIX years, but FINALLY I can report that I have achieved my goal. Many people have tried my pie and swear it is not only the best pizza they've ever... More

Sausage and Law

As you might know, I've been on jury duty. That ended yesterday around 4:30 p.m. when we came to a verdict (guilty on four of the six counts). While we argued in the jury room, I recalled a quote attributed to Otto von Bismarck: "Those who love sausage and obey the law should not watch either being made." Which in turn led me to think, "Mmmm ... sausage," and then to "Mmmm ... sausage on pizza." But the quote (and the week's legal proceedings) spurred me to deeper reflection on both the law and sausage—specifically: "How hard would it be... More

718

718

[Photographs: Dan Dickinson] Your Queens correspondent lived for a spell in Paris, and during her last two weeks there, she discovered an amazing restaurant chain called Flam's. Specializing in Flammenküche, a pizzalike Alsatian specialty, Flam's had a rather un-Parisian policy: It was all you-can-eat. Though other all-you-can-eat restaurants do exist in Paris, the only people I ever saw going into them were shady busloads of confused tourists, and they were darkly lit buffets, not unlike New York City's weird Midtown delis full of steamer tables. The classic Flammenküche, also known as tarte flambée, has a thin crust topped with... More

Franny's Crust Revealed, Sort Of

Of Crust and Clams: These littleneck clams will find their way onto a pizza made at home by Andrew Feinberg, co-owner and chef at Franny's. Photograph by Mike Nagle for the New York Times For those of you clammering for a good crust recipe, maybe you should try this one, which is adapted from Andrew Feinberg's. Mr. Feinberg is co-owner and chef at Franny's, the Prospect Heights pizzeria that rocketed to popularity after opening little more than a year ago. In an article today in the New York Times's Dining section, Mr. Feinberg recounts his struggles with the dough... More

Pizza at Home

From scratch: Slinging slices at home involves, no surprise, making sauce (top left) and kneading dough (top right). A mixer (above) makes the work of combining dough ingredients much easier. What You'll Need Baking stone: Absorbs and retains heat. Its porous surface wicks away moisture from the dough, making a for a crisp crust. Pizza peel: The wooden paddle used to transfer the pie to and from the baking stone. One is sufficient, but having two makes things much easier. Large mixing bowl: Roomy enough to allow dough to double in size. Nice But Not Necessary Stand mixer: Dough... More

Grill Skills

Saturday was the umpteenth-annual Garfield-Place-Between-Fourth-and-Fifth-Avenues Block Party in Park Slope. This stretch is home to Slice HQ, so we were out on the street, grill on the sidewalk, dishing up some delectable pies. Slice editors Adam K., E-Rock, and Seltzerboy were on hand—in addition to some friends who stopped by. We reported last week on our experiments with grilled pizza, saying they had been mixed. Saturday's pies, however, were more hit than miss, as guest Tien Mao can verify. I made two batches of dough in the morning, which gave us seven doughballs (one batch split into quarters and one... More