Roberto Caporuscio, one of the partners-pizzaiolos at Kesté Pizza & Vino in Manhattan's Greenwich Village, led a Neapolitan pizza-making class last night. Before he began punching dough balls and spreading tomato sauce, he went over the basics. Naples is a couple hours south of Rome, and "the pizza from there is not better, it's just different." He gave us a little history on the famous Naples-originating Margherita pizza, which we were about to bake in the Kesté oven cranked up to 950°F. A baker named Rafaele Esposito whipped up the first pizza Margherita in 1889 to welcome the Queen... More

Bangkok-based journalist Newley Purnell just hipped me to perhaps the most extreme stuffed-crust pizza yet. On his blog, he says: You can get it at The Pizza Company, a Thai chain. I haven’t tried it yet. But I just might have to. One interesting detail: it’s served with cheese sauce on the side. (In case you need even more cheese! Presumably there’s no bacon on the side, since there’s “double bacon” in the crust.) "But I might just have to"? Might? Come on, Mr. Purnell, you have to try it. We'd love to see some actual pictures of this... More

A pile of crusts, or "pizza bones." Photograph by Robyn Lee As evidenced by a recent Talk thread, people have various styles of handling pizza crust. Herewith, a glossary of crust eaters: No Matter What: They always eat it, good or bad. It's part of the pizza package deal. Or maybe Mom and Dad just taught them to clean their plates If It's Good: These people judge on a case-by-case basis. But what is good? This depends, which makes for subgroups such as chewy-selective, crispy-selective, and so on Ladylike: Please don't turn this into a sexist thing, this just... More