Slice: Tagged: homemade pizza

Entries tagged with 'homemade pizza'
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The Pizza Lab: Sfincione, the No-Knead, No-Roll New Year's Eve Sicilian Pizza

Any pizza lover and observer of Sicilian New Years' traditions may know sfincione, the true Sicilian pizza made with onions, bread crumbs, caciocavallo cheese, and a ton of olive oil. It's pretty delicious any time of year, but especially appropriate for new years, when delicious, simple, hand-held, booze-spongey foods are at their apex of popularity. Not only that, but it's pretty dead-simple to make.

22 Comments | Posted by J. Kenji López-Alt, December 27, 2011 at 10:00 AM
Tagged: homemade pizza, New Year's Eve pizza, New Year's traditions, sfincione, Sicilian pizza, The Food Lab, The Pizza Lab

My Pie Monday: Soppressata Slivers, Pistachios, Beets and Goat Cheese...

Happy My Pie Monday, everyone! Looks like Slice'rs went toppings-happy this week, scattering bright purple onions and bright purple beets on their pies, piling them with roasted garlic, capers, and sausage...yum! Check out the slideshow for a look at homemade pizza from TScarborough, dhorst, Teachertalk, BoRaynolds, and our own Adam Kuban.

21 Comments | Posted by Maggie Hoffman, November 15, 2010 at 1:45 PM
Tagged: Adam Kuban, BoRaynolds, dhorst, homemade pizza, My Pie Monday, Teachertalk, TScarborough

My Pie Monday: Clams Casino, Flatbread Pizza, Homemade Deep Dish and More!

So many creative and delicious-looking pies for this week's My Pie Monday! There's breakfast pizza, grilled pizza, Southwestern pizza, and even deep dish. Check out the homemade pizzas from the kitchens of Mike Senese, aaroneatspizza, Jim Z., ESNY1077, olsonmatt, BiereBeer, Bill CBP, lisatyc, Brigitte T., Adam Kuban, and dhorst.

18 Comments | Posted by Maggie Hoffman, November 8, 2010 at 1:15 PM
Tagged: aaroneatspizza, Adam Kuban, BiereBeer, Bill CBP, Brigitte T., dhorst, ESNY1077, homemade pizza, Jim Z., lisatyc, Mike Senese, My Pie Monday, olsonmatt

The Pizza Lab: Bringing New York Style Pizza Sauce Home

The key to great NY-style sauce is the balance between sweetness, acidity, heat, with a definite herbal backbone and a texture that's thin enough enough to spread, but thick enough to keep your pizza from turning soggy during the de rigeur fold-and-carry.

54 Comments | Posted by J. Kenji López-Alt, October 7, 2010 at 2:00 PM
Tagged: cooking, homemade pizza, Pizza Lab, sauce, The Food Lab, The Pizza Lab, tomato

The Pizza Lab: How Long Should I Let My Dough Cold Ferment?

Fermentation is a fascinating thing. It's what gives a great pizza crust (and all yeast-leavened breads, for that matter) its light, airy structure and distinctive complex, slightly sour taste. But what's the best way to ferment dough? This week, I try to find out.

87 Comments | Posted by J. Kenji López-Alt, September 23, 2010 at 3:30 PM
Tagged: cooking, crust, dough, homemade pizza, Pizza Lab, The Food Lab, The Pizza Lab, yeast

The Pizza Lab: Bringing Neapolitan Pizza Home (aka 'The Skillet-Broiler Method')

Perfect Neapolitan pizza at home is a myth. It's a golden ring that can be strived for but never quite achieved. So where does that leave the rest of us home cooks? The ones who want to throw together a quick, really good pizza that doesn't require jury-rigging the oven? Lucky for us, really-really-good-but-not-quite-authentic-Neapolitan-pizza is not an unattainable goal. All you need is a skillet and your oven's broiler.

84 Comments | Posted by J. Kenji López-Alt, September 9, 2010 at 5:00 PM
Tagged: cooking, homemade pizza, Pizza Lab, The Food Lab, The Pizza Lab

How to Make a Quick Pizza with Slow-Rise Flavor

Trying to decide whether to simply dispose of some old, unused, naturally leavened pizza dough or to incorporate it into my starter, I chose option three: adding the old dough to a yeasted pizza crust. You don't need dmcavanagh to tell you that slow-rise dough has a superior taste; the difference in flavor is evident from the first bite. As dough ferments, yeast converts starches to sugars, building a complex flavor and priming the crust for caramelization. By adding mature dough to the usual suspects (flour, water, salt, and yeast), however, you can achieve similar results relatively quickly.

4 Comments | Posted by Aaron Mattis, August 13, 2010 at 7:55 AM
Tagged: homemade pizza, recipes, sourdough crust

How to Grill Pizza Indoors

If you've got a backyard or deck and a grill, grilling pizzas is a natural in the summer. After lighting up the grill, hot, crisp-chewy, perfectly blistered crust is just a few minutes away. But what if you, like me, recently moved from a decked-out Brooklyn apartment to a Manhattan high rise with no outdoor space? The answer seems obvious: Grill the pizza indoors on a grill pan.

27 Comments | Posted by J. Kenji López-Alt, June 29, 2010 at 4:00 PM
Tagged: cooking, galleries, grilled pizza, homemade pizza, how-tos

Flavorful Toppings for a Robust Sourdough Crust

Having had great success with dough recipes from Peter Reinhart's American Pie, I expected his sourdough crust to be as tangy and aromatic as the best examples of this superior variety of bread. My toppings would have to be equally assertive and delicious to create balanced and harmonious pizza. Here's what I used....

8 Comments | Posted by Aaron Mattis, June 26, 2010 at 11:00 AM
Tagged: cooking, homemade pizza, ingredients, sourdough crust, topping combos, toppings

How to Make Thin-Crust Focaccia Pizza

Many Slice'rs, myself included, use various pizza hacks to approximate the heat of a wood oven in a standard gas or electric home oven. The other night I wanted to try something different. I wondered what would happen if I accepted the limitations of my home oven instead of trying to overcome them.

33 Comments | Posted by Aaron Mattis, June 19, 2010 at 10:00 AM
Tagged: cooking, focaccia pizza, homemade pizza