'how-tos' on Serious Eats

Top This: Buenos Aires (à la Los Angeles Pizza Company)

Take a look at the Buenos Aries. At first it looks like a mushroom and sausage pizza... and to some extent, that's exactly what this is. But that's not run-of-the-mill sausage, it's choripan, an Argentinean beef sausage spiked with nutmeg. And that's not regular sauce under the cheese, it's herbaceous chimichurri. This cultural blend is the motif of Los Angeles Pizza Company, a pizzeria with strong neighborhood ties that continuously interoperates the diverse city around them. More

Top This: Pizza Bianca (à la Pizzeria Mozza)

Have you ever fallen in love? If not, then you haven't tasted the Bianca. When the chefs at Pizzeria Mozza met the buttery, truffle-laced sottocenere, it was love at first bite. The rounds of delicate semi-soft cow's milk cheese, from the Veneto region in northern Italy, are aged in juniper and fennel ash rub, providing a subtle background for the overarching truffle flavor. Mozza's relatively long pizza cooking times (8-10 minutes) brings the high fat content of the sottocenere to its oily breaking point. So owner Nancy Sliverton and Executive Chef Matt Molina add a supporting cast of fontina and mozzarella to keep this consummate white pie velvety. More

Top This: Momed's Etli Pide

On the streets of Istanbul, Alex Sarkissian and Chef Matt Carpenter discovered the irresistible Etli Pide. This Turkish street food is practically non-existent in the US. For this edition of Top This, we learn how to make their Etli Pide, an open-faced calzone brimming with seasoned minced beef, kasseri cheese, organic farm egg and thyme spiked oven roasted tomatoes. More

Top This: Cashew Cream Pie (à la Portobello)

Vegans and the lactose intolerant get the short end of the pizza stick when it comes to finding an enjoyable cheese substitute. But Portland, Oregon's best vegan restaurant, Portobello, has a solution: stop trying to replicate cheese in the first place. Owner Aaron Adams devised a simple, easy, vegan replacement for head pizzaiolo Will Fain's delectable pies that is nothing whatsoever like mozzarella, but is totally satisfying in its own right: cashew cream. More

Top This: Shiitake Pie (à la Co.)

The Shiitake Pie at Co. (bread man Jim Lahey's Chelsea pizzeria) is an unusual little number, with a walnut and caramelized onion spread forming the base for shiitake mushrooms. But one bite and you'll find that the tastes and textures of this cheeseless pie are supremely harmonious. The sweet onions and rich, nutty walnuts come together to form something similar in texture to ricotta. Top that with rosemary, bold, smokey shiitake mushrooms (or try it with Hen of the Woods), and herbaceous branch lettuce and you've got yourself one make-at-home-worthy pizza. Just click through the slideshow to find out how! More

Top This: Mushroom and Farm Egg Pizza (à la ABC Kitchen)

There is something alluring about a golden egg yolk running all over your pizza. At Jean-Georges Vongerichten's Greenmarket-inspired ABC Kitchen in New York, Chef Dan Kluger takes breakfast pizza to new heights by placing an oh-so-runny farm egg atop his earthy wild mushroom, Parmesan, and oregano pie. Did we mention that he throws a little homemade ricotta and tangy Tomme-style cheese in there for good measure? It's a pizza I'm definitely going to want to make at home. More

Top This: Flying Squirrel's Roasted Potato Pizza with Chive Oil and Blue Cheese (aka The #6)

Potatoes on pizza: way or no way? At Flying Squirrel Pizza Co. in Seattle, owner Bill Coury spits in the face of carb-counters (figuratively, of course) with his popular #6, a New York–style pie topped with chive oil, Maytag blue cheese, spinach, garlic, mozzarella, and lemon-herb roasted potatoes. Here's how to make this delicious pizza at home. More

Top This: How to Make Pickled Vegetable Pizza (à la Best Pizza)

Williamsburg's Best Pizza has been getting a fair amount of attention for its pizza (oh, and these guys liked it, too). But head pizzaman Frank Pinello says he doesn't listen to the hype. He says that if he's doing something right—or something wrong—his customers will tell him about it personally. Seeing how we can't get enough of the Pickled Vegetable Pizzaand everything else served at Best Pizza—I'd say he's doing something very right. So right, in fact, that I raced over to Best to learn how to make the pickled veg for this awesome pie. This is a pickling recipe and pizza recipe in one—the best of both worlds! More

How to Make Pizza Monkey Bread

Monkey bread. Because kids go ape over it. You know what else they go ape for? Pizza. Let them help you make pizza monkey bread and they'll go positively King Kong in the kitchen. Making this stuff is way easier than making pizza, too, since you don't have to worry about stretching the dough or precise cook times. All you'll need are these recipes for dough and pizza sauce as well as and some Parmesan, mozzarella, and fresh basil. More

Top This: Lardo Pizza (à la Otto Enoteca Pizzeria)

"So is lardo essentially just....fat?" Someone recently asked me. Well in a way, yes, but really, it's so much more—pure pork fatback cured with salt and other spices such as rosemary, pepper, and garlic. The Lardo Pizza at Mario Batali's Otto Enoteca in New York City's Greenwich Village is an ode to the rich, slightly musky, creamy, silky perfection that is lardo. More

Pizza Protips: Bakers' Percentages

In baking, as with much of cooking, the actual amounts of an ingredient don't matter much—it's the ratio of ingredients that matters. Think of bakers' percentages this way: The flour is equal to 100 percent. Every other ingredient is then expressed in terms of its ratio to the amount of flour. If, for example, you had a dough with 16 ounces of flour and 8 ounces of water and 0.32 ounces of salt, you'd say that the dough contains 50% water because the water weighs 50% of what the flour weighs. In baker's talk, that's called 50% hydration. More

Pizza Protips: Using a Scale

If you're serious about baking and pizza-making, a scale is a worthwhile investment. By measuring by weight, you're guaranteed accuracy, no matter how you pack the flour. Weighing your ingredients directly in the mixing bowl also means there are no extra measuring cups to wash. More

Pizza Protips: Measuring Wet and Dry Ingredients

In an ideal world, we'd weigh all of our ingredients—it's the only way to guarantee 100% accuracy. But sometimes your kids steal the batteries from your scale to power their gaming habits and you need to dig out the cups and spoons. No matter how accurate your measuring cups and spoons are, the way you use them can skew the results. More

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