Michael O'Malley built this wood-fired brick pizza oven recently on the side of the road in Los Angeles for a workshop through Machine Project. He then walked his students through the pizza-making steps, from shaping dough balls to maneuvering that peel. Since the oven was so scorching hot, the pizza was done in two and a half minutes. Watch the video, after the jump.... More
[Photograph: Ideas in Food] I've reheated leftover pizza in a skillet before, but I'd never thought of flipping it and cooking the cheese side, too. Aki and Alex from Ideas in Food came up with this simple "why didn't I think of that!?!" way to reheat slices. Quote: I could simply flip the pizza over. The crust would brown and the cheese would not only melt, it would become crispy and caramelized like a frico, making the leftover pizza into something possibly better than the real thing. Wish I had some leftover pizza in the fridge to try this... More
So here's my quickie guide to doing grilled pizza. It's not a step-by-step, hold-your-hand guide—because I don't think doing grilled pizza is that difficult. Are you going to get it right the first time? Maybe. But it takes some practice. So, to get you started, here's what you'll need, along with some helpful tips and links to some good recipes. More
In Allure magazine, of all places, there's Anthony Mangierei of Una Pizza Napoletana, telling readers how to find the perfect pizza. An excerpt: Check out the facilities. When you walk into the restaurant, look for a wood-fire oven—a large brick kiln with a burning fire. The heat it generates cooks the crust perfectly; it will be crispy, yet still chewy and soft, and the ingredients will be cooked just enough for the flavors to combine, but not so much that they lose their form or taste. The place should smell slightly smoky (that's from the oven) and like a really... More
Slice reader BSD just chimed in in the comments section of our "Slice Crisis?" entry. We thought his bit of wisdom was worth highlighting. So often, this site and others merely complain about the crap pizza here in the city without telling you how to be proactive in finding a decent slice. BSD advises: You can still find good pizza at random joints. Good predictors:1. Is it the only location you know of? Chains tend to suck, and even mini chains are rarely as good as fully independent shops.2. How much space do they devote to "ready" pies? None is... More
The break room was out of paper towels at work today. So, to microwave my square slice, I improvised. I grabbed two paper cups, tore them along the seams, and nested them together to form a makeshift cardboard basket. Bonus: The wax lining on the inside prevents melted cheese from sticking.... More
From the New York Daily News guide to tipping: Pizza or other restaurant delivery: 10% - or 20% if you live on a high floor of a walk-up, said Joe Pasquale, the owner of Joe's Pizza in Greenwich Village. Tipping tips from experts [New York Daily News]... More
