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Entries tagged with 'pizza'

Adam Kuban's Bar Pie Pop-Up: Feeling Like a Proud Papa

Ed Levine 35 comments

I had no trepidations about what I would find when Slice founder and former SE editor Adam Kuban invited me to the first friends and family tasting for an eventual bar-pizza pop-up he's hoping to hold at noted pizza newcomer Emily, during the Clinton Hill restaurant's off-hours. More

Suburban Pies That Compete With the Big Boys at Atlanta's Campania Pizzeria Napoletana

Todd Brock 5 comments

Tucked in with a smoke shop, a car stereo dealer, and a vendor of coins and firearms, Campania is pumping out top 10 list-caliber pies and may just be the best-kept pizza secret in town. For now. More

Sam Sifton Dishes on Pizza

Kate Andersen 5 comments

Pizza lovers new and old will want to check out Sam Sifton's inspiring New York Times piece from this week. If you don't find yourself itching to turn out your own pie by the end of it, I don't know how to help you. More

Jeff Varasano on Baking, Branding, and the Business of Pizza (Part 2)

Lance Roberts 19 comments

Last time, internet pizza legend (and creator of the most famous pizza recipe in the world) Jeff Varasano talked about the challenges of opening a pizzeria and why he's stayed out of the spotlight the last few years. Today, he goes in depth on the power of a brand like Chic-Fil-A, the challenge of finding great employees, and why having great pizza doesn't always matter. More

Jeff Varasano on Baking, Branding, and the Business of Pizza (Part 1)

Lance Roberts 18 comments

Jeff Varasano's pizza recipe went viral in the mid-2000's, and he opened up his own shop in Atlanta a few years later to critical acclaim. Then he went quiet...and we decided to find out why. Varasano had a very candid chat with us about his victories, his setbacks, his big plans coming down the pipe, and his newest location: the airport in Atlanta. If you ever wanted to open a pizzeria (or any a business), this is must-read stuff. More

Smiling With Hope Bakery: How Pizza-Making Transformed This High School Special Needs Program

Pizza Obsessives Adam Kuban 30 comments

Whether you read Slice or Serious Eats in general, you're familiar with OMG, Food That Changed My Life. For most of us, it's exaggeration, a figure of speech. But for the students in Walter Gloshinski's special needs class at Newark High School, pizza is literally helping shape them as they shape it. More

How to Find and Order Great Pizza in New York

J. Kenji López-Alt 78 comments

As a New Yorker, I'm unfit to make the call on whether or not we have the best pizza in the world. It's against my basic upbringing to even entertain the notion that our pizza, bagels, pastrami, and hot dogs aren't the best. But if you, as a visitor to our fair city, want to make the call for yourself, you should start by getting the best that the city has to offer. More

Game Day Eats: 11 Pizza-Like Objects for Super Bowl Sunday

Kate Andersen 2 comments

As promised—for those of you looking for a little last minute inspiration for your football food this Sunday, take a peek at our slideshow, chock full of pizza and all things pizza-esque! More

Pizza City Guide: A New Orleans Slice Crawl

Eric Leath 9 comments

Local slice shops aren't found on every street corner in New Orleans, but the city's volume of satisfying by-the-slice joints has dramatically increased in the last few years. We set out to find the best—see them all after the jump! More

PizzaHacker is My New Go-To in San Francisco

Slice: San Francisco Maggie Hoffman 13 comments

Mr. PizzaHacker, Jeff Krupman, is something of a familiar face here on Slice: Adam Kuban interviewed him back in 2010 about his mobile Frankenweber operation, and David Kover reviewed that popup circa 2011. For a low-key weeknight, the newly opened PizzaHacker brick and mortar on Mission Street has swiftly become my go-to. More

Leftover Pizza + Waffle Iron = Delicious Crispy, Gooey, Cheese-Stuffed Snack

J. Kenji López-Alt 82 comments

Today I'm going to reveal to you a method of reheating pizza that is superior to any other I've tried. A method that converts stale, cold, lifeless pizza into a crisp-crust, gooey-cheesed, brown-edged, stretchy, saucy, hand-held treat. A method so good that it'll make you want to order fresh pizza and let it go cold just so you can use it. And we're going to do it in the waffle iron. More

Our Favorite NYC Pizza Reviews of 2013

Slice: New York The Slice Team 2 comments

From re-opened classics like Totonno's and Franny's to newbies like Brooklyn Central, we've chowed down on some top-notch pies this year. Here are the reviews we most enjoyed writing (and, um, "researching") in 2013! More

The Pizza Lab: The Best English Muffin Pepperoni Pizza

The Pizza Lab J. Kenji López-Alt 32 comments

We all know the first law of Pizza-Like Objects: If it's made with some combination of zesty tomato sauce, a wheat-based bready product, and oozy melted cheese with a hint of pepperoni, it's going to taste good. Perhaps not great, but reliably pretty good. And that's the problem with English muffin pizza. It's good stuff, to be sure, but the thing about good things is that they all have the ability to be great. More

Pizza and Italian Craft Beer Pairings: Gabriele Bonci and Katie Parla Team Up at Paulie Gee's, Brooklyn

Kate Andersen 9 comments

Gabriele Bonci, celebrity baker and founder/owner of Rome's pilgrimage-worthy Pizzarium, visited New York this past weekend to promote the release of his new cookbook, Pizza: Seasonal Recipes from Rome's Legendary Pizzarium. On Saturday, I was lucky enough to be a part of a fantastic, carbed-out lunch, where Bonci was serving up slices paired with Italian craft beers picked by journalist and food blogger Katie Parla. More

Eat This Now: A Double-Layered Pizza at Pizzeria Via Mercanti in Toronto

Michael Nusair 10 comments

The double-layer pizza is basically what would result from the union between a Margherita pizza and a calzone. It sounds overstuffed—and it kind of is—but in this case I suspect that's the point. More

Poll: What Beer Do You Like to Drink With Your Pizza?

Kate Andersen 23 comments

Everyone aching for a new poll this week? Longing to express your opinion in a digital survey? Perfect! Because I have a new question for all of you...but first, a peek back at the results from last time. More

Neapolitan Pizza With Cherry Tomatoes, Mozzarella, Garlic, and Basil

The Pizza Lab J. Kenji López-Alt 16 comments

Inspired by the Filetti pizza at Anthony Mangieri's Una Pizza Napoletana, this pie combines fresh cherry tomatoes with mozzarella, basil, garlic, olive oil, and a couple twists of our own. More

Pizza With Figs, Mozzarella, and Goat's Milk Feta

The Pizza Lab J. Kenji López-Alt 6 comments

Even in California, fig season doesn't last forever, and the specimens I was picking up last week had already lost their figgy luster. The best way to use less-than-perfect figs is to cook them. Not only does this drive off some of their moisture, concentrating their flavor, but it also converts some of their more complex sugars to simple sugars that are sweeter than their precursors. Your figs become jammier and all around tastier. This works especially well on a pizza cooked in a hot oven because that bite of cheese and drizzle of olive oil can go straight on top with the figs. More

Pizza With Sausage and Radicchio

The Pizza Lab J. Kenji López-Alt 4 comments

The first time I had radicchio on a pizza was about a decade ago in the old converted barn that my good friend and food writer Deborah Krasner calls home, up in Putney, Vermont. I still remember her exact words, because I didn't believe them at the time: "The leaves become just wonderfully sweet when they're roasted and charred," she said. In what was, at that point, my very limited experience, charring things always made them more bitter, not less. Luckily, she was right, I was wrong, and deliciousness ensued. More

Marvelous Mobile Pies from S & J's Woodfired Pizza in Atlanta, GA

Todd Brock 4 comments

S&J's Woodfired Pizza may not be the easiest pie shop to find in Atlanta (that's about to change...), but what they're pulling out of their eye-catching little red trailer makes it well worth the extra effort. More

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