'pizza' on Serious Eats

Sam Sifton Dishes on Pizza

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)

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)

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

How to Find and Order Great Pizza in New York

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

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

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

The Pizza Lab: The Best English Muffin Pepperoni Pizza

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

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

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

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 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

More Posts