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Entries tagged with 'pizza hacks'

The Pizza Lab: Is The New KettlePizza Short Model Worth The Upgrade?

The Pizza Lab J. Kenji López-Alt 89 comments

We write an awful lot about the KettlePizza—the after-market insert that converts your Weber grill into a pizza oven—here on Slice, and with good reason. The newest model of the KettlePizza is yet another step in the right direction. More

Pizza Lunchables Hack: How to Heat Them with an Iron, Blow Dryer, or Heater

Meredith Smith 11 comments

Eating Pizza Lunchables as they're meant to be eaten, cold, holds little appeal. But, I got it in my mind that I could make them edible, and not just by dressing them up with fancier ingredients. My harebrained notion was that by only using the heating implements available in a common motel room (like a nicer Hampton Inn grade of motel), and a little foil, I could make these Pizza Lunchables sing. More

Are Pizza Hacks Really Necessary?

Aaron Mattis 36 comments

I've long thought that you have to overcome the restraints of a non-commercial oven to make the best pizza at home. This was the premise of my post on broiling no-knead pizza, one of many techniques Slice'rs use to get their ovens above their maximum heat setting. An experience I had last night, however, led me to rethink this paradigm. Partly to avoid the copious smoke I usually get with the broiler method, I baked some pies on a pizza stone preheated for one hour in my oven set to convect on maximum heat, 550°F. The pizzas developed deeply charred... More

The Cast Iron Secret to Perfect Pizza at Home?

Adam Kuban 32 comments

[Photograph: Lodge] Over on the Atlantic Food Channel Vaughn Tan blogs about a method he has devised for cooking pizza at home using a cast iron skillet. No, it's not the ol' super-heat-an-upside-down-skillet-under-the-broiler-and-then-slide-a-pie-on-it trick. But it's close. Tan recommends turning on your oven's broiler while preheating a large cast iron skillet on high on your stove top for 8 to 10 minutes. You then build your pizza on a cutting board or peel and slide it into the skillet, transferring all that under the broiler for 1.5 to 3 minutes. Here's his recipe with detailed instructions. Home pizza-makers out... More

'Pizza Hacker' and His Amazing Franken-Weber

Adam Kuban 27 comments

I've been sleeping on this story for a while, and for that I must apologize to you, dear reader, and to the Pizza Hacker, a pizza street vendor who I've known about for a couple months but haven't yet blogged about. The Pizza Hacker, based in San Francisco, uses a modified 22.5-inch Weber kettle grill that he's fitted with fire bricks. To mimic a traditional pizza oven, whose shape is ideal for cooking a pizza, he used the original lid to mold an oven dome from refractory cement and perlite. Pizza Hacker shows up at various locations throughout SF... More

Kenji Alt's Homemade Pizza Hack

Adam Kuban 28 comments

Last week, Kenji Alt of the blog Goodeater (and a writer for Cook's Illustrated) sent me a cross-section photo of a slice of pizza he had made in his kitchen with the promise that he'd soon reveal a new method of achieving brick-oven-like pizza at home. He has now unveiled his pizza hack, and it doesn't involve the self-cleaning cycle or a super-hot iron skillet. After taking us through the three different ways food can cook (via conduction, convection, or radiation) and explaining clearly how they each apply to pizza, Kenji reveals his plan for cooking both the top and... More

Pan-Fried Pizza

Adam Kuban 3 comments

Mark Bittman (aka "The Minimalist") suggests a novel way of preparing pizza in today's New York Times: pan-frying it. Take pizza dough and shape it—small disks are best—then fry it in enough olive oil to crisp the bottom. Then flip it.If the toppings are hot (as, for example, tomato sauce might be) or the quantities small (a bit of grated cheese, rather than a pile), all you need to do from this point is drop them on top, then brown the bottom of the second side. For more heavily topped pizzas, Mr. Bittman says you'll have to put a lid... More

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