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The Serious Eats Pizza-Making Guide

The Slice Team 24 comments

Welcome to our brand new pizza index! Over the years, our staff and readers have worked to build a treasure trove of pizza recipes and techniques, ranging from regional classics to home kitchen adaptations and twists. Have we covered it all? Absolutely not—that would take all the fun out it! One of pizza's greatest qualities, at least in our humble opinion, is how difficult it is to pin down or define. Ideally, this list will continue to grow and evolve indefinitely. In the meantime, we've done our best to organize our existing pizza resources to make things a little easier for all the home cooks and aspiring pizzaoli out there. Have at it, Slice'rs! More

The Pizza Lab: How To Make Vegan Pizzas That Really Work

The Pizza Lab J. Kenji López-Alt 32 comments

I don't miss too many foods as a vegan, but... pizza. My first true love. Light of my life and fire of my loins. It will forever rest in that OMG WANT corner. Fortunately, as I found, great pizza is not off-limits to vegans by any means. Here's how to make vegan pizza every bit as satisfying and delicious as a cheese-topped pie. More

The Pizza Lab: Three Doughs to Know

The Pizza Lab J. Kenji López-Alt 71 comments

We've gone through a lot of pizza styles and recipes here at The Pizza Lab, but I still often get asked "what's the best pizza crust recipe you know?" When I'm in the mood to fire up the grill or heat up the broiler, I might take my time and make a Neapolitan-style lean dough. If I want to relive my childhood without stepping out my apartment door, it's a New York-style. Company coming over and I want to feed a crowd without messing up the kitchen? It's Sicilian-style square pie all the way. Here's a brief run-down on the three recipes that every home pie-maker should have in their arsenal to tackle all manner of pizza-centric circumstances. More

Top This, Saint Paddy's Day Edition: (Baked Potato Pizza à la Pete Zaaz)

Slice: New York Erin Mosbaugh 1 comment

The Baked Potato Pizza at PeteZaaz just might be the perfect solution to your Saint Paddy's Day pizza needs. The pie adopts everything you love about a loaded baked potato: cheddar, scallions, bacon, and crème fraîche. More

Top This: Cherry Jones (à la Paulie Gee's)

Slice: New York Erin Mosbaugh 26 comments

Slightly tart Bing cherries and orange blossom honey are perfectly played against creamy, earthy gorgonzola cheese, milky fior de latte, and sweet and salty prosciutto in Paulie Gee's Cherry Jones. The resulting pizza is rich, intense, and leaves you wanting more. More

Top This: Anchovy and Pecorino Sardo Pizza (à la Franny's)

Slice: New York Erin Mosbaugh 6 comments

The pizza hits all the high notes in terms of flavor. Anchovy and capers bring a brininess and saltiness to the pie. Chile de arbor brings the heat. Aged Pecorino Sardo brings a whirlwind of flavors including grassy, earthy, salty, and slightly sweet. The pizza is finished with lemon juice for acidity, and a generous dousing of good quality extra virgin olive oil, which simply makes everything come together into one beautifully delicious work of minimalist pizza art. More

Top This: Potato Pizza Rustica (à la Maialino)

Slice: New York Erin Mosbaugh 9 comments

The Pizza Rustica served during Maialino's happy hour is a creation born from leftovers. Nicholas Anderer, Executive Chef at Maialino, takes Pizza Bianca from Sullivan Street Bakery (a rosemary, olive oil, and sea salt-accented flatbread) leftover from the restaurant's bread service, and elevates it to heights we, frankly, didn't know existed. More

The Crisper Whisperer: Zucchini and Pesto Pizza

Carolyn Cope Post a comment

This pizza clearly originated in the mind of a Jersey girl. But now I can vouch for the fact that it tastes just as good no matter where you are—and no matter what you call a zucchini. Like many pizzas, it's a flexible recipe. Just make sure you slice the zucchini as thin as possible so it will be tender by the time the pizza is done. More

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