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Slice



America's Favorite Pizza Weblog. "Crusty, Saucy, Cheesy since 2003."



Updated: 2015-08-26T11:00:00Z

 



The $7,000 Pizza Oven You Don't Need (But Really Wish You Had)

2015-08-26T11:00:00Z

The Kalamazoo Gourmet pizza oven is a $7,000 freestanding stainless steel machine that promises pizzeria-level results with minimal fuss in your own backyard. A couple of months back, a moving van dropped off the five-foot-tall plywood box containing a testing unit of the pizza oven, and I immediately set it up in my backyard to test it out. Here are my thoughts. (image)
The Kalamazoo Gourmet pizza oven is a $7,000 freestanding stainless steel machine that promises pizzeria-level results with minimal fuss in your own backyard. A couple of months back, a moving van dropped off the five-foot-tall plywood box containing a testing unit of the pizza oven, and I immediately set it up in my backyard to test it out. Here are my thoughts. Read More (image)



Spicy Soppressata and Honey Were Born to Live Together on Pizza

2015-07-29T11:00:00Z

I'd never tasted honey on pizza before Paulie Gee introduced me to it, but it was so darn natural that it felt like every pizzeria should have honey on the table, right next to the red pepper flakes. Honey and spicy dry-cured sausage is one of those combinations that are just meant to be. Here's how to experience it for yourself. (image)
I'd never tasted honey on pizza before Paulie Gee introduced me to it, but it was so darn natural that it felt like every pizzeria should have honey on the table, right next to the red pepper flakes. Honey and spicy dry-cured sausage is one of those combinations that are just meant to be. Here's how to experience it for yourself. Read More (image)



Like Mushroom Pizza? We're Gonna Take You to Funghitown

2015-07-23T13:00:00Z

You know what's really not awesome? The mushroom pizza from NY slice shops, where you get a few pieces of canned or fresh mushroom on top of a slice of reheated pizza. I hated mushroom pizza as a kid, and I'm sure I'm not alone. But I've been taken on a one-way trip to Funghitown, and now that I'm here, I can only look at my past self in pity. Here's how to get there yourself. (image)
You know what's really not awesome? The mushroom pizza from NY slice shops, where you get a few pieces of canned or fresh mushroom on top of a slice of reheated pizza. I hated mushroom pizza as a kid, and I'm sure I'm not alone. But I've been taken on a one-way trip to Funghitown, and now that I'm here, I can only look at my past self in pity. Here's how to get there yourself. Read More (image)



Zucchini Is a Terrible Pizza Topping! (Unless You Treat It Right)

2015-07-17T11:00:00Z

I love a good summer zucchini, but it's not the most exciting vegetable out there. It's bland, it's watery, and, for these reasons, it makes a terrible pizza topping. Every zucchini-topped pizza I've had in the past has been a watery disappointment. If there's one thing I love, it's being not-disappointed. So I made it my goal to come up with a technique for topping pizza with zucchini that really works. (image)
I love a good summer zucchini, but it's not the most exciting vegetable out there. It's bland, it's watery, and, for these reasons, it makes a terrible pizza topping. Every zucchini-topped pizza I've had in the past has been a watery disappointment. If there's one thing I love, it's being not-disappointed. So I made it my goal to come up with a technique for topping pizza with zucchini that really works. Read More (image)



The Best Pizza by the Slice in San Francisco

2015-01-28T11:30:00Z

I moved to San Francisco from New York a few months ago, and it's been fantastic. But despite it all, there's one thing I've been missing: A good New York-style slice of pizza. And I'm not talking a sit-down-at-the-table-order-and-wait-thirty-minutes type of slice. I'm talking the kind of slice that you grab on your way out of the train station or late at night while stumbling home from the bar. The kind of slice that can be hot and in your hands for a couple of bucks and a wait of no longer than five minutes. Luckily, it turns out there is great pizza by the slice in San Francisco. You've just gotta know where to look. I visited over 30 pizzerias and tasted over 40 slices of pizza to find the best in San Francisco and the East Bay. (image)
I moved to San Francisco from New York a few months ago, and it's been fantastic. But despite it all, there's one thing I've been missing: A good New York-style slice of pizza. And I'm not talking a sit-down-at-the-table-order-and-wait-thirty-minutes type of slice. I'm talking the kind of slice that you grab on your way out of the train station or late at night while stumbling home from the bar. The kind of slice that can be hot and in your hands for a couple of bucks and a wait of no longer than five minutes. Luckily, it turns out there is great pizza by the slice in San Francisco. You've just gotta know where to look. I visited over 30 pizzerias and tasted over 40 slices of pizza to find the best in San Francisco and the East Bay. Read More (image)



How to Make Meatball Pizza

2015-01-13T10:30:00Z

Growing up in New York, I'd never eaten a meatball pizza. Pizza is for eating out, meatballs are home cooking. It wasn't until I tasted the meatball pizza at Motorino and then at Best Pizza in Williamsburg that I discovered how great the idea is. But like all mashups, there's a bit of finesse to getting it right. (image)
Growing up in New York, I'd never eaten a meatball pizza. Pizza is for eating out, meatballs are home cooking. It wasn't until I tasted the meatball pizza at Motorino and then at Best Pizza in Williamsburg that I discovered how great the idea is. But like all mashups, there's a bit of finesse to getting it right. Read More (image)



In Defense of St. Louis-Style Pizza

2015-01-09T12:00:00Z

Of the myriad styles of pizza we've got in this country, St. Louis-Style has got to be the most maligned.* Its thin, unleavened cracker crust bears no resemblance to the real dough that great pizza is built on. It gets loaded high with toppings that span all the way from edge to edge. It's so unbalanced that it has to be cut into squares just to be able to support its own weight. And let's not get started on that Provel cheese—if it can even be called cheese, am I right? And yet, ever since tasting for the first time I haven't been able to stop thinking about it. I've finally figured out why I love it so much. St. Louis-style pizza is not pizza. It's a big, pizza-flavored nacho. Hear me out. (image)
Of the myriad styles of pizza we've got in this country, St. Louis-Style has got to be the most maligned.* Its thin, unleavened cracker crust bears no resemblance to the real dough that great pizza is built on. It gets loaded high with toppings that span all the way from edge to edge. It's so unbalanced that it has to be cut into squares just to be able to support its own weight. And let's not get started on that Provel cheese—if it can even be called cheese, am I right? And yet, ever since tasting for the first time I haven't been able to stop thinking about it. I've finally figured out why I love it so much. St. Louis-style pizza is not pizza. It's a big, pizza-flavored nacho. Hear me out. Read More (image)



Adam Kuban's '8 Pizzas That Haunt My Dreams,' 2014 Edition

2014-12-22T13:30:00Z

Every year since 2009 I've compiled a roster of eight pizzas and/or slices from the past year that I still crave weeks and months after the fact. Here's my 2014 rundown. (image)
Every year since 2009 I've compiled a roster of eight pizzas and/or slices from the past year that I still crave weeks and months after the fact. Here's my 2014 rundown. Read More (image)



The Food Lab: How to Make the Best Kale Pizza

2014-11-04T14:00:00Z

Kale turns crisp, sweet, and nutty when exposed to the high heat of a pizza-ready oven. In this white pie, we pair it with two cheeses (for a mix of more nutty flavor and some creamy stretchiness), plenty of garlic, and a little heat. (image)
Kale turns crisp, sweet, and nutty when exposed to the high heat of a pizza-ready oven. In this white pie, we pair it with two cheeses (for a mix of more nutty flavor and some creamy stretchiness), plenty of garlic, and a little heat. Read More (image)



Pizza Hack: Is Copper Better Than the Baking Steel?

2014-10-31T07:45:00Z

A couple months back I got a message from a longtime Serious Eater with an intriguing idea. We all know that copper is the king of cookware with even better conductivity than steel, right? So what would happen if we were to bake pizzas on a slab of solid copper? (image)
A couple months back I got a message from a longtime Serious Eater with an intriguing idea. We all know that copper is the king of cookware with even better conductivity than steel, right? So what would happen if we were to bake pizzas on a slab of solid copper? Read More (image)



The Food Lab: How to Make the Best Pumpkin Pizza

2014-10-24T10:00:00Z

Pumpkin and pizza are not the most common bandmates, but I'm gonna try and convince you that they should get together and jam out a bit more often. My proof: this sweet-yet-savory pumpkin pizza with gentle warm spices, three cheeses, and a little sage. (image)
Pumpkin and pizza are not the most common bandmates, but I'm gonna try and convince you that they should get together and jam out a bit more often. My proof: this sweet-yet-savory pumpkin pizza with gentle warm spices, three cheeses, and a little sage. Read More (image)



The Pizzadilla: This is What Happens When a Quesadilla and a Pizza Make Sweet Love

2014-10-21T10:30:00Z

Last week, after publishing a recipe for a cast iron-baked, tortilla pizza, it was suggested that I just fold it in half and make it into a quesadilla pizza. What if I took that concept, and tweaked it just a bit? It gives birth to the pizzadilla (or is it a quesadizza?), that's what. This is what happens when a pizza and a quesadilla make sweet, sweet love: Cheesy, greasy, crisp-edged glory. (image)
Last week, after publishing a recipe for a cast iron-baked, tortilla pizza, it was suggested that I just fold it in half and make it into a quesadilla pizza. What if I took that concept, and tweaked it just a bit? It gives birth to the pizzadilla (or is it a quesadizza?), that's what. This is what happens when a pizza and a quesadilla make sweet, sweet love: Cheesy, greasy, crisp-edged glory. Read More (image)



Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes

2014-10-16T11:15:00Z

In the catalog of easy, cheat-y pizza recipes that start with some form of pre-baked bread base, flour-tortilla pizzas ranked pretty low on my list. But after this week, all that has changed and I'm now going to take the position that given the proper technique, a couple of tricks, and the aid of a cast iron skillet, flour tortillas are actually the best way to make quick thin-and-crisp, bar-style pizza at home. (image)
In the catalog of easy, cheat-y pizza recipes that start with some form of pre-baked bread base, flour-tortilla pizzas ranked pretty low on my list. But after this week, all that has changed and I'm now going to take the position that given the proper technique, a couple of tricks, and the aid of a cast iron skillet, flour tortillas are actually the best way to make quick thin-and-crisp, bar-style pizza at home. Read More (image)



Party-Sized Chicken Parmesan Sandwiches

2014-09-30T08:45:00Z

To make the best chicken Parm sandwich, just start with the best chicken Parmesan. Our version uses a buttermilk brine for extra juiciness and flavor. We take the leftovers and pack them into a full-sized loaf of toasted ciabatta, adding some extra sauce and cheese to keep the bread moist before cutting it up into single serving slices. This is a chicken Parm sandwich so good it's almost worth making the chicken Parm fresh just for the sandwich. (image)
To make the best chicken Parm sandwich, just start with the best chicken Parmesan. Our version uses a buttermilk brine for extra juiciness and flavor. We take the leftovers and pack them into a full-sized loaf of toasted ciabatta, adding some extra sauce and cheese to keep the bread moist before cutting it up into single serving slices. This is a chicken Parm sandwich so good it's almost worth making the chicken Parm fresh just for the sandwich. Read More (image)



Cast Iron Cooking: The Easy Pull-Apart Pepperoni Garlic Knots That Will Forever Change How You Entertain

2014-09-17T10:00:00Z

Who doesn't like knotted bites of tender, chewy, golden-brown pizza dough that are tossed in butter with flecks of garlic and herbs clinging to the nooks and crannies? Now imagine those same garlic knots, but with flecks of crisp, spicy pepperoni worked in, along with the kind of golden brown, crusty bottom that only a cast iron skillet can impart. And let's throw in the wafting steam and moist, tender center that pull-apart breads come with, and oh, how about two different cheeses? Sound good to you? (image)
Who doesn't like knotted bites of tender, chewy, golden-brown pizza dough that are tossed in butter with flecks of garlic and herbs clinging to the nooks and crannies? Now imagine those same garlic knots, but with flecks of crisp, spicy pepperoni worked in, along with the kind of golden brown, crusty bottom that only a cast iron skillet can impart. And let's throw in the wafting steam and moist, tender center that pull-apart breads come with, and oh, how about two different cheeses? Sound good to you? Read More (image)