Tag: pizza

Chefs’ Picks: Los Angeles Pizza

by in Restaurants, June 25th, 2017

Pizzeria Mozza
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

Unlike New York or Chicago, there are no preconceived notions of what pizza in Los Angeles ought to be. As a result, inventive pizzaiolos are letting their imaginations run rampant, spinning out an array of pies as diverse as the city’s sprawling urban landscape. Check it out for yourself. But beware: In a city this size, simply wandering the streets in search of anything is a half-baked endeavor. Allow a few local chefs who deal in (pizza) dough to guide your pursuit of the perfect pie. Read more

Guy Gets Pizza Delivered to His Stalled Train

by in News, May 30th, 2017

Guy Gets Pizza Delivered to His Stalled TrainWhen we’re stuck somewhere in transit and getting increasingly hungry and irritated, most of are probably apt to just sit there feeling sorry for ourselves. But this guy, Mitch Katz, is not most of us.

On Sunday, May 14, Katz was stuck on an Amtrak train 161, which had stalled en route to Washington, D.C. — a mechanics-related service disruption ultimately resulted in a three-hour delay — and he found himself getting “hangry,” he tweeted. So, after more than an hour of waiting, he called to have a pizza delivered to his car on the train, stranded between stations, from a local spot.

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8 Easy Shortcuts to Making Homemade Pizza

by in Recipes, May 24th, 2017

Mega Meatball PizzaIn her gorgeous memoir Animal, Vegetable, Miracle, Barbara Kingsolver describes the year her family lived on a self-sufficient farm in Virginia. To simplify their lives in one small way, they declared Friday night Pizza Night, therefore eliminating the question of “What’s for dinner?” at least one night a week. It’s a brilliant idea, yes. But if your dough skills are anything like mine, you’ll want a few shortcuts to make something like this happen at your house. Here are a few of my favorite tricks for enjoying homemade pizza without the hassle.

Buy dough from a pizzeria.
This one is a no-brainer. Who has time to deal with the yeast, the kneading and the rolling on an average weeknight? Look to your local mom-and-pop pizzerias for help, as many will sell you a ball of their fresh dough. Call ahead to find out, and if they do, stock up, because it often freezes well.

Make the sauce ahead of time.
Prep a big batch of Ree Drummond’s homemade pizza sauce then freeze it in 1/2 cup containers.

Skip the pizza sauce.
No time to simmer pizza sauce on the stove? Rachael Ray cooks tomato paste right into her toppings — ground sirloin, garlic and onions — and for an easy alternative (pictured above) to the usual prep.

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This Pizza Was Made with 101 Cheeses

by in News, Restaurants, May 1st, 2017

This Pizza Was Made with 101 CheesesSome people obsess about pizza crust. (Thin or thick? Discuss!) Others think deep-dish thoughts about the sauce. And, of course, toppings are their own separate category of debate.

But pizza fans who are all about the cheese will be intrigued to contemplate this: a pizza made with no fewer than 101 different cheeses.

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Chefs’ Picks: Miami Pizza

by in Restaurants, February 12th, 2017

Pizza Bar Restaurant
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

Miami may not be a traditional pizza town, but with a constant influx of former New Yorkers and European expats joining the ranks of enterprising locals, the Magic City has seriously elevated its pies. Here, five local chefs share their favorite places for pizza in South Florida. Read more

7 Pizza-Inspired Foods That Go Beyond the Slice

by in Recipes, February 1st, 2017

Here’s a tasty question: What does it take to “pizza-fy” a dish? Is it mozzarella or Parmesan? Tomato sauce or tomato paste? Basil or oregano? Going by the recipes gathered here, we’d say there’s more than one right way to get the job done. Read on to see our favorite ways to “pizza” everything.

Dough It Yourself

It can be pretty satisfying to roll and stretch pizza dough into its traditional pie shape — if you’re able to keep it from tearing or coming out lopsided. It’s easier and even more fun to work small.

With Eddie Jackson’s Bacon-Cheese Pizza Bombs (pictured above), pie slices give way to two-inch round “bombs,” which are brushed with herb oil before and after baking for maximum garlic bread flavor, and filled with mozzarella, tomato paste, basil leaves and bacon. Make these for game day or any “bomb”-worthy gathering and serve fresh with warm marinara sauce.

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How to Eat Pizza Around the Clock

by in Recipes, January 26th, 2017

Growing up, Friday night was pizza night. My family and I were regulars at our town’s single brick-and-mortar pizzeria, which ran a mean take-out service. Every week, we’d call in our usual order: One large pie with mushrooms, onions and extra mozzarella. I can still remember sitting in the passenger’s seat of my mom’s car, the hot pizza box on my lap, feeling giddy with anticipation. Every few minutes, I would lift the lid and inhale deeply as the wonderfully cheesy aromas escaped their cardboard confines. “It’ll get cold if you keep doing that,” my mom would say.

I grew up, but my love of pizza stayed strong – and with age came wisdom. Having spent the better part of the last two decades awakening my palate to new, previously unthinkable topping combinations and different crust styles, I’ve recently made the most important discovery of all: It’s okay to eat pizza for dinner, lunch and breakfast (sometimes even dessert too) — and not just on Fridays. Because, if you haven’t already realized, everything tastes better on top of pizza crust.

Still need convincing? I’ll let these ‘round-the-clock recipes speak for themselves.

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3 of a Kind: Montanara Pizza

by in Restaurants, January 11th, 2017

Montanara Starita from Don Antonio's

By Natalie B. Compton

3 of a Kind checks out three places across the country to try something cool, new and delicious.

While America certainly has an infatuation with deep-fried culinary inventions, sometimes less is more when it comes to frying, as demonstrated by one Italian delicacy that’s spreading across the United States. Created in Naples, Italy, the Montanara is a lightly fried pizza that is chewy, smoky and deeply satisfying. This next-level pie starts with a base of fried dough that’s slathered with tomato sauce, topped with smoked buffalo mozzarella and then finished in a wood oven to ensure that all of the flavors meld together beautifully. Here are three spots to get your fill of the fried masterpiece. Read more

At Last, a Wipeable Onesie for People Prone to Pizza-Sauce Spills

by in News, January 10th, 2017

At last, a Wipeable Onesie for People Prone to Pizza-Sauce SpillsHere’s one for the “products you never knew you needed until someone invented it” file. A tomato-sauce-stain-resistant wipeable onesie — purportedly the world’s first — made especially for those who want to scarf down pizza in their PJs and emerge unscathed. (Well, at least as far as their clothes are concerned.)

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One Recipe, Two Meals: French Bread Pizzas

by in Family, Recipes, November 7th, 2016

One Recipe, Two Meals: French Bread PizzaHave you ever thought about taking a huge ol’ loaf of French bread, slicing it up into eight mini halves, and turning them into the most-delish batch of kid-friendly pizzas and adult-friendly pizzas ever? (That was the longest sentence ever.)

Well, here you go! It’s ridiculously simple, especially the kid version. We’ve got your favorite jarred pizza sauce, mini pepperoni and shredded mozzarella. That’s all. It’s like kid-utopia food.

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