by Food Network Magazine in Food Network Magazine, August 11th, 2011
by FN Dish Editor in Recipes, August 3rd, 2011
Before you click through these pizzas, let’s be clear: In regard to pizza, we, the editors and writers of this story, do not discriminate. When we set out six months ago to find the greatest pizzas in America, we did not insist on thin crust over thick or red sauce over white. We didn’t even care if the pizzas were round. We just needed them to be awesome.
Inevitably, some of you will be alarmed by our choices, shocked that so-and-so was snubbed because their crust has the perfect crunch or their cheese oozes just so. But passionate disagreements about pizza reveal one great truth: There is no single best way to make it. In the bellow gallery, you will see by-the-book classics right next to brash pies that break every rule.
But all of them have one important thing in common: They’re well worth the trip.
View the gallery: 50 States, 50 Pizzas
by FN Dish Editor in Recipes, July 29th, 2011
Just six simple ingredients are all you need for this garden-fresh pizza that’s made directly on the grill and ready in just 20 minutes. Bobby uses fresh mozzarella, Roma tomatoes and fresh basil on top of store-bought pizza dough to save some time.
Editor’s Note: In addition to buying dough at your supermarket, you can also visit your favorite local pizzeria and ask them for a round of their pizza dough.
Get the recipe: Bobby Flay’s Margherita Pizza
Browse more of Food Network’s grilling recipes for summer.
by FN Dish Editor in Recipes, June 10th, 2011
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each week, FN Dish is giving you a menu that is stress-free and delicious.
This weekend, skip the takeout and try making pizza on the grill.
Top a crispy grilled crust with fresh mozzarella and charred onions, tomatoes, mushrooms and fennel. Plus, step-by-step instructions for the perfect grilled crust.
Get the recipe: Grilled Everything Pizza
by FN Dish Editor in Recipes, May 10th, 2011
Move over delivery, there’s a new pizza joint in town and it’s coming straight from your grill. While it will take you longer to make this pizza than it would to order takeout, it’s healthier and worth the effort. This recipe is also great for getting the entire family involved in dinner — young children can roll out the dough while an adult is at the grill.
Bobby tops his grilled pizza with hot sausages, sweet peppers and red onions. Tone it down for the little ones by using sweet Italian sausage or create a make-your-own pizza bar with multiple toppings to choose from.
Get the recipe: Grilled Pizza with Hot Sausage, Grilled Peppers and Onions and Oregano Ricotta
Browse more of Food Network’s summer recipes in Grilling Central.
by Sara Levine in Holidays, Shows, December 13th, 2010
Don’t have time to make homemade crust? Visit your favorite local pizzeria and ask them if you can purchase fresh dough. After you’ve stretched it out, top it with three kinds of cheese (fontina, mozzarella and a creamy goat cheese) and bake it until the crust is crisp. Finish by adding a pile of dressed arugula on top.
Get the recipe: White Pizzas With Arugula
Browse more of Food Network’s Italian pizza recipes.
by Kirsten Vala in Recipes, View All Posts, December 10th, 2010
After slinging Neapolitan-style pies at lunch and dinner for the past couple of months, Donatella Arpaia’s eponymously named New York pizzeria rolled out a brunch menu this past weekend.
2010 has been a big year for Donatella—she opened this very personal addition to her restaurant mini-empire, served on the judges’ panel for The Next Iron Chef Season 3 and on several episodes of Iron Chef America, and published her first cookbook, Donatella Cooks. We’d be surprised if the lawyer-turned-restaurateur ever sits still long enough for a lazy brunch, but she clearly gets what it’s all about. Her sunny pizzeria is perfectly suited for relaxing mid-day repasts and the menu is full of carby comfort.
Take the Hangover Pizza. Donatella’s executive chef, Jarett Appell, came up with it when he was making himself some food after a night of, well, too much of the obvious. The blistered crust is topped with breakfast sausage, an egg, and thin, melting slices of cured lardo (pork fat). The whole thing is oozy, decadent, satisfying—a delicious interpretation of the classic breakfast plate. The boss told Jarett to run with it on the brunch menu.
by Debra Puchalla in News, Shows, October 1st, 2010
- Start a homemade pizza party tradition today!
Baking up pizzas at home creates an instant party vibe, and it’s easier than you think. Follow the lead of Food Network Magazine to start a homemade pizza party tradition at your house today!
by Secretary Confidential in View All Posts, December 19th, 2008
- Next Iron Chef Judge Donatella Arpaia looks relaxed--but she's in the midst of super-busy times.
No matter how you slice it, this is an exciting moment for New York City restaurateur Donatella Arpaia. Doors opened this past week to her eponymously named pizzeria, Donatella, and Sunday starts her reprise run as a judge on the new season of The Next Iron Chef. “Donatella is my most personal project to date–it’s the first to carry my name. I wanted to create a rustic but glam environment and to use authentic ingredients,” says the attorney-turned-culinary-mogul and author of Donatella Cooks. “For some time I’ve wanted to go back to my roots, so I traveled to Naples and had in mind that I wanted to make the most authentic Neapolitan pizza possible.”
Donatella and her chefs traveled to Naples, where she spent summers in her youth, returning with tried-and-true artisanal techniques, ingredients (Caputo flour for the pies), and volcanic salt, sand and rock from Mount Vesuvius for the gilded wood-firing oven. It’s early, but her efforts are paying off with a big dose of attention to her plate-sized pies and antipasti (see for yourself at Zagat, Eater and Slice). “I didn’t really understand that other people are as obsessed with pizza as I am,” she says.
Today, I weaseled my way into one of the edit rooms. “Just pretend I’m not here,” I told editor and producer extraordinaires, Jim and Jenny. They’re working on Anne Burrell’s Secrets of a Restaurant Chef. No spoiler here, but come January 17th , you’re in for a treat. Chef Burrell’s grilled pizza episode is sizzling. No major gaffes, other than the overuse of “lovely,” and a few “ums,” which probably won’t make their way to your screens.
The color coordination—all pastels with pink spoon AND rolling pin — is so sweet; you’ll get a rush before she whips out the pizza dough. However, the girly décor doesn’t keep Anne from doing the tough stuff, like opening a bottle of oil with her teeth — or actually, removing the bottle wrapper (that part might get cut).
I dug for dirt on the snappy blonde from my new peeps. I learned about Anne’s sous chef, who’s on Top Chef now, and heard big praise for the steak recipe. Evidently, Anne’s brown sugar-coated steak is pleasing to carnivores and dessert-ivores alike. So nice — Jim’s made it twice.
Before I go, a shout out for Tyler. Saw you the other day in the elevator, Mr. Florence, bundled and sniffly. You’re a trooper!
Until next time, when I visit my new BFF’s editing Sunny on Cooking for Real.