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Cast Iron Cooking: The Easy Pull-Apart Pepperoni Garlic Knots That Will...
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...
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Party-Sized Chicken Parmesan Sandwiches
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...
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Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in...
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...
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The Pizzadilla: This is What Happens When a Quesadilla and a Pizza Make Sweet...
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...
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The Food Lab: How to Make the Best Pumpkin Pizza
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...
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Pizza Hack: Is Copper Better Than the Baking Steel?
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...
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The Food Lab: How to Make the Best Kale Pizza
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),...
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Adam Kuban's '8 Pizzas That Haunt My Dreams,' 2014 Edition
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
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In Defense of St. Louis-Style Pizza
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...
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How to Make Meatball Pizza
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...
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The Best Pizza by the Slice in San Francisco
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...
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Zucchini Is a Terrible Pizza Topping! (Unless You Treat It Right)
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...
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Like Mushroom Pizza? We're Gonna Take You to Funghitown
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,...
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Spicy Soppressata and Honey Were Born to Live Together on Pizza
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....
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The $7,000 Pizza Oven You Don't Need (But Really Wish You Had)
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...
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Pizza With Hot Soppressata, Mozzarella, Chilies, and Honey
Spicy salami and sweet honey are perfect partners on this Neapolitan-style pizza with fresh mozzarella and sliced chilies.Read More
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Pizza With Cherry Tomatoes, Halloumi, Olives, and Mint
This pizza hits all the right notes, with briny olives and halloumi, fresh sweet cherry tomatoes, mozzarella cheese, and some fresh mint added right at the end.Read More
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Let Halloumi Take Over Your Next Pizza Party
The concept of putting halloumi on pizza along with cherry tomatoes and olives is something that would never have occurred to me. But I'm glad a friend of mine suggested it...even if the source of his...
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Crimes Against Pizza: An Opinionated Guide to Not Messing Up Your Pie
Pizza may be one of the most universally beloved foods known to mankind, so why is so much of it just plain terrible? Here are our top tips when it comes to making and ordering a classic pizza pie....
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The Essential Tools for Homemade Pizza
I know how you all feel about uni-taskers—products that are designed for one specific use and aren't great at much else—but pizza is one of those dishes that simply beg for specialty tools. I've been...
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