Now that the weather has cooled off and it's possible for me to turn on the oven in my apartment without feeling like I'm detoxing in a sauna, I'm ready to get back to a favorite weekly ritual: Friday night pizza. Pizza is by far my favorite food, but I'm a surprisingly simple girl when it comes to how I make it. I don't do a lot of toppings, and I rarely stray from a few key ingredients. (You may say it's boring; I say it's consistent.) And the one main constant for me is kale. Super, super garlicky kale. More

Have you ever had pizza for breakfast? There are a couple of ways to do it. The first is the cold way, the leftover way — pizza straight from the fridge, cold and chewy, with cheese slipping off sideways. This is not a breakfast to be underestimated. It's fast and satisfying and who knows how many early morning college exams have been aced thanks to its brain-powering boost? But there's another way to eat pizza for breakfast. The hot, fresh-baked way, complete with gooey egg on top. More

Q: I love the no-knead bread technique and use it all the time for artisan bread, but I'm having trouble translating it to pizza. Because the dough is so wet, it is very tricky to shape, even into something as rustic as a pizza. It sticks like the dickens to my hands or rolling pin, no matter how much flour I use. More

Trust me, I'll take a big slice of pizza topped with gooey mozzarella any day of the week and twice on Tuesday. I love it so much that it's easy to make pizzas with nothing but mozzarella. Sometimes I need a reminder that there are other cheeses out there. Here are five of my favorites. More

Homemade pizza is always a fun and unfussy choice for a dinner party, but trying to talk to guests while stretching dough, scattering toppings and transferring pizza from peel to oven means my kitchen always ends up looking like a mini pizza tornado blew through it. That's why I'm intrigued by this party-friendly pan pizza recipe from Serious Eats. It's big enough to serve a crowd and, best of all, it rises in the same pan it's baked in — so you can just top it and pop the whole pan in the oven to bake. More

I have a friend who eats her pizza with a knife and fork. She's European, so she has impeccable formal table manners and whenever I eat pizza with her, I admit that I feel like a philistine, for I eat my pizza by picking up a slice in my hand and bringing it straight up to my mouth. How do you eat your pizza? More

Q: What's the deal on "pizza yeast"? Just came across a new Fleishman's product the other day. Wondering how this pizza specific yeast product differs from regular ol' quick rising yeast.

Sent by Clint More

Growing up I remember quite clearly going to my grandmother's house. For dinner she would often order pizza from the local joint and each time I would cross my fingers that it would be delicious. Every time that warm box arrived and the lid was opened, there they sat, staring back at me — anchovies! A deal killer. What are you pizza turn-offs? More

I've shared how much more likely I am to eat breakfast when it's a meze style – I just love being able to sample from a spread of olives, cheese, fresh vegetables, bread. Pita is nice, but when I have a little extra time, I make up a batch of manakish zaatar to eat over a few days. Topped with a fragrant, zingy blend of spices, these Lebanese flatbreads make lovely snacks and appetizers, too. More

During Pizza Week we've talked a lot about pizza crust, but we've mainly focused on quick recipes, ones that don't need a long rise or even any yeast. But what if you have a little more time and want to make a serious pizza crust, one with yeast and chew and great flavor? I have the perfect recipe for you, and it takes no more work — just a little extra time. Meet the dough that made me a pizza-maker: Peter Reinhart's best pizza dough ever. More