Pizza gets a bad rap health-wise. And understandably so, I suppose. There's the oil and the cheese and the oh-so-delicious dough. But strangely I rarely feel guilty about the toppings themselves: it's usually the white-flour dough that leaves me feeling like I could've done better. But then, there are whole-grain pizza dough recipes, and some really fine ones indeed.
There's a remarkable little pizza joint near my house. They have a big wood-fired oven crammed into a restaurant the size of a walk-in closet. There are three tables pushed against the wall, and a few seats at the bar, pressed up beside that blazing oven. Oh, and you enter through a convenience store, sidling past Diet Coke and bubblegum into this dimly-lit, miniature pizza parlor. But its size is in opposite proportion to its imagination and personality: this place turns out amazingly good pizza, including one that had me do a double-take, then fall promptly in love.
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.
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.
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.
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.
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.
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?
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?