The trouble with most homemade pizza dough recipes is that they're sort of a pain. You have to plan ahead. Knead the dough. Let it rise. Clean up after...
Author: Suzanne Lenzer
Neapolitan-style pizza is typically baked in ovens heated past 900 degrees to achieve its signature crackly, thin, charred crust with a moist, stretchy...
Author: J. Kenji López-Alt
This simple recipe celebrates a 1980s classic invented by the American pizza genius Ed LaDou (whose fingerprints are also on Wolfgang Puck's famous smoked-salmon...
Author: Tejal Rao
The pizza authority Anthony Falco, once czar of the oven at Roberta's in Brooklyn and now (literally!) an international pizza consultant, grew up in Austin,...
Author: Sam Sifton
I use a perforated grill pan to cook sliced onions and other vegetables on the grill. They'll have a nice charred flavor and be just soft enough if you...
Author: Martha Rose Shulman
The clam pizza is thought to have been born in New Haven at Frank Pepe Pizzeria Napoletana, in the middle of the last century, and has since made its way...
Author: Sam Sifton
The grilled eggplant slices are equally good on their own, or use them instead of crusts for "eggplant pizzas" (see variation below). The slices have to...
Author: Martha Rose Shulman
These grilled pizzas require no precooked sauce, though you could use some if you wanted to. The cherry tomatoes warm up but don't collapse as they would...
Author: Martha Rose Shulman
Author: Sam Sifton
Author: Sam Sifton