In Italy, when high-quality buffalo mozzarella is used to top a pizza, it's often added after baking instead of before. The heat of the just-cooked pizza softens but doesn't melt the cheese, which retains...
Author: Melissa Clark
This recipe for a crisp, cheesy pan pizza was developed by Charlotte Rutledge, along with her team of test cooks at King Arthur Flour's rigorous test kitchen in Vermont. It uses a number of simple techniques...
Author: Tejal Rao
The traditional reason for wrapping ingredients in pastry - be it Cornish pasties, Jamaican meat patties or even pizza pockets and knishes - is to make an edible container that facilitates transport and...
Author: Melissa Clark
Author: Molly O'Neill
Author: Molly O'Neill
At a pizzeria in the small Sicilian town of Vallelunga-Pratameno, about a couple of hours' drive from Palermo, you could get nearly any kind of pizza, but the house specialty didn't look like a pizza at...
Author: David Tanis
This recipe, adapted from Roberta's, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to...
Author: Sam Sifton
Author: Molly O'Neill