Wow. That was quite a journey. I’m honestly still processing the fact that I managed to complete everything. Looking back, I’ve spent over two decades setting goals, and the highest I ever reached before was maybe 60% completion—and that was with a modest list of just ten goals. When I first considered taking on this…
Steamed pizza is one of the most unusual and under-the-radar styles of pizza out there, a method that flips the traditional idea of a crispy, blistered crust on its head in favor of something softer, almost pillowy. While most pizzas are baked in blazing-hot ovens, fried in oil, or even grilled over an open flame,…
Nutella dessert pizza is the kind of indulgence that feels almost too good to be true, a perfect fusion of crispy, chewy pizza dough and rich, velvety chocolate-hazelnut spread. While it may seem like a modern Instagram-worthy creation, its roots can be traced back to Italy, where simple, dough-based desserts have long been a staple.…
If you’ve ever strolled through the streets of Rome, hungry and indecisive, there’s a good chance you’ve been saved by pizza al taglio. This Roman-style pizza—whose name literally means “pizza by the cut”—is the ultimate street food. It’s baked in large rectangular trays, displayed like edible works of art behind glass counters, and cut to…
In the narrow alleyways of Naples’ Quartieri Spagnoli, pizza fritta emerged during World War II as necessity transformed crisis into culinary innovation. When Allied bombing damaged many wood-fired ovens and ingredients became scarce, Neapolitan pizzaioli turned to a different cooking method – deep frying. What began as a wartime adaptation became a cherished street food…
Marinara Pizza: The Essential Neapolitan Classic In the bustling port city of Naples, the marinara pizza stands as a testament to simplicity’s enduring appeal. Despite its seafaring name, this pizza contains no fish or seafood. Instead, it earned its moniker from the mariners’ wives who would prepare these simple, cheese-less pizzas for their husbands returning…
In Buenos Aires, pizza isn’t just food – it’s a cultural institution that rivals the city’s famed steakhouses. Born from the massive Italian immigration wave of the late 19th and early 20th centuries, Argentine pizza evolved into something distinctly its own, reflecting both its Italian roots and the abundance of its new home. The defining…
Detroit-Style Pizza: Motor City’s Square Slice Revolution In the pantheon of American pizzas, Detroit-style stands apart – a testament to industrial ingenuity and the city’s automotive heritage. Born in the post-war boom of the 1940s, this distinctive square pie first emerged at Buddy’s Rendezvous, where automotive parts trays, originally used to store small machine parts,…
Lets start with a little history lesson. Step into any New York pizzeria, and among the rotating carousel of thin-crust slices, you’ll likely spot a distinctive rectangular pie with a thick, pillowy crust that commands attention. This is Sicilian pizza – a style that has evolved from its Mediterranean origins to become a beloved fixture…
In my never ending quest to perfect a NY pie I sometimes try popular Youtube / Instagram recipes that have gone viral in order to test them against my standard Pie (Tony Gemingnani NY pizza dough). This pizza dough wasn’t too finicky and was easy to open but I found the flavor lacking – the…