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…
Throughout this challenge I came across alternate ways of making pizza dough using interesting raitos, methodologies or ingredients. Since I usually just made a cheese pizza with each of them (a nice baseline that lets me judge solely on the crust) I don’t think they need their own post, but I’m going to touch on…
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 beginning, and some weeks through this year I didn’t feel up for the research and effort new styles of pizza required so I went to my standard New York style pizza dough and just played with different toppings. [Shout out to Tony Gemignani’s method for a great dough] This was usually informed by…
If you think pizza means a thin, round, crisp-bottomed crust with neatly arranged toppings, sfincione (pronounced sfeen-cho-nay) is here to shake up your expectations. This is not your typical pizza—it’s thick, spongy, loaded with flavor, and dripping with history. The name itself comes from the Latin spongia, meaning sponge, which is fitting given its airy,…
f you think all pizza is just a variation of the same thing, Trenton Tomato Pie is here to prove you wrong. This New Jersey-born specialty isn’t just a pizza—it’s a philosophy. A distant cousin of the classic New York slice and the coal-fired legends of New Haven, Trenton Tomato Pie flips the script on…
If you think you know pizza but haven’t tried New Haven apizza, prepare for a revelation. This Connecticut-born classic isn’t just a regional variation—it’s an institution. Locals (and pizza purists) will tell you it’s not just pizza; it’s apizza (pronounced ah-beetz, thanks to its Neapolitan dialect roots). And if you’re expecting something soft, foldable, and…
If you’ve never had St. Louis-style pizza, get ready for something totally unexpected. This Missouri-born creation defies every traditional pizza rule in the best way possible—starting with the fact that it’s cut into squares, not slices. That’s right, in St. Louis, pizza isn’t served in the familiar triangle shape but instead in a grid of…