Pete Wells of the New York Times explores the
fried pizza phenomenon. Relax; it's just the crust that's
fried. This ain't the Texas State Fair.
Speaking of food abominations, Stephen Colbert celebrates Pizza
Hut's
hot dog stuffed crust pizza. "I've always been a fan of
unexpected hog dogs."
Oliver Thring of the Guardian taste tests the
aforementioned
hot dog stuffed crust pizza (it's currently only available in
UK). The somewhat surprising verdict: delicious.
The Daily Meal posts a recipe for "Irish Pizza"
with soda bread crust and Irish Cheddar. I'd think twice before
confounding your Irish grandparents with this.
Our favorite minimalist,
Mark Bittman, instructs on "How to make pizza better than a
restaurant." Cornmeal is crucial to prevent the dough from sticking
to the surface.
Food trucks are over. Food Piaggio Apes are the ticket.
Slice (Serious Eats) takes a look at Pizza Pilgrims, who have
impressively fashioned their tiny, three-wheeled Italian van with a
wood-fired pizza oven.
Archived pizza goodness: an older blog post on my own personal
pizza
pilgrimage to New Haven.
Signature White Clam Pizza from
Frank Pepe, New Haven, CT