Deep Dish Veggie Pizza OS shows the amount of toppings to make sure that each bite is packed with flavor. The cheese hugs the edge of the pan to make sure you have caramelized crust to hang on to as you bring this to your mouth. If you like what you see please support us at patreon. Use the link below.
With special attention to crust and toppings, the grilling makes slice of heaven
Every time I take a bite of pizza, whether it’s the fancy, wood burning-oven kind, eaten in a white-linen restaurant and served with a tall glass of wine, or a slice, purchased in a hurry and meant only to curb hunger, I think of New York City. I think of a time, more than 10 years ago, when Paul and I visited the city. Our children were little, and we left them in the good hands of their grandmother. It was the time in our lives when we were buried in parenting, and when she showed up for the weekend, our bags were packed and in the car. With speedy hugs, we ran from the house. We left so quickly that tires might have squealed as we pulled away.
That weekend, we saw art and heard music and ate food in restaurants and from vendors on street corners. We drank coffee and wine and stayed up late. There was a loud band in a crowded bar and long, meandering walks — the kind of walks we love to take in New York, where we’re guided by lights and whims and the very pulse of the city. Where we ended up at no place in particular, and that was exactly the place we wanted to be.
There were so many great things about that weekend, including being away from small children (see squealing tires above). Reconnecting with my husband was fantastic, but really, the pizza we ate in the wee hours might have been the greatest thing of all. There had been dinner that night, in a trendy, chefy place, then music, then a lot of walking. We were so, so tired and ready to sleep, but first: we wanted a late-night snack.
We found a pizza place in the best kind of way, not by looking for it or reading reviews online or even asking people for the best pizza around. Paul and I walked around a corner and there it was, lights shining into the dark night, a beacon guiding us to good pizza. There was a long line out the door, but the smell wafting from the small shop left absolutely no doubt in our minds. We would wait.
The slices, when we finally had them in our hands, were huge. Each was one quarter of a pie and we ate it in the way proper New Yorkers do, by folding it in half and wolfing it down. And though they offered many different toppings, we decided on the simplest: cheese, tomato and basil. The most remarkable thing about that pie was the crunch of the crust. It was thin crust, with just a whisper of sauce, big basil leaves and puddles of fresh mozzarella.
That pizza is long gone, but the memory is fresh. I’ve thought a lot about that night in New York City, about the pizza and especially, about the crust. How does one create a crust like those made in NYC? Is it possible to do at home? The short answer is no. You cannot. But, you can come close. What’s the best way to make a pizza with crust that’s a little bit chewy and crispy and with a tiny bit of greasiness left on your fingers after you’ve devoured it? On the grill.
It’s true. The same machine you use to cook smoky, beefy burgers, pull-apart ribs and crisp chicken works for pizza, too. If you haven’t tried it, you should. Read on for tips about grilled pizza, toppings and how best to put the two together.
Let’s start with the dough. Before I ever laid a piece of raw pizza dough across a hot grill, I was skeptical. I wondered if the dough would fall between the grates and make a terrible mess. It just didn’t seem possible. But it is possible, and it does work. There are a few key things to do with the dough, to ensure success. First, stretch the dough using olive oil. It shouldn’t be dripping with oil, but it should glisten. Also, stretch it pretty thin. Your dough should be about one-quarter inch thick. Expect dark brown grill marks, and touches of black char. (That’s the good stuff!)
First, the classic pizza recipe, the Margherita. This is the recipe that started it all! It’s not complicated, and I don’t recommend adding or taking away from a simple Margherita pizza. There’s a reason that classics are classics, and this is a great example. The sweet and garlic-y tomato sauce makes an excellent bed for melty, soft cheese. I like to leave the basil leaves whole, just because it looks so fine on the finished pie. Chop them if you like.
A pizza place in California is serving free pizza, but there’s a snare — diners have to agree to lock their cell phones away while consuming their meal.
A Fresno Curry Pizza Company location is running their “Talk to Each Other Discount” promotion. When a party of at least four persons comes into the establishment, they have the choice to lock their cellphones in one of the restaurant’s lockers. If they can get through the whole meal without checking their phone, they either receive a free pizza for their next visit or to take home. Patrons too can donate the pizza to the homeless, if they opt. The pizzeria posted on Facebook about the promotion, stating, “Our goal is to get families/friends to stop using their phones while eating and talk to each other and communicate more. If you like you may receive a free large (per group) on your next visit (must be at least 24 hours) or you can donate your free large pizza to the needy. We donate pizzas to the homeless in downtown Fresno every month, so we would add your donated pizza along with the many others or you could do it yourself.”
Varinder Malhi co-owner, spoke with reporters about the campaign and said he garnered inspiration from his own phone usage. Seeking to set a good example for his children, he ceased using his cell at home (unless it’s for detrimental work use). After witnessing the benefits, he elected to try it out at the pizzeria. Eligible parties must have at least four persons. Too, everyone in the group has to have a smartphone, and they all must turn it in. To make sure every person is playing by the rules, the cashier will inspect every participant’s phone to make certain they have service. This assures that folks are in fact disconnecting and not simply attempting to seize a free pizza with a past phone.
Blaze Fast-Fire’d Pizza at 2825 Scottsville Road in Bowling Green is celebrating its three-year anniversary Tuesday by hosting a fundraiser in support of Stuff the Bus.
Stuff the Bus is a local organization committed to providing school supplies to children in an effort to ensure every child starts the school year the same way.
During the all-day event, Blaze Pizza will offer $5 pizzas (normally around $8) from 11 a.m. to 10 p.m. For every pizza sold, the restaurant will donate $1 to Stuff the Bus.
“Last year we celebrated our anniversary with Stuff the Bus, and the event was so successful that hosting a fundraiser again this year was a no-brainer,” said Jennifer Bowles, general manager of Blaze Pizza in Bowling Green. “I think we can all agree that every child should start the school year off with the tools they need for success.”
Since 2005, Stuff the Bus has positively impacted the lives of children and families throughout Warren County and southcentral Kentucky through its annual school supply drive. The Stuff the Bus live event and supply drive will be July 27 at Bluegrass Cellular on Campbell Lane. During the supply drive, community members are encouraged to donate school supplies.
“We are excited to partner with Blaze Pizza on this fundraiser and help them celebrate three years in the Bowling Green community,” said Kyle Barron of the Stuff the Bus Foundation. “We invite everyone out to get a $5 pizza on Tuesday, June 4, and help us raise money to provide much-needed school supplies to Bowling Green students.”
The fundraiser applies to in-restaurant orders only and is not valid with app, online, phone or delivery orders.
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One of my favorite things to do is to gather with my friends and share a meal around the table. Food is one of the things that best unites people, and when you share a table with someone else, conversation flows, friendships blossom, and life feels so much better.
You can either make some simple pasta, or easy taco bowls, or toss up some salad, but one of my favorite foods for sharing is pizza.
Pizza can be made as simple or as complex as you like, but most importantly, I love the idea of slicing up a big pizza into many pieces, and that it’s food you can easily eat with your hands. No need for a fancy table set up – just relax, grab a slice, and enjoy!
elicia Lim is the author of the food blog Dish by Dish, where personal stories intertwine with simple, healthy recipes (most of which are gluten-free or grain-free).
Drop by her blog and say hello, preferably with a slice of pizza in one hand, and a glass of iced lemonade in the other!
Pizza expert Nino Coniglio makes a pepperoni-topped grandma pie, classic Margherita pizza and watermelon caprese salad.
How to make homemade mozzarella
JUNE 4, 201904:45June 4, 2019, 7:44 AM CDT / Source: TODAYBy Nino Coniglio
Expert pizza maker Nino Coniglio is stopping by TODAY to share his secret tips, tricks, techniques and recipes to make perfect pizza. He shows us how to make a grandma pie with pepperoni, a classic pizza margherita and summery watermelon caprese salad.
In 1983, the Italian-Israeli professor Sandra Debenedetti Stow stunned the scholarly world with an explosive article that proposed that Jews introduced pizza to the European diet.
She cited Yehuda Romano, a 14th-century Hebrew scholar from Italy, who translated Maimonides’ use of the word “hararah” (a type of flatbread) in the Mishneh Torah with four simple Hebrew letters: peh, yud, tzadi and heh, or “pizza,” arguably the very first time the word was ever used in any language.
Before the leaven could rise, a new scholarly sub-field was born.
I tripped over this appealing historical fact while reading the catalog of the new National Museum of Italian Judaism and the Shoah in Ferrara on the intermediate days of Passover (no doubt that my gustatory interest was partially fueled by the holiday). I was intrigued by the possibility that while oblique references to the aromatic staple of adolescent diets can be traced to ancient times, it was the Jews who first gave a name to the global delicacy.
The connection to Maimonides was also quite tempting—was his “hararah” really an Egyptian antecedent of Chicago deep-dish? A thousand questions erupted. Did Maimonides hold, asked Yechiel Goldreich on Twitter, with the “one slice mezonos, two slices hamotzi rule”? And if Rambam ate pizza, wondered Professor Jared Ellias, how did we Ashkenazim get stuck with gefilte fish and stuffed cabbage?
Unfortunately, it turns out the story is a little more complicated, and our ethnocentric glee was premature. A 10th-century Latin code from Gaeta explicitly mandates the donation of “twelve pizzas” to the local bishop every Christmas and Easter, antedating Romano’s reference to the word by 400 years and, incidentally, providing evidence of the very first pizza delivery service.
Writing in the journal Onomastics in Contemporary Public Space, Ephraim Nissan and Mario Alinei, perhaps hoping to redeem the Jewish antiquity of the doughy disc, pointed to the pizzarelle, possibly a cookie sized version of pizza eagerly consumed by Jewish children in ancient Rome. The fact that pizzarelle were served on Passover, however, diminishes its value for our purposes—if it isn’t chametz, it can’t be real pizza.
Think again before you order a small pizza. The folks at Groupon analyzed data from 230 plain, specialty (think meat lover’s and Hawaiian) and one-topping pizzas from six national chains to find the best value.
Their conclusion is that you should “never, ever, buy the small pizza.”
Buying a large pizza is a better value and cheaper price than buying a small.
They calculated the surface area of the standard diameter of pizza measurement to determine the best price. Pizza prices from six of the largest national pizza places — Domino’s, Pizza Hut, Papa John’s, Casey’s, Papa Murphy’s and Little Caesars — were factored in. The average price for 2-3 slices of a 14-inch pizza came out to about $5 per person.
Groupon, an eCommerce business that offers deals on a variety of things to do, restaurants, travel and products, gave huge kudos to Detroit’s hometown local pizza chain Little Caesars for having just one size, a 14-inch pizza. They singled out Little Caesars calling them “…far and away the most cost-effective pizza chain out there.”