Buffalo-style pizza is a thick-but-airy pan pie with a sweet sauce, heavy mozzarella, and small-diameter cup-and-char pepperoni. Origin, structure, and a home recipe.
Altoona-style pizza: Sicilian dough, sweet sauce, peppercorn salami, green pepper rings, and American cheese on top. Origin, science, and a home recipe.
Stracciatella is what's inside a burrata — and it's sold separately for half the cost. The 1956 Andria origin, why both go on post-bake, and which to actually buy for pizza.
Pizza al padellino is Turin's small-pan personal pizza — a single-portion pan bake with chewy crumb and oil-fried bottom. Authentic 65% hydration recipe with 24-hour cold ferment.
Cambro round and square, Gi Metal and GSM dough trays, and the glass-bowl trap. Which container actually helps your dough — and why straight sides matter.
Argentine fugazzeta sandwiches a thick layer of mozzarella between two dough discs and tops the whole thing with sweet, ice-water-soaked onions. Here is the technique, the history, and the recipe.
The wood you burn in a pizza oven affects burn time, heat output, and ash production — not flavor. Here's how oak, hickory, cherry, and other hardwoods compare for wood-fired pizza.
Authentic Naples montanara recipe — Neapolitan dough flash-fried at 350°F until puffed, then topped Margherita-style and finished under high heat. Plus the Starita-Caporuscio history.
Authentic Neapolitan pizza fritta recipe — 60-65% hydration dough, ricotta and smoked provola filling, deep-fried at 350°F. Plus the post-war Naples history that made it famous.
A pizzaiolo's framework for tasting NYC pizza -- what to look for in crust, sauce, cheese, balance, and bake, using a structured tasting-notebook methodology.
The Syracuse pizza scene, mapped -- Pavone's, Twin Trees, Apizza Regionale, plus the wider CNY food scene worth a detour: BBQ, wings, Mexican, beer.
A clean firebrick oven floor scorches pizza bottoms more than a sooty one. The reason is emissivity — and once you understand the number, you'll stop scrubbing your stone.
Lombardi's at 53½ Spring Street is widely cited as America's first pizzeria. Recent historical research has substantially complicated that claim. Here is what the record actually shows -- and what came after.
The story of Raffaele Esposito creating the tricolor pizza for Queen Margherita at Pizzeria Brandi in 1889 is the foundational myth of modern pizza. The historical evidence is far weaker than the story suggests.
The AVPN sets the strict, EU-recognized standard for authentic Neapolitan pizza. Here is exactly what the certification requires -- and what it does not.