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, and balance, with a methodology built on Scott Wiener's tour.
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.
Three no-cook pizza sauce recipes from Forkish and Gemignani — smooth Neapolitan, chunky pan-style, and the three-tomato NY-NJ blend. Less than 10 minutes each.
Galbani, BelGioioso, Di Stefano, and Polly-O fresh mozzarella tested head-to-head for pizza. Moisture, drain time, melt, flavor, and value compared.
Match the cheese to the style: fior di latte for Neapolitan, low-moisture mozz for New York, Wisconsin Brick for Detroit, pecorino for New Haven, Provel for St. Louis, and ricotta cream piped after baking.
Bianco DiNapoli, Stanislaus 7/11, Cento, Sclafani, La Valle, and Gustarosso compared head-to-head for pizza sauce. Brix, acidity, additives, price per can.
Gozney Arc XL vs Ooni Karu 2 Pro compared on burner design, stone recovery, preheat, door, and price. Honest 2026 buyer's guide with synthesis-verified specs.
Biscotto di Sorrento is the single most impactful upgrade for Ooni and Gozney owners. Here's the material science behind why clay outperforms cordierite at 900F+.
Cold-fermented pizza dough tastes sharper than same-day dough because temperature controls which bacteria dominate and which acids they produce.
Maturation and fermentation aren't the same thing. Yeast inflates the dough, enzymes soften it. Why the distinction changes how you handle cold-fermented pizza.