Burrata vs Stracciatella on Pizza: Same Filling, Different Jobs
Stracciatella is the creamy filling inside burrata. How the two compare on pizza, when each goes on, how much to use, what to pair them with, and how long they keep once opened.
Three No-Cook Pizza Sauces: Smooth, Chunky, and Sicilian
Three no-cook pizza sauce recipes in grams: Ken Forkish's seasoned smooth sauce, a chunky food-mill sauce, and Tony Gemignani's Sicilian sauce for a square pan pizza.
Best Fresh Mozzarella Brands for Pizza: Formats and Makers Compared
Galbani, BelGioioso, Polly-O, Di Stefano and other fresh mozzarellas for pizza, compared from makers' details and published tastings, with a simple way to drain and compare brands yourself.
Best Cheese for Pizza: A Style-by-Style Breakdown
Which cheese to use for each pizza style, and how much: fresh or low-moisture mozzarella, brick for Detroit, pecorino for New Haven, Provel for St. Louis, and where burrata and ricotta fit.
Best Canned Tomatoes for Pizza: Brands Compared
Which canned tomatoes to buy for pizza sauce: Bianco DiNapoli, Stanislaus 7/11, DOP San Marzanos, Cento and Sclafani compared from their labels and published sources.
Hot Honey Pizza: Recipe, Plus Mike's, Bees Knees and DIY Compared
A hot honey pizza recipe for a home oven, when to add the honey and how much to use, plus Mike's Hot Honey, Bees Knees and a homemade version compared from their labels.
How to Make Pizza Sauce: Raw vs. Cooked, and Why It Matters
How to make pizza sauce from canned tomatoes: the two-ingredient raw method, when a cooked sauce is right, how each pizza style uses sauce, and how many grams to put on each pizza.
Finishing Oils, Flaky Salt, and Post-Bake Additions: What to Add After the Oven
What to put on a pizza after it leaves the oven: good olive oil, hard cheese, cured meats, greens, zest and, only if it needs it, flaky salt, plus the order that keeps each at its best.
Fresh Basil, Dried Oregano, and Herbs on Pizza: When and How
When to add fresh basil, dried oregano and other herbs to pizza, before or after the bake, and how the answer changes between a home oven and a pizza oven. Garlic and chile flakes too.
Low-Moisture vs. Fresh Mozzarella: When to Use Each on Pizza
When to use low-moisture or fresh mozzarella on pizza, by oven and style: how much water each holds, how each one bakes, and how to handle fresh mozzarella in a home oven.
Pepperoni Science: Why It Cups, Curls, and Crisps
Why some pepperoni curls into crisp-edged cups of grease while other slices lie flat: how the sausage was stuffed, how thick it's sliced and which way the heat comes from, plus makers' cupping lines.
Cooking Toppings Before They Go on Pizza: The Pre-Cook Guide
Which pizza toppings to cook first and which can go on raw, decided by water content, thickness and bake time, with the safe temperatures for sausage and chicken in fast and slow ovens.
San Marzano vs. Crushed Tomatoes: Does the Tomato Really Matter?
What San Marzano, DOP, Certified and crushed actually mean on a can of tomatoes, whether DOP San Marzanos make better pizza sauce, and when crushed tomatoes are fine to use.