This simple recipe celebrates a 1980s classic invented by the American pizza genius Ed LaDou (whose fingerprints are also on Wolfgang Puck's famous smoked-salmon pizza). The pizza matches the flavors of...
Author: Tejal Rao
The pizza authority Anthony Falco, once czar of the oven at Roberta's in Brooklyn and now (literally!) an international pizza consultant, grew up in Austin, Tex., eating his great-grandmother's Sicilian...
Author: Sam Sifton
Neapolitan-style pizza is typically baked in ovens heated past 900 degrees to achieve its signature crackly, thin, charred crust with a moist, stretchy crumb. But you can easily yield similar textures...
Author: J. Kenji López-Alt
The trouble with most homemade pizza dough recipes is that they're sort of a pain. You have to plan ahead. Knead the dough. Let it rise. Clean up after it. This might be the pizza dough recipe that finally...
Author: Suzanne Lenzer
The clam pizza is thought to have been born in New Haven at Frank Pepe Pizzeria Napoletana, in the middle of the last century, and has since made its way south to New York City. My recipe honors no one...
Author: Sam Sifton
The grilled eggplant slices are equally good on their own, or use them instead of crusts for "eggplant pizzas" (see variation below). The slices have to be thick, so that you get a creamy interior with...
Author: Martha Rose Shulman
I use a perforated grill pan to cook sliced onions and other vegetables on the grill. They'll have a nice charred flavor and be just soft enough if you cook them before you put them on the pizza.
Author: Martha Rose Shulman
These grilled pizzas require no precooked sauce, though you could use some if you wanted to. The cherry tomatoes warm up but don't collapse as they would in a hot oven. The arugula is sprinkled on when...
Author: Martha Rose Shulman
Author: Sam Sifton
I do the same thing with the sliced fennel here as I do with my onions: - I toss it with a little olive oil and grill it first in a perforated pan before I grill the pizzas.
Author: Martha Rose Shulman
Author: Sam Sifton