The King of Fried Pizza
The fried dough puffs into an amazingly soufflé-light disc and topped with an intense tomato sauce and imported smoked mozzarella di bufala known as provola, and then popped briefly into a volcanically hot oven.
The fried dough puffs into an amazingly soufflé-light disc and topped with an intense tomato sauce and imported smoked mozzarella di bufala known as provola, and then popped briefly into a volcanically hot oven.
Food Republic | Posted 02.28.2012
Everyone has their favorite pizza place, whether it's the dollar-slice joint serving up saucy cardboard (hey, you don't need to defend yourself) or the brick-oven spot that's so hot right now you couldn't get a perfectly charred pie if you waited two hours.
Nicole Rupersburg | Posted 01.21.2012
Metro Detroit is luckier than most when it comes to our run-of-the-mill pizza chains. Just because a place has a corporate headquarters and franchisee options doesn't mean you should have to suffer bad pizza.
Eli Lehrer | Posted 11.14.2011
DC has a decent claim to a place in the nation's pantheon of great food cities. However, a key specialty -- Chicago-style deep-dish pizza -- just wasn't sold anywhere. At least until a few weeks ago.
One For The Table | Posted 08.06.2011
Pizza is a simple thing that few people do right. Most important of all, you need to make a crust that has the right feeling in your mouth. Capizzi's crust hits the mark.
Food & Wine | Posted 05.25.2011
We've chosen the 25 best places for pizza around the country from new guard spots -- including a Bay Area pizzeria that uses locally-milled flour -- to century-old East Coast institutions.
Posted 05.25.2011
There are two types of food in the world: Italian food and the rest. And pizza? It's so prevalent here in the U.S., and with so many local versions, t...
Rozanne Gold | Posted 04.26.2012