Join Chris Morocco, Brad Leone, Kendra Vaculin, Melissa Miranda, Chrissy Tracey, and Rachel Gurjar as they return to the Bon Appétit test kitchen to transform pizza dough into six diverse offerings. From savory to sweet and back again, one of these ideas is sure to help you take pizza dough to delectable new places.
Join Bon Appétit as we spend a day on the line with chefs Jacob Serebnick and Julian Geldmacher, co-owners of Ceres Pizza, a standout pizzeria located in New York City's Lower East Side. Jacob and Julian first crossed paths while working together at a 3-Michelin-starred restaurant. They later followed their passion to launch Ceres Pizza, built from the ground up with no outside investors–just a shared dream to create exceptional, handcrafted pizza.
Director: Ian Stroud
Director of Photography: Carlos Araujo
Editor: Jared Hutchinson
Talent: Jacob Serebnick
Senior Creative Producer: Mel Ibarra
Line Producer: Jamie Rasmussen
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Camera Operator: Justin Newman
Assistant Camera: Mickey Staten
Sound Recordist: Rachel Suffian
Post Production Supervisor: Andrea Farr
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
Director of Content; Production: Ali Inglese
Senior Director; Creative Development: Dan Siegel
Senior Director; Programming : Jon Wise
VP; Head of Video: June Kim
Want to make brick oven-style pizza but lack the equipment? Well, fire up the grill because it's about as close as you can get at home! The Bon Appétit Test Kitchen's very own Carla Music shows you how to make the only grilled pizzas you'll ever need!
Edan Leshnick, head pastry chef at Breads Bakery in New York, takes us behind the scenes to demonstrate and explain every tool he and the staff use in preparing their supremely popular baked goods. Joined for the tour by Darwin Castillo, head of the bread department, get an in-depth look at a professional high-volume bakery in action - with massive dough mixers and immersion blenders supplying roaring deck ovens.
Gooey inside, crispy outside. That's a pizza roll. (Also, burning the heck out of the roof of your mouth). Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet Totino's Pizza Rolls.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
Join Carla Music in the Bon Appétit Test Kitchen as she makes a grandma-style sheet pan pizza. If you prefer a spicy pie, use twice as much hot soppressata and none of the sweet type.
Check out the dough recipe here: https://weightloss-tricks.today/recipe/grandma-style-pizza-dough
Check out the soppressata pizza recipe here: https://weightloss-tricks.today/recipe/hot-and-sweet-soppressata-and-fennel-grandma-pie
Ever wonder what it's like to work a shift behind the counter at a famous Chicago deep dish pizzeria? Join chef and comedian Cody Reiss as he gets a crash course on what it takes to keep the pies coming out of the oven piping hot and perfectly charred at Pequod's Pizza, courtesy of GM Sean Asbra.
Produced by Bon Appétit with Stacy’s® | Bring all the big flavors of white pizza to your next party with this bubbly dip! Created by The Stacy’s® Summer Dip-Off winner Sally S. from Birmingham, AL!
Is there any other way to make pizza other than boiling it? Wait, there is? Ok, so apparently there's also oven-baked, cast-iron and microwaved pizza. In fact, Amiel Stanek is here to show us almost every way to make a pizza. We're betting the waffle iron pizza may be a method to avoid.
Filmed on 2/11-2/12/20
Kendra Vaculin has fond memories of mall restaurants as a child of suburbia. If you too believe the BBQ chicken pizza at California Pizza Kitchen is a perfect food, this vegetarian version with mushrooms is going to be a godsend.
Get the recipe: https://weightloss-tricks.today/recipe/bbq-mushroom-pizza%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-5c7434d4a1fc790a80fb7f18">
Join Claire Saffitz in the Bon Appétit Test Kitchen as she makes cast-iron skillet pizza with fennel and sausage. Pizza dough is usually sold as a 1-lb. ball. You only need 12 oz. for this cast-iron pizza recipe. We used a 10" pan, so if yours is bigger, use a bit more dough. Cooking sausage in the pan before adding the dough infuses the crust with porky flavor.
Check out the recipe here: https://weightloss-tricks.today/recipe/cast-iron-pizza-with-fennel-and-sausage%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-692d77979901655a706b0d46">
Bon Appétit spends a day on the line with Chef Nino Coniglio, owner of Lucky Charlie in Brooklyn. A world champion pizza maker, Coniglio's newest venture focuses on making New York-style pizza in the city’s oldest coal oven from the 1890s.
Welcome back to It's Alive with Brad Leone for episode 87 and the final installment of Brad’s special backyard grilling series. This week our guy is joined by friend and colleague Chrissy Tracey for a forest excursion focused on finding ramps - edible wild leeks that grow in shaded, woody areas.
Read More: What Even Are Ramps, Anyway and Our Best Recipes for Ramps
In the first episode of 'Making Perfect,' join Claire Saffitz in her search for the perfect pizza dough. Claire treks all over New York City to learn how some of the best pizza places make their dough and then takes what she learns back to the Test Kitchen to try out what she learns.
After marinating a tender and crispy pork belly with chef Sean Scotese, Mike Greenfield and Josh Greenfield of The Brothers Green create a flavorful BBQ pork belly pizza on scallion dough.
Presented by Campbell's | Fresh dough, fresh veggies, cured meat and Campbell's Cream of Chicken Soup is all you need to create a dynamic white pie in no time.
“Una Pizza Napoletana was voted number one in the world twice, number one in America twice. Our style of pizza is rooted in Neapolitan but it’s our own thing.” Today, Bon Appétit spends a day on the line with Chef Anthony Mangieri, owner of Una Pizza Napoletana in NYC. Mangieri is considered a pioneer of Neapolitan-style pizza in America and his dedication to the craft has landed Una the number one spot in the world.
Director: Gunsel Pehlivan
Director of Photography: Carlos Araujo
Editor: Morgan Dopp
Featuring: Anthony Mangieri
Director of Culinary Production: Kelly Janke
Senior Creative Producer: Mel Ibarra
Line Producer: Joe Buscemi
Associate Producer: Justine Ramirez
Production Manager: Janine Dispensa
Production Coordinator: Tania Jones
Camera Operator: Justin Newman
Assistant Camera: Lucas Young
Audio Engineer: Z Jadwick
Production Assistant: Ryan Coppola
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
Filmed on Location at: Una Pizza Napoletana
Director, Creative Development : Maria Paz Mendez Hodes
Senior Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming: Jon Wise
VP, Head of Video : June Kim
Join Sohla El-Waylly, Amiel Stanek, Alex Delany, Rick Martinez, Molly Baz, Brad Leone, Carla Lalli Music and Claire Saffitz for another episode of Test Kitchen Talks. Who can make a pizza from scratch the fastest in a pizza making speed challenge?
Introducing Making Perfect! The Bon Appétit Test Kitchen is on a quest for the perfect pizza. Join Brad, Claire, Molly, Carla, Andy and Chris as they search for the perfect pizza dough, sauce, cheese, toppings and cooking method. But first things first, picking out the style: grandma, deep dish, Neapolitan or New York?
Today, Bon Appétit spends a day on the line with Chef William Joo, owner of Pizzeria Sei in Los Angeles. Serving Neapolitan pizza with a Japanese twist, Pizzeria Sei offers an 11-course pizza omakase once a month, a style of dining traditionally used for sushi.
