With the amount of love, time, and research that went into making what constitutes the “perfect” pizza, you’ll definitely want to share. Welcome to the best-ever excuse to invite people over for a pizza party.
In this pizza, which is reminiscent of a Sicilian pie, the dough is enriched with whole-wheat or rye flour, then topped with a thin layer of anchovy-spiked tomato sauce (skip the fish, if you wish), and once it comes out of the oven, grated Parmesan and a mountain of greens. You have several pan options: For the thinnest crust with the crispiest bottom and edges, use a 13x9" rimmed baking sheet. If you don’t have one, you can also use a 10" or 12" cast-iron skillet: Your dough will be a bit thicker, more pillowy, and not as crisp. Or you can also easily double the recipe and use an 18x13" rimmed baking sheet. Just make sure to plan ahead: This dough needs to rise in the fridge for at least 12 hours.
From Neapolitan-style pies with Mexican flavors to New York slices loaded with oxtails, chefs are reshaping pizza to represent their cultures and our collective appetite for creative new approaches.
Culture-combining craft pizzerias used to be outliers. Now, thanks to new tools, free-spirited experimentation, and a swell of diner excitement, they’re reshaping pizza culture in the US.
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
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-5b118a55072815327f5b17b2">
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.
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.
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.
