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From a special Sunday night Pizza Night (they're regularly on Thursdays).
Cook's Illustrated dough recipe. Kenji Lopez-Alt's NYC-style pizza sauce recipe. Pineapple chunks because Girl Slice loves them.
Monday night is pizza night in the Harris House. We always order a pizza from Beer O Clock Pizza, one of the only legit pizza places in Seoul, in my opinion. It's not the healthiest dinner, but it keeps us from going kimchi-crazy. Don't get me wrong, I love kimchi. I just don't love it for every meal. Some good American-style pizza is always a nice break from our daily Korean grub
Our annual after Christmas family pizza night at my sister's house. Left to right on the couch: my sister-in-law Phyllis, my brother Mark, my sister Diana. Mark's son Michael is on the far left in silhouette. Picture taken in the mirror over the fireplace.
Made this pizza for a Top This column on Slice: Julienned Pepperoni >>
This should technically be filed under "Pizza Day," since I made this for lunch, but whatever. Going for consistency in titling here.
I was wooed over to August's house with the idea of good company & a margarita? Alas, they were happily consuming a red wine... (something I can't do) upon realizing I was left out of that option, August racked his brain and came up with this...
Can't remember which pizza this is from, but it's fairly representative of all the skillet-broiler pies I've made. Pretty good!
Left: Pizza Tamagrouchy (plain cheese, here with fresh mozzarella) with chile-infused oil.
Right: Fresh mozzarella, aged (regular) mozzarella, Parmesan, Italian sausage, chile-infused oil.
Inspired by Detroit-style pan pizza, I took the mozzarella out to the edge. Full coverage. 550 grams of dough. 4 to 5 ounces cheese. Cooked 5 minutes pre-mozz, then 16 minutes more. Need to pull pizza out sooner, though. Cheese is approaching burnt at edges. (Actually, cheese IS burned at edges.) Two minutes less might be ideal.