From a classic homemade dough to calorie-saving pita crust, the possibilities for your homemade pizza are endless. Alton Brown’s Pizza Pizzas (pictured above) call for a dough that must rest for 18 to 24 hours but if you’ve got to immediately satisfy a pizza craving and you want to skip store-bought dough, stop by your local pizzeria. Chances are they’ll sell you a homemade dough for a fraction of what you might pay for a full pizza. Then head home to top it with some of these delicious (and unique) toppings:
Continue Reading Comfort Feast: Unexpected but Delicious Pizza Toppings
photo by Carolyn Kaster/Associated Press
In this contentious, and never-ending, election season, who would have guessed that pizza would become such a major player? First there was Pizza Hut and their attempt to photo bomb the second debate
, and now there is this piece of news coming out of the Buckeye State: the Ohio Republican Party filed an election complaint alleging that an Obama organization has been trading votes for pizza
! This argument is set to become as heated as anchovies versus no anchovies.
What crazy stuff have you done for a slice of delicious ‘za? Be honest. You are among friends.
Make classic Boscaiola Pie with Jim Lahey's no-knead crust, topped with sausage, mushrooms and red onions.
Besides doughnuts, pizza is my all-time favorite food. When I got Jim Lahey’s cookbook My Pizza, my husband and I were inspired to make homemade pizza the next night – and again the week after – because this is simply the best pizza you can make at home.
As pizza connoisseurs know, the secret to great pizza is amazing crust – flavorful with good chew, crisp in some places, charred in others. It’s no surprise that Jim, famous for his simple no-knead bread method (detailed in his first book, My Bread) and founder of New York City’s Sullivan Street Bakery and pizza restaurant Co., knows how to make fabulous crust. The no-knead method takes minimal effort and allows flavor to develop slowly as the dough rests. It’s pure genius. And once you’ve mastered the crust, Jim’s creative, fresh toppings are just icing on the cake (or pie, in this case).
Continue Reading Cookbook Giveaway: My Pizza
Laura Calder's Shrimp and Zucchini Skewers
Since Cooking Channel launched recipe ratings and reviews just over a month ago, fans have been pretty vocal about which recipes are their faves.
From Gabriele and Debi’s Pesto Lasagne to Bal’s sweet and nutty Vesan treat, Food People are chiming in about what they’re cooking and how they’ve made Cooking Channel recipes their own.
Here are a few recipes that caught our eye!
Continue Reading Cooking Channel Fans Call Out Favorite All-Star Recipes
The guys at Best Pizza in Williamsburg, Brooklyn know what they're doing. Photo: Roberto Ferdman
When perfected, pizza crust is light and airy, substantial enough to hold its toppings, but never so heavy that it weighs you down. Each bite is at once chewy and crunchy, and each mouthful is a delicious balance between texture and taste.
But last week when I pulled a pie from out of my own oven, it was none of those. I kneaded it and let it rise, shaped it, dressed and tossed it into an oven set at the highest possible temperature. To my disappointment, the crust was dense and heavy. Where did I go wrong?
Looking for an answer, I caught up with Frank Pinello from Best Pizza in Williamsburg, Brooklyn to learn the ins and outs of perfecting pizza crust.
Continue Reading Crafting a Better Pizza Crust
Gabriele Corcos and Debi Mazar star in Extra Virgin, Wednesday nights at 10pm ET/ 9pm CT.
I started making pizzas when I was 10. My mom celebrates her birthday in June, and every year we throw a great garden party with anywhere between 80 and 100 guests. Needless to say, lots of food is prepared and many jugs of wine are consumed. One of the staples during this amazing celebration is pizza, which we bake in a 14th-century bread oven, built under the porch of our farmhouse.
Back when I was younger, my parents would call in our local pizzaiolo, Carlo. He owned the most famous pizzeria in Fiesole, and was always the evening’s attraction—flipping dough through the air, his face stained by charcoal and his hands white with flour. He fascinated me, and always let me help out during the evening. An average of about 200 pizzas came out of the oven over the course of an evening; it was like working in a factory. By the time a new pizza hit the cutting board, it was gone.
Continue Reading A Pizza My Heart
It’s a big weekend for football fans, especially for those in New York, Pittsburgh, Chicago and Green Bay. The Jets and Steelers face off in the AFC Championship, while the Bears and Packers battle it out for the NFC title — the winners, of course, get a ticket to the Super Bowl on February 6.
Both matchups will take place this Sunday, so a hearty game-day spread is in order as you settle in on the couch for a double-header. Even if your team got knocked out already, get into the spirit and give your football-watching snacks some regional inspiration.
Continue Reading Sunday Funday Football Fare
ARE YOU READY? Hungry Girl makes her debut appearance on Cooking Channel this weekend! (We’ll be tuning in on Saturday at 4pm ET / 3pm CT.)
Are you ready for pizza? Aren’t we all … Hungry Girl’s tips, tricks and low-cal recipes make the indulging totally guilt-free.
Are you ready for …
Continue Reading Hungry Girl Chews the Right Thing with Pizza
Ciao America! Tour Mario's Italian food picks here in the US.
Beloved Italian super-chef Mario Batali doesn’t just love cooking Italian, but eating it to. There’s no denying the guy’s one of the foremost experts on Italian in the country. So aren’t you just the least bit curious to see where his favorite places to eat are?
That’s why we’re psyched that Ciao America has found a new home on Cooking Channel. Beginning this Friday, we get to travel with him across our very own U. S. of A. as he eats his way through his favorite Italian dishes. Sign me up for the road trip!
Continue Reading More Mario — Ciao America!