"pizza" news and stories

Egg Debates and Sherry Crush: The New York Times Food Section in 60 Seconds

COMMENTS 0

by Naomi Shulman, Posted Mar 9th 2011 @ 12:00PM

Red Rooster restaurant in Harlem Photo: gsz, Flickr

Marcus Samuelsson's newest restaurant, Red Rooster Harlem, brings real diversity into a monochromatic restaurant world.
Yolks or whites? Depends whom you ask...and what you're cooking.
Does Best Pizza in Williamsburg live up to its name? (Who cares! Try the chicken parm.)
America's got a crush on sherry.

Filed under: Newspapers, In Sixty Seconds

Chuck E. Cheese's Launching New Pizza

COMMENTS 18

by Nanette Maxim, Posted Feb 28th 2011 @ 2:30PM

Chuck E. Cheese Photo: Cassandra Hubbart, AOL

Even happy-go-lucky Chuck E. Cheese is feeling the pinch of the sour economy. With the price of cheese spiking, and company income slipping by almost 48 percent, the mouse that roars with the sound of arcade games and toddler birthday bashes had to come up with a few ideas to bring the kiddies (and their earplug-wearing parents) in for more.

Kids may love Chuck E. Cheese, but their flavorless pizza is notorious in parent circles. Who wants to endure terrible food AND the noise assult that comes with a trip to Chucky's? So executives have gone back to the kitchen to coax in customers. A new pizza recipe will be rolled out soon -- this time, with fresh ingredients.

Filed under: Chain Stores / Restaurants

The Pros and Cons of Papa John's Heart Shaped Pizza

COMMENTS 3

by Slashfood Editor, Posted Feb 14th 2011 @ 5:00PM

Photo: Elizabeth Hait, AOL

Whether you're celebrating Valentine's Day as your own best friend or with your significant other, Papa John's Pizza is offering lovers a thin-crust heart-shaped pizza for quick take-out. (Maybe you've got better things to do than eat.) After ordering a pie for lunch, we found a handful of pros and cons to ordering this pizza for what's considered a pretty special occasion.

Lovers, you'll have to decide for yourself.

Pros:
1. Papa John's is the only national pizza chain offering a heart-shaped pizza.
2. The shape makes it easy to fold over and convert into a calzone.
3. Clean-up? Not a problem.
4. It's way cheaper than an actual restaurant meal. (This can also be a con.)
5. You can spice things up with the pepperoncino that's included with your pie.

The cons after the jump ...

Filed under: Holidays, Fast Food

Domino's "Smart Slice" To Appear in A School Near You

COMMENTS 20

by Jason Best, Posted Jan 19th 2011 @ 1:00PM

slice of pizza Photo: Aimee Herring

Just as school districts across the country are banning things like sugary soft drinks and candy, here comes Domino's announcing its plan to double the number of school cafeterias serving its pizzas within the next year.

But wait! Don't go crying to Jamie Oliver just yet.

Domino's calls it the "Smart Slice," and while it may not be smart enough to finish your kid's trigonometry homework for her, the company says that it's actually a healthier alternative to regular pizza, one which has been formulated to meet newly released federal guidelines for school lunches. The Smart Slice includes a crust made from 51 percent whole-wheat flour, reduced-fat mozzarella, and sauce that contains 35 percent less sodium than the pizza chain's traditional sauce. It's currently being served in more than 120 districts.

Filed under: Food News, Chain Stores / Restaurants

Happy National Pizza with Everything Day (Except Anchovies)!

COMMENTS 1

by Alexa Weibel, Posted Nov 12th 2010 @ 1:15PM

Photo: Another Pint Please, Flickr

Happy National Pizza with Everything Day (Except Anchovies)!

This one of those food holidays that is both a mouthful and a head-scratcher: Why the vendetta against anchovies? It's not an uncommon distaste -- the pungent little fish slivers are seriously potent, especially to the fish-phobic. According to one NPR reporter, Americans tend to dislike the fish for two reasons: "We don't achieve the right balance of anchovies in our dishes, and we don't use quality anchovies." He elaborates further to deny anchovies' merit as a pizza topper, stating at pizzerias tend to use cheap-quality anchovies and, on top of that, the heat of the oven tends to further heighten their saltiness.

How do you feel about the fishy topic: Are you anchovy-pizza-prone or paranoid? Weigh in, in the comments!