"pizzas" news and stories

As a lover of all things pizza-related, I really have to try these.

It's a recipe for pepperoni pizza, only using Pillsbury's Easy Grands! refrigerated biscuits. I always get a little uneasy when I see an exclamation point in the middle of a sentence instead of at the end. Imagine! how! annoying! that! would! be! if! it! was! done! all! the! time!

Anyway, these look pretty good, and ridiculously easy to make. What I find particularly great is that the Grands! come in various flavors (original, buttermilk, Southern style, etc), so you can get some different tastes without adding anything extra to the recipe.

Odd fact I think I've mentioned before: I hate anchovies but I love Caeser salad. Go figure. I guess it has something to do with the anchovies being whole or chopped on a pizza and not noticable in the salad. Or maybe there's some chemical reaction going on with the pizza, the sauce, the cheese, and my mouth that makes it taste awful to me.

So today is the day to make or order a pizza with the works, as long as you don't put anchovies on it. If you do I'll have to have an APB (Anchovies Points Bulletin) declared. Here's a recipe from CompleteRecipes.com that includes one with sausage, pepperoni, mushrooms, peppers, onions, and olives (though use fresh mushrooms instead of canned). If you're a vegetarian, try this one from RecipeZaar.

I know, you don't have to be told how to make your own damn pizza ...

Chef Domenico Crolla has cooked up what could turn out to be the world's most expensive pizza, and is probably already the priciest for its size. The 12-inch pizza is worth about $2,800. Dubbed the Pizza Royale 007, it has an organic crust with a sunblush tomato pizza sauce, smoked salmon, venison medallions, cognac-marinated lobster and champagne-soaked caviar. The whole pie is topped with 24-karat edible gold.

Crolla, who is from Glasgow, worked with the British Pizza, Pasta & Italian Food Association and will auction off the pizza to raise money for the Australian Fred Hollow's Foundation, a nonprofit group that works to "prevent curable blindness in developing countries." It will be sold on eBay, where both Crolla and the BPPIFA hope that it will make at least $3,800, which would apparently break the world's record for most expensive pizza, currently held by the white truffle pizza at Gordon Ramsay's Maze Restaurant in London. Whoever wins the auction can either have the pizza prepared in one of Crolla's restaurants or have it prepared in their home.

[via Slice]

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Pizza cutters are greatly underappreciated kitchen tools because they don't appear to be all that useful. After all, couldn't you just use a knife to cut through the pizza? With a knife, you run the risk of dragging half the toppings along with each cut, not to mention that you might have to saw through the tougher crust, further disturbing the pie as you struggle with it. The beauty of a good pizza cutter is that it is incredibly quick and efficient. It should cut through thin and deep-dish pizzas with ease, producing perfectly clean slices. To see which brands are the best of the best, let's take a look at a testing of pizza cutters.

The best cutters were deemed to be the OXO Good Grips 4-inch Pizza Wheel for Non-Stick Pans, the KitchenAid Large Pizza Cutter and the Cuisipro Pizza Wheel. All have large wheels that will not get gummed up by extra cheese even in the deepest pizzas and have handles that are comfortable and safe. The cutters are also good for dividing up bread dough (I frequently use my OXO when baking rolls or breadsticks), cutting up sheets of pasta and sectioning those giant chocolate chip cookies that kids sometimes get instead of birthday cakes.

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Kalamazoo Outdoor Gourmet, which is known for their grills and outdoor kitchens, has just introduced a new product that will have pizza lovers pining: an artisan pizza oven. The oven has a 30,000 BTU burner (gas or propane) to get the heat level just right, and a wood-chip drawer so you can add in some of the smoky flavor a wood-burning oven would naturally provide. Under the low, domed roof, the floor of the oven is a professional composite baking stone that will turn out perfect crusts on pizzas (and breads) every time it is used. Unlike smaller stones that are used for baking in regular ovens, according to the manufacturer, this one will not become brittle or crack even after repeated or extended use.

It is made of stainless steel with a double-wall insulated design, so one of the best features of the oven is not just that it will produce pizza that is much better than you could make with a standard kitchen oven, but that it is very safe, despite the high heat that it operates at.

The ovens will be available for purchase next month, with a price tag of $3,900 each. They certainly aren't cheap, but if you really love your pizza, it might just be worth it.

[via Trendir]

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