We set out to develop a better-than-takeout pizza in which the crust shares equal billing with the toppings and each is full of flavor—not grease.
We set out to develop a better-than-takeout pizza in which the crust gets equal billing with the toppings and each is full of flavor—not grease.
Chicago-style pan pizza eschews a thin, crisp, sparsely topped crust in favor of a thick, tender crust loaded with toppings. However, the unique crust requires unique dough.
Can it roast chicken, cook pizza, and bake cookies? How about toast bread?
We love the traditional antipasto platter served at Italian restaurants, chock-full of cured meats, cheese, and pickled vegetables. It’s a full-flavored and satisfying dish—and something that we thoug...
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