Slice Pizza & Brew Makes Every Night a Friday Night

Southerners love their black-eyed peas and turnip greens. They’re pretty fond of pizza, too. But a pizza topped with black-eyed peas and turnip greens—well, that dog, as folks down South like to say, won’t hunt. Or so you might assume, until you try the Soul Pie at Slice Pizza & … More

Chef Santo Bruno

Deep-Fried Cauliflower

Hello, my readers! I hope everyone had a wonderful Christmas! I started thinking about this recipe for deep-fried cauliflower in December because it happens to be a very popular dish around the holidays for Italians and for some pizza shops. The holidays have passed now, but it’s delicious any time … More

Dough Information Center

The Perils of Mexican Flour

QUESTION: I recently experimented with some flour that was imported from Mexico, but I soon realized something was dreadfully wrong. When we brought the dough out of the cooler after only 18 hours, it was very wet and almost soupy. Assuming we’d made a scaling error, we tried again, but … More

Food & Ingredients

Pizza of the Month: Sausage

Ingredients: 14” rustic pizza crust 3 oz. pizza sauce 3 oz. mild salsa 1.5 oz. bacon bits 4 oz. mozzarella cheese, shredded 0.5 oz. cheddar cheese, shredded 6 oz. chorizo sausage chunks 1 oz. banana peppers, sliced 1 oz. black olives, sliced 2 tbsp. tomatoes, diced 1 tsp. green onions … More

Food & Ingredients

Extending Mozzarella's Shelf Life

QUESTION: Can you offer any suggestions for prolonging the shelf life of fresh mozzarella cheese? ANSWER: In an earlier column, we explored several different options for storing fresh mozzarella, but there are some tricks for making it last longer, too. For starters, you should not reach into the liquid packing … More

Chef Santo Bruno

Zucchini Romano

Everybody loves zucchini. A type of summer squash, it’s a special brand of produce that’s sold all over the world. It can be grilled, stuffed, steamed, boiled, baked, fried or even served raw, or you can simply cook it lightly with some butter or olive oil and herbs. It’s low … More

Chef Santo Bruno

Spasso Pizzeria: A Family Tradition

When Joe Bono’s grandfather, Giovanni, came to the United States from Sicily in 1955, he brought nothing with him but a pocketful of old-world recipes and a dream of success in America. He used the former—plus a lot of hard work—to achieve the latter, and a family tradition that persists … More

Chef Santo Bruno

Italian Pizza, Egyptian-Style

There are few things more Italian than watching as a fresh-baked pizza emerges from a wood-fired oven, but Italy is now facing a shortage of pizza makers. Despite a long recession and high unemployment, Italians avoid the job because of the long hours and modest pay. And yet, with a … More