How to Cook Pizza Better Than a Restaurant


I’M here — back in the Dining section with a new column — to insist once again that not only can you cook it at home, but you can likely cook it better.

“It,” in this case, is pizza, and the impetus for today’s installment was a visit to a highly acclaimed pizza joint in Manhattan, where I was served (for $15, or about four times the cost of the ingredients in a supermarket) a perfectly ordinary, overly poofy, drearily sauced pizza. Granted, the mozzarella was first rate. Big deal.

Read the rest of this column, watch the video, and get the recipes here.

Posted in Italian, Recipes


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  2. koshem9 said...

    Absolutely! We make a pizza at home when we desire the smell and the real good dough. Typically, it’s a Bianca since good tomatoes arrive in middle of summer. We always use what we have.

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