#hearth-fired-pizzas

#hearth-fired-pizzas

Pinsa is an oval flatbread with a crust made of soy, rice, and wheat flour that's crispy outside and airy inside, making it lighter than regular pizza.

Mozzeria is a Deaf-owned and -run food truck regularly pitching pizza pies all over the Bay Area, continuing the tradition of the original restaurant that closed in 2020.

East West Pizza serves Neapolitan-style pizzas with Indian toppings and sauces, offering a unique culinary experience that combines traditional Italian pizza with Indian flavors.

Italian food products and cuisine have infiltrated just about every corner of the globe, but nothing compares to trying classic Italian dishes at their source-and there's so much more than pizza, pasta, and gelato. Don't expect to find the same dishes on menus all over the country. From carbonara in Rome to the best street food in Palermo, each Italian region has its own recipes.

North Italia will plant its flag in downtown Walnut Creek, with a March 25 opening scheduled. The 8,500-square-foot dining room and alfresco bar will offer seating for 200. For starters, brunch every weekend and lunch every weekday, with hours from 11 a.m. to 4 p.m., at which point the dinner menu kicks in.

Historically speaking, an osteria was a spartan, no-frills establishment where people would go to have a drink. The original osterias date all the way back to the Roman Empire. If you go to Ostia Antica or Pompeii, you find the osterias of the era. They were like bed-and-breakfasts, with rooms for rent above the dining room where people could listen to music.

The Flour + Water Pizza Shop is opening Jan. 22 at 269 24th St. on the bottom level of the Lark Uptown apartments, just north of Lake Merritt. It's an offshoot of the popular Italian bistro Flour + Water in San Francisco's Mission District - which the Michelin Guide recognizes for its "evergreen appeal" - and will be the restaurant's third Bay Area pizza shop (and first in the East Bay).

The dough is what really makes a Sodo pizza stand out - the sourdough base is made using flour from heritage grains and is fermented for 72 hours to make it light and digestible. But the toppings are no afterthought, with the team sourcing ingredients from local producers, including mozzarella and burrata made in Acton, pepperoni and nduja cured in Islington, honey from Walthamstow and leaves from a salad farm in Dagenham.

Neapolitan pizza is a masterclass in textural perfection. It strikes the perfect balance between fluffy and crisp, making us yearn for more with each bite. As the toppings are traditionally minimal, usually sticking only to tomatoes, mozzarella, and fresh basil, the quality of the dough is very much at the forefront and definitely requires some finesse. There are many steps to making the perfect Neapolitan pie at home, but the process surprisingly starts with a very specific choice of flour.

When you think of the quintessential examples of American pizza, you probably don't think about Connecticut unless you're from that state. New York, Chicago, or perhaps Detroit are more likely to come to mind. But Connecticut can hold its own in the pizza wars, having developed its own highly commendable New Haven-style pizza - known as "apizza" (pronounced "abeets") - which tends to be crispier, more oblong-shaped, and a little extra charred in all the right spots.

Budakan's specially developed base uses a high-protein Canadian flour for structure along with a small amount of rye, resulting in a slightly nutty flavour and the perfect NY-style chew. The dough is then fermented for a minimum of 48 hours ensuring a super light, but crisp crust. As for the toppings, Hot Saint will serve classics as well as new takes like the Spicy Hawaiian: San Marzano tomato, fior di latte, guanciale and smoked ham hock, pineapple, smoked chilli and jalapeños;

You may have heard "stone" and "steel" used interchangeably, but the two cannot be any more different. Of course, their purpose is the same - to ensure an even cook and concentrated heat on the bottom of the pie - but their makeup and relative conductivity differ. Stones are usually made from cordierite (a heavy-duty mineral), while steels are made from thin, seasoned metal. Stones tend to be much thicker and heavier than steels as well, which can make them more awkward to move.

Enter Di Fara Pizza, a legendary Brooklyn pizzeria now bringing its iconic, handcrafted Brooklyn-style pies straight from the supermarket freezer to your home oven. As someone born and raised in northern New Jersey/New York City, I've tried most, if not all, of the iconic and delicious slices around. So when I caught wind of the famous Brooklyn pizzeria's entry into the world of frozen food last year, I knew I had to check it out for myself.