The $77 Pizzacraft PC0601 Pizzeria Pronto Stovetop Pizza Oven is a clever design: it's a stovetop oven that has a large thermal mass (thanks to a cordierite pizza stone) and other good thermal properties, allowing it to hit 600F in 10 minutes of pre-heating on your gas burner; it gets top marks in Wired's pizza gadget guide, too.
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If only we could all retire on a high note like John Schnatter! The founder and CEO of Papa John's Pizza has announced his departure only weeks after the brand was cast as the "official pizza" of the so-called alt-right, America's resurgent movement of fascists, neo-nazis, "cultural libertarians" and the like.
Schnatter had blamed slowing sales growth on the outcry surrounding NFL players kneeling during the national anthem. ...
In an interview with The Wall Street Journal, Ritchie is reported saying that he wouldn't comment specifically on whether the NFL protests or the controversy surrounding the University of Louisville athletics department, of which Papa John's has been a large donor in the past, played a role in the timing of the transition.
In that same interview, Ritchie is quoted as saying, “I want to put the focus back on our people and pizza.” He added that he was tapped to eventually succeed Schnatter in 2015, when he was named company president.
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After Papa Johns made a big show of denouncing black football players who kneel to protest police violence, the Nazis made a big show of declaring Papa Johns the official pizza of the white nationalist movement. After thinking about this for maybe a day or two too long, Papa Johns has announced that it would prefer it they did not.
The pronouncement came after Papa John’s CEO John Schnatter, whose pizza is an official NFL sponsor, blamed his company’s recent losses on NFL players protesting police brutality during the national anthem.
Schnatter was widely accused of racism and of making bad pizza. But white supremacists came to his defense.
“This might be the first time ever in modern history that a major institution is going to be completely destroyed explicitly because of public outrage over their anti-white agenda,” Daily Stormer writer Adrian Sol posted, referring to the NFL and adding disturbingly, “The Negro fatigue caused by this whole NFL fiasco is reaching heights that even I didn’t fully expect.”
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TIL: Los Angeles pizzeria chain Big Mama's and Papa's sells a pizza that feeds 50 to 70 people. Their creation is called the "Giant Sicilian" and it boasts the title of world's "largest pizza commercially available" with Guinness World Records.
Is this enough pizza? #HappyLaborDay #BMPP Most of our locations will be operating with normal business hours 🇺🇸️ #labordayweekend #happy #food #eat #pizza #instapizza #instafood #instagood #🇺🇸
It's a square 54 inches by 54 inches (for comparison, the average ten-year-old girl is 54 inches tall) and is priced starting at $249.99.
YouTube commenter NOT BASIC points out that it's not a great deal, at least from a financial standpoint:
This is a bad deal if you think about it (pies)*(slices) = 200 slices then compare price
Domino's large 7.99 carryout deal (25)*(8) = 200 slices = 199.75+ Tax < 249.99 *also each pizza is 3 toppings!
Pizza Hut large 7.99 carryout deal (25)*(8) = 200 slices = 199.75+ Tax < 249.99 *also each pizza is 2 toppings!
Papa Johns 9.99 Any Pan Pizza (20)*(10) = 200 slices = 199.80+ Tax < 249.99 *also each pizza is 5 toppings!
Little Caesars 5.00 hot n ready deal (25)*(8) = 200 slices 125 + Tax < 249.99 *Pepperoni or cheese.
I could technically get 400 slices or 50 pepperoni pizzas from Little Caesars for the price of this meaning its double the value!
But, from a giant novelty pizza standpoint, it might just be the best deal around. Read the rest
Redditor Endeavy created these Halloween-themed skull hotpockets, augmented by dribbles of red, oozing sauce; they used these cake pans to mold the crusts.
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I don't know why you'd want to mess with a perfectly good breakfast like cold leftover pizza. But if you do, here's a video that shows you how to turn those cheesy slices into french toast.
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Little Baby's Ice Cream in Philadelphia is known for their oddly-flavored ice cream (and, their bizarro ads) but they've outdone themselves with their latest icy offering. Since mid-June, the frozen dessert purveyor has been serving up PIZZA ICE CREAM. What makes it pizza-y? Tomato, basil, oregano, salt and garlic. For some people, that just isn't enough pizza pie, so they've taken upon themselves to plop a scoop on top of a hot slice of pizza.
Previously, the pizza lovers edition: Pizza slice-shaped bags for, well, your slices of pizza Read the rest
Storing individual slices of pizza, and other triangular food, just got a whole lot easier thanks to these Pizza Bags by ThinkGeek. One first world problem solved!
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...Stop trying to shove the entire pizza box on a shelf where it doesn't really fit anyway, and start storing your leftovers properly! These Pizza Bags are just the thing to keep each individual slice safe from the elements inside your fridge that are out to ruin your perfect pie slices.
First We Feast’s Sean Evans teams up with The Pizza Show’s Frank Pinello to taste test internet-famous pizzas like The Taco Taco Taco Pizza, The Pizza Box Pizza, and a 24 Karat Gold Pizza that costs $2,000 per pie. Read the rest
This screen from a crashed point-of-sale screen at an Oslo pizzeria reveals that the restaurant was covertly scanning and analyzing the facial expressions of each customer, identifying their age, gender, affect, and attentiveness. Read the rest
A pizza dress and a taco gown by IMGUR-ian Avant Geek Art. Read the rest
Ever see a business that's housed in what was clearly a former Pizza Hut? Ho Hai Tran and Chloe Cahill spent a couple of years photographing repurposed Pizza Huts for their book Pizza Hunt. Following a successful Kickstarter, the book is now available. Read the rest
Well, that's one way to re-use pizza boxes. Read the rest
Five chefs shared their top tips for improving frozen pizza: the easiest and most plausible one on the list is to just top the thing with thin-sliced garlic before cooking, turning it into delicious roast garlic topping by the time it's done. Read the rest
I like crispy, Neapolitan-style pizza. The single biggest improvement to my pizza and bread baking, in the last year, has been the addition of a baking steel.
Pizza should be crispy on the bottom, but chewey, with great hole structure just above, and poofy edge crust sporting a few charred bubbles! My pizza stone got me close, but I was never really getting restaurant quality pizza at home.
The trick to getting your crust that perfect, I found, wasn't just making great dough and rolling it out well. It is not even so much about an exact temperature, but a question of heat transference. Stone holds a lot of heat, and but steel conducts it far, far faster. A crispy bottomed, well risen crust is formed by the rapid vaporization of water in the dough. The faster and more evenly that happens, the better. You want bubbles and holes? You need a baking steel.
Clearly one should use a metal surface, rather than stone. The baking steel is a 15" x 15" square of seasoned carbon steel. It is 1/4" thick and weighs in at 15 lbs. You were wondering where it stored all that heat? In mass. My oven rack takes the weight just fine, and the plate heats up quickly.
Slide your pizza on to the steel with your peel, and bake for about 1/2 the time you would on a stone! The increased heat transfer cooks the pizza much quicker than on a stone! I find the crust comes out perfectly in about 4 1/2 minutes, I used to bake at 500F for about 8-9 minutes. Read the rest
It turns out that folding a pizza slice lengthwise to improve its rigidity is a great example of the "Remarkable Theorem" by Gauss. Cliff Stoll explains. Read the rest
This pizza box is cleverly designed to let you make a weed pipe before you eat the pizza. The little "pizza saver" that keeps the box top from smushing onto the pizza is made from ceramic, and serves as the pipe's bowl.
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