Here's the technology problem: you've got a warm, moisture-emitting object that also contains relatively dry components that you need to get from Point A to Point B with their form, heat, and chemical composition intact. Oh, and the top of the object is covered with a sticky, viscous substance. And you need to be able to do it by the millions, so the solution has to be cheap and mass producible.

Absurdly detailed pizza recipe/method.

It's a problem we've all struggled with: you want a large, New York-style, foldable slice—a slice cut out of a pie 18" in diameter or larger—but the problem is, most home oven pizza stones just aren't big enough, leaving you with measly looking 6" slices that barely qualify as an hors d'oeuvre, much less a full on satisfying snack.

World Pizza Champion Tony Gemignani shows the correct technique for “pushing” a pizza, which is a method that fancy pizzaiolos use to get the dough to the right size before moving on to throwing it.

Pizza for breakfast may sound weird to anyone out of college, but this pizza has all the components of a classic breakfast: cheesy eggs with hot sauce, bacon, and “toast.” If making pizza dough first thing in the morning seems overwhelming, prepare it the night before and refrigerate it, or use a good-quality, fresh, store-bought dough.

Firezza currently has ten branches in London. We are planning, however, to rapidly expand to locations across London over the next couple of years, allowing us to offer quality food and the best Neapolitan pizza to a wider audience.

[I] can't help wondering whether such pizza fanaticism is actually a tragic case of diminishing returns: that no matter how good a pizza can be, the edible world is a wide place, with more to offer than a single dish. Treating pizza as a gourmet product defies the dish's own history, it defies logic and reason and a lifespan measured in years rather than millennia. It's only cheese on toast, after all.

Cheap, mass-produced pies from Pizza Hut, Papa John's, Little Caesars, and Domino's have infiltrated our planet, making these companies very rich and billions of people too poor to afford a single slice. Is your appetite part of the problem?

I learned an easier way to edge closer to the kind of airy, creamy, chewy, thin crust you find at pizzerias that have otherwise sane people waiting in line for an hour. And it has less to do with heat than good baking technique.<br />
I let the dough rise overnight.

I have used both fontina and taleggio on pizza before now and been happy with the result. The cheese gets so little time in the oven that its qualities remain pretty much intact. I have tried pizza dough at every temperature short of the one on the mega-hot self-cleaning setting and it is always a case of the more the merrier. I now go as high as 250C/gas mark 9 and leave them in for barely 10 minutes.

Dan's recipe is foolproof and the dough keeps well, sealed in the fridge, for a couple of weeks. Whenever you feel that pizza craving coming on, simply break off a lime-sized piece of dough and get rolling. Makes eight small pizzas.

Hailed as the “godfather of Brooklyn pizza,” for forty five years Domenico DeMarco, Italian émigré and father of seven, has been slinging pizzas in his legendary corner shop, Di Fara. Employing five of his children, Dom works tirelessly from morning until night hand crafting each and every pizza himself while his kids take orders and manage the mob of devoted pizza aficionados. The Best This I Ever Done is a portrait of DeMarco and his beloved pizzeria, an exploration of his rise to fame and an ode to pizzaioli who take their time to 'make it right.'

So is it as good as a real Neapolitan pizza fired in a wood burning oven? No way. Would I be happy, impressed, and completely satisfied if I went to my friends place and he served me this pie? Absolutely. And on top of that, it doesn't require you to preheat an oven, and the whole thing is cooked within a matter of minutes—a really big deal for me in an apartment that gets absurdly hot in the summer.

'It is indeed difficult to overestimate pizza's importance to America or America's importance to pizza, even if today's chain pizzas would make a Neapolitan fume. . . . However, while Pizza Hut and other chains have brought a standardized pie to the world, it was eventually by unstandardizing, Helstosky shows, that chain pizza has flourished globally, taking on the foodways of different countries.' --Nina C. Ayoub, The Chronicle Review