My Introduction to a Wood-Fired Pizza Oven
Indoor dining is closed. I have no restaurant kitchen experience. It's 11 a.m. on a pandemic Saturday in December, and I’m walking from my apartment in Brooklyn to my trail at Emily, a popular...
dICEd Blog Listing
Chef Sim's Pro Pizza Dough
Chef Sim has been a baker since 1973. He's working with a three-year-old starter and recommends a three-day dough for "a soft, airy interior with a nice crusty shell on it and a lot of flavor." First...
The Italian Chef and Pizzaiolo Behind Los Angeles’ Pizzana
Eventually, he went to work for Chef Rosanna Marziale at the Michelin-starred Le Colonne Marziale restaurant in his region of Campania, and in 2010, he traveled to Los Angeles to work as a consulting...
ICE Alum Matt Alter Makes a Name for Himself in the Midwest
“There’s no perfect dish,” says the 30-year-old chef. “There’s no recipe out there I’ve seen that you cook and it’s perfect. You take it, tear it down and reinvent it. I once made chicken piccata, and...
Say Ciao to Pinsa
As Roman-style pies continue to dominate the pizza landscape (and what a landscape it is), chefs are finding subsets to explore that go far beyond the familiar. The two most popular Roman styles are...
Homemade Pizza Tricks You'll Want to Steal
But not so fast: making a crust with just enough chewiness and crispiness, and sturdy enough to act as a vessel for your tasty toppings, can be tricky — but with a few tips and the simple recipe below...
Excite Your Palate: Cardamom, Za’atar and Berbere Spice
{"preview_thumbnail":"/sites/default/files/styles/video_embed_wysiwyg_preview/public/video_thumbnails/lVrVJ_v8Ve4.jpg?itok=Ub3VoGII","video_url":"https://youtu.be/lVrVJ_v8Ve4","settings":{"responsive"...
8 Tips for Elevating Your Homemade Pizza Game
To master this very essential life skill, I took the Homemade Pizza course with Chef Sue Gonçalves last Saturday at the Institute of Culinary Education. We measured, we mixed, we stretched (the dough)...
From Isaac Newton to 3D Printed Pizzas: The Science of Food
At this year's World Science Festival in New York City—an annual series of public events celebrating and exploring the scientific advancements of the past, present, and future—ICE was host to a...
Recipe: Pizzas
Most of the pizza seen in the U.S. is an interpretation on the Neapolitan pizza found in Italian pizzerias. It has a thin crust and is usually about 10 to 12 inches in diameter. Typically pizza is...
ICE Alum Flys New York Pizza to the Giants
ICE alum Gaetano Corteo (Culinary Management '09) will be delivering over a dozen pizzas to Indianapolis for the team. His family's pizzeria, Umberto's Pizzeria in New Hyde Park, Long Island, has a...
Recipe: Pizzeria-Style Pizza Dough
Everyone loves a slice of pizza. Whether it is a classic Margherita or topped creative Asian-fusion ingredients, the secret to a good pizza is a good crust. Traditionally, pizza is made in extremely...