Pizzerias have long known the value of overnight, delayed fermentation, and I’ve written about this extensively in American Pie: My Search for the Perfect Pizza, as well as in other books. After teaching hundreds of pizza and focaccia classes around the country and assessing the relative benefits of the many versions of pizza dough that I wrote about in other books, I’m including and updating the most popular versions here. This recipe is a variation of the neo-Neapolitan dough I introduced in Amercian Pie. I recommend making individual size pizzas, because the heat in home ovens simply isn’t sufficient to do a good job on larger pizzas. This dough will keep for up to 4 days in the refrigerator or for months in the freezer; just be sure to move it from the freezer to the refrigerator the day before you need it, so it can thaw slowly, then treat it like refrigerated dough. Both the sugar and the oil in this formula are optional. If you leave them out, you have a Napoletana dough (though not a true pizza Napoletana dough unless you use Italian “00” flour, which is softer and more extensible than American flour and does not require as much water). However, in my pizza classes across the country, this version, which is similar to the dough used at some of the top American pizzerias (such as Frank Pepe’s, Sally’s, Totonno’s, and Lombardi’s), always gets the most votes for favorite.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.