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2. Serious Eats - Wikipedia

   en.wikipedia.org/wiki/Serious_Eats

   Serious Eats is a website and blog focused on food enthusiasts, created by food critic and author Ed Levine. A Serious Eats book was published by Levine in 2011. [ 1 ] Serious Eats was acquired by Fexy Media in 2015 [ 2 ] and then by Dotdash in late 2020.

3. Ed Levine - Wikipedia

   en.wikipedia.org/wiki/Ed_Levine

   Ed Levine (born January 27, 1952) is the creator/founder of Serious Eats, the author of the entrepreneurial memoir Serious Eater: A Food Lover's Quest for Pizza and Redemption (Portfolio Penguin/Random House, 2019), and the host of the podcast Special Sauce.

4. The 6 Best Pizza Peels for Baking a Restaurant-Caliber ... - AOL

   www.aol.com/6-best-pizza-peels-baking-211000026.html

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5. J. Kenji López-Alt - Wikipedia

   en.wikipedia.org/wiki/J._Kenji_López-Alt

   James Kenji López-Alt (born October 31, 1979) [1] is an American chef and food writer. [4] [5] [6] His first book, The Food Lab: Better Home Cooking Through Science, became a critical and commercial success, charting on the New York Times Bestseller list and winning the 2016 James Beard Foundation Award for the best General Cooking cookbook. [7]

6. Pineapple on pizza: It'll cost you $121 at a pizzeria whose ...

   www.aol.com/pineapple-pizza-itll-cost-121...

   The £100 pizza started as a joke, "a way to make our stance on the subject," Woolf told Fox News Digital. ... Serious Eats. 5 game-changing ways to use baking soda for better meals. Lighter Side.

7. Dave Portnoy visited area pizzerias, but what does he think ...

   www.aol.com/dave-portnoy-visited-area-pizzerias...

   The pizza spot has been ranked No. 16 of the best pizza joints in the world, according to travel site Big 7. “It looks great, it really does,” Portnoy said of the pizza after taking a bite ...

8. Detroit-style pizza - Wikipedia

   en.wikipedia.org/wiki/Detroit-style_pizza

   Slice of Detroit-style pizza with open, porous chewy crust. Detroit-style pizza is a deep-dish rectangular pizza topped with Wisconsin brick cheese and a cooked tomato-based sauce. [2] [3] The dough typically has a hydration level of 70 percent or higher, which creates an open, porous, chewy crust with a crisp exterior.

9. 'A good pizza': Barstool's Dave Portnoy reviews Denneno's in ...

   www.aol.com/good-pizza-barstools-dave-portnoy...

   Denneno's Pizza in Stoughton is closing this December after 69 years in business. Barstool Sports founder Dave Portnoy made sure to review it first.