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"A Hot Circle of Garbage": Pizza on "The Office"

Posted Mon, Oct 22, 2007, 12:35 pm PDT

Michael: Good news.Stanley: We get to go home?Michael: Guess who just ordered from your favorite pizza place, Alfredo's?Kevin: Wait. Alfredo's Pizza…

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The Perfect Pizza?

Posted Thu, Oct 04, 2007, 4:23 pm PDT

In "Allure" magazine, of all places, Anthony Mangierei of Una Pizza Napoletana in New York City, tells readers how to find the perfect pizza...

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Pizza Lovers: Bookmark These Links Now

Posted Tue, Sep 25, 2007, 4:20 pm PDT

Last week, the New York Times did away with its pricing scheme. That means that several seminal moments of pizza journalism are once again available…

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Korean Shrimp Roll and Hot Dog Pizzas

Posted Tue, Aug 28, 2007, 11:59 pm PDT

Why don't you say annyong to two amazingly ostentatious pizzas that Pizza Hut South Korea has come up with (I don't know their names, so I'm just…

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Mario Batali's Lakeside Pizza Oven

Posted Wed, Aug 22, 2007, 11:22 pm PDT

From last week's New York Times Travel section, check out Mario Batali and family kickin' it Michigan style. Naturally, the pizza-oven bits caught my…

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Chain Pizza Examined

Posted Mon, Aug 13, 2007, 7:58 pm PDT

Is chain pizza as bad as serious food people say it is? I was determined to find out -- and determined to give chain pizza a fair shake. I resolved to…

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A 24-Hour Search for the Best Pizza

Posted Tue, Aug 07, 2007, 9:27 pm PDT

Great pizza demands the attention and near-constant presence of a skilled, pizza-obsessed human being...

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Frozen Pizza: Six Brands, Head to Head

Posted Tue, Jul 10, 2007, 7:03 pm PDT

Curious about frozen pizza, my Serious Eats colleague Ed Levine tried out six kinds of frozen pies that can be found across the country. Here...

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It's Not Easy Makin' Pizza

Posted Tue, Jul 03, 2007, 1:45 pm PDT

Über-chef, restaurateur, and television personality Mario Batali found out the hard way that even for famous chefs, cooking is easy and pizza is…

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Chefs and Pizza

Posted Mon, Jul 02, 2007, 3:08 pm PDT

Cooking is easy. Pizza is hard. That's the prevailing sentiment among the many serious chefs across America who tackle pizza in their restaurants.…

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