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The Edible Web: Amazing Breakthroughs in Pizza
Posted by Charlie Harris

Pete Wells of the New York Times explores the fried pizza phenomenon. Relax; it's just the crust that's fried. This ain't the Texas State Fair. 

Speaking of food abominations, Stephen Colbert celebrates Pizza Hut's hot dog stuffed crust pizza. "I've always been a fan of unexpected hog dogs."

Oliver Thring of the Guardian taste tests the aforementioned  hot dog stuffed crust pizza (it's currently only available in UK). The somewhat surprising verdict: delicious. 

The Daily Meal posts a recipe for "Irish Pizza" with soda bread crust and Irish Cheddar. I'd think twice before confounding your Irish grandparents with this. 

Our favorite minimalist,  Mark Bittman, instructs on "How to make pizza better than a restaurant." Cornmeal is crucial to prevent the dough from sticking to the surface.

Food trucks are over. Food Piaggio Apes are the ticket. Slice (Serious Eats) takes a look at Pizza Pilgrims, who have impressively fashioned their tiny, three-wheeled Italian van with a wood-fired pizza oven.

Archived pizza goodness: an older blog post on my own personal pizza pilgrimage to New Haven

White Clam

Signature White Clam Pizza from Frank Pepe, New Haven, CT 

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