BRIEF: “Canadian Bacon, Green Peppers, Spicy Italian Sausage, Mushrooms, Onions, Pepperoni, Black Olives with Original Sauce. SOOT’S TAKE: They were having a special on their large speciality pizzas. One of the most enjoyable pizzas I’ve had in a long, long time (love their garlic dipping sauce!) and such a good deal at $14.99.

BRIEF: “Pepperoni, hot green peppers, jalapeño, fresh red chilli, spicy Italian sausage, passata and mozzarella, finished with torn fresh mozzarella, fresh parsley and chilli oil.” SOOT’S TAKE: Nice combination of ingredients and it don’t hurt that it comes with a 50% discount on account of it being Thanksgiving 10K miles away.

BRIEF: “Calabria-style sausage, spicy Italian sausage, mozzarella, jalapeño peppers, roasted peppers and red chillis. Finished with fresh mozzarella, pesto genovese, parmesan and rocket.” SOOT’S TAKE: This is a pizza definitely worth getting again. If you could get it again for $9.90. Okay, I’d even get it for under $25. Just not $33 from this cheap ass. Ever.

BRIEF: “Smoked duck slices, arugula, mango & Brie cheese.” SOOT’S TAKE: Been eyeing this for a while and I don’t know why I waited so long to try it. It is absolutely delicious and it certainly won’t be the last one I order from here on out.

Happy National Pizza Day! It’s not the customary round, skinny kind with the puffy rim because it turns out Palermo peeps do (or used to do?) theirs like focaccia. Love the spongy, creamy crumb (hey semolina!), love the umami-infused, oniony tomato sauce (hey tomato, hey anchovies!), love that it allowed me to dispose of some leftover provolone, and love that I don’t need no tossing talent approximating that of any self-respecting Neapolitan pizzaiolo to pull off this approximation of sfincione. Now, say “pizza!”

Happy Cheese Lovers Day and as we near the end of pizza week, I am reminded that I missed out on fugazetta when I mistakenly ordered myself a fugazza (a lite version of the former) at Pizzería Güerrín and found it underwhelming more than half a decade ago. So I remedied that today with this “stuffed with an obscene dose of queso mozzarella y provolone” version. Happy end of National Pizza Week!

BRIEF: “Honey (lite) creamed mushrooms, sautéed mushrooms, truffle paste, mozzarella.” SOOT’S TAKE: At 7”, the tinsiest pizza I’ve encountered maybe ever, but the maybe perfect size for a lite meal.

Honoring the legendary creator of this marvelous melting pot of cultures pizza this International Hawaiian Pizza Day with this homemade one from Ken Forkish’s “The Elements of Pizza.” With no apologies to pizza puritans.

Happy National Pizza Day! I didn’t quite get this right because I didn’t dry the cheddar overnight but it’s still delicious and I would repeat it just to eat it again, if not to finally attain that crispy frico crown.

Another great opportunity to use some ricotta from my first homemade batch and I really like this Neapolitan-inspired flavor composition from Peter Reinhart’s “Pizza Quest.” It’s got everything I like: a delish pesto of toasted pistachios and garlic confit, melty mozzarella, burrata, and of course, dollops of I-still-can’t-believe-I-made-this ricotta. I’ll admit the dough has seen better days but perhaps apropos for the last day of Pizza Week?

In honor of National Pizza Week, the ricotta I made at home, and the half-prized burrata I scored, the Ultimate White Pie to embody these wins.

It’s National Pizza with the Works except Anchovies Day! Let’s see what we got here: a heaping helping of pepperoni, Canadian bacon, spicy Italian sausage, fresh-cut onions, crisp green peppers, shrooms, ripe black olives, parmesan, mozzarella. Just not anchovies, y’all.

Happy National Sausage Pizza Day! This one was meant to be cooked stove top in a skillet to jump start the crust browning before transferring to the oven to finish. But I… 1. Didn’t have a large enough oven-proof skillet to pull it off. 2. Ain’t got time or the inclination to cook this 2 ways. It still came out crispy crunchy (the desired outcome for the stove-top method) on my pizza pan, so I’d say it was a success! The no-cook tomato sauce was super easy, super fuss-free too!

This brings me back to my Red Baron days but I want to think this is a lot better 😆 P.S. I will probably never make deep dish 😂

Kitchen sink pizza of leftover dough and cheeses: mozzarella (fresh and low-moisture), Parmigiano Reggiano and fontina and freshly pinched basil. Yay to more fridge space!

I may be a year late to the pan pizza trend but that’s better than never because this is definitely getting repeated! The airy, crackly, brown-edged crumb is pretty phenomenal.

Pizza is such a great vehicle for kitchen sink recipes with leftover ingredients. In this case, it was leftover mascarpone. Also, I discovered a lower maintenance sourdough pizza crust with @Jaxler12’s recipe, so that’s two birds for ya.

Another quick and easy lunch from the sourdough pizza dough repository.

Pizza is such a great vehicle for kitchen sink recipes. In this case, it was leftover mascarpone. Also, I discovered a lower maintenance sourdough pizza crust, so that’s two birds for ya.

FTW 💪

Sourdough pizza goals: MET.

Whoever knew the pizza I’d create out of leftovers would be the best one I’ve made so far?!?

“tomato sauce, mozzarella, sautéed mushrooms with onion and mirin, flaked parmesan and truffle oil.” #sourdoughpizzagoals

“caramelised garlic crème fraîche, blue cheese, fig jam, caramelised walnuts, maple syrup, thyme and lemon zest.” I was excited to try this and it delivered.

I’m glad I finally got rid of that can of artichokes.

Yeah this is a pizza recipe I plan on repeating into perpetuity. Solid!

On this day, I shall travel remotely to the Mediterranean. It begins with a Pizza Margherita using Marcella Hazan’s Tomato Sauce, fresh basil, as much burrata as I’d like and Roberta’s Pizza Dough which I’ve been meaning to try for a long while. Buon appetito!

Oops 🙊 I re-shaped the dough after proofing and I didn’t add extra flour for using a liquid starter. But it’s still the best pizza I’ve ever made. 🍕 Also, Marcella Hazan’s Tomato Sauce is a winner on this pie. #daliclock #pizzadinapoli

Nothing like coming back to B-Lab’s thin crust pizzas. I have always enjoyed their pizza margherita and appreciate that they have consistently delivered. Perfect comfort food for what is to come.