Issue 156

Anatomy of a Pizzeria

Anatomy of a Pizzeria

By KEITH PANDOLFI
How to Shape Pizza Dough

How to Shape Pizza Dough

By KELLIE EVANS
The Promised Land

The Promised Land

By GABRIELLA GERSHENSON
Ham and Cheese Calzone (Calzone di Prosciutto e Ricotta)

How to Get Pizza-Perfect Heat at Home

By KELLIE EVANS
Digital Feast: Relish

Digital Feast: Relish

By HELEN ROSNER
Urban Grapes

Urban Grapes

By JOE APPEL
Sindhi Mixed Greens (Sai Bhaaji)

Sai Bhaaji (Sindhi Mixed Greens)

Russian Cheese Pancakes (Syrniki)

Love Stack

By KATIA BACHKO
Fried Dough with Arugula and Grape Tomatoes (Angioletti Fritti con Rucola e Pomodori)

Angioletti Fritti con Rucola e Pomodori (Fried Dough With Arugula and Grape Tomatoes)

The Fixer

The Fixer

By SOPHIE BRICKMAN
Slice of a Lifetime

Slice of a Lifetime

By TODD COLEMAN
The Gold of Naples

The Gold of Naples

By KEITH PANDOLFI
Beef Rendang

Worth the Wait

By JAMES OSELAND
Earthy Delights

Earthy Delights

By TODD COLEMAN
Inside, Looking Out

Inside, Looking Out

By COURTNEY BALESTIER
Good and Steamed

Good and Steamed

By KEN WEAVER

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