ROUSES_JanFeb2020_Magazine_Pages

cover photo by romney caruso Table of Contents

RECIPES & COOKING TECHNIQUES

EXTRA SLICES

35

What Is Pepperoni? by Sarah Baird

16

Pizza Margherita Classic Caesar Salad Classic Italian Salad Apple, Gorgonzola & Arugula Pizza

IN EVERY ISSUE

44

To Dip or Not to Dip by David W. Brown

1

Letter from Donny Rouse

6

Contributors

49

The Pineapple of My Pie by David W. Brown

7

Letter from the Editor

22

New York Style Pizza Chicago Pan Pizza

50

Pitcher Perfect Beer by Ken Wells

8 9

Letter from Ali Rouse Royster

Departments & Services

28 29 30 31 54 55 56 57 58 61

All You Knead Is Love

FEATURES

Dough & Cooking

12

White Sauce Red Sauce

A Slice of History by Sarah Baird

18

Pesto Sauce

New York, New York by Robert Simonson

Cauliflower Pizza Crust

23

Pie in the Chi by Robert Simonson

Fathead Pizza

Boudin Calzone

32

The “Gratest” Thing Since Sliced Pizza by Liz Thorpe

Crawfish Calzone

Hazelnut & Strawberry Pizza

38

When the Moon Hits Your Eye Like a Big Pizza Pie by Michael Tisserand

Mardi Gras Pizza

42

Pizzerias by Justin Nystrom

46

Frozen in Time by Sarah Baird

Why Pizza?

In survey after survey, we rank pizza as our favorite food. (It’s also our favorite wayto cheat on our diet). Each of us eats about 46 slices of pizza ayear.