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Making pizza at home from scratch isn’t as easy as ordering it to-go, but it doesn’t have to be much harder than that. I recently combined two Food Network recipes (thanks, Rachael and Giada) for an easy dinner that needed only a simple romaine salad to complete. The dough for the extra-crispy crust comes together in minutes with the aid of a food processor, and can be made a day ahead and refrigerated. Vary the toppings to suit you, but I really like this Greek-flavored combo that would be all the better with a scattering of Kalamata olives. – Susan Puckett
Driving thirty miles north to Woodstock from Downtown Atlanta seemed like a short trek when sensational pizza was the payoff. I was in the midst of a metro-wide pizza hunt in February, and glowing Internet reports had lured me to Vingenzo's, which sits near the railroad tracks in Woodstock’s historic commercial district, where buildings erected in 1879 still stand. It was an early Saturday afternoon following a wintry night of snow and ice, yet the dining room hummed with business. The restaurant has obviously found an audience in this growing town of nearly 25,000 people.
I have, over years of searching for transcendent pizza, developed a quirky progression when I tackle a whole pie. I always begin by ripping off a substantial crescent from the pizza’s brim the moment it arrives. The crust’s appearance and flavor, unadulterated by other ingredients, tell its own complete story.