Pizzafied

You might not realize it, but there’s an art to crazy pizza toppings.

Eating chain pizza without an accompanying selection of chain pizza breadsticks, or breadstick-adjacent accessories, is like listening to Paul without John.

For all its simplicity, pizza is a marvel of culinary engineering.

If you haven't noticed, people, in general, are more alike than different.

Do a quick a scan of a grocery store in 2018 and you’ll notice something peculiar: Nearly every good carbohydrate also has an alternative made from cauliflower.

There is no shortage of pizza chains in America, ranging from lightning-fast gourmet joints to pepperoni-stained juggernauts.

Italian immigrants may have brought pizza to the United States, but the country’s most beloved topping, pepperoni, is an entirely American concept.

It was the summer of 2012, and I was wafting through that awkward period every post-college grad lacking direction faces after getting their diploma.

What kind of pizza do you want?

As a kid growing up in suburban Wisconsin in the ’90s, a “surprise, we brought home pizza!" from the adults in the house meant a couple of stuffed crusts from Pizza Hut.

There was a time the idea of putting things like broccoli, chicken, eggs, or really any green stuff that weren't a pepper on pizza drew mortified stares and triggered gag reflexes from pepperoni-indoctrinated pizza lovers all over the United States.

Fried pizza is as Neapolitan as buffalo mozzarella.