New England bar pizza from Cook’s Illustrated Magazine Special Issue: All-Time Best Takeout Recipes (2018): Special Collector’s Edition (page 95)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Kale Caesar salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stef on August 04, 2018

    I should have said a nice lunch or snack

  • stef on August 04, 2018

    This was quick to put together but you have to remember that the dough rise takes time. Nice dough to handle. For 4 people it makes a nice lunch not supper or a snack.

  • Rinshin on July 29, 2018

    When I first read about this style of pizza I was very skeptical, but often when I am I go ahead and make the recipe in question. Sometimes they turn out awful and other times they turn out great. This one turned out super great. I really liked the texture of the dough - more like Neapolitan style of soft dough which made soft but crispy on the edges bottom. The sauce was very tasty. I used home grown tomatoes instead of canned one in the recipe and added 2 cloves of garlic. The sauce too reminded me of some Neapolitan style of sauce. The style of pizza certainly have more cheese though and my husband said it reminded him of cheezits flavor (combo cheddar and mozzarella). I added salame, Italian sausage and sliced onion. The cooking time was only off by 2 min. I used the dough setting on my bread machine for making dough. Made two 10-inch pizzas. What a great and easy recipe.

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