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Bon Appetit: How to Make Homemade Pizza, Grandma Pie-Style

Those supremely thin, hearth-blistered pizzas coming out of upscale pizzerias these days? We love ‘em, but trying to replicate the conditions of an 800-degree wood-fired oven in your kitchen is a good way to meet your local fire department. Enter the Grandma pie, that rectangular number you’ve likely spied at any old-school pizza joint. Done right, it has all the flavor and complexity of its artisanal cousin: an olive oil–crisped bottom; a pillowy-soft middle; and a rich, cheesy top cut by zippy sauce. The best part?

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Video: Ride in Peace, Bill.

Bill's fifty-two years old, has a mountain man beard, and delivers pizza on a fixie in Brooklyn. Over the course of several shifts, DELIVERY unveils an intriguing man rushing food to your door while it's still hot and fresh.

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NY TIMES: Keeping the Paper Plates Spinning

MOST garlic knots let you down. After one or two salty, satisfying bites, you’re left to chew on the increasingly impenetrable thing like a masticating cow. It’s a snack food for suckers and optimists, anybody with a Charlie Brown-like faith that maybe Lucy Van Pelt won’t pull away the football, that this time it might be great.

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