title: Pizza: Any Way You Slice It (Easy Recipes for Great Homemade Pizzas, Focaccia, and Calzones)
author:  Michele Scicolone 
description: &quot;I have long admired Michele's work, because her passion for Italian cooking leaps from the pages.&#160;&#160;Now Michele and Charles have written a gem of a little book, <i>Pizza,</i> which should keep pizza lovers happily in the kitchen for weeks.&quot;<br>--Biba Caggiano, Biba Restaurant, author of <i>Italy al Dente</i><br><br><br><i>From the Hardcover edition.</i>
zlib_text: NUMBER 108 
  JANUARY 
  [y 
  FEBRUARY 
  201 I 
  STR
  AT E
  D
   
  Our Favorite Chili 
  We Tried Every Trick in the Book 
  Thin -Crust Pizza 
  Finally. a Foolproof Crust 
  Better Glazed Salmon 
  Spaghetti al Limone 
  Creamy. Zesty. Quick 
  Keys to Perfect Cookies 
  Old-Fashioned 
  Gingerbread Cake 
  Do You Need a 
  Paring Knife? 
  In a Word-Yes! 
  • y:::» 
  Rating Red Wine Vinegar 
  Split Pea and Ham Soup 
  Classic Caesar Salad 
  Nut-Crusted Chicken Cutlets 
  Weeknight Spanakopita 
  Easy Couscous Side Dishes 
  www.Cookslllustrated.com 
  $5.95 U.S./$6.95 CANADA 
  02> 
  o 
  74470 62805 
  7 
  
  2 
  4 
  6 
  9 
  CONTENTS 
  January b- February 2011 
  N utes from Readers 
  BY BRYAN ROOF & ANDREW JANJIGIAN 
  Quick Ti ps 
  BY SHANNON FRIEDMANN HATCH 
  Foolproof Thin-Crust Pizza 
  With ovens that reach only 500 degrees and dough 
  that's impossible to stretch thin, even the sawiest 
  home cooks struggle to produce parlor-quality pies. 
  We set out to change that. BY ANDREW JANJIGIAN 
  Nut-Crusted Chicken Cutlets 
  How do you get chicken cutlets with