(article, Liz Crain)
Not all of us are lucky enough to live inside the Pizza Belt. But former New Yorker Nick Kindelsperger, who recently moved to Ohio, does his best to address this problem with his food blog, The Paupered Chef. Kindelsperger tackled home pizza-making for months and recently detailed his difficulties with photos, anecdotes, and a detailed recipe on his blog. A few months ago, Kindelsperger and his blog partner, Blake Royer, shared their recipe for broiled-on-an-upturned-cast-iron-skillet pizza (inspired by a recipe in Heston Blumenthal's [%bookLink code=1596912502 "In Search of Perfection"]) with their bleaders (blog readers) and readers over at Serious Eats. But after revisiting the technique several times — and repeatedly driving dinner-party friends from the kitchen with clouds of smoke — Kindelsperger realized that his technique could use some improvement. His solution? The good old pizza stone. Sometimes kitchen innovation leads you right back to the basics.