Pizza Archives - Mike's Window

October 10, 2025

15 Vegetarian Pizza Toppings That’ll Make You Forget About Pepperoni

Vegetarian pizza toppings including caramelized onions and roasted mushrooms

I used to think of pizza toppings in pretty straightforward terms. But then I started actually paying attention to what vegetarian pizza toppings can do when you treat them right, and things got more interesting.

Turns out, there’s a big difference between raw mushrooms that turn everything soggy and mushrooms you’ve sautéed until they’re golden. Between sad, wilted spinach and fresh arugula that gets tossed on after baking. Between just throwing vegetables on pizza and actually thinking about how they work together.

These days, my pizza nights are less about following a formula and more about seeing what happens when you layer different flavors and textures. Sweet, salty, fresh, roasted. It’s pretty fun, actually.

May 30, 2024

Exploring the Best Regional Pizza Styles Across the U.S.

Pizza is more than just a meal; it’s an experience. A regional experience. Across the United States, various cities and states have put their own unique spin on this beloved dish, resulting in a delightful diversity of flavors and textures.

From thin and crispy to thick and chewy, there’s a regional pizza style to satisfy every palate. Here is a quick thumbnail guide tour through the country to explore the top 12 regional pizza styles that make each bite an adventure.

April 2, 2022

Why You Don’t Need to Autolyse Pizza Dough

I was surprised to learn that you don’t need to to autolyse your pizza dough. In fact, it may be detrimental. All the artisan bread recipes say you need a rest period, typically called autolyse (AUTO-leese) after the initial mix. That it is critical to let the dough rest and for the gluten chains to form. If it is so critical to good, well developed artisanal bread, then why is the step often lacking in pizza dough recipes?

January 22, 2022

Metrowest Places: de LaPosta Pizzeria in Newton

If you are looking for legit, wood-fired Neapolitan pies without driving into Boston, de LaPosta pizzeria in Newton is a new pizzeria that might satisfy your craving. Opened in late November 2021 on Washington Street, it is owned and operated by Mario LaPosta, a former chef at Batali’s now shuttered Babbo in the Seaport.

May 14, 2021

Lloyd Long Pan Pizza Review

There are many different kinds of pizza. Different doughs. Different toppings. But they are always squares or circles, right? What about rectangles? Narrow ones. I’ve been baking long, skinny Sicilian pies with Lloyd long pizza pans now since the end of January and my only regret is that I didn’t order more.

September 24, 2020

Green & Red Pesto Sauces for Pizza

We are getting close to the first hard frost (we had a few mild frosts the past week) here in the Northeast and that will mostly put an end to my home garden. While the basil is mostly past peak, I’ve done a pretty good job at keeping it trimmed. It hasn’t all gone to flowers and there are still plenty of leaves that will need to be cut and used.

One great way to use up a lot of excess basil? Make pesto. Sure, you can use it for pasta but did you know both red and green pesto sauces also work great on pizza?

April 29, 2020

3 Overlooked Details for Great Pizza Crust

It’s actually not that hard to make good pizza at home. It takes a little time, a little patience, and a little practice. But how do you make great pizza? That takes more practice and experience plus good quality ingredients. No matter what type of pizza is your favorite, all great pizza starts at the bottom with the crust.

I’m going to assume you’re already doing the basics like starting with good ingredients and measuring by weight, not volume. Here are three often overlooked details that can take your pizza crust from merely good to great.

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