Most of the pizza seen in the U.S. is an interpretation on the Neapolitan pizza found in Italian pizzerias. It has a thin crust and is usually about 10 to 12 inches in diameter. Typically pizza is eaten at pizzerias in Italy rather than taken to go or delivered. The crust is critically important in a traditional Italian pizza because they use toppings sparingly so that each component has a moment in the spotlight.

Pizza has taken center stage recently in the food world so to share in the spirit, below are a few of our favorite ICE variations which also happen to be covered in the Pastry & Baking Arts program curriculum here at ICE. You can use your favorite recipe for dough, or try ICE’s version from a  previous post. And for some more pizza fun, check out this video from Eater where ICE Creative Director Michael Laiskonis shows off his own unique version of a dessert pizza.

Pizza Quattro Formaggi
8 ounces shredded mozzarella
4 ounces shredded Bel Paese
6 ounces ricotta
3 ounces grated parmigiano-reggiano
salt and pepper to taste More…

Whether as executive chefs, cake decorators, specialty food purveyors or caterers, ICE alumni are finding success in a plethora of different avenues in the food world. Check out just some of the alumni finding success and making recent headlines.

* Chef/Owner James Holmes (Culinary ’01) of Olivia, has won an Eater Award for Restaurant of the Year, Austin

* Ursula Hegewisch (Management ’03) was mentioned in The New York Times. She and her husband have opened Berlyn, a German restaurant across from the Brooklyn Academy of Music

* Susan Chicola (Pastry ’10) had two cakes featured in 1000 Ideas For Decorating Cupcakes, Cookies & Cakes by Sandra Salamony & Gina M. Brown (Quarry Books, 2010)

* Dean Caselnova (Culinary ’07) was mentioned in The New York Times, as chef/owner of Caselnova, a trattoria in the Columbia Street Waterfront District of Brooklyn

To connect with these ICE alumni and many more, join ICE’s network on LinkedIn, or follow ICE on Facebook and Twitter.