Here are some photos from the first private tasting event we held. Going into this, we were uncertain we would be able to cook a large volume of pizza quickly enough for a crowd, so we kept things small — about 20 people. I invited some very early Slice supporters and close friends — if … Continue reading Private Tasting No. 1
Another Midtown dough-and-pan hand-off this morning resulted in the pizza you see above. I’m not able to get in to EMILY all that often during the day, so my trusty R&D guy Tim Nguyen has been doing testing there on my behalf before he starts his evening dinner shift at the pizzeria. He’s been testing … Continue reading Test Fire No. 4 at Emily
Good question, and there are as many answers to it as there are bars serving pizza. Which is to say, it’s somewhat fluid. The South Shore of Massachusetts may have the greatest density of this style than any other region, but it’s a genre that appears in other states as well, if in slightly different form.
To my mind, most bar or tavern pies I’m familiar with and love are:
But that’s the physicality of the bar pizza. There is also a communal and spiritual aspect to this style of pizza. The best bar pizza joints are beloved gathering spots that bring together generations and social classes. Continue reading “What is “bar pizza”? (Or “bar pies” or “tavern pizza” or “pub pies” or what have you)”
I handed off some dough and pans to Tim on a corner in Midtown Manhattan this morning. He slipped it in his bag and dashed off to EMILY. This is what he Instagrammed later in the afternoon. We’re on track. Continue reading Test Fire No. 3 at Emily
During our first trial, we were simply testing to see whether we could even cook bar pies in a wood-fired oven. Well, you know how that went. WE COULD. In our excitement at that success, we completely forgot to test MORE THAN ONE pizza at a time. So for Test Fire No. 2, we loaded … Continue reading Test-Fire No. 2 at Emily
