Last Friday I taught a one-off home-pizzamaking workshop for a group of five—a dad, his two sons, their uncle/The Dad’s brother, and a friend of the family. Here are two pizzas I had a chance to snap pictures of. The plain pie is a Di Fara–inspired pizza with a blend of regular “low-moisture” mozzarella and … Continue reading So I taught a private pizzamaking-at-home class
Every year I compile a year-end list of memorable pizzas I’ve eaten in the past year. I’m coming in just under the wire, close to midnight here on December 31. As is always my caveat, these are all pizzas I ACTUALLY ATE AND THAT MADE AN IMPRESSION ON ME. so if your favorite isn’t here, … Continue reading 8 Pizzas That Haunt My Dreams 2017
I finally checked out Sofia Pizza Shoppe on First Avenue & 54th Street this week. They’ve been getting attention for this spinach dip slice. Totally deserved, too. It’s 👌 One of the partners who opened it, Tom Degrezia, is the grandson of Vincent Degrezia, the V in J&V Pizza, an old-school joint in Bensonhurst, Brooklyn. … Continue reading Sofia Pizza Shoppe’s signature spinach slice
Hi, it’s me, Adam, the ringleader of this circus. I usually get a couple of emails on ticket-sales day about HOW FAST THE TICKETS SELL OUT. So let me answer some of these FAQs. Afterward, I’m going to pass the mic to Josh Wigler, who has managed a (non-consecutive) SIX-PEAT in the 11 pop-ups we’ve … Continue reading Tips on getting Margot’s Pizza tickets: Advice from a SIX-PEATER
[View the story “Margot’s Pizza Pop-up No. 3” on Storify] Continue reading Recap: Margot’s Pizza Pop-up No. 3
[View the story “Margot’s Pizza Pop-up No. 2” on Storify] Continue reading Recap: Margot’s Pizza Pop-up No. 2
[View on Storify] For ticket info, sign up for the Margot’s Pizza mailing list, above. Continue reading Recap: Margot’s Pizza Pop-up No. 1
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:
- Very thin crusted
- Decidedly crisp
- Well-done but not to the point of being burned
- Large enough to share but small enough you could house one yourself
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)”
[via Instagram] Ate here with one of my longest longtime friends, the artist Justin Baldwin. This place is a Roman-style pizza joint. They have a connection to Gabriele Bonci (of Rome’s famed Pizzarium)—either they’re friends with him or studied under him or what not. Good stuff. This place replaced a branch of No. 28’s Roman … Continue reading Pizza Lunch: My Pie Pizzeria
New Yorkers are known for leaving the city in summer to visit the Hamptons. Here is a case of a Hamptonite visiting, and settling in, New York City.
Pizzetteria Brunetti NYC is the Greenwich Village outpost of the original Westhampton Beach–based Neapolitan pizzeria that my wife and I visited in May 2011. Continue reading “Pizza Lunch: Pizzetteria Brunetti opens location in Greenwich Village NYC”
The “upside-down” slice at NY Pizza Suprema is not to be missed. So called because the cheese goes on before the sauce, it is a slice whose crust is light and crisp. The sauce is thick, rich and savory-sweet, and the mozzarella practically melds with the dough, giving it a unique texture. Continue reading Pizza Lunch: The ‘upside-down’ slice at NY Pizza Suprema
I ate at Rossopomodoro at Eataly on Wednesday with Sharon and Alisha Aridiana. Sharon is the chef-owner of Gialina and Ragazza in SF, and Alisha is Sharon’s wife and the one who set up the lunch meet-up while they were on a pizza recon mission in NYC. I can’t even tell you what’s on these pies, because the thing I remember most about that lunch is just how genuinely nice those two were. Meeting them was a highlight of my summer. I hope to see them in SF next time I visit my in-laws with my wife and daughter. Continue reading Pizza Lunch: Rossopomodoro at Eataly
I’m combining two Weekly Pizza Lunch outings into one here. That’s because they’re practically the same place. —The Mgmt.
There’s a pizzeria mini chain in the heart of Manhattan that I think doesn’t get enough attention or praise.* Part of the blame may lie in its unusual naming convention. I mean, did you know that the pizzerias Gruppo, Posto, Spunto, Vezzo, and Tappo are all related and are pretty much the same thing? I know! You’d think they would have settled on one name and stuck with it. (Think of the efficiencies gained by maintaining one single website!)
Then again, avoiding the appearance of a chain has a certain advantage as well. Continue reading “Weekly Pizza Lunch: Vezzo and Tappo”
You know, you’re not going to go wrong adding toppings to a Totonno’s pizza, but when the joint is firing on all cylinders, like it was when I visited yesterday, you only need a plain pie for a satisfying meal.
Of course that didn’t stop me and my dining companion from getting another pizza topped with sausage. Continue reading “Weekly Pizza Lunch: Coney Island’s Totonno’s rises from the floodwaters”
Did you know you can get some of the best pizza in NYC (and therefore THE WORLD) for a mere twelve bucks? Oh, and it comes with a salad, too. Continue reading “NYC’s best lunchtime pizza special: Motorino’s prix fixe pizza-and-salad meal”
After my previous attempt at 60% hydration Detroit-style pizza, I did some grousing about the result on Facebook. Dmcavanagh and Norma saw my complaining and gave me some advice. First, that this style really does have to be made at a higher hydration, and, second, that all-purpose flour works best. You want a lower protein count for a softer crust that she says, “almost melts in your mouth.” Anyway, tonight? SUCCESS! Continue reading “Detroit-style pizza, 75% hydration, all-purpose flour”
I made this pizza tonight largely as an excuse to keep seasoning my Detroit-style pans. Also, I wanted to try a more faithful rendition of the genre.
This is a 60% hydration dough. The pans’ instructions say to use a relatively dry dough for the first couple of pizzas, as anything above 65% will have a tendency to stick. Continue reading “Detroit-style pizza, 60% hydration”
I’m dropping this here because I get this question all the time. Most recently via Twitter, where I don’t have the space to properly answer. So, if you’re coming to NYC and have time to eat at only one pizzeria, here’s a good list to choose from. My frame of mind for this was, “What … Continue reading If you’re visiting NYC and have time to eat at only one pizzeria
I’m trying to perfect my recipe for chile-infused honey before posting it on Slice. Credit where due: It is 100% inspired by Mike’s Hot Honey, which is available online or from the bar at Paulie Gee’s. I’m playing with the spice levels. The honey on its own is pretty damn hot. But on a recent … Continue reading Experimenting with chile-infused honey