{"id":2266,"date":"2018-03-08T23:30:31","date_gmt":"2018-03-09T04:30:31","guid":{"rendered":"http:\/\/blog.margotspizza.com\/?p=2266"},"modified":"2018-05-10T16:12:52","modified_gmt":"2018-05-10T20:12:52","slug":"beebes-new-in-lic-is-making-some-dreamy-pizzas","status":"publish","type":"post","link":"https:\/\/margotspizza.com\/blog\/2018\/03\/08\/beebes-new-in-lic-is-making-some-dreamy-pizzas\/","title":{"rendered":"Beebe\u2019s, new in LIC, is making some dreamy pizzas"},"content":{"rendered":"
\"Three
A trio of pizza pies from Beebe’s in the Boro Hotel. Clockwise from left: Margherita, the Roni, Jimmy Forager.<\/figcaption><\/figure>\n

Pizza whiz Lou Tomczak (formerly of Emmy Squared and before that a prep- and pizza-cook at Paulie Gee’s) is the mastermind behind these bubbly pies. He seems to have harnessed the gasses in the dough, distributing them evenly across the area of the pie to create a memorable crust.<\/p>\n

It’s like pizza wearing a bubble-wrap disguise.<\/p>\n

He sauces and tops his 12″ pies almost to the edge then cooks them in a gas-fired Pavesi turntable oven until they’re well-done but not crazy charred. He uses Bianco Di Napoli tomatoes and stretches the mozzarella himself. I tried these pies a couple weeks ago and have been thinking about heading back for more.<\/p>\n

I first met Lou in the comments section of Slice, as “Lou_T” and later worked with him at Paulie Gee’s, when I was first exploring the idea of opening a pizzeria.<\/p>\n

My first day on prep duty there I showed up nervous as hell and stood outside waiting to be let in with this guy who Paulie had described as “a young kid from Jersey who wants to work with me this summer.”<\/p>\n

The head prep cook at the time, John Wozniak (also a Slice’r from back in the day, aka @j.du6), showed us the ropes, and Lou and I balled dough for a couple hours before splitting up the rest of the “Prep 2” duties. Lou finished his share and left. As I finished my tasks, I mentioned to John that I thought Lou was super knowledgeable about pizza.<\/p>\n

“You do know he’s ‘Lou_T’ from Slice, right?” John said.<\/p>\n

I was floored. I’d thought ‘Lou_T’ was a middle age Jersey dude, since his online persona was that of a curmudgeonly guy with decades’ worth of pizza knowledge. But that’s Lou. Very low-key, kinda stealth\u2014in a word, laconic.<\/p>\n

Lou was one of my favorite co-workers to pull a shift with. It became clear that he was a pizza geek of the highest order, and I enjoyed spending the time talking pizza theory.<\/p>\n

Flash forward and he’s at the @BoroHotel putting that knowledge to use on some must-try pies. Get on it! \u2026 Until next post, folks, hastalapizza<\/em> ??\u270c<\/p>\n

Beebe’s at the Boro Hotel<\/a>: <\/strong>38-28 27th Street, Long Island City, Queens NY 11101; 718-778-0074<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Pizza whiz Lou Tomczak (formerly of Emmy Squared and before that a prep- and pizza-cook at Paulie Gee’s) is the mastermind behind these bubbly pies. He seems to have harnessed the gasses in the dough, distributing them evenly across the area of the pie to create a memorable crust. It’s like pizza wearing a bubble-wrap … Continue reading Beebe\u2019s, new in LIC, is making some dreamy pizzas<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":2644,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[23],"tags":[41,102,103,145,172],"class_list":["post-2266","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-other-peoples-pizza","tag-beebes","tag-long-island-city","tag-lou-tomczak","tag-pavesi-oven","tag-queens"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/beebes-interior.jpg?fit=1024%2C1365&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/p9SPdW-Ay","jetpack-related-posts":[{"id":223,"url":"https:\/\/margotspizza.com\/blog\/2014\/04\/30\/private-tasting-no-1\/","url_meta":{"origin":2266,"position":0},"title":"Private Tasting No. 1","author":"Adam Kuban","date":"April 30, 2014","format":false,"excerpt":"Here are some photos from the first private tasting event we held. 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I invited some very early Slice supporters\u2026","rel":"","context":"In "BTS at Margot\u2019s"","block_context":{"text":"BTS at Margot\u2019s","link":"https:\/\/margotspizza.com\/blog\/category\/bts-at-margots\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2014\/04\/IMG_4621.jpg?fit=1024%2C682&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2014\/04\/IMG_4621.jpg?fit=1024%2C682&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2014\/04\/IMG_4621.jpg?fit=1024%2C682&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2014\/04\/IMG_4621.jpg?fit=1024%2C682&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":1303,"url":"https:\/\/margotspizza.com\/blog\/2014\/04\/16\/what-is-bar-pizza-bar-pies-tavern-pizza-pub-pies\/","url_meta":{"origin":2266,"position":1},"title":"What is “bar pizza”? (Or “bar pies” or “tavern pizza” or “pub pies” or what have you)","author":"Adam Kuban","date":"April 16, 2014","format":false,"excerpt":"A bar pizza to me is a smallish, very thin and crisp\u2013crusted pizza that is usually on the well-done side (but not burned). But that's only half of it. It's as much about the atmosphere as the pies\u2026","rel":"","context":"In "Blah Blah Blog"","block_context":{"text":"Blah Blah Blog","link":"https:\/\/margotspizza.com\/blog\/category\/blah-blah-blah\/"},"img":{"alt_text":"A Margot's Pizza bar-style pizza","src":"https:\/\/i0.wp.com\/www.famousoriginala.com\/wp-content\/uploads\/2014\/04\/photo-5.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.famousoriginala.com\/wp-content\/uploads\/2014\/04\/photo-5.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.famousoriginala.com\/wp-content\/uploads\/2014\/04\/photo-5.jpg?resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.famousoriginala.com\/wp-content\/uploads\/2014\/04\/photo-5.jpg?resize=700%2C400 2x, https:\/\/i0.wp.com\/www.famousoriginala.com\/wp-content\/uploads\/2014\/04\/photo-5.jpg?resize=1050%2C600 3x, https:\/\/i0.wp.com\/www.famousoriginala.com\/wp-content\/uploads\/2014\/04\/photo-5.jpg?resize=1400%2C800 4x"},"classes":[]},{"id":3145,"url":"https:\/\/margotspizza.com\/blog\/2019\/02\/12\/more-breville-pizzaiolo-pies\/","url_meta":{"origin":2266,"position":2},"title":"More Breville Pizzaiolo pies","author":"Adam Kuban","date":"February 12, 2019","format":false,"excerpt":"A few more pizzas from the Breville Pizzaiolo.","rel":"","context":"In "Blah Blah Blog"","block_context":{"text":"Blah Blah Blog","link":"https:\/\/margotspizza.com\/blog\/category\/blah-blah-blah\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2019\/04\/puffy-crust-pizza.jpg?fit=1080%2C1080&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2019\/04\/puffy-crust-pizza.jpg?fit=1080%2C1080&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2019\/04\/puffy-crust-pizza.jpg?fit=1080%2C1080&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2019\/04\/puffy-crust-pizza.jpg?fit=1080%2C1080&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2019\/04\/puffy-crust-pizza.jpg?fit=1080%2C1080&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1551,"url":"https:\/\/margotspizza.com\/blog\/2012\/12\/05\/visiting-nyc-and-have-only-one-1-day-to-eat-at-only-one-1-pizzeria\/","url_meta":{"origin":2266,"position":3},"title":"If you’re visiting NYC and have time to eat at only one pizzeria","author":"Adam Kuban","date":"December 5, 2012","format":false,"excerpt":"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\u2026","rel":"","context":"In "Blah Blah Blog"","block_context":{"text":"Blah Blah Blog","link":"https:\/\/margotspizza.com\/blog\/category\/blah-blah-blah\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2260,"url":"https:\/\/margotspizza.com\/blog\/2018\/03\/12\/lindustrie-is-one-of-the-most-exciting-pizzerias-ive-tried-in-a-while\/","url_meta":{"origin":2266,"position":4},"title":"L’Industrie is one of the most exciting pizzerias I’ve tried in a while","author":"Adam Kuban","date":"March 12, 2018","format":false,"excerpt":"If you\u2019re one of the 60 or so people a day to get your hands on a Massimo Laveglia pizza, count yourself lucky. Over the last two years the Florence native has been steadily building a reputation for stellar pies and slices at L\u2019Industrie, his tiny shop on South 2nd\u2026","rel":"","context":"In "Other People's Pizza"","block_context":{"text":"Other People's Pizza","link":"https:\/\/margotspizza.com\/blog\/category\/other-peoples-pizza\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/05-lindustrie-massimo.jpg?fit=1080%2C1080&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/05-lindustrie-massimo.jpg?fit=1080%2C1080&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/05-lindustrie-massimo.jpg?fit=1080%2C1080&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/05-lindustrie-massimo.jpg?fit=1080%2C1080&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/05-lindustrie-massimo.jpg?fit=1080%2C1080&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1137,"url":"https:\/\/margotspizza.com\/blog\/2013\/03\/18\/motorino-nyc-best-lunchtime-special-prix-fixe-pizza-and-salad-meal\/","url_meta":{"origin":2266,"position":5},"title":"NYC’s best lunchtime pizza special: Motorino’s prix fixe pizza-and-salad meal","author":"Adam Kuban","date":"March 18, 2013","format":false,"excerpt":"Did you know you can get some of the best pizza in NYC (and therefore THE WORLD) for a mere twelve bucks? 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