{"id":2581,"date":"2018-04-13T20:30:37","date_gmt":"2018-04-14T00:30:37","guid":{"rendered":"http:\/\/blog.margotspizza.com\/?p=2430"},"modified":"2018-05-10T21:13:10","modified_gmt":"2018-05-11T01:13:10","slug":"mamas-too-fantastic-pizza-on-the-upper-west-side-uws-nyc","status":"publish","type":"post","link":"https:\/\/margotspizza.com\/blog\/2018\/04\/13\/mamas-too-fantastic-pizza-on-the-upper-west-side-uws-nyc\/","title":{"rendered":"Mama’s Too is \u2026 wow. Fantastic pizza on the Upper West Side"},"content":{"rendered":"
\"Mama\u2019s
Mama\u2019s Too owner Frank Tuttolomondo says he\u2019s trying to create a hybrid of Gabriele Bonci\u2013style pizza al taglio and New York squares.<\/figcaption><\/figure>\n

Mama\u2019s Too<\/strong> has been open on Broadway & 105th Street for about three months now. I was tipped to them when third-generation owner Frank Tuttolomondo slid into my DMs with some legit-lookin’ pizza slices.<\/p>\n

In this case the book lived up to its tantalizing cover.\u00a0Fantastic slices here, people. The square is amazing, with Tuttolomondo saying he’s inspired by noted Roman pizzamaker Gabriele Bonci<\/a>\u2014but that he’s trying to bridge the gap between Roman-style pizza al taglio<\/a><\/em> and New York squares. Judging by the handful of slices I’ve tried on my two visits (so far), I think he’s nailed it. The squares have a satisfying crisp-chewy quality and a nice open crumb that still stands up to the substantial toppings\u2014all ringed by a Detroit-pizza-like \u201cfrico crust.\u201d<\/p>\n

Tuttolomondo is clearly working in the current pizza zeitgeist, taking inspiration from his own background (his family has run UWS staple Mama\u2019s for decades), from around the country, and around the globe.<\/p>\n

\"Mama\u2019s
Mama\u2019s Too\u2019s house slice is darn near as perfect a slice of \u201cplain\u201d pizza you could hope for.<\/figcaption><\/figure>\n

\"\"Oh, and the regular slice? It reminds me of Di Fara. But Di Fara when it\u2019s firing on all cylinders. Like Dom DeMarco, Tuttolomondo does the whole post-oven cheese-grating and tons-of-basil thing, but with a nice 24-month Parmigiano-Reggiano (as opposed to Di Fara\u2019s grana padano). The crust is made from a 70% hydrated dough\u2014for non-pizza nerds, that just means it\u2019s high in water content, which leads to a very open, airy crumb and a light, crisp bite. Like most pizza, it\u2019s best eaten fresh, but I do emphasize eating a regular slice as fresh from the oven as you can, because it does lose some of its ethereal qualities when you, um, let it sit for a while while snapping Instagrams of it.<\/p>\n

Speaking of Instagram, you\u2019ll probably see Mama\u2019s Too popping up a lot on my feed, because it\u2019s well within my lunchtime roaming radius.<\/p>\n

Mama’s Too<\/a>:<\/strong>\u00a02750 Broadway, New York NY 10025; 212-510-7256<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Owner Frank Tuttolomondo is clearly working in the current pizza zeitgeist, taking inspiration from his own background (his family has run UWS staple Mama\u2019s for decades), from around the country, and around the globe. Continue reading Mama’s Too is \u2026 wow. Fantastic pizza on the Upper West Side<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":2695,"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":[108,134,216],"class_list":["post-2581","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-other-peoples-pizza","tag-mamas-too","tag-nyc","tag-upper-west-side"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/mamastoocheesegrating.gif?fit=200%2C353&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/p9SPdW-FD","jetpack-related-posts":[{"id":3035,"url":"https:\/\/margotspizza.com\/blog\/2019\/01\/01\/8-pizzas-that-haunt-my-dreams-2018\/","url_meta":{"origin":2581,"position":0},"title":"8 Pizzas That Haunt My Dreams 2018","author":"Adam Kuban","date":"January 1, 2019","format":false,"excerpt":"Every year I compile a year-end list of memorable pizzas I\u2019ve eaten in the past year. 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Here's 2019!","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\/09\/ak-norma-pic.jpg?fit=960%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2019\/09\/ak-norma-pic.jpg?fit=960%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2019\/09\/ak-norma-pic.jpg?fit=960%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2019\/09\/ak-norma-pic.jpg?fit=960%2C1200&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":1250,"url":"https:\/\/margotspizza.com\/blog\/2013\/11\/14\/pizza-lunch-my-pie-pizzeria\/","url_meta":{"origin":2581,"position":2},"title":"Pizza Lunch: My Pie Pizzeria","author":"Adam Kuban","date":"November 14, 2013","format":false,"excerpt":"[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)\u2014either they're friends with him or studied under him or what not. Good stuff. This place replaced a\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":2570,"url":"https:\/\/margotspizza.com\/blog\/2018\/01\/20\/corner-slice-gotham-west-market-grandma-pizza-nyc\/","url_meta":{"origin":2581,"position":3},"title":"Corner Slice: fantastic grandma pizza","author":"Adam Kuban","date":"January 20, 2018","format":false,"excerpt":"Corner Slice is making a grandma-style pizza using Central Milling flour (a Utah-based artisanal mill whose flours are considered among the best by many bakers and pizza-makers). They do long fermentations at about 80% hydration, parbaking the crusts to yield a crunchy-chewy texture. The crust flavor is excellent, and the\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\/corner-slice-miachelbreton-1.jpg?fit=710%2C473&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/corner-slice-miachelbreton-1.jpg?fit=710%2C473&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/corner-slice-miachelbreton-1.jpg?fit=710%2C473&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/corner-slice-miachelbreton-1.jpg?fit=710%2C473&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":3117,"url":"https:\/\/margotspizza.com\/blog\/2018\/12\/20\/lindustrie-pizza-burrata-slice-williamsburg-brooklyn\/","url_meta":{"origin":2581,"position":4},"title":"You Can’t Not: L’Industrie’s burrata slice","author":"Adam Kuban","date":"December 20, 2018","format":false,"excerpt":"Laveglia takes one of his fantastic slices, which need little embellishment as they are, and plops a nice dollop of the creamy cheese cold on top. You can't not.","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\/2018\/05\/06-lindustrie-exterior.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\/06-lindustrie-exterior.jpg?fit=1080%2C1080&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/06-lindustrie-exterior.jpg?fit=1080%2C1080&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/06-lindustrie-exterior.jpg?fit=1080%2C1080&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/06-lindustrie-exterior.jpg?fit=1080%2C1080&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1255,"url":"https:\/\/margotspizza.com\/blog\/2013\/12\/07\/williamsburg-pizza-brooklyn-nyc\/","url_meta":{"origin":2581,"position":5},"title":"OPP: Williamsburg Pizza \u2014 pardon my French, but the pizza here is f****** fantastic","author":"Adam Kuban","date":"December 7, 2013","format":false,"excerpt":"One of the best New York\u2013style slices and\/or grandma slices in the city. 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