A one-man pizza station is one thing; a pizzeria run by a solitary man is another. And ever since Joe Beddia opened the latter, he's had to address the unforeseen on his own. We take an early look at his eponymous pizzeria in Philadelphia's Fishtown.
'New York-style pizza' on Serious Eats
Bittman's column in today's New York Times today makes a good case for making pizza at home, but it's made at the expense of the reputation of New York pizza. But does the recipe he provides in the Times even produce results that are better than the most average of take-out slices?
Opened just over a year ago, Best Pizza has fast become one of our favorite pizzerias in New York, and yeah, it's mostly because they serve some of the tastiest by-the-slice stuff around. Since opening the shop, the menu has expanded ever-so-slightly to include sandwiches and a single salad. But man, oh man what good sandwiches those are. Check out everything they've got on the menu.
Slice reporter Dave Konstantin pointed out the flaws—namely, dense dough and crusts that were too fat. I figured it'd be worth an update to see if any of the problems have been fixed in the half year that's passed since they first opened.
This recipe is published here on SE with the permission of Cook's Illustrated and originally appeared in the magazine's January/February 2011 issue (subscription required). For home cooks with little pizza experience, it's one of the easiest and surefire pizza recipes we've tried.
Note: Using a food processor ensures that your dough is properly developed without over-oxidizing, which can affect flavor. To scale up, make dough in separate batches in food processor. Do not try to process more than one batch at a...