'neapolitan pizza' on Serious Eats

First Look: Neapolitan-Style Pies at Bufalina Pizza in Austin, TX

When asked about transitioning from the finance world to the restaurant industry, Steven Dilley humbly explained, "I'm passionate about what I'm doing, so I feel I can make at least something passable." Lifelong food lover casts aside desk job to open a restaurant? The story may be increasingly commonplace these days, but it rarely fails to inspire. No less so in the case of the half Italian, half Taiwanese chef, who returned to Austin after a decade in NYC to embrace his passion for cooking. Three years later, and his dream has finally been realized, in the form of Bufalina, a Neapolitan-style pizzeria. More

The Pizza Lab: We Test The Mighty Pizza Oven and The Kalamazoo Pizza Oven

I've waxed rhapsodic on more than one occasion about the combined power of the Kettle Pizza and Pizza Steel. But not everyone has a coal grill. For some folks, the convenience of gas simply trumps the flavor and heat advantages you get from live coals. We tested two models at opposite ends of the price range that promise to produce wood-fired Neapolitan-style results with nothing but a propane tank as the fuel source. More

Excellent Neapolitan-Style Pies at Etto in Washington, DC

Ask a Washingtonian for recommendations on where newcomers should eat and more likely than not their list will include 2Amys and Standard. Shining stars of comforting Italian and neighborhood charm, respectively, it's hard to imagine any product of a collaboration of the two teams would be anything less than stellar. And sure enough, when 2Amys founders Peter Pastan and Amy Morgan teamed up with Standard co-owners Tad Curtz and David Rosner to quietly open Etto, they didn't disappoint. More

The Serious Eats Guide To Pizza In Naples

A few months ago, my wife and I spent all of 24 hours in Naples on our way home from Sicily. It was probably the second-most pizza-packed 24 hours of my life (the first being when I took my Colombian brother-in-law on a whirlwind pizza tour of New York). We hit over a half dozen pizzerias over lunch alone, and a few more for dinner. Here now, I present to you the Serious Eats guide to Eating Pizza in Naples. More

Great Pizza in New Bedford, MA: Who Knew?

Great pizza can be found in the unlikeliest places, and if there's one man that knows how to follow his nose to great new pizza finds, it's Ed. If he'd heeded Erin Zimmer's call for the best thing he ate in September, he would have written about the insanely delicious Margherita pizza he happened upon in downtown New Bedford, Massachusetts, at a place called Brick Pizzeria Napoletana. Terrific, just chewy and puffy enough sourdough crust, fresh mozzarella, leaves of fresh basil, and San Marzano tomatoes, made in a wood-fired brick oven. All these great ingredients wouldn't mean a thing if the pizzaiolo owner didn't know what he was doing. More

Mulberry Street Bar's Pizza: Go Big or Go Home

I've been following the recent developments within and around my favorite dive bar—Mulberry Street Bar on Mulberry between Grand and Broome—with great interest. It's always a little frightening when one of your favorite haunts comes under new ownership, especially when it's a relatively recently discovered new haunt. I mean, we were still in our honeymoon phase before she up and changed on me. So how do the new pizzas stack up? More

The Pizza Lab: Three Doughs to Know

We've gone through a lot of pizza styles and recipes here at The Pizza Lab, but I still often get asked "what's the best pizza crust recipe you know?" When I'm in the mood to fire up the grill or heat up the broiler, I might take my time and make a Neapolitan-style lean dough. If I want to relive my childhood without stepping out my apartment door, it's a New York-style. Company coming over and I want to feed a crowd without messing up the kitchen? It's Sicilian-style square pie all the way. Here's a brief run-down on the three recipes that every home pie-maker should have in their arsenal to tackle all manner of pizza-centric circumstances. More

Pupatella Brings the Montanara Craze to the DC Area

For a long time, owner Enzo Algarme has been doing most of the heavy lifting at Pupatella. Although he's had the montanara in the back of his mind since his food truck days, having grown up eating it on the streets of Naples as a child, he didn't want to stretch himself too thin, lest the quality of his other pies suffer. When he was able to bring on some more employees earlier this year, he seized that opportunity to start offering the montanara on a limited basis. If you're as happy as I am that D.C. is keeping up with New York's pizza scene in even the remotest aspect, it is your solemn duty to make it out to Pupatella and demand the montanara as frequently as possible. More

Deep Fried Pizza

[Photographs: J. Kenji Lopez-Alt] This pizza may sound heavy, but it comes out light, crisp, and airy. Easily one of the best, tastiest ways to cook pizza at home without a wood-burning oven. Note: Use high quality fresh mozzarella or... More

What to Expect at a Neapolitan Pizzeria

Things I've overheard in a Neapolitan pizzeria lately:

  • "Oh, wow, there's not that much cheese on this."
  • "They're pretty small. You could probably eat one yourself." (Waitress to customer.)
  • "You can't really pick it up."

I guess that even after the great pizza renaissance of the 2000s, Neapolitan pizza is still new to some folks. And, whatever, that's cools. I just figured I'd try to demystify it a bit if you've never had it.

Update/note: This post is geared toward folks in the U.S. or elsewhere who have never tried Neapolitan, Neapolitan-style, or Neapolitan-inspired pizza. It does not pertain to actual Neapolitan pizza in Naples, Italy.

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Anthony Bourdain on Neapolitan Pizza

"Here's the most significant difference between New York style and Italian-style pizza: You eat it with a knife and fork. At no point is it acceptable, what I've seen with this technique, nationwide, you don't see people picking up the slice. They don't pick it up. Kooky, right?" More

The Pizza Lab: On Flour Types, Foams, and Dough

Pop quiz: what do whipped cream, Nerf footballs, Pizza, and Tempur-Pedic mattresses have in common? That's right — they're all foams. Wait, huh? Pizzas are foams? You mean those annoying, piddly things that chefs were goofing around with in the mid 2000's? That's right, as are hot dog buns, Wonderbread, Pane di Genzano, Portuguese rolls, Naan, pancakes, and pretty much every other leavened batter or dough-based product in the world. More

Daily Slice: A Mano, Ridgewood, New Jersey

Ridgewood, New Jersey's A Mano looks to disrupt the Garden State's sweet-sauce stereotype. Their Neapolitan-style pizzas come directly from a 1000-degree wood-burning oven built with stones and clay imported from Italy. The brainchild of pizzaiolo Roberto Caporuscio (now of Kesté in the West Village), A Mano is certified by both the VPM (Verace Pizza Napoletana) and the APN (Associazione Pizzaiuoli Napoletani). A Mano's pie shares more resemblance to its cousins back in the old country than to its neighbor down the street. More

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