'simon' on Serious Eats

Early Intel on Buca Pizza, Upper West Side

"Very favorable first encounter. They favor a less puffy cornicione than Keste, to the benefit of a crisper undercarriage, while remaining extremely light. No tip sag or swampy middle whatsoever on my Margherita, even on the last slice. The crust achieves an excellent balance between shatteringly, audibly crisp, and light, airy, and delicate. No doughiness. A pleasant yeasty tang. Just enough salt. The tomato and cheese were good, not extraordinarily so, but of obvious quality. The star here is the crust. I have yet to try the other offerings, but from the benchmark test, which is the Margherita, I'd say it's very promising. If you're anywhere near the area, I'd very enthusiastically recommend eating here. Sorry no pics, I didn't bring a real camera and it's too dim on here for crappy iPhone pics." More

Openings: Buca Pizza

Reaching in to the Slice mailbag, we've got some intel from Simon on a new pizzeria just about to open on the Upper West Side on 103rd Street between Broadway and Amsterdam. [Photographs: simon] Buca Pizza is for real! I wrote to you about this a while ago, and nothing seemed to be happening there — until tonight, when I thought I'd see if there was any activity. Lo and behold, she's almost ready to open. And it looks and sounds promising. Wood-burning oven. Homemade pasta specials. Owner, a really nice, really Italian guy named Sebastiano, hopes to open next... More

My Pie Monday: Simon's Special Sauce Pizzas

D'oh! Apologies to Simon for letting this one slip through the cracks. He sent this MPM entry in after the Memorial Day Weekend. I think I was zonkered from that holiday and forgot to put this up. Here it is ... —The Mgmt. The first pie was just plain sauce and cheeses. Good, fresh, hand-pulled mozzarella and some grated Parm. [Photographs: Simon] Attached are some pics from my Memorial Day pizza-making session. As I mentioned in the Talk thread, these were at first intended to be grilled, but I had spent the previous two and a half days grilling and... More

From Serious Eats Talk: Your Favorite Pizza Dough Recipe?

If you missed this thread over on Serious Eats Talk, it's worth visiting: Dear Slicer's: What's your favorite pizza dough recipe? Simon asks: It's been far too long since I've made pizza at home. I have a new oven with a top broiler (instead of the kind all the way in the bottom with the pull out drawer), and would like to put it, and my stone, to good use. I can get it REALLY hot in there with the broiler on. (about 650*)I'm curious to know what your favorite dough recipes are. I'm not scared of yeast, not scared... More

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