Ditmas Park, Brooklyn, pizzeria Lo Duca will play host to a one-day pizza "pop-in" helmed by John Wozniak, who you may know from the comments here on Slice/SE. Wozniak, an alumnus of Paulie Gee's prep kitchen, describes his pizza as "a bastard child of early '90s chain pan pizza, Detroit, and grandma style."
Every year I like to recap the eight pizzas that really took hold of my imagination. Here are the eight pies or slices that I keep thinking about weeks and sometimes months after having eaten them. (With a very special bonus NINTH pie this year.)
This pizza is a pie after my own heart. Sausage and onion is my favorite topping combo. And lately I've discovered just how good a pizza with nothing but sauce and a generous fistful of Parmesan can be. Put all that together? WHAMMO. But this pizza from the recently released Roberta's Cookbook makes the jump to hyperspace.
"I've always had strange ideas for pizza, but the rule is to always make the pizza make sense. Any a*****e can take a dish and basically just slap it on dough and call it pizza. But it's not that easy. It's texture, it's balance, and it should always be fun. If pizza isn't fun, it's lost its way."
Photographer and writer Michael Berman of Pizzacentric visits Maria's Pizza in Milwaukee and comes away with a great blog post and a video that sheds some light on the pizzamaking process there. (Not that it's a huge secret, since the kitchen is open to one and all who dine there.) Maria's is one of my all-time favorite pizzerias. Nice to see the Pizzacentric treatment of it.
I've got to thank Kenji for this idea. He suggested a garlic-knot monkey bread as a Home Slice topic, saying it might be good to do before the big game on Sunday. The byword here is EASY. This is almost a twist-and-dump thing. You could make your own dough for this (here's a suitable recipe), but I just used store-bought pizza dough from the freezer section. You'll need 2 pounds. (Most store-bought pizza doughs I've seen come in 1-pound portions, often 2 to a package.)
When it comes to frozen pizza, I'd just give up eating it before I'd ever buy the fancy-pants kind. They fall within the UNCANNY VALLEY of pizza: close enough to the real thing but not quite there. Either give me the real thing or give me the obviously cartoonish version of "pizza."
- Brother's Pizzeria, Fresh Meadows, Queens [NYPP]
- The finest pizza in Havana [IDoP]
- Spinach Schiacciata with Crust of Jeruselem Artichoke, Bacon, Cilantro and Ancho Chili [Pizza Goon]
- "Cut my life in two pizzas, this is my last calzone" [SPJ]
- Tucci's Fire N Coal Pizza, Boca Raton, Florida [Pizza Quixote]
- On pizza and beer [Pizza Quest]
- How has Pizzamaking.com changed home pizza-making? [PM]
- Octopizza Pie [Instructables]
- Nebraska man crashes car into pizzeria, still orders pizza [KLKN-TV]
- 36 Hours in Naples [NYT]
- What Matters More? Ingredients or Technique? [PQuix]
- My Definition of Perfect Pizza [Mueller Pizza Lab]
- Jules Thin Crust Pizza to open in Berkeley, California [Berkeleyside]
- More on Grimaldi's opening in El Segundo, California [Daily Breeze]
- Bruno DiFabio to attempt fastest pizza record [NYP]
- Need suggestions on NY– and Neapolitan-style pizzerias for NYC trip [Pizzamaking]
- Joe's Pizza opening second location in NYC [Daily Meal]
- Born-on dates for pizza slices? [NY Pizza Project]
- More Detroit-style experimentation [Norma]
Popular Brooklyn pizzeria Paulie Gee's will open a branch in Baltimore in 2013, Slice has learned. Paul Giannone, whose transformation from IT manager to renowned pizza-maker is well-documented on this site (among many other places), is partnering with Baltimore local "Pizzablogger" (who asked to remain anonymous), at what will be called Paulie Gee's Hampden.
Some of these are stocking-stuffers, some are pretty pricey, but most are somewhere in between. What they all have in common is that I have turned to these products again and again in my own pizza-making life. I hope your pizza obsessive—novice or veteran—appreciates them as much as I do.
In this TedEducation video, Colm Keller uses math and physics to explain why folding a slice of pizza is the way to go.
- Totonno's struggles to reopen after Sandy [The World]
- U.S. dumping frozen self-rising pizza on Canadian market? [NPR]
- Grimaldi's vs. Patsy Grimaldi feud in Brooklyn gets worse [NYDN]
- Are You Ready to Turn Pro, Part 3 [Pizza Quest]
- Boulder's Pizzeria Locale opening location in Denver [Westword]
- Baltimore: A visit to Birroteca [BPC]
Hola, homeslices. When I last rapped at ya, I extolled the virtues of Totino's/Jeno's frozen pizzas. Some of you agreed. Some of you were like, "Ew, nasty" (even though I TOLD you not to argue with me). And some comments stuck with me weeks later. Like when Kdroste mentioned the "pepperoni nubbins."
- Uuni is a cheap, light, portable wood-fired pizza oven [Kickstarter]
- DeLorenzo's Trenton to move to Hamilton [NJ.com]
- Milwaukee's Pizza Man plans to reopen [MJS]
- Media, Pa.: La Porta [Pizza Quixote]
- Boston Pizza Tours is a thing [Boston Globe]
What's the best frozen pizza? See the photo at left, people. And you know what I don't want to see in the Comments here? Any other pizza that is not pictured at left.
Who knew that Omni Consumer Products had gotten into the pizza-oven game?
- Fascinating: "From Berkeley Springs to Brooklyn, a tale of homemade bombs and coal-fired pizza" [Narratively via IDoP]
- "Slice of Hope" to fight breast cancer October 12 [Pizza Today]
- Domenico Crolla: "The Pizza Artist of Glasgow" [PMQ]
- "What's the sickest, most annoying and absurd pizza we could make that would still taste great?" [Pizza Goon]
I'm not generally a negative person, and my normal reaction to seeing misinformation spread through the internet is to simply try and dilute it by spreading some verity and beauty—I've produced more than my share of articles about how to grill steaks (baked up and backed up by real science and research, no less!) in the name of truth and pageviews, and if you want to take a look at those, you can scroll on down to the bottom of this article for some links. But today, I'm fighting back for once. We're going to put to rest seven of the most stubborn myths about grilling steaks, and hopefully come out the other end as better—or at the very least, slightly less frustrated—people.
A sweet start is interrupted by the fruity heat of jalapeños and tempered by a vinegar tang in this addictively delicious jam.
The slap of the dough on the table
More than the words on a label
Tomato sauce, cheese
Napkins and grease
A whole pie or more if you're able
Adam, we talked about you last night and how much you really got Slicer's and SE folks connected in such a wonderful way. Last night people came from Rhode Island, Massachusetts, Pennsalvania, Rochester and the Adirondacks to make pizza at...
Visitors returning to the Jersey Shore this summer may get a bit of a what the wha? when grabbing a slice at Mack & Manco's: All three locations on the Ocean City boardwalk (as well as Mack & Manco's Too in Somers Point) have changed their name to Manco & Manco.
In our house, cocktail rye was typically served as the base for chopped chicken livers or cream cheese, always served open-faced, kind of like the untoasted rye version of crostini. The smaller size of the loaf always made it seem fancier to me.
You've seen the all-edge brownie pan, right? The first time I saw it, one thought popped into my twisted mind: "Forget brownies. Hello, pizza!" After all, on a square pizza, be it Sicilian or grandma or Detroit-style, the corner is king followed closely by the edge. (And the center's just for jokers.)
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.
Bread snob that I am, there are times when all I need is something simple. Something that can be made quickly. But even when I'm in a hurry, I'd prefer that the resulting bread isn't completely bland. Sometimes that means I'm a little more generous with flavor enhancers. Like butter! Just a little extra. Y'all.
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.
Visitors to Flushing, Queens might think of the neighborhood as primarily a Chinese food destination, but the world of Korean options is vast and diverse. Our intrepid Flushing explorer Chris Hansen has tracked down massive goat feasts, pork belly cooked on your table, killer Korean barbecue, and more. We asked him to pick his five favorite finds so far; check out his can't-miss Korean eating experiences in Flushing!
If you were at Sandwich Fest two weeks back, you most likely picked up an amazingly delicious meatball sub from Best Pizza. After running into Pizza Obsessive alum amusebouche1 at the festival, I couldn't get those hot seat questions out of my mind. Luckily, I was able to find a willing interviewee in pizzaiolo and Best Pizza (reviewed here) owner Frank Pinello.
Building this pizzeria has been a complete whirlwind since June 1, and even as I type this post, my notepad is sitting next to my laptop, yearning for my attention. My apologies to all the Slicer's that have been following along and patiently waiting for my next post, but I should let you know this is very likely my last post before opening day, which is scheduled for... drum roll please, July 5th.
I loved how this all came together. The first taste was of sweet and tangy corn, but the sweetness slowly fades, giving way to the heat from the jalapeno and an earthiness from the chili powder and cumin. The "relish" can double as a dip for tortilla chips, salad topping, or taco condiment—it'll add excellent flavor to whatever it touches.
In the pizza world, Chicago is justifiably known for thick deep dish and stuffed pizzas as well as heavily topped thin crust pies. But since Spacca Napoli opened its doors just over five years ago, this city has embraced the VPN-certified restaurant to the point that it is a required destination for every serious pizza eater around.
If you're watching Castle on ABC tonight you might be wondering, Is there really an Authentic Nick's in NYC? The answer is no. There's no Authentic Nick's. Nor is there an Authentic Terrific Nick's or a Terrific Authentic Nick's.
Monkey bread. Because kids go ape over it. You know what else they go ape for? Pizza. Let them help you make pizza monkey bread and they'll go positively King Kong in the kitchen. Making this stuff is way easier than making pizza, too, since you don't have to worry about stretching the dough or precise cook times. All you'll need are these recipes for dough and pizza sauce as well as and some Parmesan, mozzarella, and fresh basil.
Liberation requires massive amounts of strength. Without discounting the passion that alone has fueled millions into a weeks-long protest, it is clear that Egyptians also rely on another direct source of energy. And that is a deceptively simple comfort food: koshary, the legendary dish that every Egyptian can both wax poetic on and furiously debate the merits of.
[Photograph: Christine Tsai] When I was five, my mother bought a new kind of cookbook because she was entranced by the pictures within: here were elegant parties and rustic feasts; there was the author working her massive garden, feeding "part...
To those of you not familiar with this classic Southern pickle, adding copious amounts of vinegar and sugar to perfectly ripe summer peaches might sound a little strange. But bear with me here—the combination of vinegar, sugar, and a few choice spices turn summer peaches in to a spectacular pickle that can be enjoyed well after peach season is over.
In this video, Ed Levine antagonizes a room full of passionate pizza obsessives. I love the part where master pizzaiolo Enzo Coccia pulls out a historical photo of a pizza-maker from his wallet(!) and the part where Maurizio De Rosa tells Ed about "the original Ed Levine," a 1750 pizza guidebook writer.
While today's graham crackers aren't the same as ones promoted by 19th century diet reformer Sylvester Graham, they're still a relatively healthy option, with lots of fiber from the whole wheat. But that's not why I eat them. As far as I'm concerned, graham crackers are the perfect vehicle for peanut butter. The majority of graham crackers around here disappear under a smear of the stuff. To me, that's the perfect quick and satisfying snack. But why stop at putting peanut butter onto the graham crackers? Why not put some in the crackers as well?
The beef's right here, suckas! After lots of talk and little action, A Hamburger Today—in a bare-bones, not-much-to-look-at-yet version—is open for business. This is, in restaurant parlance, a soft opening, meaning that we'll be posting here on the down...