Serious Eats: DC8702's Profile

Washington, D.C.: We, the Pizza Violates Your Right to a Decent Pie

The joint is Spikeified just like his burger place next door. Both places are about the presentation as much as the food. The food in both falls short.

DC8702 at 10:48PM on 01/05/11

From Slice

Washington, D.C.: We, the Pizza Violates Your Right to a Decent Pie

Not to mention the price...granted a higher rent district, but I think I paid $9 for 2 slices and a drink!
Anyone interested in opening up a simple quality slilce joint across the street? There's a never ending stream of budget conscious interns and staffers on Capitol Hill and only 1 pizza place..you just read the review!

DC8702 at 10:32AM on 01/05/11

From Slice

Greenpoint, Brooklyn: Paulie Gee's

I was lucky enought to hit Keste, Robetras & Paulie Gee's all in a 24hr period with three of my brothers. All excellent in their own right, PG's was the big hit. Loves the decor, pies were excellent! Thanks Paulie!

Did I mention we squeezed DiFara's in there too.

Looking forward to going back.

DC8702 at 10:30PM on 06/18/10

From Slice

NYC: Piola, Union Square

I ate at the Piola in DC (Arlington, VA)...marginal at best.

DC8702 at 11:26PM on 03/19/10

From Recipes

Cook the Book: Pan Pizza

@pizzablogger - That's a serious posting...you must be snowbound or something.

DC8702 at 12:13PM on 02/09/10

From Slice

NYC Quintessential: Ray's Pizza, Prince Street

Does anyone know how many pizzerias (in NYC) have the name Ray somewhere in its name?

DC8702 at 11:57AM on 02/05/10

From Slice

Totonno's Reopening Wednesday, February 10

Someone go see it (and report back) so we can believe it!

DC8702 at 11:51AM on 02/05/10

From Slice

The Cast Iron Secret to Perfect Pizza at Home?

The first time I saw something like this was when I was at Pete's New Haven Style Apizza in DC. The box (or bag) that I took home my extra slices in had detailed instructions for reheating your leftover slices on an upside iron skillet.

DC8702 at 9:01AM on 01/27/10

From Slice

Where Can I Find the Best Raw Pizza Dough for Purchase in NYC?

Good comments PB, although I find the Lehman thread dizzying. I use the Lehman recipe and its instructions (below) with the calculator.

http://www.pizzamaking.com/lehmann_nystyle.php

DC8702 at 4:28PM on 01/22/10

From Slice

Where Can I Find the Best Raw Pizza Dough for Purchase in NYC?

IMO..for a good NY style dough recipe, it doesn't get much easier than going to pizzamaking.com and:

-looking up the Lehman dough reipe and following his directions
-use their dough calculator for quantity, size etc...
-get your hands dirty

You will however need a few inexpensive items, stone, peel, scale. Run through it a few times and you'll be surprised how good (and easy) it really is. Well worth the small investment effort and it's huge step up from "cookbook" recipes.

DC8702 at 2:54PM on 01/22/10

From Slice

Chef Boyardee Pizza Kit Pizza: Yes, It's Still Available

@cycorider: LOL...what's the appeal of food like Beefaroni? My kids love that slop. I wont buy it because I know what it's all about.

DC8702 at 11:24AM on 01/14/10

From Slice

Chef Boyardee Pizza Kit Pizza: Yes, It's Still Available

Thanks for the update Adam! I clearly remember making these, I had an older brother who really liked them. They were really the only thing around for home use.

DC8702 at 10:07AM on 01/14/10

From Slice

Vintage Pizza Ads from 'Vintage Ad Browser'

I remember making the Chef-BOY-AR DEE pizza as a kid (from the box). I believe they still sell it. Has anyone made it recently?

DC8702 at 3:29PM on 01/13/10

From Slice

Some Blathering on Washington, D.C., Pizza: Paradiso, 2 Amys, Mia's Pizzas, Comet Ping Pong

The owners of Washington Deli use to own a place called Pumpernickels Deli in Chevy Chase, DC. They too have good NY style slice.

DC8702 at 11:48AM on 01/08/10

From Slice

Some Blathering on Washington, D.C., Pizza: Paradiso, 2 Amys, Mia's Pizzas, Comet Ping Pong

Slice joints I like in the area ( I live on the MD side of the beltway so I get to more places there):

DC
Vace (Cleveland Park)
Armands (Silver Spring, has other locations)

MD
Corner Slice (Bethesda)
Vace (Bethesda)
Vince & Dominic's (Bethesda)
Flippin' Pizza (Silver Spring, has other locations)
Giuseppi's (Rockville Town Center)

VA
The Italian Store (Arlington)
Pomodoro (Fairfax Rown Center)

DC8702 at 10:34AM on 01/08/10

From Slice

Some Blathering on Washington, D.C., Pizza: Paradiso, 2 Amys, Mia's Pizzas, Comet Ping Pong

PP is owned by Ruth Gresser (local chef).

2Amys is named for the wives of partners Peter Pastan (Obelisk, very good Dupont restaurant) and Tim Giamette (local chef recently passed).

DC8702 at 5:57PM on 01/07/10

From Slice

Some Blathering on Washington, D.C., Pizza: Paradiso, 2 Amys, Mia's Pizzas, Comet Ping Pong

I've been "working" the pizza scene in DC for the last 15+years. As far as sit down joints go, Paradiso was one of the first to serve quality "wood oven" pizzas. Their original location in Dupont was small but had great character & long lines. It has since moved to a larger location up the street. I have always really liked their pizza, however my last 2 visits were a big disappointment as their crusts were very dry and tasteless (at 2 different locations).

Vace makes a very good/unique pie (carryout only), thin crispy crust, cheese under the sauce. Be sure to try their white w/red onions, usually in their standard slice offering.

Mia's was good but it's been a while since I was there and need to go back.

I really like 2Amys and must first say I like the Neapolitan style very much. I can certainly see consistently being an issue.

I have yet to do Comet PP, which is ironically the closest to me. I have been inside and like the atmosphere.

Ella's was just OK and I was really disappointed in Matchbox.

I want to try Moroni Bros., which is two bros. that made pizza for Paradiso and left to do their own thing. They have a unique combination of Latin food and brick oven pizza. http://www.moroniandbrothers.com

DC8702 at 5:15PM on 01/07/10

From Slice

Mobile Wood-Fired Oven Now at Bethesda Central Farm Market

I checked this out on Sunday 10-09 and was underwhelmed by the pie. I ordered a Margherita, which I found to be a bit undercooked for a wood oven neopolitan style pizza. Also, they forgot (or ran out of) basil so the pizza had none on it. Finally, it was topped a sprinkling of Parmigiano Reggiano which was a bit bland. I would have perferred a nice Pecorino.

DC8702 at 1:18PM on 11/10/09

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DC8702 answered "Yes! Pizza needs some charring" to Do you like a 'charred' pizza, or do you consider it 'burned'?

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