Serious Eats - seriouseats.com

2 days overall, yes, but AM only requires 12 hours of actual 'rental' @ the new motorino. So I'd imagine it'd be the same as you remember...you lucky b**t*rds.
FP

Ah, but will Magieri be firing up his own sourdough 2 day dough or be using the Palumbino dough?

....that's what we wonder, yes

I lived in NY all my life, then moved to Phoenix some years ago. There is NO substitute for NY pizza, but there are some pretty good runners-up. Pizzeria Bianco being a prime example. However, we have Grimaldi's now and I will tell you that pizza frozen from a box is better! Grimaldi's pizza is like tomato sauce on a wheat thin cracker. No give to the "crust", no oil, it BREAKS when you bite it! There is another pizza joint in Scottsdale which never gets any mention, too few know it's there, but it has true NY style pizza, so put this one down on your list to try: Joe's New York Pizza. The oil runs down your arm, the sauce is great and the cheese needs a sissor to detatch it from your mouth! And they even sell slices!

@pizzablogger From looks alone, I'd vote for the slice from Artichoke. I've had one too and I found it to be very similar to DiFara. And the wait was shorter. But the pizzaiolo didn't have the charm of Gepeto. If you would have conferred with me prior to your journey I would have sent you to my favorite slice joint, New Park Pizza in Howard Beach. Here's my favorite slice shot:

http://www.flickr.com/photos/pauliegee/482091957/in/set-72157607581050058/

The Sicilian is just OK:

http://www.flickr.com/photos/pauliegee/752072964/in/set-72157607581050058/

Ciao,

Paulie Gee

I stumbled upon Tomato and Basil last weekend as I was coming out of the subway on my way to a birthday party. I was very hungry and went in to get a quick slice and a Coke, and it was soooo good I had to order a second slice. I don't get in to that neighborhood often, but when I do a stop at T&B will be the first order of business.

Brooklyn has the original Goodfellas. Anything in that restaurant is worth the trip. Manhattan? A little, tiny place that is always packed: Patzeria on 46th between Broadway & 8th.

I am un-lurking to tell you how much I enjoyed this recipe! It was great! I substituted bacon for salt pork and added the whole package of spinach instead of half (I wanted to increase the veggie-to-chicken ratio). I also made a roux with the bacon fat in the pan, since I didn't have corn starch.

I'm assuming seasoned flour means salt and pepper? I put in hot smoked paprika into the mix, which was yummy. I was a bit timid about it this time, but next time I'll put in more. I used sweet smoked paprika for the broth mixture.

So yeah, a lot of changes, I suppose, but still a wonderful recipe.

It's great to see salt pork come out of the closet...it's been hiding in baked beans and new enlgand clam chower for too long.

@kaneez & @ mangioilgatto - The point of the salt pork/bacon is mostly to infuse the rest of the ingredients with its savory, salty fat. For that particular purpose, I think turkey bacon is too lean. You could still use some, but I would suggest you also use 1 tablespoon or two of the rendered chicken fat ("schmaltz", as a Jewish grandmother would say) that the recipe says to discard in step 2.

I love the recipe, so excited to try it. But I can't keep pork in my apt, what I use as a substitute?

@imalittlechile - I know I'm getting repetitive, but thanks for reporting back. I can't overstress the importance of recipe feedback, positive or negative. Keeps a recipe writer on her toes!

@cupcakelust - Did I mention I live in Brooklyn, NY?

@aimingforzero - I'm concerned about the chickpea puree instructions. Was there something lacking or unclear in the procedure that contributed to your puree being too watery? I'd appreciate your feedback.

@mangiatoilgatto - You are very kind. Agreed re: cornstarch, since canned broth typically has no gelatin, but a good homemade stock obviously will have a ton.