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Wonderful news indeed.

You are some lucky SOBs in Greenpoint.....although luck had nothing to do with it.

Paulie, you know where my feelings are, but congratulations again on a dream come true. Now, make sure the pie is on point when I come up there! :)

Outer crust looks very damned good to these tired eyes. Il cornicione for sure!

I want some :)

"When the plate arrives at the table, the server will cut out a piece of the top crust, at which point eager diners will be treated to an eruption of cheese and sauce."

Hopefully the eruption won't create a truly interactive experience. Is that a similar type of pie to the Vesuvio pizza Richman mentions in American Pie?

@pauliegee I heard a rumor that I might have some potential indication what rumored oven is rumored to potentially look like, if the rumored oven is in fact a fact. :)

Is that a Stefano Ferrara oven I spy?

Well put Adam.

Roberta's makes a very good pizza, but saying it is the best Naples-Style pizza in New York is nothing short of laughable.

From a pizza perspective only, it just shows how lucky you bahs-tards are up there in New York. In Baltimore, Roberta's would be not only the best Naples style pizza in the city, it would currently be the best pizza of any type in the city. And loh and behold, Roberta's is not even close to being the best Naples style pizza in New York.

We've got some solid up and comers serving thin-crust style, but it literally breaks my heart that we don't have a great Neapolitan influenced style pizzeria in Baltimore. Looks like someone is gonna have to rectify that....eventually.

Now, Roberta's is very much one of the coolest spots to relax, eat food and hang out that I've been to in many a moon. As Paulie is fond of saying, Roberta's is "off the hook". Being that pizza is only a part of the puzzle which makes up the heavy vibe that is Roberta's, I couldn't agree more.

I wanna go back to see those laying hens! --K

@Adam....sounds like a longer ferment time to allow for more sugar break out...or possibly less yeast and/or lower fermentation temperatures so more sugar is not only freed up, but present when the pizza is fired is in order.

Did anyone find out anything about their fermentation regimen? Hours, temps, etc? Thanks- K

Nice photos and tasty looking pizzas. Some serious spotting going on there for sure!

@jaysus: yes it does!

Eddie kicks arse!

So howzabout the rest of the event? :)

Especially because the news mentioned he said they sanitize the truck "every night".

If that's the case, how the eff do you "sanitize" every night and leave behind a stack of day old pizza? Double bullshit.

So, what's the space at the regular Vinny Vee's look like in the nook and crannies? Pizza anyone?

The handwriting on both of the letters appears similar, albeit one from ketchup or something and Liza & Gary's from pen. So, @L.A. PizzaMaven, I'm guessing it's the latter.......

Is a Holga anything like a Lomo?

I have an old Lomo...cheap, but the apeture would stay open as long as it took to develop a shot....great blur action for artistic shots and could get nice night time shots when held still.

If I recall correctly, I think the lens got cracked at the Fugazi 10yr Anniversary show in '98.....have to try and find it and see.

Forgot all about that old camera until now. Thanks Adam! --K

That's awesome LAPP!

The camera seems to like you very much BTW. Your voice doesn't come across sounding weird on audio and you are very relaxed. Good stuff!