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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!

I am eggstremely... dumbfounded

@Simon. You are missing out. I finally got there a couple of weeks ago and I was stunned and humiliated. Dom definitely makes the best pizza in New York, no doubt about it. I had a round pepperoni to dream about. I'm going back for a square pie as soon as Slice tells me he's back in action. @Dom good health to you. At least sit down while you work.

@NYC Food Guy the Binghamton campus pizza was terrible wasn't it? For some reason slices in the food court were more thoroughly cooked than the sloppy underdone pies they'd deliver to your room.

Agreed!

1. Give it a nice crisp in the oven so the bottom of the crust chars a bit
2. Sprinkle some Maldon sea salt flakes

Rescues any mediocre pizza.

@smile:

Well, I'm not from SE MI. I'm from NY Metro originally, which is why I comb SE MI looking for NY style pizza. It's not an easy job. Of course, I do love Buddy's pizza too. I'm currently living in the Ann Arbor area.

I live in the pizza wilderness of SE Michigan and a place very near my house makes a passable NY Neapolitan style of pie. Passable, that is, when I say, "half the cheese and make it well-done." It's...good. Funny thing is, I know the owner and he was complaining about how much money he was spending on cheese. I said to him, "Just use half as much!", but he didn't hear me.

How odd--I suppose I'm in the minority, but when I ate really crappy pizza, as in school square pizza or Lean Cuisine French Bread diet pizza, I would always eat it underdone, for the 'molten cheese' effect. To me, overdone pizza just tastes burnt--you might as well eat burnt toast.

The only kids who liked the burnt pizza in school were the kids who came to school high :p

People can grow to like anything...definitely pies over slices at Joe's or just about anywhere...maybe not DiFara's or Patsy's but that pie was perfect.I went to casa bianca after reading about it in Gold'd Weekly column but it was a major disappointment..just my opinion...now im starting to salivate, may have to try Vito's on La Cienega...been hearing about it lately.

Obviously pizza brings out the passions and the opinions of people everywhere.its good to see LA pizza fanatics exist,too...but...as far as Larchmont pizza...ugh...definitely lacking in the crust...Iwas at Joe's ofCarmine st yesterday and had a fantastic fresh mozz pie with a couple friends...as good as any i ever had in NY...all that was missing was the sound of pounding jackhammers and basketballs from the 4th st courts to make me feel more at home...full review coming...Casa bianca in eagle rock? fuhgheddaboutit...there was a disgusting slimy glaze of some kind on the pizza, not to mention the bizarre slicing technique that completely turned me off..just dont see what the attraction is here....ciao

@Lance: I can't say I've tasted as far and as wide as you have, but I too have been on a quest for a great LA pizza. Mozza and Vito's are definitely high on my list.

Joe's in Santa Monica isn't bad but it's a bit too far for me to drive to on a whim. And it's nowhere near as good as the actual Joe's of Bleecker (or Joe's in Park Slope, or the original Joe's when they were on the corner of Bleecker & Carmine, which is the best of all possible Joe's!)

Definitely check out the pizzas at Bloom (go2bloom.com). I like the "lamb sausage & sweet peppers" and the "rosemary comte cheese and potato." Or if you want something more traditional, start with the plain (sauce/mozz/basil) and build from there.

For those times I don't want to wait for a spot at the bar at Mozza but want something similar, my fallbacks are Terroni on Beverly, Cube on La Brea (their whole menu is spectacular, but they're a little generous with the salt) and Little Dom's on Hillhurst.

I have yet to try Casa Bianca. Thanks for reminding me about it!

Oh - and if you do make it to Otto (and you really should) be sure to order the Sardinian Iced Tea and the Olive Oil Gelato. Both are worth going out of your way for.