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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 don't know-
i mean, soup man ran his business like a gold plated ass, but i still lined up for his wonderful soup.

dom runs his biz like a nutcase, but he makes glorious food.

people just need to decide for themselves if they want to separate the food from the process of obtaining it.

i have to agree with the assessment of artichoke after being told about it by half a dozen different people. i was seriously unimpressed, and if i hadn't been so hungry and waited so long to get my slice i might have tossed it after a couple of bites.

@weinermobile: Have to agree - nix Franny's from the list for all the reasons you mention. And maybe it's me, but I find unsliced pizza a tad inconvenient to eat, especially with a full table of steak knife wielding hungry people. My pie almost ended up on the floor. Better to replace it with Grimaldi's as someone else mentioned, or ever Fornino in Williamsburg.

Adam - cool! Let me know if you figure out what the name of that place is! I can't wait to go back!

@Nancy -- I had the same question when I saw that Lucali's pie. I've never been there and I was worried that the island of sauce and cheese in a sea of crust was the norm..good to hear that isn't the case (hoping that it isn't their new way of doing things).

What on earth is going on with Lucali's crust?! I have been there a few times and have definitely witnessed a bit of tweaking here and there with the crust's texture, size and thickness. But I've never seen the likes of that monster band of crust in that pic! I never would have guessed that pie came from Lucali's. I hope Iacono rethinks that iteration asap.

I think the pizza tourist deserves a bit of a break. That's a pretty good selection (some involve real lines) in such a short period of time.

The blog's name was Gotham City Insider; not the Gothamist.

My only bone of contention with his post is that he deposits Mr Demarco into the asshole category for refusing to acknowledge his existence. His single minded focus is the quality of his product he isn't trying to be rude.

When held to every other standard other than making exceptional pizza Mr. DeMarco falls short and I do not think it is blaphemous as Cutlets words it at Grub Street to point out these facts.

If Dom wants to handle every pizza himself and and charge $20.00 a pie for the public to watch him handcraft his pizzas then good for him. Just use some of that money to hire a porter to keep the place tidy or ride his daughter and son a little bit harder so the Department of Health doesn't shut the place down again.

Don't waste your time getting upset about what this person thinks about DiFara, but get as mad as you want about their decision to omit apostrophes from "its" in the post.

I've never been. Now, there have been SO MANY ACCOLADES about the pizza there, that I MUST BELIEVE, that the pizza is world class. There are JUST TOO MANY FANS. HOWEVER, and this is a big HOWEVER, there ARE SO MANY PEOPLE WHO COMPLAIN ABOUT WHAT YOU HAVE TO GO THROUGH AND PUT UP WITH, to get the said acclaimed pizza, that THIS ALSO, I take to be valid.

I look at it this way. I'm going there next time I am in NY. And I will be prepared to unruliness, filth, and chaos. The way I look at it, ANYBODY who goes there in order to try this classic pizza ALREADY knows the cons involved, and HAVE NO RIGHT TO COMPLAIN. Its like a parent sending his or her son to play for Bobby Knight and then complaining that Knight is a nutjob....DUHHH!!!!! Ya think?

That said.....I MUST hold the owners at DIfara's accountable for being aware of customers concerns and NOT addressing them. ANd I don't mean the stupid open windows, or the unswept floors or the lack of a hat or any other of the ridiculous health department concerns. I find the fact that customers complain about RUDENESS (NO FARKING EXCUSE, PERIOD!!) AND PIZZAS GIVEN TO THE WRONG CUSTOMER AFTER LONG LONG WAITS. These two really stood out for me. ANd by owner I really don't mean the pizza maker,Dom. Another poster posted that they think the offspring really don't want to be there and are unhappy being there. I can't prove this, but it seems a reasonable assumption. Dom does ALL the pizzas, all the cutting, all the garnishing, all the grinding, all the EVERTHING, apparently. It seems to me, the the cleaning, the organizing and the greeting of customers would NATURALLY fall on the kids laps.............and they seem to have let these fall to the floor.

I think DOm set up his biz to serve a nice steady stream of loyal customers who would put up with the eccentricities in order to enjoy his creations. WHen word got out, his biz SUDDENLY surpassed the abilities of his production, AND NO ONE STEPPED UP TO HELP HIM ADAPT.

All this, MHO. BUt, I gotta try it.....to see if the pizza is as great and if the other aspects are as horrible.