Serious Eats - seriouseats.com

Phelps Insignia...preferably cellared ten years.

Second choice: Spencer Roloson "La Herradura" Syrah.

@RatBuddy: If my kid preferred Pizza Hut, I would abandon him in a wicker basket on the River Nile. I give my kids love conditionally. They only get love if they see things my way. But, I only whoop them once in awhile. No sense in making them fearful of me.

But, as you'll no doubt see in a few years, teaching your children about good pizza, by taking them to quality pizzerias and by making pizza with quality ingredients at home, plants a seed that grows into a young adult with good taste and a discriminating palate. These skills are then generalized, not only to pizza, but to other foods, to art, film, music and life in general. And, in the case of my son, to microbrewed beer.

Well, we finally got around to making our own version of the Pizza Savoyarde and, in the words of my daughter, it's a keeper.
We sourced the closest thing to Reblechon, "Prefere de Nos Montagnes"
($14.99/lb) from Union Market (http://www.unionmarket.com/) in Park Slope, Brooklyn. It is a washed-rind cow's milk cheese from the Savoie.
We also used pizzeria-purchased dough.

We made two versions: as I indicated in my previous comment, we're not a meat-eating household, so we substituted smoked salmon (also from Union Market). One version was true to the recipe you provided above, using the smoked salmon instead of the jambon cru. We were not happy with the look of the arugula in our local market, so we used baby spinach instead. For the second pie, we eliminated the cheese beneath the yukon gold potatoes and substituted dollops of creme fraiche with a sprinkle of finely chopped chives. Of course, with the pie warm, the creme fraiche melted and found its was around the pie.

Using pizzeria-bought dough, the total preparation time for both pies was less than forty-five minutes. We loved both pies and can easily see starting a meal with them the next time we cook for friends.

Here is the link to photos on flickr of both pies:

http://www.flickr.com/photos/46303442@N00/

Thanks, Kerry. Keep those great recipes coming!

Mazel Tov, my friend.
Meeting you and sharing your passion has been our privilege.
We look forward to being there on opening night and often thereafter.

With admiration,

Mark (aka 'famdoc') and Dorrine

Can't say I'm running out to buy ingredients for this recipe...but love the use of the Fiesta plate in the photo.

Can't wait until the 17th!

@chinolam:

The usual mark-up for wine in restaurants is 300%.
You do the math. Definitely worth selling wine. In fact, some restaurants make more off wine and liquor than they do off food.

Co-worker reports a 1 to1-1/2 hour line to get in today (Tuesday).
Be forewarned.

Toby's Public House is an undiscovered gem. Never been disappointed.
And, there's the Nutella calzone.

Sorry...my best friend is getting married in LA that weekend. If we could do it one week later, I'm in. I could also be part of a carpool for those who take the bus to Lambertville, NJ (it's Transbridge Lines, from Port Authority).
I'd suggest a stop at Villa Ponte in Stockton, NJ or tomato pies in Trenton, as well.

@seriouspizza

That allergy medicine is messing with you. Of course, Doris and Ed's is an overpriced seafood restaurant overlooking the bay in Highland's, New Jersey. Been there a few times. They get an "A" for effort, but a "C" for execution.

Is there a pizza joint in the free world Paulie Gee hasn't visited?
If there were a Nobel Prize for pizza fortitude, Mr. Gee would certainly be the recipient. Having seen the fruits of his labors, it's hard to imagine any neighborhood pizzeria matching the Paulie Gee experience.
Still waiting, patiently, with a bottle of a Super Tuscan, to sit at the table of the maestro himself.