Super Bowl Sunday belongs to pizza. However, the biggest challenge when hosting a Super Bowl party and serving homemade pizza is finding the balance between pizza making and football watching. Here's a party plan for serving spectacular pies and still staying in the game. More
Despite pizza's coin-like form and its 8 auspiciously numbered pieces, it is typically overlooked as a mainstay at Chinese New Year's feasts. Thanks to Pizza Hut Singapore, however, pizza now has a place at the table. More
We have lots of worthy new additions to the My Pie Monday pizza making crew this week! If you're making pizza this week, send us a shot for next week's My Pie Monday! More
thought I had the pizza scene all mapped out in Boston's North End. But there was one Italian pizza staple missing from list: the bakery slice. And the missing shop I had previously overlooked, Parziale's Bakery, provides the missing piece of the pie. More
On the brink of Super Bowl Sunday, it's time to ask: Where do you stand on the topic of Buffalo Chicken pizza? Is it total crapola or the best American contribution to pizza since pepperoni? More
This video from 1974, which is making the rounds on the web this week, documents the first computer assisted pizza order. More
Pizza makes science so much better, as evidenced by this comic that was delivered into the old Slice mailbag. More
Yesterday, Eater announced that Mathieu Palombino's next Motorino opening will take place not in Williamsburg, where we've had our attention directed, but in HONG KONG! More
Happy belated My Pie Monday! Yesterday's holiday put a little delay in this week's roundup, but trust me when I say—it's worth the wait! More
A few months back we put six brands of sliced pepperoni head-to-head in a taste test to find the best ones for snacking and pizza-making. Welcome back to round 2, where we tackle the greasing, curling power of pepperoni sticks. More
Spotted on Craigslist, Scott's Pizza Tours in NYC is hiring. For all those New York pizza buffs, this may be the gig you need to make all that cheesy, saucy knowledge work for you. More
If you make pizza at home, join the My Pie Monday fun, just send us one snapshot of a pie you made recently. Check out the galleries this week and get inspired! More
Despite every cafeteria pizza I ever ate being served with a mound of golden corn kernels, I never felt tempted to cross over into corn topped pizza territory. Corn as a topping: way or no way?! More
Expanding our pizza lexicon is a favorite Slice past time. An interesting read on the subject of regional Italian pizza styles comes from The Lonely Planet, in which they review pizza's evolution both chronologically and geographically. More
A pizza pyramid mural graces the wall of some city street. Can you name the pizzeria where this sign resides? More
If an international pizza chain is going to do something extravagant and over-the-top it's going to be Domino's Japan. (Remember their Moon Branch Project?) Their newest stunt is a Kobe Beef Steak topped pizza. More
Happy first My Pie Monday of 2013! We're off to a strong start with lots of new pizza makers in the mix and over a dozen inspiring homemade pizzas. More
It's National Pizza Week, Slice'rs! Fantasy celebration weeks can be fun, so tell us which fantastical way you would like to celebrate the week of pizza. More
It's the last call for Great Lake Pizza at 1477 West Balmoral Avenue. One of the great pizza destinations will no longer be serving some of the country's best pies from their current location come February. More
Guy Fieri's new S'mores Indoors Pizza is receiving some severe customer backlash. Eight out of eight Sam's Clubs members agree that this new product is abysmal. More
Located in a more upscale shopping plaza off the main drag of Kingston Pike, Hard Knox is just a postage stamp of a pizzeria. A wall of double split oak flanks the entrance, with the Earthstone Oven centrally situated just behind the counter. Would it add up to the right stuff to put some of my good-pizza-in-Knoxville skepticism to rest? More
Catching up on some pizza news post-holidays, I came across some photos that Eater posted of the forthcoming Williamsburg Motorino location receiving an oven-sized special delivery. More
Introducing a new pizza blog from SE Community member JEL, Pizzeria Ozio. Bookmark this site for your pizza forays into the south lands! More
Before leaping into a year of new pizza trends, recipes, openings, and chain restaurant shenanigans, let's take a look back at the most popular posts (according to our web analytics) of 2012. Here are the top ten most visited posts from the past year. More
Merry My Pie Monday, Slice'rs! Things are taking new shapes around here with a santa, tree, turtle and much more! More
Ha! Adam, I thought you tried the calamari at Al Forno. I just checked and I see that you did not.
I recently had the Al Forno calamari pie, and unlike this one the bungs, um, I mean rings were evenly distributed. The calamari was some of the best I've had, but I don't think it particularly amplified an already great pie. Casey, how did you like it as a pizza topping?
And I got totally distracted from the original question. I guess I'm not a metal detector, cuz I've never tasted metallic on Steel baked. If you asked me before, I would have thought I had a metal tasting sensitivity, because I'm often describing things as having metallic qualities. But, yeah, not Steel pies...
Meat guy! You're food chemistry knowledge runs deep. I mean the fluid dynamics of pepperoni AND metal/hormone detection. You are one guy I'd like to meet.
@Tupper Cooks!, Imwalkin: Thanks, fellas! See you around the ol MPM campfire.
@Dennis: You did in my dreams...if only in my dreams.
@paralleli: You might check out this article that talks about the role of auto parts steel pans in Detroit-style pizza making. Norma would never do any pizza experiments halfway, you know. :)
@Amy D and @Wes R: Did you recognize that the pizza pictured is from Antonio's or is it just a coincidence that you gave the Antonio's shout out?
@waxbrain: From this joint? I definitely didn't get the right slice.
@Amusebouche1: Sorry your title was too long for the slide. I adjusted to fit Cranberries.
This is getting off-topic and nasty. We're closing the thread and removing the attacks.
@mlpondo: I have seen Dietz and Watson sliced, but I never saw the sticks in the couple of months that I was on the look out for pepperoni brands to include. The ones included here were the ones I saw between September and January carried in large regional and national grocery stores.
At SE advertising and editorial are different departments. Any sponsored content is clearly labeled as such, and advertisers have no input at all when it comes to taste tests and other editorial content.
@Sonnymooks: No official opening date has been given yet. Stay tuned...
@SteveSCT: Argentina is my all-time dream destination. Thanks for including the names of the places you liked. Bookmarking those. And agreed, when we update the RPSG, fugazza and fugazetta shall be added!
These are some gorgeous pizza pictures, Kelly! There is something about the randomly strewn olives on the puttanesca pizza that I just love.
Great looking pies everyone!
@lux_lisbon: The slideshow can only handle horizontally oriented photos. Sorry I had to flip it so it would fit.
@monopod: I like Will. I would never be able to subject him to this after reading those reviews. I guess it would have made a good goof...but how could I live with myself?
@Prawo Jazdy: nice!
Check out this REAL LIFE version of the cut from the comic above (from @AbnormousCheese on Twitter): http://i.imgur.com/uv0mN.jpg
You're beautiful! To this list I would like to add this one thing.
@PieFan: Thanks for your comment. I'm sorry to see that you were so upset by this review, but I have to say that I don't think Todd is guilty of neglect. My take aways are that this is a topping-driven pizza place, and that you shouldn't go in expecting a lot from the crust. I don't think this review is pitting Uncle Maddio's against mom and pop shops, especially since it compares the pizza to similar business models in the newly emerging trend of "DIY pies." We do a lot of chain reviews on Slice and we review them within their own category. What matters most is what the reader should expect from the place. I get a good sense of that here. The DIY chain pizzas can go more high-end - like 800 degrees - or more fast food style. I think as we get our footing in this new style of pizzeria, it is important to understand where each new entity falls on the spectrum. And that is where the mention of a "real" (I think the quotes infer a self-aware snobbery) pizzeria comes into play. If you spend some time on Slice you'll understand that this is speaking to our core audience's expectations. This is a blog dedicated exclusively to pizza, so it goes without saying that we have some seriously passionate pizza people.
I'm not sure it would have been a real advantage to know that the dough is made in house everyday, especially if it doesn't come across in the flavor or texture. It may have been worth mentioning the sourcing of ingredients, but I don't think that would qualify this review as being guilty of neglectful journalism. He does give the toppings their due and mentions the sausage and meatballs are made in-house. Anyway, different strokes for different folks. I'm sure there are lots of folks that are into all the options Maddio's offers and are psyched to have a new pizza option.
Todd, I think your pizza had an STD.
I did find some DMC, but they are all in euros and may cost more in shipping: http://www.capodimonte-porcelain.com/en/pulcinella-e-altre-maschere/519-pulcinella-pizzaiolo.html
And on Ebay Italia:
here and
here.
@imwalkin: TMI ;)
Nice MacGyver slicing tips @Imwalkin. @Adam I was doing some dry mozz brand inquiring at my local Italian goods market earlier in the week. They held up a block of Sorrento—a decent store-brand. I passed on account of it not being Grande, which is what I was after. But I know they could make some nice thin slices for me. Might have to revisit.
Nice one, Adam! Agreed.
And why haven't I ever tried using paper thin slices of mozzarella?!
This is working on me. I think I actually want to go get a 55¢ Whopper.
@hirolla74: I always thought (pre "have it your way") that the best way to get a fresh burger was to make a small adjustment like, no ketchup or extra pickles. Any validity to that?
Nobody cares who makes their pizza at your chain du jour, but at critically acclaimed spots like Paulie Gee's and Kesté, having a pie made by the boss is an honor. But is the pizza appreciably better? Do some pizzaioli have magic in their hands? To find out, we talked to two people who would know. More
When it starts getting nice, pizza freaks want to get their pizza-freak on outdoors. Here are some spots to snag a slice under the sky. More
Anybody who's been halfway around the block is aware of In-N-Out's secret menu, which allows you a few custom options other than the regular hamburger, cheeseburger, fries, shakes, and Double-Double that appear on their printed menus. But the options don't stop there. Here's a rundown of everything you can get at In-N-Out, secret menu and beyond. More
The challenge? Figure out how to make world-class tonkotsu ramen right in my own kitchen. It took over 40 pounds of bones and over 200 hours of collective simmering time to do it, but I cracked the code. More
Newtowne's tucked just outside Porter Square in a kind of grown man's land safely equidistant from the academighetto orbits of both Harvard and Tufts. The slightly subprime location must help keep prices down a bit, but the signature pizza-and-pitcher special is notably underpriced for anywhere in Eastern Massachusetts: $11.95 gets you a (very) large pizza and a 64-ounce pitcher of PBR. More
Notable Boston chef Will Gilson and Aaron Cohen have organized a pop-up restaurant venture, Eat (@EatBoston). Of course, cooking in foreign kitchens and using a food truck to produce a five-course meal for 50-plus people comes with its own set of challenges. Are you willing to pay $60 for an event that, while singular and fun, will probably not knock your socks off food-wise? More
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@kain-uk and @kenji: That was also a pizza dog treat from a pet store.