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Nino's Pizza: A Bay Ridge Gem

There is no gold standard when it comes to the ingredient proportionality of a pizza. At Nino's, the tilt is toward tomato. Nino's makes excellent pizza in a neighborhood filled with pizzerias. It would take several visits to hit them all. Without question, Nino's is a good place to start. More

Daily Slice: My Little Pizzeria

My Little Pizzeria takes pizza-by-the-slice to the next level by offering self-service basil leaves. I know of no other place that offers it in this fashion. But even without the added culinary perk, MLP produces a solid neighborhood slice. More

Giuseppina's: Is it Lucali East?

Like his brother Mark (owner of Lucali), Chris Iacono uses a gas- and wood-fired oven to produce thin crust New York-style pizzas with a Di Fara-inspired blend of three cheeses and impeccable toppings, all in a warm and romantic ambiance. More

Pizzacentric: South Brooklyn Pizza Goes German

Sitting in Buschenschank feels a little like you've escaped from a snowstorm and have come inside to warm up with some good beer, meaty food (or pizza), and some friends. The pizza—about twelve inches in diameter—was so thin and crispy it had virtually no hole structure (except at the edge). But the ingredients on top provided a soft cushion and kept my taste buds busy trying to identify and understand the flavors involved. More

Daily Slice: Cafe Catania, Brooklyn Heights

Named after the owners' hometown—which is the second largest city in Sicily—Catania on Atlantic Avenue in Brooklyn Heights is neither pizzeria nor restaurant. Rather, it's a laid-back and cheerful tavola calda-style food place that&mdassh;without an ounce of pretension—prepares an impressive array of excellent Sicilian food. More

What's New York's Best Shawarma?

Of those you mentioned I've only been to Karam. That shawarma is very good, but even better is the one at Alsalam's, just up the road at 7206 Fifth Avenue. I usually get the chicken one, but the lamb is good too. Be sure to opt for the very garlicky condiment that they have.

Book Giveaway: 'Pizza: Seasonal Recipes From Rome's Legendary Pizzarium,' by Gabriele Bonci

gruyere, onion, lardons

Video: How the Sausage Pizza is Made at Maria's Pizza in Milwaukee

Interior pieces of a good Grandma in or Sicilian in NYC are not necessarily soggy. I guessed that the cause of interior sog at Maria's could have been the slope created by the pan being too small for the pizza. Any other hypotheses re. the cause?

Video: How the Sausage Pizza is Made at Maria's Pizza in Milwaukee

SHG: I'd call it '50s Vintage!

S123: I agree pork handling not up to strict codes I've seen elsewhere, but (a) they were going through sausage fast and (b) I didn't see prep guys touch done pies with their hands. That said, strict vegetarians beware: sauce spoon was resting on the sausage.

Cook the Book: 'Franny's'

Pizza al taglio at Pizzeria Angelo e Simonetta, in Rome.

Video: How the Sausage Pizza is Made at Maria's Pizza in Milwaukee

AK: Check out this website: http://www.sollysgrille.com/ - I'd love to know what you think of this place, if you're able to go there. Culver's trademark, interestingly, has the words bunched together as one: Butterburger.

For some reason this reminds me of how my sister-in-law's father told us that fireworks are legal to buy from a licensed merchant, but they're not legal to possess once you've left that merchant's property. Not sure if it's true or not.

Video: How the Sausage Pizza is Made at Maria's Pizza in Milwaukee

Thanks for posting this, Adam! I looked through the photos on your 2009 post and saw how quantity of pepperoni then was sparse compared to what they now do with sausage. I wonder if it's changed.

PG: Aside from Solly's, I've been to Culver's (and to Kopp's, another place with Butter Burgers), and honestly I have no idea who started them. I think of three Solly's is the oldest (and def. most old school inside), but they make no claims. Wikipedia, by the way, is not helpful on this.

Poll: Sugar in Tomato Sauce, Way or No Way?

I'm a big fan of Pizza by Certé in midtown Manhattan. They use fresh tomatoes all year round. To keep the sweetness consistent, they use more or less of caramelized onions - depending on the season. It's living proof that fresh tomatoes work even during February on the east coast, and refined sugar is not necessary. Go taste their sauce if you haven't - it's remarkable. There's a blog post that describes their process, has their recipe adapted for home cooks, and a video of the sauce-making. Link here: http://www.pizzacentric.com/journal/2013/2/20/pizza-by-certe-the-trailblazer.html

Photo of the Day: Pizza Without Power at Motorino

Rubirosa's Caprese Makes the Most of Tomatoes in Season

Ben - I don't doubt it! I had Motorino's colatura di alici pie a couple weeks ago and the tomatoes were perfect.

Nino's Pizza: A Bay Ridge Gem

John: I did catch that the grandma at Nino's is parbaked (I included in the review a photo of flat "shells" stacked up) but I did not realize the margherita is too. I suppose plenty of pizza experts consider parbaking a sin -- and maybe from a technical/pizzamaking perspective a parbaked crust is far from "real deal" -- but I have no problem with the eating angle of Nino's margherita. BTW, I had one slice reheated off the shelf and another straight from a fresh pie -- both had the traits I like in pizza crust. Sorry you were disappointed though :-(

Re. Bay Ridge: glad you found well-executed Greek food at Something Greek. I'll check it out. There's a lot of great (affordable) food in Bay Ridge. Though it's been a couple years since I've been to Alsalam on Fifth Ave. nr. 72nd Street, their chicken schwarma sandwich was always excellent.

Nino's Pizza: A Bay Ridge Gem

NYC Food Guy: I agree re Nino's Sicilian. It's really good. Thanks for the Valentino's tip. I'll def. check it out!

DHorst: I'm with you. The +tomato definitely makes it seem lighter - even if there is still plenty of cheese.

Adam: Thanks. I've yet to go to Pizza Wagon! It's been on my list. Hit Nino's next time you're heading to SI!

Daily Slice: Tuttobene's in Greenpoint

Pizzablogger: Pizzerias that burn wood usually cook pies faster at hotter temperatures and the results can be softer in the middle. At this place, I believe she was referring to the ease with which they can control the heat and keep it lower to avoid center-sog. (The quote was not from the owner, by the way.) Re char: I was referring to flavor I associate with the burning of coal or wood. I'll correct the wording.

Sourdoughpeter: This was my first (and only) visit to the place. I agree the crust could have more spring and moisture, but it definitely wasn't brittle.

Europa in Bensonhurst: So That's Schiacciata

No prob. When's your grandpa cookin'?!

Europa in Bensonhurst: So That's Schiacciata

Forzapizza: They're from Sicily but have lived in Northern Italy, too.

Grimaldi's: Bigger ... and Better?

I've been very curious to try Grimaldi's since they reopened, driving past it often. Now I must! Based on your comments I'm guessing my old favorite -- a regular pie with added ricotta and pepperoni -- would still be excellent.

Question: could this work?: "...pull my Pizza Inspector General card and demand a taste."

Nunzio's, a Classic Slice on Staten Island

Yet another reason to fork over that hefty toll. Now I've gotta go try Nunzio's again (the one time I went must have been an off day). Will have to combine with Lee's Tavern. Preferably it will be snowing. By the way, I just found out that the only remaining Lento's (right near there too) has closed. - Michael

Pizza Obsessives: Michael Berman, New York Contributor

Adam: "Another flat of crust" is how I feel too.
DT: I'm working on a piece about the P of R. Glad you mentioned the clams. Also, the shrimp parmigiana is addictive.
K: Thanks!

Giuseppina's: Is it Lucali East?

Rrakes: I agree. We had a Valpolicella Ripasso for $30.
Adam: Def. worth a revisit.
Hudsone: Never saw that blog. Thanks.

Daily Slice: Cafe Catania, Brooklyn Heights

Thank you all for the kind welcome :-)!

Simon: I asked them to heat the pizza for the photos -- but not too much. I wanted it to remain salable. I can vouch however, that when heated properly, the Catania's pizza is very good.