The car dominated thoroughfare of McGuiness Boulevard in Brooklyn has long lacked the foot traffic to make it a pizza hotbed. But with the addition of Tuttobene's, it looks like times might be changing. More
Pizza nomenclature can be confusing. Particularly when it comes to less commonly seen pizza styles. At Europa Restaurant in Bensonhurst, Brooklyn, schiacciata refers to a pizza, first baked plain, then sliced to make top and bottom halves, and then filled and baked again. More
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
Workers on Manhattan's West Side: are you suffering from Midtown-food-choice blues? Wanna sit (not-stand), eat pizza civilized-like, and not pay a fortune for it? Do you think, like I do, that we should pay more attention to things founded in the '80's? If you answered yes to any of the above, then head to Lazzara's. More
As part of an ongoing effort to try more pizza in Brooklyn's southern reaches, today I checked out Pizza Den. I was immediately stricken by the old-fashioned countertop and the eight vinyl-topped stools that face it. Good looking place. More
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
The Sicilian at John's Pizzeria tastes much lighter than others around town―probably due to the many micro-air bubbles within its crust. More
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
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
No prob. When's your grandpa cookin'?!
Forzapizza: They're from Sicily but have lived in Northern Italy, too.
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."
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
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!
Rrakes: I agree. We had a Valpolicella Ripasso for $30.
Adam: Def. worth a revisit.
Hudsone: Never saw that blog. Thanks.
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.
If there's one thing any home pizza maker can tell you, it's that its nearly impossible to get the same bubbly, crisp, charring that you get from a real-deal wood fired Neapolitan pizza oven. Check out this video where Jim Lahey shows us that not only is it possible, it's actually pretty damn easy to do. More
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.