Rubirosa's Caprese pizza is offered year round, typically with cherry tomatoes. But right now they are layering it with slices of juicy red, green, and yellow tomatoes and this is one pizza that is worth having! If you know of other pizzas featuring peak-of-the-season tomatoes, tell us in the comments.
Located just a few blocks away from Piazza Navona in the heart of Rome's centro—ie. tourist area—La Montecarlo doesn't feel like a tourist trap: no french fries on pizza, no bow-tied employee hawking tables to every passerby, and prices that are not inflated.
The addition of a new Grimaldi's outlet to Coney Island offered the perfect excuse to assess the pizza landscape, find the best non-pizza alternative, and check in with longstanding pizza heavyweight Totonno's.
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.
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.
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.
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.
Based on a tip from a friend called Yelp, I headed over to Graziella in Bayside, hoping to find a solid New York slice. Queens has not always delivered the goods on my forays to the unknown, but today it did.
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.
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.
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.
The Sicilian at John's Pizzeria tastes much lighter than others around town―probably due to the many micro-air bubbles within its crust.
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.
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.
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.