Profile

olsonmatt

  • Website
  • Location: Cambridge MA
  • Favorite foods: Pizza, steak, oysters, fried clams, and peanut butter.

Win a Serious Eats Edition KettlePizza Baking Steel Combo for Father's Day!

My dad likes pepperoni and extra cheese!

This Week in Pizza

Adam, thanks for putting that up! You do not miss a beat.

Poll: How Will You Celebrate National Pizza Month?

Definitely all of the above.

In-N-Out Severs Ties with Beef Supplier Over Inhumane Treatment

Difara is closed... Now what?

Hey, out of touch for a few years with New York, but maybe you could go up to Patsy's in Harlem.

Pizza Steel instead of Pizza Stone?

Hey, can only speak about my personal experience here. I leased out a sub shop/pizza joint with a big old Blodgett oven. I was so pumped about the opportunity, I never looked (or knew it was necessary) to see whether the oven had stones or not. It doesn't. My oven is about fifty years old and has steel decks. They pose a lot of challenges. For the first month of operation, I couldn't cook a pizza I was happy with without using a screen mid-bake. The entire rim of the pie would burn, while the middle would still require cooking. I got it down after a while, but would have had a much easier time with a stone deck. There are other challenges; the steel deck seems to turn your bench flour, semolina, or cornmeal into black ash. It needs to be brushed after cooking each pie. It also cools quickly. If I am doing more than four or five pies in a row, the cook time will go up dramatically. My experience with a stone is limited to home use, but I think my commercial experience with steel translates.

Home Slice: 'Pizza Within a Pizza'

My Pie Monday: Squash Blossoms, Pork Roll, Montanara, and More!

epoxy method? soaker? square pies by craig? I've been away way too long. these freakin' pizzas look awesome. miss you guys. been real busy. hope to tell you guys about it soon!

Daily Slice: Iggy's Bakery, Cambridge

Awesome find! I can't believe I wasn't aware of this before.

My Pie Monday: No Knead Dough, Proscuitto and Arugula, Roasted Potatoes, and More!

Beautiful stuff!

Daily Slice: Tutto Italiano, Hyde Park, MA

Hey Ed, nice review. I call that a bakery slice. They're always cheap, usually sold cold, and available at all kinds of Italian bakeries in Mass. (maybe elsewhere too?), many whose only other offerings are sweet. I usually find the crust to be a little denser than a regular Sicilian, sometimes with a slight hint of sweetness.

My Pie Monday: Irish Colcannon, Stuffed Crust, Quail Eggs, and More!

@DM -- I'm starting to consider putting that stuff on a lot -- the more I use it, the more I like it. Tried the Hellboy at Paulie Gee's this weekend -- fantastic.

@DHorst -- That looks really good. Was it thick like a Sicilian?

@Norma -- I want to try that style of crust. Looks really interesting. I'll check out your blog.

@All -- Beautiful stuff.

Paulie Gee on AARP's 'Your Life Calling'

Nice! Congrats to Paulie. I'm planning on going to his restaurant for the first time tomorrow night. Can't wait.

'Slice of Brooklyn' on The Travel Channel

Should we worry about Scott Weiner's safety? Kidding, I'm sure they have a great relationship. Setting DVR now.

My Pie Monday: Bourbon Pesto, Chicken Cordon Bleu, Spanish Pizza, and Much More!

@DMC, Thanks! I find that the hot honey really mellows out during the bake. Have you used it pre-bake before? Your pizza looks great as usual.

@Norma, That's really cool. Did you cut it like that to keep it flat?

@all, Awesome pizzas!

I Can't Stop Looking at This Pizza-Juggling Animated GIF

That pizza did look familiar.

I Can't Stop Looking at This Pizza-Juggling Animated GIF

@Adam: Thanks, I just spent an hour and a half looking at Crucial Pizza.

Daily Slice: Pizza Den in Bensonhurst

@ Michael: That Sicilian looks nice. I'm surprised you order "very hot." I always order, "not too hot" so that I can get right into it. I've been burned too many times my friend.

Daily Slice: The Dogwood Cafe, Jamaica Plain, MA

This is some deep Boston stuff!

Daily Slice: Casa Razdora, Boston

@Meredith: Hate to be scooped on a Boston slice. What's the history on this place? Is it like many downtown Boston places, open only during lunch hours on weekdays? Looks good.

Pizza Sauce Enhanced===Challenge!

Video: Behind the Scenes at Prime Burger

I don't know how I never came across this place.

Hingham, MA: Wahlburgers

@timberbarrack: Hilarious.

Poll: Pizza vs Wings Super Bowl SnackDown

Skipped pizza to do lobster rolls, oysters, and shrimp cocktail -- everyone was surprised. Next time, I'm going back to the cheesy, crusty, saucy stuff.

Cambridge, MA: Area Four Pizza

@Adam -- Clam and bacon pie is done at my house whenever possible. Salty heaven.

@Andrew -- Nice review, looks like it's worth checking out. Wish they opened before I left Cambridge.

Pizza parlor etiquette

When I'm in a slice place, I usually like to use crushed red pepper and garlic powder. Many small shops will only have one or two dispensers of each. I'm posting this because I wanted to see if anyone else noticed the number of people that bring these dispensers to their table, and don't return them. The result is that I end up walking around the pizza place, slice on paper plate in hand and going to up to people's tables asking to "borrow" the crushed red pepper or garlic powder.

People, get it together! You need to season your slice at the counter -- if you must bring these crucial condiments to your table, then please return them when you're done dispensing.

Does anyone else have this problem, or have I lost it?

Pizza in Tampa -- any suggestions?

I know Tampa's not known for pizza, but I'm sure there are a least a couple of standout places. I'm headed there tomorrow, and would like to get pizza at some point over the weekend. I've done some research -- seems like Sam and Eddie's is a favorite. Any other suggestions? Any wood oven spots? Thanks!

Attn Slice'rs: Boston Pizza Club?

Hello all, I am thinking of starting a pizza club in the Boston area. Activities will include pizza parties, where we make our own pies, and trips to local pizzerias. Would anyone out there be interested, or am I missing such a club that's already in existence?

I am obsessed with pizza!!!!

I am over-stimulated right now, having just made a couple types of pizza dough for Friday night. Does anyone else lose sleep over pie? Tell us how you feel. You are not alone.

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