He denied me pizza every Friday night when I'd ask him to get us pie after smelling the takeout pizza out neighbor in the next apartment brought home. That pizza in a cardboard box smell to this day is the most alluring scent in my life. That's what deprivation will do to you.
Ciao,
PG
Hey I know that guy. Good guy. He got me a Donatella's hat first time I went. Then one of my ex-pizza makers took it when he left. Actually when he was asked to leave. Good riddance. But I miss that hat.
Ciao,
PG
@Scott123 Although Totonno's end crust is not as good as I remember from say ten years ago, I love the rest of the pie so much that I am more than willing to put up with their more recent changes in the crust. My theory is that they are not ruining their oven as hot as they used to.
Ciao,
PG
This is so friggin' easy. Make sure they fly into JFK, head straight to New Park for a well done pie and some fruit punch. Hop back on the belt and head to the truly most historic pizzeria in NYC, Totonno's. Lombardi's had not been continually opened, nor is it in the original location. Only the oven tiles remain. And don't fret about the crust at Totonno's. It's all about the Mootz and that delicious Romano they sprinkle on. To finish the trifecta head over to L&B, have as many squares a you can handle and top it off with some of their delicious Spumoni ices.
Ciao,
PG
Son of a bitch. Just when my wanderlust had subsided.
Ciao,
PG
Yes it gets in the way. When I brought the oven in I was not going to take any chances.
Ciao,
PG
@BKMatt That's my gas attachment. Don't you know that wood can only be used for flavoring in NYC? Or so I've heard.
Ciao,
PG
Just check in' in here so I get an email whenever someone comments.
Ciao,
PG
@Johnny D I am certainly not a fan of Chicago style, but that pie of yours looks exquisite. Next time I'm up in enemy territory you gotta make me one.
Ciao,
PG
Just throw the boxes away. It doesn't matter. This thing's next event if 40,000 years overdue. When it blows, there ain't gonna be much sunlight left to grow trees anyway:
http://www.foxnews.com/science/2013/04/18/yellowstone-volcano-bigger-than-thought/
Ciao,
PG
Pizza Fuckin' Yoda.
Since @P4P has already expressed my sentiments regarding New Park, I'll point out another favorite classic NY joint, Bay Ridge's Pizza Wagon. Still just serving the plain slices and squares I sobered up on in the Early Seventies:
Ciao,
PG
@Moe. I had no idea you were open already. Congratulations. I'll be down shortly. That pie look soff the hook. A one man pizza band. Didn't know you aspired to be the Keith Freilich of Fishtown:
@Jim Love Delo's. I'm with @Slicemeister on their sausage pie. As far as Pizza Brain goes, it is a f**kin' treasure. An amazing collection meticulously organized combined with slices that have an excellent crust and well thought out, tasty topping combinations. To know Brain is to love Brain.
Ciao,
PG
Thanks Kenji. I will check it out. Why is the information people want most, the hardest to find. WTF are their hours?
Thanks,
PG
@slicemeister Is that really a dollar slice next to that dollar? If so, please tell me where it was taken. It looks good enough to eat.
Ciao,
PG
@TexasCraig You are quite the resourceful young man. Nice job sniffin' out that quote amongst 466 comments. Next time you are in town, you gotta try my Cheek Corea salad topped with oven crisped guanciale.
Ciao,
PG
I was with The Slicemeister that day and I echo his sentiments. And the day we were there, Cookie was in a gracious mood.
@zaman, When you plannin' on coming in?
Ciao,
PG
If I could figure out how to get swordfish to taste that good I would do it in a heartbeat.
Ciao,
PG
I'm on my way to the Rome airport right now and if my flight left an hour later I would have made it three delicious days in a row. I had about ten different choices over the two days and each one was better than the next. The topper was the marinated swordfish and spinach. I am ready to say that place served up the best pizza I have ever had. And I even got to meet Gabriele Bonci. You can see it all on Twitter @pauliegee. Do not go to Rome without visiting Pizzarium.
@Pizzablogger Don't be anxious, be eager.
Ciao,
PG
@Chris Thanks very much for including my thoughts and my photos of Delboy and me. BTW, the lightbulb went on, not off.
Thanks again,
PG
@Okori Do you go to Peter Luger for the pork chop? Just askin'.
Ciao,
PG
Great rundown Lance. The highlight of my trip was definitely the conversation I had with you, Jeff Varasano and the TourMeister.
Ciao,
PG
Congratulations. Long overdue. Thank God for your perseverance.
Ciao,
Paulie Gee
pauliegee hasn't written a post yet.
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 key to great vegan pizza? It's exactly the same as the key to great cheesy pizza: it comes down to the pieman's craft, the tools being used, and the quality of the individual components, the most important of which is the crust. More
Slightly tart Bing cherries and orange blossom honey are perfectly played against creamy, earthy gorgonzola cheese, milky fior de latte, and sweet and salty prosciutto in Paulie Gee's Cherry Jones. The resulting pizza is rich, intense, and leaves you wanting more. More
You've seen the pie insanity that this man creates, now it's time to get to know amusebouche1 a little better. Let's get him in the hot seat and see what makes this pie madman tick.—MS More
1. The Food Lab: A New Way to Cook Pasta? »
2. Mixed Review: How to Make Cake Balls »
3. Quiz: How Much Do You Know About Regional Sandwiches? »
4. TGI Fry-Day: French Fries at Five Guys »
5. Crisper Whisperer: 5 Ways to Use Avocados (Besides Guac) »
6. Foodie Game (Now We Know Our ABC's) »
7. 5 Interesting Street Vendors in Portland, Oregon »
8. Classic Burgers at Pies 'n' Thighs in Williamsburg, Brooklyn »
9. Bread Baking: The Simplest White Bread Ever »
10. Slice Poll: Best Frozen Pizza? » More
A Margherita pizza from the East Village Motorino. [Photograph: Philip Given] On Slice parent site Serious Eats, sushiburger says: ... Then we went to Motorino on 12th Street. After hearing all the rave on SE/Slice (for the one in Brooklyn) I decided to try it. We ordered the Margherita. Since we had already eaten a pork bun and half a sandwich, we ordered just one pie (plus, it was like 5 p.m. so no one was there), but the guy working there gave us a weird look and said in the back, "They just want one... no, that's it...... More
UNA PIZZA NAPOLETANA Location: 349 12th Street (East Village, b/n 1st/2nd aves.) Nearest train: L Train to First Ave. Phone: 212-477-9950 Hours: Thurs. & Fri., 5 p.m. until sold out of dough; Sat. & Sun., Noon until sold out of dough Payment: Cash only The Skinny: Get there early; proprietor Anthony Mangieri stops making pizza when the day's allotment of dough runs out. For now, it's BYO on the ALCO. No take-out, no delivery. It took some convincing to get me out to Una Pizza Napoletana last night. I'd already eaten enough pizza for the week: an entire plain... More
A lunch for a coworker is narrowed down to these 2. I realize different style etc, but which place for the better overall za.. thanks... More
On Friday I posted an entry with the emailed text of two tipsters eager to hip Slice to Artichoke, a new pizzeria in the East Village. Later, in the comments of that post and on Eater, people raised concerns that we had guerrilla marketers in our midst. I'd like to address that. Are They Shills? Are they? I don't think so. In email exchanges I've had with both guys since publication of that post, they've seemed aboveboard. If I'm being fooled, however, then I will admit that in my rush to "break news" about a potentially hot new pizzeria, I... More
Clockwise from top left: Proofing pans hold dough balls; Paulie Gee, pizza madman; the most popular pie of the night, the Margherita with Sopressata Picante and Parmigiano-Reggiano; Paulie places a pie in the oven; the Bianco with Chopped Fresh Garlic, Pecorino Romano, and Fresh Basil comes steaming from the oven. Regular readers will recognize the name Paulie Gee from his many comments here on Slice and from his extensive collection of pizza photos on Flickr. Paulie is the consummate pizza lover--he eats it, lives it, breathes it, and, this past Saturday, he made it. For me! And for his... More
Thanks to everyone out there who showed up to hear about "The Year in Pizza" at Adult Ed last night. My talk kind of got off to a rocky start (I'm not much of a public speaker), but thanks to your early laughs (either sincere or politely feigned), I soon found my bearings and delivered a not-horrible speech. Thanks, too, to Carrie McLaren and Stay Free! for presenting the series; Charles Star for emceeing; Jim Hanas for asking me to speak; and fellow speakers Patrick Di Justo, Joe Garden, and Marian Salzman; and, of course, Union Hall for providing... More
Anyone not following the insanity in the comments of this post on Slice would do well to check them out. Here's Eater's take on the "Co.ntroversy": It's a week old. A restaurant that opened over a year late after incredible build up on the blogs and the papers, with an owner and an investor who are much revered and well known in the food industry, was bound to be under siege upon opening. Wait it out, and eventually, the crowds will settle, the bad service staff will be culled, and the dough will be made in the right quantities. Hopefully.... More
Look what Paulie Gee made. I think I only count six candles on this braised fennel menorah, but who's quibbling?... More
Photograph from Paulie Gee on Flickr On Saturday Slice–Serious Eats sponsored a talk called The Pieman's Craft as part of the New York Wine & Food Festival. A crowd of about 35 people showed up for the event, including some familiar faces—and some new faces that we were able to put to Slice screen names (which is always fun!). Noted pizza expert Ed Levine talked to Anthony Mangieri, drawing out his piemaking history and, eventually, his philosophy. Photograph from Paulie Gee on Flickr The session was also a bit of a juxtaposition of styles, with Ed bringing some Vinny... More
The pizza is already very good and may or may not be on the way to great. But I don't think it really matters if it gets there, because the place itself is already filled with positive energy and good feelings, as well as plenty of really good food made with carefully chosen ingredients. More
Photographs courtesy of Paulie Gee If you're a regular reader of Slice, Paulie Gee needs no introduction. For the rest of you heathens who drop by only occasionally, I'll spell it out. Paulie Gee is all over the comments here on Slice, responding with great tips on eating pizza in the NYC area and with sage advice on making pizza at home. GoodEater.org He knows what he's talking about. The guy seems to be at every pizzeria at once, and when he's at home, he's making what looks to be a killer line-up of pies in his backyard wood-burning... More
Danny Meyer recommended the Zuppardi's clam pie (I'm entitled to the occasional name drop, no?). I loved it. Combine their clams with Frank Pepe's crust and you have perfection. Good idea taking the clams out of the shell for your guests. Those thing get very hard to hold after being in a 900 degree or so pizza oven. I learned that in Sette Luna in Easton, PA last week.
Ciao,
PG