Serious Eats - seriouseats.com

Belated congratulations. It is always great to see someone turn their passion into their living. The story is kind of inspiring to all those that wish to do the same one day.

Anyway, I am sure that the pizza will be great and that the venture will be prosperous, because of the care and commitment that will go into the product.

Best wishes,

Anthony A

The oven in the pictures look like the same gas woodstone oven they've always had.I seriously doubt AM built it,I think he just turned the gas off and threw some wood in.That's what a fully paid up Guru would do isn't it ? Why is the pizza only $14 bucks? Is he leaving some of the Mojo out of this pizza? I have no quarell if that is what he thinks this pizza is worth?

eeeeeeeattttt!

That's what I thought when u told me :)

I have to agree with HeartofGlass about Dorris and Ed's it is amazing. However, for Pizza Napoletana, you have to try Undici in Rumson. They actually hired a well known 'Pizza Guru' who specializes in authentic Napoletan style pizza to be their consultant while building their wood fired oven and importing ingredients from Italy. It IS delicious! Check out the Pizza guy in action and you can even get a glimpse of that oven! http://www.flickr.com/photos/undicirestaurant

@jedfielding: Thanks for commenting; I'm a fan of Spacca as well. Incidentally, when posting about Spacca, you should probably disclose that you are friends with the owners and that your photographs (which">http://www.jedfielding.com/city-of-secrets.html">which are great) adorn the walls.

I agree with you. was there two night ago and had the margherita. Very good crust. poor toppings, by which I mean not enough of all and too much oil.

Sorry, when I made my post about Luzzo's I was under the impression that he was going to three pizzerias, not just one.

If you're going to just one of those three I don't think it is a question, Motorino is the best. Only question is Manhattan/Williamsburg location, idk, has there been any consensus on which is better or are they pretty much the same?

Di Fara is definitely worth the trip but he already said he doesn't have time for that. Although if he did that would be the place to go.

I'd have to agree with Sean. The DiFara experience is worth the trip. DiFara's probably isn't my favorite pizza (here I go - not succumbing to 'groupthink'), but Dom is probably my favorite pizzaiolo.

And when you tell people you had pizza in New York and someone raises the eyebrow and asks, "but did you go to DiFara?" your response can be a Gary-Cooperish "yup."

@ serious pizza
i know ha ha the guy from the voice must be confused by this.
but he need not be cuz it was awesome.
yes you're right, keste makes it to look much different.
it tastes very much the same. of course the ingredients are better in italy cuz they are grown there and brought to your table asap as opposed to being imported. and of course zucchine flowers are not only hard to come by but extremely expensive here in the u.s.
but keste does a great job with it. even if roberto isn't making the pizzas. there's other great pizzaioli there who make fantastic pizza.

Go to Di Fara. The way you phrased your question it seems like Di Fara is your #1 choice.

Co., Motorino, and Lombardi's are all likely to be there when you return but I wish I could say the same for Di Fara. Make it work. Go at an off-peak time (late lunch before they close to prepare for dinner). It's 40 minutes from Times Sq by subway. Otherwise you'll come and likely enjoy any number of great pizzerias but you won't have been to Di Fara. If you have time for a second choice, then consider those others, but if I were you, I'd pay a visit to Dom.

Hope you like NY!

btw - just re-read my post. might have come off more critical than i thought - no flame intended (but this pun? for sure!). sorry bro.

anyhow - i thought i'd branch out from his list to give him more options.

i've always had the exact opposite sentiment with adam's luzzo-motorino comparison - even did a same-afternoon comparison on my birthday, and the general consensus definitely prefered luzzo overall. i can't exactly pinpoint why i do; i like its thinner crust style better.

as for the new york coal-oven - lombardi's? really? i'd happily take the original patsy's or possibly even one of the chain locations of patsy's or angelo's over it. I'd take grimaldi's over it, even if their inconsistent pies and tourist trap line get worse every year. i guess it works as a good tourist location due to its proximity to the brooklyn bridge. I'd take nick's and totonno's UES locations over it. ever since i first went to lombardi's in '02, i've always been underwhelmed by its hype--although i've always appreciated its history.

artichoke basille's may be overrated, but i believe their proximity to union square helps those that want to see what di fara's is like. "wha?!", you say? well, my fave di fara offering is his square slice, and i think the basille boys' square slice at least gives a hint to the uninitiated what dom's work may taste like without having to make a three hour minimum trip. it's not the same, but the cost/benefit ratio can be helpful to a tourist with a tight schedule. just don't bother with the artichoke slice.