Serious Eats - seriouseats.com

jamie oliver has a recipe for this in his italy cookbook he wrote a while ago. 'bout time someone did this in a restaurant!

YAY

adam, you considerably elevated my pizza game with slice. thanks for the life-changing work.

so glad this place is finally on here, i love it. one of my fave in philly. i would say though that i think the meat here is not pressed, but actual sliced meat. so much higher quality that way, and they still get it to be so tender when you bit into it.

-pushing ISO up past 1600 is fine for most modern DSLR cameras, especially since the noise won't be so bad at web resolutions. for apertures of 3.5 to 4, this becomes even more important. for point and shoots, they struggle past ISO 400.
-more intrepid readers should invest in prime lenses since their larger apertures give much more flexibility in low-light situations. 50mm lenses have a high value for the money and have apertures as large as f/1.8 or f/1.4.
-cameras that have image stabilization (IS) enabled will enable people to get slower shutter speeds down to even 1/10 sec after they follow all the hand-held stabilization tips mentioned in the article. some point 'n shoot models and many kit-lenses in DSLRs have IS features these days.

i liked donatella's. it's very good pizza. it's also not a great value. simple as that. but when you're eating out in NYC, that extra wallet-hit should be expected.

yo forza, i wasn't annoyed at all, i'm thankful you enjoyed the article and was trying to expain the article points in my last comment in hopes i didn't rub off on you the wrong way. you raised some good issues and i think there are others that would probably feel the same way, so thanks for speaking up! i think the general VPN knocks by reviewers come from having tried enough places that are all about VPN but don't have the goods to back it up.

@ pizzalove - yeah, kyle's been only here for 2 years, and he said to me that only for the past couple of months does he think he's found a real sweet spot to his method. i think the brothers made a smart move by hiring someone dedicated to the pizza end of things--considering how nicola takes care of every single dish that comes out of the kitchen, i can't see how the quality could have been kept consistent with that split attention before kyle came in. maybe you still won't like it, but you can't blame the guy for trying :-)

@ forza

thanks for the comment.

I didn't take a cheap shot at the VPN, and I haven't read a similar disclaimer on Slice like you mention in a while. i have nothing personal against VPN; as i wrote, they did much to elevate general public standards for taste in pizza. after eating at so many of these places, i'm simply tired of people trying to cash in on a formula and doing a mediocre job at it, which happens with any trend. i think you would be too.

it's anti-VPN because the pie does what VPN tries to do without hewing to its specific criteria. they use high gluten flour, something not necessarily VPN. the pizza cooks for 2 minutes, which is definitely outside VPN bounds. I can go on, but you see what i mean. the point is, pizzeria's don't have to spend the time and money to get VPN certification to produce a stellar neapolitan style pie - it just needs a person dedicated to maximizing what he's given to do something that transcends the trend. and this pie definitely does that.

@pizzalove - sorry to hear. have you been there recently? those flavors are out of this world.

why was my name used on that image without my consent?

i kid.

@dhl01 i wouldn't be surprised, the menu was suspiciously familiar like the "McDonald items in France" scene in Pulp Fiction.

Thanks Scott! Have you had Kinchley's Fra Diavolo yet?

this place has always had a long wait. however, over the course of the past 10 years, I've seen this location's clientele drastically shift from predominantly Korean to predominantly chinese. I wonder why that is.

doowop's correct. it does taste better there. that's why i stopped going to the fort lee location ages ago. i just won't say where the pal park location is because that secret's mine. :-)