• Website
  • Location: York, PA
  • Favorite foods: Pizza / Anything Fried
  • Last bite on earth: If you make me choose between Pizzeria Bianco and DiFara I might have to make it YOUR last bite on earth.

This Week in Pizza

He's being vague on the oven, but i'm almost positive it's a really compact pellet powered oven. The noise, the way the flames are moving, looks exactly like my pellet grill.

Learn to Be a Dough Tosser in the Privacy of Your Home

It's actually called Throw Dough, you can see more here:

Pie You Can Drink: Maine Root Pumpkin Pie Soda

Had high hopes for this when I bought a 6-pack earlier this month. It was terrible.

Crown Heights: Barboncino

Pizza looks great, and awesome photos Adam.

Randolph, MA: Eat Bar Pie at Lynwood Cafe

I found the the Eagles hate weird in context, but nice review.

Do You Have A Weird Pizza Eating Habit?

Opposite for me. The last inch of a slice of pizza is absolutely the best part. The area on some NY slices where the cheese starts to end, a thin red band of sauce, and the crispy outer crust begins. Mmmm.

Daily Slice: Diesel Pizza Pub, Roswell, Georgia

Plus, i'm pretty sure they are just a rip off of Fuel from Charlotte.

The Pizza Lab: Sausages And the Science of Salt

This is one of the most well done pieces you've produced, Kenji. Great job.

Umberto's Pizzeria & Restaurant, New Hyde Park, New York

Flee The Pizza: Spike Mendelsohn's "We, The Pizza" in Washington D.C. Still No Good

@negociants - right but, the crappy deli isn't endorsed / owned / operated by a TV chef.

Flee The Pizza: Spike Mendelsohn's "We, The Pizza" in Washington D.C. Still No Good

I think Spike is going to issue a Fatwā on Kenji. I hope not.

Chain Reaction: Papa John's vs. Domino's, Battle Thin Crust

FWIW: I don't think any of the LC's are doing a thin crust pizza anymore. All of them seem to have switched over to Hot N' Ready models, some offer deep dish but not all. I haven't seen a thin crust on my radar from them in a while.

New Artisan Pizzas from Domino's?

Jeez, tough crowd.

@ndfanwabashman- It's kind of hard to not make pizza on a screen in a conveyor oven.

Regional Barbecue Sauces Available by Mail-Order

I think the description / title of North Carolina BBQ Company and Scott's is a bit messed up.

How to Get Large Slices of Pizza from Small Ovens or Pies

I accidentally did this a couple of years ago and thought it was awesome.

I, too, liked the outer pieces better.

Columbus, Ohio: Rubino's Pizza Serves Dreamy Midwestern-Style Pies

@ratbuddy: I don't think I got one, but you can watch this video from PMQ and I think catch a pyramid-

Farotto's, St. Louis: Thin, Sweet, and Provel'd

Eek. Not a fan of provel, but I don't mind straight up provolone.

I sent some photos/text to Adam a while back on a place called Rubino's in Columbus, OH (not sure if it ever went up)- similar crust structure it seems, a bit better on the toppings. Midwestern pizza is crazy.

It's Fasnacht day! Where is the love for this PA Dutch treat?

Yes! There is a bit of a divide in this region, there are a large number of polish folks in Baltimore who are now moving up to York. The great Paczki is becoming easier to find here. - what a fun site.

It's Fasnacht day! Where is the love for this PA Dutch treat?

I just took some photos of where I got mine- Hartman's Baked Goods at Central Market in York. Mmmm (again).

Hey, Slice: Can I Make Your Pizza Dough Without a Food Processor or Stand Mixer?

Making dough by hand? You NEED one of these: King Arthur Flour Dough Whisk

It looks funny but, oh man, does it work. I make two batches of dough a week- one batch in my stand mixer and one by hand (big batch and a small batch) - the difference between the two is indistinguishable at this point. It's like $15 and will save you a lot of pain.

Blogwatch: 'Heavy Table' on Pizzeria Lola, Minneapolis

Ah! Good call. On the tiny netbook screen it looekd like a small egg on the lens.

Blogwatch: 'Heavy Table' on Pizzeria Lola, Minneapolis

What the heck is on the lens on that first picture?

Daily Slice: Joe Peep's New York Pizza, Los Angeles

Pizza Protips: Salt

I've been using King Arthur's bread salt for the last few years, I really enjoy it's texture and it does really improve rising qualities.

Where to Get Deep Dish Pizza in NYC? Not at L'asso

That first pizza looks delicious, wouldn't call it Neapolitan, but would put it in my belly.

Central PA Farm to Table Dinner

Hey Friends,

There is an awesome farm-to-table dinner event being held in York this weekend. The food & drink is being sourced from 25 miles surrounding the site. The meal will be inclusive from cocktail hour to dessert (bon fire after). Tickets are $95, with a portion of the proceeds benefiting Pennsylvania Association for Sustainable Agriculture.

Just trying to drum up some last minute interest in the event. Thanks for reading.

We took some time to photograph the farms and farmers participating, check out my gallery.

Menu here and more info here.


have pizza making questions?

I figure heck, I'm no expert (and don't listen to anyone who says that they are..) but I've been doing it at home and in the restaurant long enough that I can probably answer most questions y'all might have. Feel free to fire away.

- pictures from my most recent pizza party.

Offline: Central Pennsylvania SE Get-together?

This is a spawn of:

This would apply to York, Lancaster, Gettysburg, Harrisburg, Carlisle, Reading, and hell- could include people in Northern Maryland.

I know there are a few lurkers around as well as a number of regular posters from the area.

There are a number of new restaurants opening soon as well as a few on my ever growing list of places to try.

Who is down?

I don't like the Cheeseburger Deluxe at Wendy's or on SE.


I get it. You think Serious Eats sucks, or something. You think that every post on serious eats needs to be about a burger joint, some sushi, or the latest happenings on the New York food scene, unless it has to do with Bobby Flay, I guess... That is Serious Eats to you, which is fine.

But it isn't to me. I like the variety of information that is on this site. The wide variety of articles and internet snippits are what make serious eats what it is. I don't know if you woke up on the wrong side of the bed yesterday morning, but here are a few tips.

1) My grandma always said if you don't have anything nice to say, don't say it at all.

2) The caps lock key is right under the tab key.

3) Maybe take a breather and come back in a few days.

Okay? Okay.


Margarita Mix

I know I know, it's not very Serious Eats of me to buy a margarita mix, but we've got a pretty large party and I don't have much time to make a mix because I want to spend time with my girlfriend, okay?

And additionally, i'm not going to be squeezing limes all night because it's hot and I don't really like squeezing limes in the first place.

So if anyone could help out this lazy man I would be forever indebted to you. Forever. I'll make you a pizza.

Where to eat in Eastern TN?

Will be staying in Sevierville, TN but am willing to drive ~40 miles in any direction. Definitely will be hitting up the infamous Ridgewood BBQ in Bluff City but aside from that i'm coming up short on recommendations.

Any help will be much appreciated and documented :)

Going to Arizona...

I'll be in Flagstaff for four days, visiting the Grand Canyon to the North and some stuff on old Rt. 66.

I'll also be in Phoenix for two days, doing some random stuff around that area.

Besides Pizzeria Bianco, any suggestions (particularly in the Flagstaff area as i've got my Phoenix picks pretty well covered)?

Check out my latest pizza

This is also on, where i've been on a two-year quest to emulate Dom DeMarco's magical pies.

This is my latest effort, and in my opinion my best effort thus far. This honestly may be the second best pizza I've had in my life. Second only to Dom's plain cheese.

The dough is 100% King Arthur Bread flour, a bit salt, mixed in my KA Artisan mixer. Set to rise for about 24 hours.

The sauce is Escalon 6 'n'1 Ground Tomatoes -- fresh packed tomato from California. These are absolutely phenomenal tomatoes and make a great base for any red sauce. I've found no tomato, no sauce, no can, no brand, to be superior to Escalon in the past few years.

The cheeses are of three different varieties. The first is 100% Whole Milk Grande Mozzarella. The second is Mozzarella di Bufala Campana -- fresh Casabianca buffalo mozzarella. Amazing, milky, delightful. Out of the oven the pizza is topped with the salty but delicious Grana Padano, fresh grated.

Olive oil was drizzled on the pizza before it went into the oven and before it was finished in the broiler. This step is absolutely what ties the flavors together.

The cook method? Preheated the oven to 550° for about 45 minutes, my tired pizza stone is on the absolute bottom rack.

The cook time of this pizza was about 6 minutes, finished in the broiler.

After two years, simplicity is key. That's all I can tell you. I've slaved over my oven and cooked literally hundreds of pies. And what i've got to say is "keep it simple".

Note: Not sure how this board works as far as image posting, so i'll guess. I'll also include links to my flickr.

Prairie hasn't favorited a post yet.