Pizza lover (red pie with mozz only!) who has recently, thanks to Slice, started making his own pies.

  • Location: New Haven Area
  • Favorite foods: PIZZA
  • Last bite on earth: Sally's Apizza

What's Up in Pizza: Domino's Launches New App, Richard Gere, and More!

Say Hello to 'The New York Pizza Project'

For those who know where the best pizza is, there is a similar project by a neighbor filmmaker of mine...

pizza, a love story

Open Thread: What's the Best Frozen Pizza?

@Abbey - TJ's does that to me all the time. We liked the spicy nacho chips (not to be confused with the cheese ones they still have) but they stopped making those a few years back.

Their 3 cheese pizza is pretty good, though.

Open Thread: What's the Best Frozen Pizza?

I like Tombstone cheese pizzas when I need a quick pizza. Too much cheese, though.. I always need to scape some off before baking.

I used to like the low-fat Elio's when they still made them. Less cheese and a spicier sauce. Only eat a slice or so of those when I am making some for the kids lunches.

Seriously Delicious Holiday Giveaway: The Baking Steel

I am what I call a traditionalist (but what others might call picky) and prefer the "essence of pizza" - a plain mozz pie. That being said, all of my family just loves the sliced potato and rosemary white pie at Sally's.

Book Giveaway: 'Pizza: Seasonal Recipes From Rome's Legendary Pizzarium,' by Gabriele Bonci

It seems I am not in the minority with the love of butternut squash! Based on these comments, I think I'll need to try brussel sprouts next!

What Is NYC's Best Pizza Neighborhood? (Revisited)

There's a neighborhood way up north..I think it is called New Have ;)

seriously, though, this is a great conversation for next time I head into NY

Openings: Famous Pepe's Coming to West Hartford, CT

Oh, yeah, and as for the Yalies - being a vegetarian, I am happy Yale brings such a great variety of veggie-friendly restaurants, but once again, we made the mistake of having the family in town and trying to get reservations on parents' weekend...

Openings: Famous Pepe's Coming to West Hartford, CT

@pipenta - I agree. I think the statistics on violence is very misleading. Random violence in most areas is, I believe, rare. Most of the violence is likely related to drug or gang (or "gang") activity and is isolated in areas of the city which are, unfortunately, neglected by the types of business and industry those people need.

We had some clients visit from Fort Lauderdale and we went to Bar for pizza. As we left, we ran into a homeless person whose schtick was to tell us what actors we all resembled. We had a good laugh and gave him some money and I noticed one of the clients was standing across the street. I asked him about it and he said the homeless are very aggressive and often violent down there. I've had many an interesting conversation with a homeless person in New Haven and given them cash, and never felt threatened...

Oh, yeah, and Sally's rocks! :)

Openings: Famous Pepe's Coming to West Hartford, CT

@Damian - nahh.. it is Waterbury that is most dangerous ;)

Openings: Famous Pepe's Coming to West Hartford, CT

@gage3 - oh, it definitely has, but I do run into a lot of people that still think of it as a scary place... meh. More open tables for the rest of us ;)

Openings: Famous Pepe's Coming to West Hartford, CT

Meh. And they continue to sell out. Sally's and Bar are still better apizzas...

A good score for the people of West Hartford, though, as they likely think it is too dangerous to go into New Haven..

Poll: What's Your Favorite Way to Make Pizza at Home?

would be a wood-fired outdoor pizza oven, but I don't have one. :)

Pizza Capital of the World: Tasting Our Way Through Old Forge, PA

@geefney - when talking about the Pizza Capital, you misspelled "New Haven" ;)

My Pie Monday: Semolina Sfincione, Montanara Pizza, Chanterelles, and More!

@Okaru - your crust looks very tasty... is it a modification of the nyc style food processor recipe here..?

Pizza Obsessives: Kate Andersen, Slice's New Contributing Editor

@Kate - my second obsession after pizza... :)

Poll: Do you Fold your Pizza?

I am not sure the apizza here in New Haven is even foldable!

Pizza Capital of the World: Tasting Our Way Through Old Forge, PA

If I ever find myself in this part of the country, I will give it a try, but.. I am in the same boat where the pics are not convincing me.

Pizza Obsessives: Kate Andersen, Slice's New Contributing Editor

you had me at the picture inside Disney World...

Whole wheat pizza dough?

I am in kind of the same boat as MadBaker in that my wife if asking me about a pizza with white whole wheat or at least partial white whole wheat. I use the food processor dough recipe here, however, I feel there is more to it than just doing a 1-1 substitution of the flour. It is my understanding that different flours may require different amount of water..?

I guess what I really need is a good tutorial on different types of doughs so that I can better understand how to adjust the recipes myself. I tried looking at dough calculators, but even some of the things on there seem to be a bit over my head. I'd really love to take that next step from following a recipe to understanding the science behind it to be able to make my own recipes...


My Pie Monday: 36.7-Second Margherita, Sweet Potato Pizza, and More!

@imwalkin - the sliced potato and rosemary pie at Sally's is one of my family's favorites. My 5 year old son wanted us to make it at home once. We sliced the potatoes thin with the mandoline, and soaked/rinsed several times to get rid of some starch. The Boy thought it was better than Sally's, but I think he's just flattering me. I am sure we'll try again. I'll upload the results if good and post some tips.

Should I buy lodge cast iron pizza pan?

I just got one for father's day!

Pizza Styles Worldwide

As far as internationally, I dunno what they do different, but most of the Canadian pizza I've had has been bad...

Pizza Styles Worldwide

Round pizzas cut into squares I usually associate with Greek style pizza. Not sure if that is really Greek (as in Greece) or American Greek style.

The rectangles (one cut the long way, then a bunch of perpendicular cuts the other way) is the way the apizza places here in New Haven do it. (oh, and Bocce Club in Buffalo).

Father's Day Giveaway: Win a KettlePizza Pro 22 Kit

Had to be after I became a vegetarian and he order just pepperoni pizza... he insisted I could just take the pepperoni off and it would be fine...


Hey, all - got tickets for me and my daughter to see McCartney in Brooklyn in June. What's the best pizza option near the Barclays Center?

There appears to be some places inside the center, as well...


Hey, all - got tickets for me and my daughter to see McCartney in Brooklyn in June. What's the best pizza option near the Barclays Center?

There appears to be some places inside the center, as well...

Cape Cod?

We're heading to the cape this summer (Chatham), and checking the internet for pizza nearby, it isn't looking very promising.. anyone know of any good places in Chatham or nearby?


Anyone else snowed in? Fortunately, we have some leftover Sally's Apizza in the fridge to get us through! :)


The family is attempting to get away from more "bad foods", and as a result, my wife is encouraging the use of sucanat rather than refined sugar.

My pizza sauce recipe is a variation on the NY pizza sauce recipe here, but I've always used white sugar in it.

Anyone have any experience with sucanat? did it change the taste? better or worse? advice?


pizza dough questions

Hey, fellow slicers - I've been following and reading up quite a bit lately. My family is thrilled with my interest in homemade pizzas, and I've learned quite a bit from the community here... but here's my question:

When I make the NY pizza dough recipe here, the dough comes out great. That being said, it is a bit sticky. The advice to use the parchment paper has been a godsend. However, I'd like to take it to the next level and not have to rely on it. The old me would have kept adding flour to the dough to make it less sticky. However, I am afraid to do this too much for fear of "ruining" the dough with too much flour... so, those of you who use this recipe (and I am using weight measurements, not volume), any advice on stick dough? Am I doing something wrong, or am I just more afraid of using extra flour than I should be?

Thanks in advance for the advice!

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