CS's Margherita pizza is a good example of the classic, made with crushed San Marzano tomatoes and offered with mozzarella from either a water buffalo or cow. Again, the crust is average for the style, but perfectly acceptable. A telling test of dough quality is whether you go back and eat the scattered crusts once you've consumed the interior of the pie.
This Fluffy No-Churn Ice Cream Pie Is the Perfect Summer Treat Stella Parks
I was on the west side of Keuka Lake hand-harvesting riesling at Dr. Konstantin Frank Winery. Weiss, who is from Germany's famous Mosel region, is the winemaker responsible for riesling there. ... Dave Stamp of Lakewood on his machine. ... Head over to the slideshow for a peek at my snapshots from harvest in the Finger Lakes » ...
Spike Mendelsohn has cooked at Bouchon and Le Cirque. He's a decorated graduate of the Culinary Institute of America and was a contestant on Top Chef. So why are the pies at his newest venture, We, the Pizza, so disappointing? The much-ballyhooed new pizzeria, just three blocks from the U.S. Capitol, has a cool vibe and is doing great business, but the pizza just doesn't stack up.
Dave Konstantin is the rep for Forno Bravo in the DC area. As you can imagine, he's also a huge pizza obsessive. As the ringleader of DC Elite Pizza, a club for wood-fired pizza enthusiasts in the Capital region. We put him in the hot seat here.
Slice reporter Dave Konstantin pointed out the flaws—namely, dense dough and crusts that were too fat. I figured it'd be worth an update to see if any of the problems have been fixed in the half year that's passed since they first opened.
Real Neapolitan pizza has finally come to Georgetown. Joe Farruggio's il Canale on 31st Street boasts an impressive wood-fired oven built onsite by Italian craftsmen. Though not quite in the same league as Orso in Falls Church or Pupatella in Arlington, il Canale certainly serves Georgetown's best pizza.
My Pizza Oven David Sheridan's Backyard Brooklyn Wood-Fired Pizza Oven. My Pizza Oven ... My Pizza Oven: Sue Wong - Busy, WFO-Obsessed Moms, Represent! My Pizza Oven My Pizza Oven: Dave Konstantin. My Pizza Oven My Pizza Oven: Nick and Robin Gladdis, Paso Robles, California. My Pizza Oven My Pizza Oven: Dan Curry, Kansas City. My Pizza Oven My ...
A solid four stars on Yelp, eighty-six percent like it on Urbanspoon, and many rave that it's the best New York-style pizza in the DC area. Thinking that a great pizzeria had miraculously flown below my radar for all these years, I headed straight to Valentino's in Alexandria, ready to be impressed.
Pizzeria da Marco is a valuable addition to the DC pizza scene and brings top-notch Neapolitan to Bethesda at long last. Well-known pizzaiolo Dino Santonicola is at the helm of an Italian-made Stefano Ferrara wood-burner (one of only a few in the US), and plating some really nice pizzas.
Pupatella, Enzo Algarme and Anastasiya Laufenberg's wildly popular new restaurant in Arlington, Virginia, sets a new standard for affordable eating in the DC area. Just six miles west of the White House, this Neapolitan-style pizzeria turns out ethereal pies at earthbound prices.