I got this recipe from a longtime frequent commenter on Slice/Serious Eats. He could be a curmudgeon, and he was certainly … opinionated, but he was insatiably curious and enthusiastic about pizza-making. He died a number of years ago, but whenever I crack a can of Sclafani crushed tomatoes, I think of him. Continue reading Recipe: Super Simple Seasoned Pizza Sauce
A New York pizza dough differs from a Neapolitan one in the addition of sugar and oil. The sugar helps feed the yeast during refrigerated fermentation and promotes browning (via the Maillard reaction), and the oil helps tenderize the dough—helpful during the relatively longer bake times of a New York pie. There are two recipes … Continue reading Recipe: New York Pizza Dough
Franny’s was a beloved upscale Brooklyn pizzeria that opened in 2004* to immediate acclaim due in part to this white clam pie. For reasons that remain undisclosed, it shuttered in August 2017 after nearly 13 years on the scene. For those of you lucky enough to have eaten there, this topping combo will hopefully jog … Continue reading Recipe: Clam, Chile, and Parsley Pizza à la Franny’s
Last Friday I taught a one-off home-pizzamaking workshop for a group of five—a dad, his two sons, their uncle/The Dad’s brother, and a friend of the family. Here are two pizzas I had a chance to snap pictures of. The plain pie is a Di Fara–inspired pizza with a blend of regular “low-moisture” mozzarella and … Continue reading So I taught a private pizzamaking-at-home class
Dani’s House of Pizza is a Kew Gardens institution. You can always get a fresh slice there because the line is often out the door and slice-pie turnover is constant. Dani’s is known for its sweet sauce. They even have merch with the #sweetsauce hashtag all over it. So just be aware of that going … Continue reading The pesto slice at Dani’s House of Pizza, Kew Gardens, Queens
If you’re one of the 60 or so people a day to get your hands on a Massimo Laveglia pizza, count yourself lucky. Over the last two years the Florence native has been steadily building a reputation for stellar pies and slices at L’Industrie, his tiny shop on South 2nd & Havermeyer in #Williamsburg. Don’t … Continue reading L’Industrie is one of the most exciting pizzerias I’ve tried in a while
Pizza whiz Lou Tomczak (formerly of Emmy Squared and before that a prep- and pizza-cook at Paulie Gee’s) is the mastermind behind these bubbly pies. He seems to have harnessed the gasses in the dough, distributing them evenly across the area of the pie to create a memorable crust. It’s like pizza wearing a bubble-wrap … Continue reading Beebe’s, new in LIC, is making some dreamy pizzas
I’ve never seen it, but I’ve heard that second-generation owner Gio Lonzo has devoted the entire next-door storefront to a series of refrigerators all set to different temperatures, which house the dough at different stages of its fermentation. Continue reading Luigi’s Pizza, Park Slope
