Posted by Adam Kuban, September 2, 2010 at 9:55 AM
Longtime Slice'r Philip "Prairie" Given (of The Susquehanna Photographic) checks in with some photos of the newish Pizza Hut Big Italy pizza. He must have seen me talking about it here. I love inbox surprises! Thanks, Philip! —The Mgmt.
200 Fifth Avenue, New York NY 10010 (23rd/24th; map)
Getting there: N/R train to 23rd Street is closest station Pizza style: Neapolitan-style pizza Oven type: Two wood-fired ovens The skinny: Solid if not raving-great (at least not yet) Neapolitan pizza from the pizzeria within the new, much-hyped Italian megasupergrocery store Eataly Price: Most pies range from $13 to $18, with a $9 marinara pizza and a $20 seafood smörgåsbord version serving as outliers
You've heard of Eataly, right? No? Let me help you with that rock you've been living under. It's the Italian food supermarket that opened in NYC yesterday to unbelievable hype. It's actually a U.S. spin on the original Eataly superstore in Turin, Italy. That store's founder, Oscar Farinetti, partnered with Mario Batali, Joe Bastianich, and Lidia Matticchio Bastianch to open the New York branch. See why there's hype here? Tons of other big names are associated with this thing, too, including L.A.-based wünderbaker Nancy Silverton (La Brea Bakery, Mozza), NYC seafood champ Dave Pasternack (Esca), and Mario's dad, Armandino Batali, who's well-known in his own right for his cured meats at Seattle's Salumi.
Anyway, with the madness on Slice centering on pizza, I went for the crusty, saucy, cheesy stuff this afternoon for lunch.
Posted by Daniel Zemans, September 1, 2010 at 10:30 AM
Daniel Zemans, our man in Chicago, checks in with another piece of intel from the road, this time in Atlanta. —The Mgmt.
[Photographs: Daniel Zemans]
Max's Coal Oven Pizzeria
300 Marietta Street NW, Atlanta GA 30313 (map); 404-974-2941; maxsatl.com Getting There: Gold or Red Line to Peachtree Center or Green or Blue Line to CNN Pizza Style: New York coal oven Oven Type: Coal Price: 12-inch pies start at $15, 16-inch at $19 Notes: Occasionally, Max's makes Sicilian pies in the coal oven
Atlanta has many good things going for it, but stellar public transportation is not one of them. So until last year, if you found yourself downtown without a car, perhaps to visit the spectacular aquarium or the brainwashing operation that is The World of Coke, and you craved a good pizza, you might have been out of luck. But Max's Coal Oven Pizzeria opened last summer, giving pizza lovers a place to go.
Max's offers seven different preset toppings combinations or a build-your-own option with ten possible toppings, all on pizzas that are either 12 or 16 inches. I opted to keep things simple with a sausage pizza and was not disappointed.
From BBC News is a video (sorry, not embeddable) of a group of Poles' attempt at making the world's longest pizza. The report says three and a half tons of flour was used and that it's thought to be more than a kilometer long. (That's more than 0.62 mile, if, like me, you can't convert in your head instantly.)
You know, despite all the Polack jokes out there (and I've heard them all, given that I'm half Polish), the fact that they're using an impinger oven to cook it in a continuous sheet (as required to capture the record) is pretty ingenious.
As you'll recall, Mr. Walhout has a G3 Ferrari pizza oven, which I believe was for the European market. The one for sale on eBay is a Deni Pizza Bella oven, which was sold in the early 2000s in the U.S.
"Well, I've been meaning to come out here for a long time. I guess you could say that the timing took too long. But, look, I started this whole wacky frenzy [about Neapolitan pizza]. All those other guys know that. Everyone who's planning on opening a Neapolitan pizzeria has been to my place in NYC to check it out. I've tried the pizza at some of the new places out here. It's all good and it's all different. But I've been making pizza since I was 15 years old. I started Una Pizza Napoletana in 1996 when no one else was doing it. I'm not doing this because it's trendy or to make money." --Anthony Mangieri, on the ZagatBuzz blog
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