We're making some upgrades behind the scenes today. Beginning this morning at 9:30 a.m. ET, all community features will be disabled (commenting, favoriting, and new submissions to Talk and Photograzing). We expect the upgrade to take approximately 3 hours and as soon as it is complete, community features will be restored. Thanks for your patience! More
At Slice we're not ones to throw around judgement without due diligence and back up, so In the interest of TRUTH (and a opinion), I decided to revisit Artichoke to re-assess their entire pizza menu, top to bottom. In the interest of thoroughness, I visited multiple times—at 11AM when the first round pies are coming straight out of the oven, at noon when the first square pies emerge, and again in the mid-afternoon when a re-heat is necessary on your slices. More
Caleb Schiff documented his transition from pizza enthusiast to owner and operator of Pizzicletta in the Slice series Building a Pizzeria. In the series, we got to follow along as Caleb transformed his dream into a reality, and in doing so, demonstrated the passion, dedication, and work that goes into such an endeavor. It's always great to get updates from Caleb, and this week we have a very well done short film by a local college student, with Caleb as its focus. More
Humungous slices make Il Mondo's a decent option for the neighborhood, but this Mission Hill pizzeria doesn't live up to the slices from its past. More
In response to all the hybridized pizza persecution going around, the folks at worldwideinterweb.com have created this NSFW satire for your viewing pleasure. It's like Epic Meal Time's Fast Food Pizza, but way more revolting. More
Pizza Contadino was once a food cart, but has since moved their talent into the kitchen of the hipster North Portland bar, The Fixin' To. The pastel yellow food cart still remains parked outside (for storage purposes), which made this hidden spot a little easier to find. More
At Slice we ever endeavor to keep expanding our knowledge about all things pizza. As such, our Regional Pizza Style Index is always growing as we learn about new regional varieties around the globe. The time has come to add some updates to our style guide! More
The car dominated thoroughfare of McGuiness Boulevard in Brooklyn has long lacked the foot traffic to make it a pizza hotbed. But with the addition of Tuttobene's, it looks like times might be changing. More
When we editors are out on eating tours, like we did with Ford Escape in Napa a few weeks ago, we tend to map out our own itineraries. But Serious Eats overlord Ed Levine does chime in with opinions from time to time—and when he does, they tend to be pretty spot-on. "Redd Wood is Richard Reddington's new pizzeria," he emailed us. "I just met him [in Los Angeles] tonight. I had apps at his other restaurant in Yountville, Redd, and they were really good. I bet his pizza is pretty damn good. You should try it." More
If you've spent any time here at Slice, you've probably read some of this guy's work and seen his comments. Some of them might have even caused you to pause, raise an eyebrow, or maybe shake your head in disbelief. So who is the guy who writes this stuff??? It's high time we find out; Pizzablogger has resisted his turn in the hot seat for far too long. More
We opened up the Serious Eats Mailbag this monday to find a package addressed to Official Serious Eats Mascot and Chief Financial Officer Hambone (a.k.a. Jamón). Inside the box was the most darling pizza-shaped dog toy, complete with squeaker in the crust. The toy came to us from long time Slic'er dhorst's dog Miss Ellie, whose friend Tammy Johnson seems to be a master at creating cute things out of cloth over at Fessenden Hill Creations. More
This edition of My Pie Monday is a real mashup! We have Slice'rs making pies from other Slicer's, like dmcavanagh's rendition of Thezaman's Youngstown Sicilian from last week. There are Slice'rs making famous pies, like Norma's Cherry Jones, and Slice'rs turning two famous pies into one, a la Dhorst! Oh, and jimmyg throws a pie varietal mashup in the mix with his hybridized Sicilian-NY pie. Nice one! Both Thezaman and Bierebeer take a ride on the gluten free crust train—very apropos after the Domino's and Don Antonio coverage from Adam Kuban last week. BKMatt gets nostalgia with a bacon, egg, and cheese pizza in honor of the suburban breakfast sandwiches of his youth. Pizzabinge adds a little sweetness to his pie with a touch of honey, TXCraig1 dresses his Margherita up with some "extra stuff," and amusebouche1 fires up a "Four Seasons" pie. This week also includes Imwalkin's "best taste of the year," a mushroom, spinach, and herb pie from Hogeltboglet, and a first time submission from JEL! More
Since Meredith is asking about fried pizza in this week's poll, I figured I'd throw this old slice in the oven for a reheat. Here's how deep-fried pizza slices are done at the Chip Shop on Brooklyn's Atlantic Avenue. Please forgive the crap quality. This was made way back in 2006. More
Palermo Restaurant, in Los Angeles' Los Feliz neighborhood, is one of the better examples of local pizza history. The current location, which opened in 1979 after a three year stint on Hillhurst Avenue, offers standard red sauce Italian dishes; all of which are not worth consideration. Only one item is a must have: the Pizza Rosa (med $11.25/large $16.45). More
Here on Slice we've been following the fried pizza phenomenon taking hold in New York with great interest. And why not?! Pizza fritta is delicious; thin and crisp on the outside, light and airy on the inside. You could call it an obsession. Now it's time to get your read on this style... More
"We can be on best of lists and people can talk about snipping the basil 30 seconds before they put it on the pie, but the only thing that really matters is that primal reaction when you put it in front of someone and they say, 'This is fucking delicious.' Nothing else matters." More
The cold cheese slice is heavy in every sense of the word, but Little V's New York-style pizza is more than sturdy enough to handle the weight. What you get is a pizza with fresh new layers of tangy cheese both hot and cold; a slice that is decidedly not for the lactose intolerant. More
The build-your-own principle is exactly like any other pizzeria's: there's a list of toppings, and you tell the staff which ones you want. But although I can't really explain why, there's something very different about watching it happen in real time. More
It's worth noting that the gluten-free pizza at Don Antonio is wood-fired gluten-free pizza. That's not unique in all of pizzadom, but I do believe it is unique for NYC. More
