The Pieman's Craft event is almost surely your last chance to get an Anthony Mangieri–produced pie from this oven.
When I talked to Anthony Mangieri a few months ago about once again hosting the Serious Eats–Slice Pieman's Craft events during the New York City Wine & Food Festival on October 10 and 11, his only hesitation was that he might be selling Una Pizza Napoletana to Motorino's Mathieu Palombino and his partners. He swore me to secrecy, and I honored his request. Well, as we all know now, the sale has come to pass, and Una Pizza Napoletana is no more.
But have no fear: If you never got to eat a farewell UPN pie, your time is coming.
Mangieri will be back at the Una Pizza Napoletana/Motorino space ("Una Pizzarino"?) making pizza on October 10 and 11 at 1 p.m. at his old spot next to the oven.
In fact, for the first and probably only time, Mangieri and Palombino will be making pizza side by side—and kibbitzing with me and Adam Kuban at the Pieman's Craft events.
Palombino has graciously consented to hosting the events and Mangieri at the Manhattan Motorino, the pizzeria formerly known as Una Pizza Napoletana. Now if we could only get Chris Bianco to show up, it would be the pizza equivalent of Crosby, Stills, and Nash (I know I'm dating myself with this reference).
Damn! I wish this could have been like....2 months ago. That way I'd have been able to get to NY. Oh well :-/
I can just see it now..waiting in the London US embassy with my visa application.
Official: What is your reason for wanting to visit the US, sir?
Me: um.....do you like Crosby, Stills & Nash?
I suggest that for people who already have an autographed copy of A Slice of Heaven Ed provides us with a DVD of his Reservation Required show that included a feature on the artisanal pizza boom, starring none other than the Slicemeister. You know, that one where Anthony Mangieri is making fun of guys going through a midlife crisis who want to build a pizza oven rather than buy a Harley. Hey Anthony, I hear you may be going on a motorcycle ride soon.
@sloppy Thanks. It was served up like a beach ball. If anyone hasn't seen that episode of the show, it is well work tracking down. It was the episode featuring Fiamma. I've kept a copy on my DVR since it first aired.
I also was too slow to pull the trigger on a ticket. I'm from Chicago and needed to check flights first. When I came back they were sold out. Im sooooo mad. I NEED to get to NY and taste some pizza. I was thinking about having a "Pizza Crawl" this October for my bday in NY. Anyone selling their ticket please let me know.
Also, I built a brick oven in my backyard but I am no Paulie Gee. I check Slice multiple times a day and I finally got enough courage to make a post and ask your opinions. Asking my little brother just isn't helping. I need help from pizza fans like Slice readers. I published a website so maybe you guys can check it out and leave me some feedback. Its
This isn't a cheap plug for my website because I made it myself and dont have any advertisers or anything like that so I dont make money from your hits. I just truly want to make better pizza and share my experiences. Any feedback, tips, tricks, etc..about backyard pizza will be GREATLY appreciated.
Hey forzapizza.No need to come to NY,you've got what some consider the best of the style UPN & Motorino is trying to do right in you're own backyard.Check out Spaccanapoli in Ravenswood.
@seriouspizza Thank you I appreciate it. Spacca Napoli is my favorite! I'm there all the time. They have great specials. Spacca is a huge reason why I made my oven. That and working at my grandpas pizzeria. Have you tried La Madia? I was there last night. I dont want to bash anyone's pizza/business but I think my expectations may have been too high.
@forzapizza I was only able to take a quick look, but you don't give yourself enough credit. That's a beautiful looking oven. I'm looking forward to delving further into your website very soon.
Thanks Paulie. And thanks for the Rhinehart book recommendation. Don’t get me wrong I love my pizzas and my oven and would take a bullet for her any day (although I’m pretty sure she can take one on her own). Its just that my dough is not perfect. Its definitely getting better and you can see the progression in the pictures. However, I don’t know why it gets hard, like a thin shell, when it’s sitting out. Is this something natural or is my recipe flawed? It even happens when I put the dough in the fridge. How do I avoid this? It makes it real hard to stretch the panuzzi.
Great looking oven!
If you want to prevent dough drying out, I'd suggest letting it rise in a closed container (not absolutely airtight since some gas is released during fermentation) rather than loose plastic wrap. If it's still a problem you could consider lightly greasing your dough with olive oil.
Hit me up on e-mail me if ya like, or if you're still having trouble.
Awesome. Thanks guys. I will try it this weekend and let you know how it works. I'm jealou you are firing up your oven tonight Paulie. I need some pizza!
I'd offer you some of the sicilian I just made Alberto - actually you'd be doing me a favour - I think I ate too much....all in the interests of 'recipe development' of course. ;-)
I'm actually firing up my oven on Saturday Alberto. I'm doing a two day fermentation. I was going to go back to a one day fermentation, but I'm headin' right to Lucali after work and then to the Prospect Park Bandshell to see Buckwheat Zydeco. $3 suggested donation.
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30 Comments:
Saturday the 10th is sold out. If anyone has an extra ticket, please let me know! Thanks --PB
Pizzablogger at 1:14PM on 07/22/09
CS&N were only good when they had Y. Who would be the Neil Young of a CSN&Y of pizza?
Adam Kuban at 1:23PM on 07/22/09
Nancy Silverton?
kathryn at 1:25PM on 07/22/09
Niel Young = Dom DeMarco?1?
JudgeFudge at 1:39PM on 07/22/09
Damn! I wish this could have been like....2 months ago. That way I'd have been able to get to NY. Oh well :-/
I can just see it now..waiting in the London US embassy with my visa application.
Official: What is your reason for wanting to visit the US, sir?
Me: um.....do you like Crosby, Stills & Nash?
FP
foolishpoolish at 1:45PM on 07/22/09
UPN and Motorino have gotten almost as much press in the past few days as Michael Jackson's death did a month or so ago.........fo realz....
southlake98 at 2:08PM on 07/22/09
$85??? Seriously? Is it all you can eat?
simon at 2:13PM on 07/22/09
@simon Not unless you are into eating "Pizza: A Slice of heaven" by Ed Levine.
Ciao,
Paulie Gee
pauliegee at 3:07PM on 07/22/09
Damn it, it's already sold out! Now I wish I had never even heard of this event.
WikiAdam at 4:03PM on 07/22/09
Whoops, never mind, my mistake. Forgive my rash petulance.
WikiAdam at 4:05PM on 07/22/09
Ticket secured! Looking forward to meeting you, Ed & Adam. Oh, and trying Mangieri and Palombino's pies, of course.
WikiAdam at 5:53PM on 07/22/09
Looking fwd to meeting you, too, WikiA. And eating those pies. I hope Mathieu does his hot soppressata pie.
Adam Kuban at 6:08PM on 07/22/09
I suggest that for people who already have an autographed copy of A Slice of Heaven Ed provides us with a DVD of his Reservation Required show that included a feature on the artisanal pizza boom, starring none other than the Slicemeister. You know, that one where Anthony Mangieri is making fun of guys going through a midlife crisis who want to build a pizza oven rather than buy a Harley. Hey Anthony, I hear you may be going on a motorcycle ride soon.
Ciao,
Paulie Gee
pauliegee at 8:19AM on 07/23/09
Update the post to avoid anguish/pain/despondency of those too late to nab a ticket.
norman at 9:18AM on 07/23/09
Yes, I just tried to grab a ticket and it is sold out! If anyone has an extra, I'd love to buy it.... thanks!!
sesolf at 9:19AM on 07/23/09
@ paulie -- well played
sloppy at 12:14PM on 07/23/09
@sloppy Thanks. It was served up like a beach ball. If anyone hasn't seen that episode of the show, it is well work tracking down. It was the episode featuring Fiamma. I've kept a copy on my DVR since it first aired.
Ciao,
Paulie Gee
pauliegee at 12:59PM on 07/23/09
I also was too slow to pull the trigger on a ticket. I'm from Chicago and needed to check flights first. When I came back they were sold out. Im sooooo mad. I NEED to get to NY and taste some pizza. I was thinking about having a "Pizza Crawl" this October for my bday in NY. Anyone selling their ticket please let me know.
Also, I built a brick oven in my backyard but I am no Paulie Gee. I check Slice multiple times a day and I finally got enough courage to make a post and ask your opinions. Asking my little brother just isn't helping. I need help from pizza fans like Slice readers. I published a website so maybe you guys can check it out and leave me some feedback. Its
www.forzapizza.com
This isn't a cheap plug for my website because I made it myself and dont have any advertisers or anything like that so I dont make money from your hits. I just truly want to make better pizza and share my experiences. Any feedback, tips, tricks, etc..about backyard pizza will be GREATLY appreciated.
Thanks,
Alberto
forzapizza at 1:24PM on 07/23/09
Thanks for the link to your site, Alberto. Looks like a nice oven!
Adam Kuban at 1:29PM on 07/23/09
Hey forzapizza.No need to come to NY,you've got what some consider the best of the style UPN & Motorino is trying to do right in you're own backyard.Check out Spaccanapoli in Ravenswood.
seriouspizza at 1:40PM on 07/23/09
@seriouspizza Thank you I appreciate it. Spacca Napoli is my favorite! I'm there all the time. They have great specials. Spacca is a huge reason why I made my oven. That and working at my grandpas pizzeria. Have you tried La Madia? I was there last night. I dont want to bash anyone's pizza/business but I think my expectations may have been too high.
forzapizza at 1:48PM on 07/23/09
Thanks Adam!
forzapizza at 2:00PM on 07/23/09
@forzapizza I was only able to take a quick look, but you don't give yourself enough credit. That's a beautiful looking oven. I'm looking forward to delving further into your website very soon.
Ciao,
Paulie Gee
pauliegee at 2:29PM on 07/23/09
Thanks Paulie. And thanks for the Rhinehart book recommendation. Don’t get me wrong I love my pizzas and my oven and would take a bullet for her any day (although I’m pretty sure she can take one on her own). Its just that my dough is not perfect. Its definitely getting better and you can see the progression in the pictures. However, I don’t know why it gets hard, like a thin shell, when it’s sitting out. Is this something natural or is my recipe flawed? It even happens when I put the dough in the fridge. How do I avoid this? It makes it real hard to stretch the panuzzi.
Thanks,
Alberto
www.forzapizza.com
feel free to email me
forzapizza at 3:39PM on 07/23/09
Hey Alberto,
Great looking oven!
If you want to prevent dough drying out, I'd suggest letting it rise in a closed container (not absolutely airtight since some gas is released during fermentation) rather than loose plastic wrap. If it's still a problem you could consider lightly greasing your dough with olive oil.
Hit me up on e-mail me if ya like, or if you're still having trouble.
Cheers,
FP
foolishpoolish at 5:57PM on 07/23/09
There's plenty of reasons to be bummed about living in LA, but missing this is near the top.
Lance Roberts at 8:05PM on 07/23/09
FP speaks the truth Alberto. I lightly oil my dough balls and use these:
http://www.flickr.com/photos/pauliegee/2604896165/in/set-72157603296443911/
As a matter of fact I'm gonna go use them right now.
Ciao,
Paulie Gee
pauliegee at 8:51PM on 07/23/09
Awesome. Thanks guys. I will try it this weekend and let you know how it works. I'm jealou you are firing up your oven tonight Paulie. I need some pizza!
Alberto
www.forzapizza.com
forzapizza at 9:17PM on 07/23/09
I'd offer you some of the sicilian I just made Alberto - actually you'd be doing me a favour - I think I ate too much....all in the interests of 'recipe development' of course. ;-)
FP
foolishpoolish at 9:35PM on 07/23/09
I'm actually firing up my oven on Saturday Alberto. I'm doing a two day fermentation. I was going to go back to a one day fermentation, but I'm headin' right to Lucali after work and then to the Prospect Park Bandshell to see Buckwheat Zydeco. $3 suggested donation.
Ciao,
Paulie Gee
pauliegee at 11:45PM on 07/23/09