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Daily Slice: Pepperoni Slice from Paolo Pizzeria in Philadelphia

The first time I had Paolo's Pizza was at Dirty Frank's, a Bukowski-esque dive bar around the corner that had 4 or 5 Paolo's pies up for grabs along the bar. They were delicious, but I knew needed to go back sober to try it again. I walked in the door literally five minutes after they opened, so the gourmet crazy topping slices (buffalo chicken, taco pizza, etc.) that they're known for weren't available yet, but the pies behind the glass pizza showcase were still hot from the oven. More

Dear Slice: Arizona Pizza Pilgrimage

We've some pizza gold from the Slice mailbox. If you saw our Pizza Obsessives interview with Lance yesterday, you'll have eagerly been awaiting the followup—Lance describes his visit to Pizzeria Bianco in Phoenix and gives us a first look at Flagstaff's Pizzicletta, which of course is the subject of Caleb Schiff's column "Building a Pizzeria". What I'm saying is that we have a cosmic pizza convergence here. "You're driving to Phoenix... for pizza?" That's how everyone used to say it, with shock in their voice. But with all the press that my favorite place in the world, Pizzeria Bianco, has... More

Dear Slice: Is There a Good Metal Surface for Cooking Pizza On?

"...The idea I am having now, would be to increase it even more, with a material, the same thickness but with better heat-conducting capabilities, like a metal. Some ideas would be iron, stainless steel, or aluminum, of about an inch thick. But to buy a tile like this, made of one of these metals, can be expensive, and I am not sure if anybody has done that before, and if the idea is just silly. Before investing, I would like to know what is your opinion about that." More

Competitive Eater Takeru Kobayashi Fails to Break Guinness Fastest Pizza-Eating Record

We saw this story about Takeru Kobayashi's failed attempt to break the Guinness record for fastest pizza-eating, but here's some more perspective on it courtesy of Slice'r Tommy, from New Zealand, home of the current record-holder. —AK Hey, Adam, Greetings from Wellington, New Zealand. You may have caught wind of this story already, but I thought i'd pass it on anyway: I believe it has been reported in a few U.S. newspapers and websites also.I make pizza for Scopa, the New Zealand restaurant that organised the competition that gave birth to the current Guinness record, and we're pretty happy... More

Dear Slice: Pizza in Connecticut, Some Greenwich Recs

Reaching in to the Slice mailbag, we've got ... So I hear you about Pepe's, Sally's, Modern, etc. All are great places to grab a slice. I am a little more curious about Colony Grill, because I have eaten there many times, and it has begun to lose it's appeal. First of all, they no longer serve Schaeffer beer on draft. That's strike one. It's ALWAYS packed with fat little kids and their fat parents. Strike two. You are likely to very nearly squirt-dump in your pants within hours of eating there. Strike three.Here is where you need to go... More

Making Pizza at Home: How Much Is Too Much?

Reaching in to the Slice mailbag, we've got ... [Photograph: krzakptak on Flickr] Adam,Over the past year my obsession with cooking and baking has increased exponentially. My wife, God bless her, has been very patient and understanding as I spend hours in the kitchen working on the day's latest creation, more often than not lately it's been homemade pizza and sauces, etc.Last night, though, I believe I hit a wall of sorts with my spouse. Sitting at the kitchen table, I told her I was going to run to the store."Why?" she asked."To get some rye flour," I answered."For what?""Uh,... More

Dear Slice: 'Honing My Pizza Skills'

Reaching in to the Slice mailbag, we've got ... an email that makes us all feel warm and fuzzy and greasy inside! Dear Slice, I had my parents and older sister out for a visit this last week. I had been honing my pizza-making skills over the last few months in preparation for the visit, focusing on using the Kenji broiler technique. I considered making pizza for my family a "pizza lab practical" of sorts, and I passed with flying colors. I would venture to say that the five pies I produced were the best I've ever made — they... More

Early Intel on Buca Pizza, Upper West Side

"Very favorable first encounter. They favor a less puffy cornicione than Keste, to the benefit of a crisper undercarriage, while remaining extremely light. No tip sag or swampy middle whatsoever on my Margherita, even on the last slice. The crust achieves an excellent balance between shatteringly, audibly crisp, and light, airy, and delicate. No doughiness. A pleasant yeasty tang. Just enough salt. The tomato and cheese were good, not extraordinarily so, but of obvious quality. The star here is the crust. I have yet to try the other offerings, but from the benchmark test, which is the Margherita, I'd say it's very promising. If you're anywhere near the area, I'd very enthusiastically recommend eating here. Sorry no pics, I didn't bring a real camera and it's too dim on here for crappy iPhone pics." More

Openings: Buca Pizza

Reaching in to the Slice mailbag, we've got some intel from Simon on a new pizzeria just about to open on the Upper West Side on 103rd Street between Broadway and Amsterdam. [Photographs: simon] Buca Pizza is for real! I wrote to you about this a while ago, and nothing seemed to be happening there — until tonight, when I thought I'd see if there was any activity. Lo and behold, she's almost ready to open. And it looks and sounds promising. Wood-burning oven. Homemade pasta specials. Owner, a really nice, really Italian guy named Sebastiano, hopes to open next... More

Dear Slice: 'Eggs, Excess Toppings, and White Pizza? Come On!'

Reaching in to the Slice mailbag, we've got ... Old-school pizza date night! [Photograph: Life/Google] Egg on pizza? No way. I'm sorry, I think I am just too old school. Using the Pizza Cognition Theory and my memory as best I can, my family lived on Ocean Avenue and Avenue J in Brooklyn from 1958 to 1961. Avenue J was our main shopping area. As a young child I had my first and maybe the first in the area slice of pizza at what is now Di Fara. I remember the owners were Italian and right from Italy. I can... More

Dear Slice: 'I Have a Very Odd Request'

Reaching in to the Slice mailbag, we've got ... I have a very odd request. My best friend's birthday just passed. Because of our schedules we couldn't meet up. But we will meet up very soon. Both of us are coming to NYC from out of town. I still have not figured out what to get her 'cause i practically have gotten her everything under the sun. So a crazy idea hit me. She is very simple and likes simple things. I have heard her say so many times, "A pizza and a movie is fine by me."We might be... More

Daily Slice: Pizza Box, Greenwich Village

Greenwich Village's Pizza Box probably takes the cake (or should I say pie?) for me when it comes to pizzeria names. (With the possible exception of Pizza Booth, just down Bleecker Street.) And thankfully, the slice here lives up to the charming moniker. More

'Where Can I Get Good Pizza in Baltimore?'

Reaching in to the Slice mailbag, we've got a plaintive query from Brian M., who sends us some pics of a jumbo slice from Angelo's in Baltimore before asking for pizza recs in Charm City. [Photographs: Brian M.] I was just reading your "pizza styles" section and saw the DC jumbo slice. Figured I'd send you some pics of the hugest slice I've ever seen/eaten from Angelo's Pizza in Baltimore.... More

Making a Case for Central-Valley-Style Pizza

Reaching in to the Slice mailbag, we've got ... I'm sure you're getting a million emails from people telling you that you've forgotten their local style of pizza, but I thought I'd go ahead and give this a shot. I'm originally from the Central Valley in California, specifically Fresno, and I know that if anyone from the Valley read your post about the various styles of pizza, they would be surprised to not find theirs.... More

Dear Slice: Tagliare at LaGuardia

Reaching in to the Slice mailbag, we've got ... I travel in and out of NYC via LaGuardia and Delta. After reading that the pizza was going to be upgraded from tasteless Sbarro's to an off shoot of Di Fara, I was looking forward to my next rip into LGA.My first pizza was about 50 years ago on Ave J in Brooklyn at what I believe was Di Fara or the precursor to Di Fara at the very same location. I can still remember the taste of pizza on a cold winter's day as well as ending up with "pizza... More

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