'Blogwatch' on Serious Eats

Blogwatch: NYC Pie Chart

Michael Berman of Pizzacentric has harnessed the power of the Yellow Pages to chart the growth of pizza domination in the most pizza loving city in the States. Using microfilm records of old phone books, Berman was able to compile date to create this graph that says a lot about the culinary history of pizza in NYC. More

Blogwatch: WFO Turned UFO

How do you get a two ton plus imported Italian WFO oven into a Brooklyn brownstone? With a crane of course. Scott Wiener covers the details on the hoist of Neapolitan newcomer Sottocasa's oven over a three story building and into it's new home outside the building. More

Blogwatch: Pizza Goon's Grilled Freshwater Scampi Pizza

[Photograph: Pizza Goon] Over at Pizza Goon, John snagged some big ol' local freshwater scampi, which he says taste a little like lobster. What to do with them? Get them a little charred on the grill, then marinate them in garlic-shallot oil before using to top a homemade pizza. Sweet and fresh, with a little basil and late-summer tomato. I'm drooling. Get the recipe and more information about these little critters at Pizza Goon.... More

I WANT This Pizza for Dinner

pizzablogger.org Pizzablogger says this version of his Sicilian pizza is "not quite where I want it just yet." Whatevs. If that's truly the case, I'll take a couple slices (one corner and one side-center) of imperfection. Look at the hole structure of that thing! And I second HollandJim's comment, "Ooooooooooh. Giiiiiiimmegimmegimme [that recipe]!"... More

Buddy's Deep-Dish Pizza in Detroit: Better Than NYC Pizza?

This is rare: a New Yorker who travels somewhere outside NYC, eats pizza, and claims it superior to Big Apple pies. Who knew a Gothamite could admit such things?! ;) In this case, it's Buddy's, with its Detroit deep-dish pizza: So what makes Buddy's so great? As my dad likes to say, it all begins with a well-seasoned and greased blue steel pan. The dough rises in the pan, before brick cheese and then sauce is added. Different toppings find their way to different layers of the pizza. Brick cheese is also an important part of the whole equation.... More

10 Perfect Pizzas

Over on I Think This World Is Perfect... the blogger and Friend of Slice who goes by "Dad" ranks his top 10 pizzas: Frank Pepe's, New Haven, Connecticut Mario's, Arthur Avenue, The Bronx Nick's, Forest Hills, Queens, Una Pizza Napoletana (now closed) Totonno's, Upper East Side, Manhattan Caioti, Los Angeles Colosseo, Long Island, New York Pizzeria Paradiso, D.C. John's of Bleecker Street, Greenwich Village, Manhattan His own I've had six of the 10 from this nicely varied list—minus Caioti, Colosseo, Paradiso, and "Dad"'s own pizza. On that note, including your own pizza on a best-of list is at once a... More

Why Pepperoni Pizza Sucks

But can sausage trap its own greasy goodness, like this? Jon Eick over at the blog So Good has a great rant about pepperoni. Long story short, he don't like it. Here's why: If pizza is high quality, a mere slice of cheese is delicious. If pizza is mediocre, I understand the need to add toppings. But I have news for you pepperoni: you ain't all that and a bag of chips. Pepperoni, while ok, is simply NOT good enough to have earned it's place as the default pizza order of choice on merit alone. Hell no. I believe... More

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