Last time we met with Pizza a Casa owner Mark Bello, he showed us his DJ skillz for stretching out dough. Here, he shares a quick trick for unsticking pizza that won't budge from the peel. Semolina to the rescue! As Adam mentioned a few months back, a spice shaker will help with quick, even distribution.
'Mark Bello' on Serious Eats
New York City's Pizza a Casa bills itself as a "pizza self-sufficiency center." Part pizzamaking-supply store and part pizzamaking school, the little shop is owned by Mark Bello, who shows us his dough-stretching technique in the video here. Bello calls it "The DJ," and we think you'll see why — his quick and sure hand motions look like a turntablist scratching a record. ... Last night a DJ saved my slice?
I got this recipe from Pizza a Casa's Mark Bello. It makes an intensely flavorful, fennel-studded sausage. And if you're worried that you need a meat grinder, casings, and stuffer, don't sweat it. This is a loose sausage — just some coarsely ground pork with some seasonings mixed in. You could easily make this while you're waiting for your dough to rise or come to room temperature.
Sell the people slices and they'll eat for a day, teach them how to sling pies and they'll eat forever. So might be the mantra of Pizza a Casa, the self-described "Pizza Self-Sufficiency Center" on Manhattan's Lower East Side. Slice's Adam Kuban attended a recent class to see if it's worth your time. Bottom line, if you're a wannabe pizza-maker, it is.
A few friends of Slice visited New Haven, Connecticut, recently (both independent of one another) and loaded up on pizza at some of the city's most celebrated pizzerias. First up on Sunday was pizza photographer Hong-An Tran (who we interviewed here a couple weeks ago). She and a couple of friends hit up Bar, Frank Pepe's, Modern, and Sally's in that order. Only at Sally's were they blown away, it seems.
Pizza a Casa's Mark Bello leads the ingredient-procurement expedition during one of his pizza workshops. Mark Bello of Pizza a Casa has just announced two late-June pizza workshops. The classes comprise a walking tour of Manhattan's Chinatown and Little Italy, where students shop for ingredients at places like Alleva Dairy, and a hands-on workshop in Bello's kitchen. Ingredients are determined by what the class buys on the shopping portion of the workshop, but from a past Pizza a Casa event I attended, I can tell you that Bello's topping choices are thoughtful and delicious. Event Info This month's classes,...
If you're still looking for something to give your pizza-loving Valentine, Pizza a Casa's Mark Bello is holding a pizza-making workshop tomorrow: Your day begins in Little Italy, where Mark will guide you as you shop for the finest ingredients for the pizza making to follow. Then it's off to your instructor's kitchen for proof positive that pizza making perfection is absolutely possible with a standard home oven. You'll start by making your own dough, then go step by step through the process of crafting the perfect pie. I'm tired of reading about "aphrodisiac" food each year, so I...