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Paulie Gee to Open a Baltimore Location with 'Pizzablogger'

Adam Kuban 39 comments

Popular Brooklyn pizzeria Paulie Gee's will open a branch in Baltimore in 2013, Slice has learned. Paul Giannone, whose transformation from IT manager to renowned pizza-maker is well-documented on this site (among many other places), is partnering with Baltimore local "Pizzablogger" (who asked to remain anonymous), at what will be called Paulie Gee's Hampden. More

Openings: Verde Pizza Napoletana, Baltimore

Pizzablogger 6 comments

Nine words and a name piqued my pizza curiosity: Imported smoked buffalo mozarella, sliced lemons, and fresh basil. The Sorrentina. Another word immediately leapt to mind; Keste. More

Pizza CS in Rockville, MD: Decent Neapolitan Among the Strip Malls

Slice: Washington DC Dave Konstantin 12 comments

There's a Stefano Ferrara oven firing Neapolitan pizzas in a Rockville, MD strip mall. For the Neapolitan-starved suburbanites of DC, Pizza CS is a welcome addition. More

Baltimore: As Good as Greek Pies Get at Matthew's Pizza

J. Kenji López-Alt 42 comments

Matthew's Pizza in Baltimore doesn't actually refer to itself as Greek pizza, but given its close adherence to the form and it's close proximity to Baltimore's Greek Town, I'm going to go out on a limb and call it out for what it is, regardless of what they call it there. Baltimore-style? Pan pizza? It's all Greek to me. More

True Neapolitan in Bethesda, Maryland: Pizzeria da Marco

Slice: Washington DC Dave Konstantin 24 comments

Pizzeria da Marco is a valuable addition to the DC pizza scene and brings top-notch Neapolitan to Bethesda at long last. Well-known pizzaiolo Dino Santonicola is at the helm of an Italian-made Stefano Ferrara wood-burner (one of only a few in the US), and plating some really nice pizzas. More

Daily Slice: Primo at Johnny Rad's, Baltimore

Daily Slice Pizzablogger 3 comments

Open for nearly a year now, Johnny Rad's has established a foothold as one of the better pizza options in Baltimore City. Twelve pizzas comprise the regular offerings on the menu, which are available in either 11" or 15" sizes at relatively reasonable prices. The quality metric at a pizzeria can usually be best determined by its more basic offerings and the Primo at Johnny Rad's generally delivers. More

Daily Slice: Ledo's, College Park, Maryland

Daily Slice Carey Jones 16 comments

We've meant to visit Ledo's in College Park, MD, ever since a Slice'r wrote in to tell us that their "thin crust, almost crackerlike" and "party-style cut" might constitute a unique style left out of our regional pizza style guide. And after trying a pizza, we agree. More

Daily Slice: Il Corridore at Iggies, Baltimore

Daily Slice Pizzablogger 4 comments

When I don't have time to crank out pies at home, which is most of the time lately, I head to Iggies for a thin crust pizza that, while not a copy of the Rosa, is highly evocative of the flavors of that pizza. More

United States of Pizza: Maryland

United States of Pizza Alexander Edelman 28 comments

From Baltimore to Bethesda, Silver Spring to Frederick, the quality of pizza in Maryland is rising. In order to find out the best places for slices and pies in the great state of Maryland, we checked in with Marylanders among the Serious Eats community, plus friend of Slice (and Maryland pizza expert) Pizzablogger and Richard Gorelick from the Baltimore Sun. More

Frederick, Maryland: Il Forno Pizzeria

Pizzablogger 8 comments

It's the two Italian made, Ambrogi wood burning pizza ovens located behind the bar area which are the main draw for the pizza obsessed. But with such lengthy cook times, why even have a wood fired oven? More

'Where Can I Get Good Pizza in Baltimore?'

Dear Slice Adam Kuban 23 comments

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

Disgraced Lobbyist Jack Abramoff Working at Pizzeria in Baltimore

Adam Kuban 15 comments

Remember D.C. lobbyist Jack Abramoff, who defrauded American Indian tribes and corrupted Washington officials? He's now working at Tov Pizza in Baltimore, Maryland. More

Baltimore: Iggies

Pizzablogger 26 comments

Iggies may not be the full-on, completely hand-crafted artisanal pizza that drives many hardcore pizza enthusiasts crazy late into the night, and that's OK. What it offers is one of the finer examples of thin-crust pizza I have tried. These thin disks topped with good combinations of fresh, bright flavors, are executed more competently than most of the other Baltimore pizzerias offering the same style. They're examples of what can happen when quality ingredients, pride, and care are put into a pizza. More

Some Blathering on Washington, D.C., Pizza: Paradiso, 2 Amys, Mia's Pizzas, Comet Ping Pong

Dear Slice Adam Kuban 45 comments

Got an email here from a D.C. pizza fiend ... Pizzeria Paradiso. I think it is the best 'za in D.C. Far better than the kids-fest that is 2 Amys. Plus, there is some chef overlap there. Has Slice been there?—Nick Has Slice ever been? The short answer, no. The looooong answer, with D.C. pizza blatherage, after the jump.... More

'Pizza Blogger' Interview with Joe Edwardsen of Baltimore's Joe Squared

Adam Kuban 1 comment

Speaking of pizza blogs, one that I've been enjoying immensely as of late is Baltimore-based Pizza Blogger. And this interview with Joe Squared's Joe Edwardsen (above) illustrates what I like about the site. "Pizza Blogger," as the anonymous author prefers to be known, asks Edwardsen a series of knowledgeable questions about Joe Squared's coal oven and the dough-making process. The questions are obviously informed by PB's experience working at D.C.-area bakery Uptown Bakers. PB's knowledge and passion shines through in all his posts. I come away from the site with the feeling that the entries are well-researched and trustworthy.... More

Coal Oven Alert: Coal Fire Pizzeria, Ellicott City, Maryland

Quick Bites Adam Kuban 5 comments

Coal-oven slice seekers in the Baltimore 'burbs, take note: Coal Fire has opened in Ellicott City. The blog HowChow has some details. Coal Fire: 5725 Richard's Valley Road, Ellicott City MD 21043 (map); 410-480-2625... More

Baltimore: Pizza John's

Prairie 4 comments

Editor's note: And our roving pizza correspondent, Philip G., checks in from the Old Line State, good ol' Maryland. Buon appetito, ladies and gents! —Kuban Ask any Baltimorean about what makes the Baltimore food scene special, and there is sure to be one answer: Crabs. Crap. This is a pizza site. When I thought about doing a series on Baltimore pizza, I knew exactly where I had to start: Pizza John's. I have been reading about Pizza John's for a few years now. It always seems to break into the top 5 of AOL Cityguide's Best Pizza in Baltimore, and... More

Antioxidant-Enhanced Pizza

Adam Kuban 1 comment

It might be high in antioxidants, but this pizza crust, developed at the University of Maryland, seems like it would be low in deliciousness: University of Maryland food chemists said on Monday they had found ways to enhance the antioxidant content of whole-grain wheat pizza dough by baking it longer at higher temperatures and giving the dough lots of time to rise. It actually turns out that the "higher temperatures" cited were between 400 and 550°F, which isn't all that out of the ordinary for most pizza ovens. What's interesting here is whether this effect occurs in whole-wheat pies cooked... More

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