'Robert Sietsema' on Serious Eats

New Pizza Style in NYC Uses Puff Pastry as Crust

Village Voice You know, I thought I had linked to this Village Voice blog post the day it came out in one of the daily(ish) Leftovers I do, but it looks like I didn't. Oh, well, I was going to give it its own post anyway, since it's totally worth it. The heart of the matter: Robert Sietsema has discovered a new pizza style in Manhattan at Birdbath Bakery: [Birdbath] has come up with a pizza based, not on the usual yeast- or sourdough-risen crust, but with a flaky puff pastry crust. The crust renders brittle and oily, and... More

Second Time at UPN Is No Charm for Village Voice's Sietsema

Robert Sietsema of the Village Voice revisits Una Pizza Napoletana and, as per his first word on the place, doesn't quite like it: The pies arrive literally smoking, with charred dough on one side or the other. I ate the standard Margherita, which shocked me with its $21 price tag, Sicilian sea salt or not. It was good, but a little too substantially charred for my taste, and the “bone” (the thickest part of the crust) was a little too doughy. Still, as an example of the Naples style, it was about 95% there.The other pizza I tried, the... More

More Posts