The New York Times heads west and checks out the pizza at Mozza, the Mario Batali–Nancy Silverton upscale pizza joint in Los Angeles. Ms. Silverton, who started her career as a pastry chef and is an accomplished baker, makes crusts with extraordinary character: softly chewy in spots, crisply charred in others, ever so faintly sweet, even more faintly sour. There’s some rye flour in her dough and some malt, and she lets it sit for 36 hours before she uses it.... Although not conventionally thick, her crusts are denser and weightier than the Neapolitan ideal, reflecting her stated love of... More

Slice overlord Ed Levine went to Pizzeria Mozza last week, and all I got was this lousy video. ;) Ed didn't even bring me back a measly bit of crust. Hmmph. ... Enjoy!... More

Photo by Peter Kaminski I was just going through my favorite photos from Flickr and came across the one above. It was taken by Peter Kaminski at a hotel in San Diego. Maybe I should start a clandestine pizzeria — if only I had a garage to work out of.... More

The baseball playoffs are upon us, and once again the Yankees are enabling hizzoner's gambling habit. The Bronx Bombers managed to scrape themselves into postseason play, prompting Bloomie to place a bet on the Yankees-Angels series with Anaheim's mayor, Curt Pringle. If the Angels win, Mayor Mike will cough up "some of New York's best to the people of Anaheim, including two dozen hot dogs from Nathan's Famous, two pounds each of pastrami, corned beef and brisket, three loaves of jumbo seedless rye bread and two pounds of mustard from Katz's Deli, and two Pizza alla Vodka pies from Goodfella's... More