The Pieman's Craft: How to Unstick Your Pizza from the Peel

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.

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10 Comments | Posted by Jessica Leibowitz, March 16, 2011 at 11:00 AM
Tagged: how-to, Mark Bello, Pieman's Craft, Pizza a Casa, pizza peels, The Pieman's Craft, tips and tricks, videos

The Pieman's Craft: How to Make Heart-Shaped Pizza

That we at Slice love pizza is a given. So you know we love the various heart-shaped pizzas that appear this time of year. Our favorite cardioid pie is the one at NYC's Motorino, where it's become a Valentine's Day tradition. We asked chef-owner Mathieu Palombino to show us how it's done.

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3 Comments | Posted by The Slice Team, February 7, 2011 at 4:30 PM
Tagged: heart-shaped pizza, how-to, Mathieu Palombino, Motorino, Motorino (Manhattan), Motorino (Williamsburg), The Pieman's Craft, Valentine's Day, videos

The Pieman's Craft: How to Stretch Pizza Dough, 'The DJ Method'

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?

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5 Comments | Posted by The Slice Team, January 20, 2011 at 8:30 AM
Tagged: dough-stretching, Mark Bello, Pizza a Casa, The DJ, The Pieman's Craft, videos

The Pieman's Craft: Making Neapolitan Pizza Dough with Kesté's Roberto Caporuscio

In this episode of Slice's The Pieman's Craft, we visit Roberto Caporuscio of Kesté Pizzeria & Vino in New York City as he makes a batch of dough for the restaurant's celebrated Neapolitan pizza. Caporuscio takes us from flour-water-salt to dough to finished pizza.

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24 Comments | Posted by The Slice Team, December 9, 2010 at 8:00 AM
Tagged: dough, Kesté Pizza and Vino, Roberto Caporuscio, The Pieman's Craft, videos

The Pieman's Craft: Paulie Gee's 'Egyptian Move' Pizza-Dough-Stretching Technique

If you follow along in the Slice comments section, you may have seen talk of Paul "Paulie Gee" Giannone's Egyptian move dough-stretching technique. When we visited Paulie to chat pizza recently, we asked him to demonstrate. You'll see it's a bit different from the dough-stretching moves that other pizza-makers featured on these pages have used. Paulie simply opens up the dough a bit and lets it hang off the side of the make table, outsourcing some of the stretching to good ol' gravity. Peep the vid above for the skinny.

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10 Comments | Posted by The Slice Team, November 4, 2010 at 8:00 AM
Tagged: dough-stretching, how-to, Paul Giannone, Paulie Gee, Paulie Gee's, The Pieman's Craft, videos

The Pieman's Craft: Pulino's Breakfast Pizza with Nate Appleman

For this installment of the Pieman's Craft, we talked to Nate Appleman of Pulino's Bar & Pizzeria in New York City to see how he makes the Salsiccia, one of the signature breakfast pizzas there. An indulgent pie perfect for sharing in the morning or at brunch, it's topped with mozzarella and grana padano cheeses, bacon, sausage uncannily reminiscent of the Jimmy Dean variety, and a couple of eggs.

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16 Comments | Posted by The Slice Team, October 15, 2010 at 3:40 PM
Tagged: breakfast pizza, egg pizza, eggs, Nate Appleman, Pulino's Bar and Pizzeria, The Pieman's Craft, videos

The Pieman's Craft: Making the Rooftop Red with Paulie Gee

When we debuted our Pieman's Craft series recently, there was some chatter in the comments about roping Paulie Gee into this. We visited the Brooklyn pizzaiolo with camera in tow to see him do his thing. Here, he makes one of his signature pizzas, the Rooftop Red.

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22 Comments | Posted by The Serious Eats Team, September 30, 2010 at 3:15 PM
Tagged: Brooklyn, Greenpoint, how-tos, marinated kale, NYC, Paul Giannone, Paulie Gee, Paulie Gee's, The Pieman's Craft, toppings, videos

The Pieman's Craft: Stretching Pizza Dough with Motorino's Mathieu Palombino

The pizzas at both the Brooklyn and Manhattan locations of Motorino are known for their puffy outer edge (what the Italians call the cornicione). We wondered how Motorino owner and head pieman Mathieu Palombino achieved this effect. So we visited with videocam in hand and captured it here.

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41 Comments | Posted by The Serious Eats Team, September 17, 2010 at 3:15 PM
Tagged: dough, how-tos, Mathieu Palombino, Motorino, stretching dough, technique, The Pieman's Craft, videos

NYC Wine & Food Fest Planning a Blow-Out Pizza Party Event for 2010?

An interesting tweet from Lee Schrager, the man behind the NYC Wine & Food Festival: @Lee_Schrager: "what are your fav pizza places in NY? we are lining them up now for Pizza Party at #NYCWFF this October..wouldnt Rocco be a great host?" Very intriguing. If you're familiar with the Wine & Food Festival (sort of a South by Southwest of food), this should bring to mind such hot-ticket NYCWFF events as the annual Rachael Ray Burger Bash (which also takes place at the South Beach Wine & Food Festival) and last year's Meatball Madness party. While there are hundreds of...

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12 Comments | Posted by Adam Kuban, March 10, 2010 at 6:25 PM
Tagged: events, Lee Schrager, New York Wine and Food Festival, NYC, The Pieman's Craft

Pics, Finally, from the Pieman's Craft Event

[Photograph: Adam Kuban] Well, it only took me a week, but I've finally processed the photos from last Saturday and Sunday's Pieman's Craft events. You'll find the slideshow after the jump....

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8 Comments | Posted by Adam Kuban, October 17, 2009 at 12:00 PM
Tagged: East Village, Manhattan, Motorino, Motorino (East Village), NYC, photo galleries, Pieman's Craft 2009, Slice events, slideshows, The Pieman's Craft