Posted by Adam Kuban, May 23, 2008 at 9:40 AM
Grilled pizza. What's there to say about it but that it's pretty awesome and that, yes, you can grill a pizza. It's much more fun and interesting that that other stuff you're thinking about grilling. Burgers? Hot dogs? Steak? Hmmph. Don't you do those every year? And anyway, even if you still want to grill that boring run-of-the-mill stuff, you have three days this Memorial Day weekend, so shake it up, homie.
So here's my quickie guide to doing grilled pizza. It's not a step-by-step, hold-your-hand guide—because I don't think doing grilled pizza is that difficult. Are you going to get it right the first time? Maybe. But it takes some practice. So, to get you started, here's what you'll need, along with some helpful tips and links to some good recipes.
What You'll Need
So you're probably askin': What do I need to grill a pizza? That's not an altogether unreasonable inquiry. Get your answer after the jump.
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Posted by Adam Kuban, October 1, 2007 at 5:00 PM
In Allure magazine, of all places, there's Anthony Mangierei of Una Pizza Napoletana, telling readers how to find the perfect pizza. An excerpt:
Check out the facilities. When you walk into the restaurant, look for a wood-fire oven—a large brick kiln with a burning fire. The heat it generates cooks the crust perfectly; it will be crispy, yet still chewy and soft, and the ingredients will be cooked just enough for the flavors to combine, but not so much that they lose their form or taste. The place should smell slightly smoky (that's from the oven) and like a really good bakery (that's the dough cooking). But you don't want to smell grease. I know a lot of people associate that aroma with a slice, but trust me, it's not the sign of an amazing pizza.
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Posted by Adam Kuban, October 5, 2006 at 1:20 PM
Slice reader BSD just chimed in in the comments section of our "Slice Crisis?" entry. We thought his bit of wisdom was worth highlighting. So often, this site and others merely complain about the crap pizza here in the city without telling you how to be proactive in finding a decent slice. BSD advises:
You can still find good pizza at random joints. Good predictors:
1. Is it the only location you know of? Chains tend to suck, and even mini chains are rarely as good as fully independent shops.
2. How much space do they devote to "ready" pies? None is best (the legendary places), and a long row with little nameplates (OFRay's) is worst.
3. What else do they do besides pizza? Again, "nothing" (the legendary places) is best, and burgers, wraps & toss-your-own-salads are a bad sign. Heroes and some perfunctory pasta dishes are OK, I find.
4. Is there a guy making pies as you stand there? If the pie is tossed when you order, that's a very good sign. If you can't for the life of you figure out where they actually assemble the dough-sauce-cheese-etc, go somewhere else. But even if you're getting a slice off of a ready pie from the counter, continual tossing is reassuring.
Posted by Adam Kuban, September 8, 2006 at 12:26 AM
The break room was out of paper towels at work today. So, to microwave my square slice, I improvised. I grabbed two paper cups, tore them along the seams, and nested them together to form a makeshift cardboard basket. Bonus: The wax lining on the inside prevents melted cheese from sticking.
Posted by Adam Kuban, June 16, 2006 at 1:16 PM
From the New York Daily News guide to tipping:
Pizza or other restaurant delivery: 10% - or 20% if you live on a high floor of a walk-up, said Joe Pasquale, the owner of Joe's Pizza in Greenwich Village.
Tipping tips from experts [New York Daily News]
