Pizza Luca teased Gothamites earlier this year when it debuted at few locations in Lower Manhattan. Since then, owner and head pizza man Dean Medico has centered his operations primarily on the lower Hudson Valley. But New Yorkers can try Medico's pizza when he rolls into town for Meatopia this weekend. Get a preview here.
'wood oven' on Serious Eats
Ribalta, which boasts three different types of ovens for the three types of pizza it serves, replaces the wacky pizzeria Piola on 12th Street just below Union Square. Oh, it's also the first U.S. outpost of the Scuola Italiana Pizzaioli, which teaches folks how to make Italian and Neapolitan pizza.
It's a white pie (no tomato sauce) topped with mozzarella, Parmesan, ricotta, Aleppo pepper, and spring garlic. If Aleppo pepper sounds familiar, that's because you've probably seen in on My Pie Monday, where dhorst has been a huge proponent and "Aleppo crack" dealer. In fact, as Falco described the pie, he said, "You know where I got the idea, don't you?"
Located just south of Toronto in the town of Oakville, Ontario, 7 Enoteca has been open for about two weeks. The small menu features cheeses, salumi and prosciutto appetizers, as well as a meat, a pasta and a fish that will change daily. However, the star of the show is the Neapolitan-style pizzas being served out of Canada's first on-site built Stefano Ferrara oven.
Opened just over a year ago, Best Pizza has fast become one of our favorite pizzerias in New York, and yeah, it's mostly because they serve some of the tastiest by-the-slice stuff around. Since opening the shop, the menu has expanded ever-so-slightly to include sandwiches and a single salad. But man, oh man what good sandwiches those are. Check out everything they've got on the menu.
If you've been hankering for a hit of Roberta's pizza but don't want to travel to Bushwick, this is just a reminder that the joint's pizza stand will be among those participating in the fall season of Mad. Sq. Eats. It starts today and runs through October 21.
OK. Forget for a minute that Forcella is doing some solidly legit traditional pizzas. That's all well and good and totally worth your while. But just know that the place is the only pizzeria I know of in NYC that's doing a deep-fried "montagnara" pizza.
How 'bout the weather lately, right? Not too hot, not too cold. Not humid. Perfect for pizza under the stars. Taking my own advice from earlier this year (9 NYC Pizzerias with Great Gardens), I made my way to Saraghina in Bed-Stuy to catch up on things.
Turns out that the new Greenwich Village pizzeria 900 Degrees has pretty much taken my daydream and made it reality. With two different ovens, this spacious, welcoming restaurant offers visitors four distinct genres of pizza: Neapolitan, Roman, Sicilian, and "tomato pie," in addition to a sort of category-defying menu subsection dubbed "Pizza Americana."
The sweetness of the honey cuts both the saltiness and spice of the oven-crisped soppressata, all with a fresh-tasting sauce of minimally messed-with crushed tomatoes. The cheese is creamy, and there's just enough of it to satisfy folks who look for a balance of elements on their pies. It's a small, personal-size pizza, more diminutive than even a regular Neapolitan pie, but what more do you want at lunch? Good luck finding a table in the square, but why would you want to?* Find an empty bench in the park across the street; it's much more pleasant and shaded there.
What a crust! Ah'Pizz's usage of Caputo tipo "00" flour, fresh yeast, and one- to three-day cold fermentation definitely paid off. The crumb was soft, supple, puffy, and packed with a fragrant yeast flavor. The crust was perfectly done on the bottom and not too soggy in the center, thanks to the cheese's moisture content. The char imparted the perfect amount of caramel flavor to bind all of the other pizza flavors together.
The mission at Boot & Shoe is much the same as at Charlie Hallowell's Pizzaiolo. Neapolitan-inspired pizzas are topped with locally sourced ingredients and cooked in a wood-fired Mugnaini oven.
Although I tend to be wary of businesses jumping on the locavore bandwagon, my recent visit to Dozzino convinced me to believe the hype about owner Marc Magliozzi. Magliozzi is legit; he seriously cares about his food and his neighborhood.
Real Neapolitan pizza has finally come to Georgetown. Joe Farruggio's il Canale on 31st Street boasts an impressive wood-fired oven built onsite by Italian craftsmen. Though not quite in the same league as Orso in Falls Church or Pupatella in Arlington, il Canale certainly serves Georgetown's best pizza.
[Photograph: A Tavola's Facebook] The wood-fired, Neapolitan-inspired pizza wave continues to sweep the U.S. Last week, we touched on the opening of Boulder, Colorado's Pizzeria Locale (officially opened as of Tuesday), which had a Stefano Ferrara oven shipped over from Italy. This week, we've gotten word that A Tavola Pizza in Cincinnati just took shipment on its Ferrara-built oven yesterday. That's the bad boy being forklifted off the tractor-trailer in the photo above....
The pizzas at Firehouse in Portland, Oregon, are picturesque and delicious; they're a wonderful example of top-shelf ingredients cooked properly in a wood oven. If I had one wish, though, it would be for a longer list of pizzas on the menu.
Pizzeria Locale has taken delivery on the oven you see above, a Stefano Ferrara "mobile"* oven, has it installed, and appears to be in the final stages of training staff. Self-described as "a contemporary pizzeria inspired by the traditional pizzerias of Napoli," Locale will be home to the first Ferrara oven in the state. Target opening date: "late January." [via Caleb Schiff]
Pizzeria Bruno is San Diego's first Neapolitan-style pizzeria and the home of some seriously tasty pies. This pizzeria doesn't cut any corners, and the resulting pies are quite impressive.
The telltale signs of wood fire are prominent on a Stanziato's pie, and the result is a delightfully chewy crust. A light, crackly char on the crust exterior belies a soft, pillowy interior. It's light yet sturdy, standing firm to most toppings you can throw at it.