Tracy Morgan & Bruce Willis Enjoy Pizza At...

Critically acclaimed and highly anticipated cinematic masterpiece COP OUT hits theaters today!

Although I love Tracy Morgan and Bruce Willis, I don't have particularly high expectations for this film. However... recent promos have shown the two hanging out at a famous New York pizza place which gives the the film some credibility.

Can you tell from the photo where they are?

Da Franco: Bringing Quality Pizza To Queens

Astoria is known for many things. It's Greek food. The Bohemian beer garden. Kaufman Studios. But one thing that doesn't come to mind when you hear the name of one of Queen's most popular neighborhoods is pizza. It's not surprising though, as there are few people of Italian heritage who live there. In fact, Astoria was first settled by the Dutch and Germans in the 17th century and around 50 years ago a large number of ethnic Greeks from Greece, Albania and Cyprus made the area their home, giving Astoria the largest Greek population outside of Greece itself. So if you're looking for some spanakopita, melitzanosalata, kolokythoanthoi, or tzatziki you've come to the right place. But for pizza... not so much.

I was invited to a tasting at Da Franco (1919 24th Avenue) last week -- a modest Italian restaurant that opened last May just north of the Triborough Bridge (RFK Bridge). The one thing that Da Franco suffers from is it's poor location. About a 15 minute walk from the closest subway stop, it isn't easily accessible unless you're willing to navigate the Queens bus system. But locals have a delicious new restaurant that serves up what is arguably the best pizza in the area. If I lived across the street, I'd eat there all the time. Unfortunately, with comparable places surrounding me in the East Village, it's not the kind of destination eating establishment that makes places Di Fara, Lucali, and Totonno's popular among folks from other boroughs.

On a Thursday evening, we were practically the only people there, although I'm told it gets crowded on the weekends. The restaurant is attached to a new apartment complex and is beautifully decorated. Every tabletop features a map of Italy and it's not so far fetched to close your eyes and you can imagine that you're sitting in the middle of Rome.

The menu is expansive and takes time to navigate. Luckily we were just sticking to pizza and dessert. There were 21 pies on the menu which is a lot for any restaurant and especially a place that serves so many other dishes. Perhaps narrowing the list down to the ten pies they do best would benefit diners. I tried four 1/2 pies and each were delicious.

PIZZA ALLA MODENA - Light tomato sauce, cherry tomatoes, fresh homemade mozzarella cheese, oregano, and shaved parmigiano cheese.

PIZZA MARGHERITA D.O.P - Buffalo mozzarella, tomato sauce, and fresh basil

PIZZA AL QUATTRO FORMAGGI - Tomato sauce, gorgonzola, pecorino romano, parmigiano reggiano cheese and fresh homemade mozzarella cheese

PIZZA AL FUNGHI - Tomato sauce, fresh homemade mozzarella cheese and mushrooms

The last two pies were my favorites. The cheeses in the QUATTRO FORMAGGI melt in your mouth and the sauteed mushrooms were juicy and delicious.

We also tried two desserts: a cheesecake and tiramasu that was large enough for a family of four (seriously... check out this monster!).

If the food at Da Franco was being served in a cute, hole-in-the-wall Italian restaurant in the East Village there would be lines out the door and local food blogs would be raving about the place. But to garner accolades outside Manhattan and Brooklyn is difficult unless you're doing something revolutionary or your restaurant somehow develops some kind of underground cult following.

The reality is that Da Franco is a wonderful neighborhood restaurant. The owner -- Franco -- is there every night with a friendly smile and greets every diner, many who appeared to know him. Franco has been running restaurants in New York for decades and knows the recipe for success. Hopefully as more people in the area discover this newcomer, the place will thrive in it's "off the beaten path" location.

Pizza Cones Come To Midtown; I Stay Away

Unless you've been sleeping under a (very large) slice of peperoni, you're probably aware that there is a new place in midtown called K! Pizzacone and they serve... well... pizza in a cone. No less than 6,000 blogs covered it's opening yesterday (see Slice, Midtown Lunch, Gothamist, Grub Street and Eater).

It's got to be the most hyped pizza cone establishment to open up in midtown all year!

Well I haven't been there yet. But I'll check it out soon. Hopefully the above coverage will keep you satisfied until then. I just hope it's better than the pizza cones out in Queens.

Grub Street

Can DC Pizza Give NYC A Run For Its Money?

Anyone who knows me well, is aware that I suffer from a bit of New York bias when it comes to food. I'll often try dishes in other cities only to say something along the lines of, "that was great... but not as good as XYZ in New York." There are exceptions though. The doughnuts at Voodoo Doughnut in Portland, Oregon - for example - are better than those I've had at Doughnut Plant or Peter Pan Bakery in NYC.

So it was with great shock that I discovered the best burger I'd ever eaten at Spike Mendelsohn's Good Stuff Eatery in Washington, DC last summer. I dream about this burger as much as I dream about Di Fara and now every trip to DC must include a stop at this burger heaven. It's been known for some time that Spike has been planning on opening a pizza shop next door to Good Stuff Eatery, and it seems that the opening date is soon approaching.

According to NBC.com in Washington:

Former "Top Chef" contestant Spike Mendelsohn is set to open a new endeavor in mid-April, and this one will have little to do with savory layers of beef, cheese and bacon. Don't get too sad, though, 'cause it's something just as good. The upcoming We, the Pizza will be located at 305 Pennsylvania Ave. S.E., next door to his Good Stuff Eatery. The chef Spike brought from New York, Mike Colletti, will be moving next door to tend to it.

You can read the entire article here.

So it is with unrealistically high expectations that I anticipate the opening of WE, THE PIZZA this spring!

The $3 Pizza Stone

This week, if you couldn't tell, I'm in a pizza-making mood. So today I present you with an article on how to make a $3 pizza stone. Experts will tell you that one of the most important steps of making a good pizza at home is ensuring it's exposed to the correct amount of heat from your over (i.e a lot!). That's why there is a huge market for pizza stones. Any aspiring home pizza maker needs a high quality pizza stone in order to maximize the amount of heat on which their pizzas are cooked. At a pizza-making class last weekend, I learned about how the thickness of the stone has an affect on how well the stone is able to maintain its temperature.

What I also know, though, is judging by the photo below, it appears that Home Depot's tiles produced what looks like some quite appetizing pizza. It'd be interesting to do a taste test between a pizza made on an expensive stone and a pizza made on tiles from Home Depot.

But in the meantime, you should check out How To Make A $3 Pizza Stone on thepauperedchef.com.

Q&A About Pizza Making With Cucina Della Terra

A few years ago, I took a handmade pasta cooking class in New York City with Chef Gerri Sarnataro. She has since relocated to Italy where she opened Cucina Della Terra which offers cooking classes in a pastoral area of Umbria near Lake Trasimeno. I've stayed in the loop about all of the exciting classes through a monthly e-mail she sends out and February's edition featured some helpful information about making pizza (and recipies!). I thought I'd share some tips from Gerri with you below:

Having taught dozens of pizza classes, I've accumulated various questions from my students; the answers to which I hope will help improve the outcome of your efforts.

How do you get a great tasting crisp thin crust?
First, great dough has to begin with great flour. Personally, I am dedicated to 00 flour. It's got just the right extensible (stretchable) quality and great flavor. Once mixed, the dough should feel tacky. When you are adding flour to the yeast and water, hold back some flour. Start working your dough until the gluten is developed. This may take up to 10 minutes by hand. Resist the impulse to add more flour. Wetter, tackier dough will produce beautiful, irregularly shaped air pockets in the final crust.

Next, let your dough relax for a few hours; overnight in the refrigerator is even better. You've given it a work out and it needs to relax and develop flavor.

Then, whenever you're up to it, divide the dough into 9 to 12 oz pieces. The exact size is purely a matter of preference. Round them into tight smooth balls and place them on a floured pan. Cover with oiled plastic and hold at room temperature for an hour or more.

Can you stretch cold dough?
Absolutely not. The dough needs to be at a comfortable room temperature. Plan ahead.

Toppings?
This may be a matter of personal preference, but please leave the wasabi for sushi and the pineapple for your ham. Roasted vegetables such as cauliflower, zucchini, eggplant, peppers, raw zucchini flowers, grated parmigiano or pecorino, tomato sauce, prosciutto, sautéed spinach, caramelized onions, sautéed mushrooms, cooked fresh sausages, hot & sweet, fried artichoke wedges, gorgonzola, arugula, ricotta or mozzarella, fresh basil leaves, minced fresh thyme and oregano make fine toppings. Of course,a drizzle of extra virgin olive oil is a must.

How do you stretch the dough to get the thin center and thick outer crust?
Generally, you should be able to stretch your dough to a diameter equal to the numerical weight of the dough, eg. 9 oz of dough should be stretched to about 9 inches.

Remove a ball of dough from the pan. Gently flatten the dough. Place the backs of your hands under the center of the dough and let gravity stretch the dough. Turn the dough under your hands until you can see the center thinning out. Move your hands out a little widening the area. Place the circle of dough onto a heavily dusted surface, either semolina or cornmeal work best. Begin to stretch the dough outwards until you have the desired size. The thinner your dough, the thinner the final crust. Starting about 1 inch from the edge, press outwards with your index & middle fingers to thicken the edge.

Do you need specialized equipment?
A pizza stone helps retain the heat of the oven and generate a crisper crust. A peel (that long wooden stick with the large flat paddle) is helpful but not necessary. A baking sheet turned upside down can do the job.

What temperature should I turn the oven thermostat to?
As high as it will go... 500 degrees if possible.

How much of my selected ingredients can I put on top of the dough?
Don't over do it. Less is more because heavy toppings will weigh on the dough and prevent it from sliding off the peel or baking sheet.

How long will it take before it's done?
This depends on the heat of your oven and how many times you open and close the door. Remember, the higher the heat, the quicker the crust will form. Every time you open your oven door you are losing 50 degrees.

Fried Artichoke & Caramelized Onion Pizza Recipe

Preheat your oven to 450 degrees or higher

Ingredients:

1 cup ricotta, seasoned with salt & pepper
½ cup caramelized onion slices
½ cup diced buffalo mozzarella cheese
1 whole artichoke, prepared & cut into ½ inch wedges, fried
1 teaspoon minced thyme
Extra virgin olive oil
9 oz of your favorite pizza dough

Procedure:

1. Shape the dough into a 9 inch circle.
2. Brush the top of the dough lightly with olive oil.
3. Drop teaspoons of ricotta cheese on the top of the pizza
4. Sprinkle the caramelized onion all over the top of the pizza
5. Sprinkle the diced mozzarella all over the top
6. Follow with freshly fried artichoke slices and a sprinkle of thyme.
7. Finish with a light drizzle of extra virgin olive oil
8. Slide the pizza into your oven, preferably onto a preheated pizza stone.

Toby's Public House: Quiet, Quaint & Quite Tasty

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Greenwood Heights. Believe or not, that's a neighborhood in Brooklyn. I'm pretty proficient in New York City geography, but even I was unfamiliar with this pocket of land nestled between Park Slope, Sunset Park, and Kensington. It's very underdeveloped, but with it's proximity to Prospect Park I wouldn't be surprised if the gentrification kicks in within the next decade. Although not known as a culinary hot spot either, there have been a couple of notable eating establishments popping up recently including Toby's Public House.

Getting there is a bit of an adventure, especially when it's cold and dark outside. But amongst abandoned warehouses sits a modest pub-like structure with exposed brick, a friendly staff, and local residents enjoying themselves over cold pints and delicious pizzas. The experience is unlike any other New York City pizza experience because it feels like you're miles removed from the hustle and bustle of Manhattan. Located on the corner of 6th Avenue and 21st Street in Brooklyn, it's a 10 minute walk to the closest subway station.

Yet because of the lack of good places to eat in the area, I'd imagine Toby's is often quite busy as it was on a Thursday evening around 7:00 PM. There was no typical patron at Toby's either -- there were families with their toddlers, businessmen, couples, and locals who sat alone at the bar. If anything, me and Scott (Scott's Pizzas Tours) were the odd men out -- a Manhattanite and a Brooklynite who had trekked out to Toby's despite there being better pizza closer to each of our homes. In total, the place has seats for about 25 people and an additional 10 spots at the bar.

Scott and I ordered two pizzas: a margherita pie (tomato, mozzarella, basil, and olive oil) as well as a smoked pancetta pie (tomato, mozzarella, crimini mushrooms, black garlic). Each were tasty. I particulary liked the crust of each pie -- slightly charred, but doughy enough to serve as a solid base for the toppings. The margherita pie could have used a little more basil and the pancetta pie could have used some more mushrooms (my favorite topping), but overall we were both pleased with our selections.

The highlight of the meal, however, was dessert. We ordered a much talked about and highly recommended dessert calzone with ricotta and nutella. It was all we had hoped it would be and more. It was rich, filling, and every bite melted in your mouth. It didn't look big, but was definitely large enough to satisfy the two of us. There's definitely a void in the New York City market for baked dessert calzones (where else can you get something like this?) and Toby's should be an example for other aspiring pizza-esq dessert makers.

Is Toby's worth the trek for the pizza? Probably not for the pizza itself. But if you're looking for a low key vibe away from the skyscrappers and crowded streets of NYC, this is a great place to go. Is Toby's worth the trek for just the dessert calzone? Yes, without a doubt.

Happy Valentine's Day

On Friday, I wrote about places where you can treat your loved one to some heart shaped Valentine's Day pizza. Yesterday, I had the pleasure of taking a pizza making class with Pizza a Casa and... low and behold... heart shaped pizzas were made.

But some advice to all of you romantics out there. A heart shaped pizza is best eaten whole. Otherwise, it might end up looking like this:

Meet Jillian -- the chef extraordinaire behind the heart shaped pizza which featured cheese, truffle oil, and honey.

Stay tuned for more info about Pizza a Casa in the coming weeks. Happy V-Day!

Where To Get Heart Shaped Pizza This V-Day

Any girl knows the key to my heart is pizza. In fact, x-rays have indicated that my heart is partially made of pizza (or perhaps that's just my arteries clogged with cheese). Either way, here are some spots you can get heart shaped pies this Valentine's Day:

eater.com

MOTORINO:

"All the pizzas are going to be available but they are all going to be shaped as a heart," says Motorino chef Mathieu Palombino. "I think its a fun way to start Valentine's evening. It's very relaxed, very cool."

If you want give your mate a "piece of" your heart in the comfort of your own home, Motorino also offers their pies for takeout or for delivery. [READ MORE at ny1.com]

PAPA JOHN'S:

In today's edition of Adventures in Marketing: as is becoming the new custom at Papa John's, the pizza chain is once again offering heart-shaped pizzas, starting today and lasting until Sunday the 14th. The tagline for the promotional stunt: "Love is patient. Love is kind. Love means never having to eat an overpriced, mediocre Valentine's Day meal at a crowded restaurant surrounded by strangers." [READ MORE at eater.com]
Or...
As any hopeless romantic should know, the way to your lady's heart is with some home cooking. So dig up your favorite recipie and put on some of your favorite pizza music. It's going to be a long night. Good luck!

* Those of you in the Midwest should check out PIZZA LOVE on Forza Pizza featuring some delicious looking heart shaped pies from Nonna Silvia's.

Pizza Snowman!

It looks like it might actually snow in NYC! Finally! I'll be out sledding... but in the meantime we've hunted down the best pizza snowmen we could find on the internet. Enjoy!

happyhappypizza.com


pizzamaniac.com

slice.com

Tito Bravo: Best Place To Grab A Slice In Jerusalem

Last week, I reviewed two of my favorite pizza places in Israel: The Pizza in Tel Aviv and Yeminite Food Bar in Safed. While The Pizza is an upscale artisinal pizza place that churns out pies similar to what you might find at Co and Motorino, Yeminite Food Bar was an old school hole-in-the-wall which looks like it could have dated back to the patriarchal days. But neither of these places are the norm in Israel when it comes to pizza. The most common type of pizza place is the slandered slice joint -- not so different than what you might find in New York City. The problem is that most places serve up inferior slices than their New York brethren. Except for one. But first... here's where not to go for a slice of pizza in Jerusalem!

The first pizza place I tried on my Israel pizza tour was a block from Ben Yehuda Street -- a crowded pedestrian thoroughfare in Jerusalem. It was called Big Apple Pizza (so I already had my doubts before entering) and it did not live up to NYC standards. The slices were bland -- particularly the cheese slice, and I was surprised to find people filling up the place around 7:30 on a Saturday evening. The nice thing is that you can eat your pizza at tables outside (inside it's just a counter), but other than that, there's nothing too special about this place. Overall, it was an unsatisfactory experience.

There's another pizza place about a 10 minute walk from Big Apple Pizza down on Hillel Street named Chili Pizzeria. Although it was better than Big Apple Pizza, it still didn't quite cut it. I tried three different slices there: (1) sun dried tomato, goat cheese, and pesto; (2) cheese; (3) onions and mushrooms. There were also slices of broccoli with almonds and feta on our pie. As noted in other reviews, it's standard for pies in Israel to be made in quarters -- with four different topping combinations each covering two slices on an eight slice pie.

One problem with this is that ingredients from different slices often get mixed together, so when the pie is cut you could be eating a slice that's 3/4th mushrooms and onions but also contains some broccoli. Our particular pie happened to be cut quite accurately. Another problem is that often times different ingredients take slightly longer to cook than others. Despite all this -- the slices here were solid, yet standard. Of note, it is one of the few non kosher pizza places in the area so if you're looking to mix some meat and milk together on your pies, here's your best bet at doing so.

Before I get to my favorite pizza place in Jerusalem, it's worth mentioning one other pizza fail in the area. A few minute ride from Ben Yehuda Street is an area known as Emek Refaim -- The German Colony. It's a cute block lined with upscale restaurants and clothing stores, as well as more basic supermarkets, banks, and shwarma stands. But one thing you can't get at Emek Refaim -- good pizza! Pretty much your only option is a place called Pizza Sababa.

Translated literally, Pizza Sababa means Super Pizza. But the pizza was anything but super. Granted I stopped in around noon on a Sunday -- just as they were opening. But the pizza tasted like it was frozen from the night before and had just been reheated. I had a mushroom slice and a plain slice. So unless you're in desperate need for pizza while you're at Emek Refaim, I suggest staying away. There are much better culinary options around.

This brings us to Tito Bravo -- the best place I found to get a slice in Jerusalem. Tito Bravo is located back at Ben Yehuda, just across the way from Big Apple Pizza. I stopped by on a Saturday evening just as they were opening. I had what they called "a pesto" slice and it was delicious... easily the best slice I had in Jerusalem. Unfortunately, I was too full to try any other slices so my review is based on a limited selection, but I could tell Tito Bravo was something special. The quality of the cheese used on their pies was better than anywhere else around and the ingredients tasted fresh, unlike at other locations. The place was less dingy than it's Jerusalem counterparts and I was surprised to find that it was empty when I was in there. The next time I'm in Israel I will without a doubt return to Tito Bravo to try some of their other offerings. And if you happen to be in Jerusalem and looking to grab a quick slice on the run -- you've now found your new go-to place. Enjoy!

INFORMATION ABOUT EACH PIZZA PLACE (From Jerusalem.com)

Big Apple Pizza
Dorot Rishonim St. 13
City Center/Mamilla
Kosher/Mehadrin
$ (under 40 NIS per person)
Deliveries available
02-625-6252

Chili Pizzeria
Hillel St. 28
City Center/Mamilla
Not Kosher
under 40 NIS per person
Deliveries available
02-625-4040

Pizza Sababa
Emek Rafaim St. 43
German Colony
Kosher/Rabbinate
under 40 NIS per person
Deliveries available
02-561-7734

Tito Bravo
Shammai st. 12
City Center/Mamilla
Kosher/Mehadrin
40-60 NIS per person
02-625-5585