I Dream Of Pizza: Most Popular Content In 2010

A little late... but below are links to the five most popular posts (based on hits) from I Dream Of Pizza in 2010. Missed 'em? Check them out!

I Dream Of Pizza Featured In The New York Times 
A Closer Look At The 99 Cent Slice
Free Two Boots Pizza Today In Manhattan
Anselmo's Owner Lashes Out Against Landlady
Pulino's: Lighting Up The Bowery 

Pics From Naples (Part V)

Scott had heard great things about a pizza place located near the Caputo factory which was on our list of places to try, but was a bit too far out of the way to check out without some help getting there. Luckily when we mentioned Pizzeria Salvo to the folks at the Caputo factory they offered to drive us there.

We got a Margherita pie -- tomatoes, mozzarella, olio, basil, and parmesan. In addition, we got a Ripieno Fritto -- ricotta, mozzarella, salami, black pepper and parmesan -- all fried together. It came reccomeded by our waiter and was similar, yet slightly tastier than the Totò we had a Pizzeria Brandi the previous night.

We also started off the meal with three delicious baked goods -- Frittacine, Crocche, and Arancini. The first is essentially a fried ball of macaroni and cheese, which was my favorite of the three. The crocche is a friend potato-like item. And arancini is a fried ball of rice. As you can tell, we were clearly not on a diet.

Pics From Naples (Part IV)

Our first evening in Naples we ate at Pizzeria Brandi. This is one of the more upscale places in town -- pies were almost twice as much as you might find elsewhere and we were serenaded by a guitarist during dinner. We ordered a Margherita pie and also a a Totò -- a fried calzone with ricotta, provola cheese, and cracklings. Although better than our first stop at Da Michele, these pies were soon superceded by both stops we made during day two: Salvo and Pizzeria Starita.

Pics From Naples (Part III)

Pizzeria Starita, which I posted pictures from a short while ago, was one of two highlights from our second day in Naples. Our day started off with a private factory tour at Caputo -- one of the most famous flour companies in the world. It's not only common to find their flour being used in Naples' most famous pizza places, but in kitchens around the world (including some of my favorite New York spots)!

Pics From Naples (Part II)

This evening we went to Pizzeria Starita which was delicious. We got the Pizza Del Papa (Crema di zucca, fiorilli, zucchine, peperoni - that's pepper not meat, and provola); Fiorille e Zucchine (Provola, fior di zucchine and zucchine); and the Margherita (Pomodoro, fior di latte, and formaggio). Below are me and Scott with owner Antonio Starita. The first was my favorite.

Pics From Naples

Currently in Naples with Scott from Scott's Pizza Tours. When/if I have a few free minutes throughout the trip, I'll try to throw up a couple of pics. Today we went to Da Michele. Here you go:

The Best Pizza Videos Of 2010

Last year, we featured many pizza related videos on I Dream Of Pizza. In case you missed them, here's a look back at a few of our favorites including Eat This NY's Pizza Day, Di Fara documentary The Best Thing I Ever Ate, a 60 second NYC Pizza Run recap, and a Food Curated feature on Paulie Gee.

DiGiorno Parody



Matzah Pizza For Passover W/ Spike Mendelsohn



Eat This NY: Pizza Day

Jim Lahey Tastes Domino's New Recipe

Cutting A Pizza Pie Evenly

Pizza By Cer Te Makes A Midwestern Pie



The NYC Pizza Run In 60 Seconds
 

Jose Canseco Tosses Pies



Di Fara Documentary: The Best Thing I Ever Done



Paulie Gee Featured On NYC TV's Food Curated



CMJ Music Marathon Pizza Flipping Promo Video



Domino's Japan Launches English Language Website



Pizza Wars (Nightline)

A Peak At Di Fara's New Digs (An Upgrade!)

I heard that early last week Di Fara was closed for renovations. Yes -- renovations!

Anyone who's been there knows that the place looks like it hasn't been renovated in years. So I was interested to see what changes were made. Were we talking about a new air conditioning unit? Or new tables and chairs? Perhaps new lighting? Some bar stools at the counter? Or maybe now all orders would be placed only through iPads?

Okay... maybe a few of those are a stretch, but it turns out that some noticeable changes were made to the place and I stopped in on Friday to check them out first hand.

Now I'm not an interior design expert, but I'd say that Di Fara's bright green walls weren't particularly inviting.

 
That's now been replaced with a paler, lighter shade of green which is a little more homey. And a brand new spiffy sign that isn't falling apart and doesn't contain price changes that have been scribbled in with a marker. There are new floors too. And the clock -- which so many patrons are closly watching as they wait for their pies -- is now located above the exit.

Here's a peak at the new look Di Fara:

But one thing that hasn't changed at all is their pizza. And at the end up the day... that's what's important!

Avoid Taste Of Tagliare At LaGuardia Airport (DiFara's Long Lost Cousin?)

I recently took a Delta flight out of LaGuardia airport and lucky (or perhaps unlucky) for me that happens to be where Taste of Tagliare is located. The spot is part of a new food court that opened in the terminal alongside Custom Burger’s by Pat La Frieda among other more upscale bets than your traditional airport fare.

But what is so exciting about Taste of Tagliare was that it was opened by Dom DeMarco's son: Dom DeMarco Jr. The elder Dom's pies are heavenly... and the pizza at Di Fara is perhaps the most delicious food I've ever consumed. It wasn't that I had the same expectations for pizza that I was about to eat at an airport... but I was more curious than anything else.

I spotting Taste of Tagliare immediately after going through security. It was 10AM and I was a little worried that they wouldn't be serving pizza yet. But pies were coming out of the oven in all shapes and sizes (okay, well circles and rectangles at least). But before I was even given my slice, I had a rather interesting experience.

As you'll notice above, the place wasn't exactly hopping at 10AM. So I approached the counter, checked out the pies, and told the woman behind the counter that I wanted a regular slice of pizza. I figured that while my slice was being reheated I'd snap some photos, which I preceded to do. After a minute or so of watching me take photos, the lady behind the counter told me that photos were prohibited. "Of the pizza and oven?" I asked. "Security reasons. Speak with security if you have an issue," she replied. I was a little confused, but put my camera away. I stood, alone, for five minutes while I waited for my slice to come out at which point the lady behind the counter said, "Can I help you with anything?" I told her I was just waiting for my slice, which confused her even more. "What slice?" she asked. I told her I'd ordered a slice of cheese pizza about five minutes ago. She mumbled to herself and stuck a slice back in the oven. Overall, it was just an odd experience.

I was excited, however, because the pies that were sitting out resembled those at Di Fara... aesthetically at least. But when my slice came out of the oven and I dug into it, my heart sank. It wasn't that the pizza didn't taste like Di Fara. It's tasted disgusting. It's not really worth breaking down why it tasted so bad, but it started with the cardboard-like crust. No flavor whatsoever. With tax, the slice came out to $5.44 making it more expensive than Di Fara (which is generally considered to be the most expensive slice in the city). My understanding is that there was previously a Sbarro's in the food court. Please... come back!

The place offers a number of other items -- at least around breakfast time -- including bagels and pastries. I didn't try any, but I can at least hope that some of that fare was better than the pizza.

I went to Taste of Tagliare with the intention of comparing it with other airport pizza and not a place like Di Fara. Unfortunately, it was even bad for airport pizza. Next time I take a Delta flight out of Laguardia... it's Custom Burger’s by Pat La Frieda for me!

The Persistence Of Pizza

I've been down to Mark Bello's Pizza A Casa a number of times. He has some fantastic decorations. But the first thing that catches my eye every time is a postcard of the Salvador Dali painting, Persistence Of Memory, with pizzas in place of the clocks.

I've done quite a bit of research online, but haven't been able to track down where it's from or how to find a copy. So the purpose of this posting is merely to get the word out there and see where I might be able to find this masterpiece. Help!

$1.00 Slices @ Pizza By Cer Te Today

Head over to Midtown's Pizza By Cer Te (132 E 56th Street) where you can order two slices of their delicious Margherita pizza for a total of just $2.00 starting at noon.

I'll be on hand selling CHEAP copies of 2011 NYC Big Deal Book -- buy one and your lunch is free! Don't tell us there's no such thing as free lunch!
Remember -- you can check out all of the vendors in the book here. Spots include Cer Te, Hello Pasta and Qdoba... in addition to food carts like Eddie's Pizza Truck, NYC Cravings, and Frites 'N Meats. 

Can't make it out this afternoon?  

The book is just $10 w/ code SAVINGS. Purchase it today... no shipping and handling charges!

Queens Pizza Trek: Highlights & Photos

Last week, I wrote a review of John's Pizzeria (85-02 Grand Avenue) in Elmhurst, Queens. It was part of a Queens pizza trek with Scott from Scott's Pizza Tours. Here are some shots from the other three places we visited:

Dee's

(107-23 Metropolitan Avenue)

Forest Hills

Rosa's Pizza 

(5526 69th Street)

Maspeth

Junior's Cafe 

(4618 Vernon Boulevard) 

Long Island City

John's Pizzeria In Elmhurst, Queens: A Mom & Pop Neighborhood Spot

I've been determined to find great pizza in Queens. In my opinion, it's the least pizza worthy borough... but there is so much potential. The culinary landscape in Queens features a melting pot of high quality, authentic ethic food. But pizza has yet to make it's mark. Nevertheless, I was excited to join Scott from Scott's Pizza Tours on a recent trek around the borough in search of a good pie.

We visited Dee's (107-23 Metropolitan Avenue) in Forest Hills, but with 26 pies on the menu, a return visit is needed. We swung by Rosa's Pizza (5526 69th Street) in Maspeth and Junior's Cafe (4618 Vernon Boulevard) in Long Island City. But the highlight of the day was an old school slice joint in Elmhurst: John's Pizzeria (85-02 Grand Avenue).
 

The exterior of John's is like a sight from the 1960s -- off yellow paint serves as a backdrop for a sign that looks like it's never been replaced. And when you step inside, the experience is as authentic as you might imagine. I did, however, have some trepidation about what kind of folks were behind the place. Signs were plastered all over the store that would have made you think you were back in Catholic grammar school. Rules included:

No bills over $20. No exceptions.
Please pay when served.
No outside food or drinks.
Cash only.
No restrooms.

So who was running this tight ship of a pizza place? Two of the sweetest ladies you've ever met: Rose and Susan Bagali. I was a bit surprised to see the mother and daughter team dressing up pies and throwing them in the oven. The pizza world is extremely male dominated. On occasion I'll spot a women in the kitchen at a pizza place. But never have I seen a pizzeria being run by only women.

 

Besides the fact that the pizza is actually quite good... my favorite part about John's is that nothing appears to have been updated in years. The signs behind the counter feature old Pepsi logos and the light fixtures look like they're from the lobby at my grandmothers retirement home. All of these little quirks are what makes visiting John's so special. It's rare to find spot that is suspended in time.

John's features regular cheese slices for $2.35 and sicilian slices for $2.60 (the prices might be the only things that have changed over the years)! Both were tasty, but I was especially impressed by the sicilian slice. Soft and chewy, it contains what I can only describe as a cake-like texture. The regular slice resembled the 1964 Style pie at Santillo's in Elizabeth, NJ -- crunchy with a slightly charred crust and and a generous amount of oil on top.

For 45 years, John's has been a neighborhood staple. They rely a lot on local patrons and are a true mom and pop shop (technically a mom and daughter shop). They stopped doing delivery because the people they hired were unreliable. And business is down during the daytime because the school around the corner stopped letting students eat lunch off campus. If this was a Papa John's, the folks behind the counter wouldn't care about such things. But as a neighborhood institution, John's is counting on local residents to keep them in business for another 45 years. And as long as they don't change their pizza recipe... I have a feeling they won't be going anywhere.

Pizza Club At Donatella

Last month, I organized the final Pizza Club of 2010 at Donatella. The place has gotten a decent amount of hype. Heck -- Owner Donatella Arpaia (who is a frequent Iron Chef America judge) convinced legendary oven-builder Stefano Ferrara to construct the oven himself... on site! I've enjoyed many pies from Ferrara ovens at spots like Paulie Gee's and I was looking forward to trying the pizza at Donatella.

Unfortunately, I never got to. I came down with an awful cold the day we were suppose to go... and I tried to pull myself out of bed at dinner time, but with the chills and a fever of 101, I stayed put. However, I didn't want to ruin everyone's dinner plans on account of my sickness, so I encouraged everyone to go without me.

Lucky for me (and you), Brian Hoffman of Eat The NY was there to capture the experience as he does with every Pizza Club. Most feedback I heard from others was consistent with how Brian felt about his expeirence there.

Head over to Eat This NY and read his entire review.