Miriam Weiskind born into this world while her family consumed piz'za, it was no wonder she grew up to be an avid piz'za lover, connoisseur, critic and tour guide for Scott's Pizza Tours. For her, it's about the basics: 1. crust 2. cheese 3. sauce... the other details are judged upon after the fact. Most famously, she is the two time reigning female champion of the NYC Pizza Run.
While I live in NYC, the piz’za capitol of the world, I still must pay homage to my favorite spots from back home. Topping my list: Adriatico’s Pizza in Cincinnati. A spicy sicilian square that packs a punch. Marion’s Pizza in Dayton, Ohio. A round piz’za cut into squares, a sweet and tangy sauce and burned cheese markings coat the top.
After many years of research and piz’za consumption, I only like to pair root beer with my piz’za. I recommend the following three root beers: 1. Barq’s 2. Stewart’s 3. Olde Brooklyn.
Root beers to avoid include: A&W, IBC, Dad’s, Virgil’s and Boylan. These are all overly sweet and lack a nice signature root beer punch.
A handful of piz’za worthy links. Enjoy!
Once a week, the best day of my week, I proudly give piz’za tours for Scott’s Pizza Tours www.scottspizzatours.com. I met Scott less than a year ago and when he asked me what I knew about piz’za, I said “a bit.” A bit later turned into “a whole lot more” than I bargained for. Scott is my mentor when it comes to the crust, sauce and cheese combo. Check out our tours and come get cheesey with us!
Photos of piz'za are key in making you drool. No matter what the slice, the piz'za box, the pizzaiolo making the piz'za or anything I feel that will change your 'za life for the better, can be found here.
About the 'za Blog // This is where all of the magic happens. Where I write about tasting the good, the bad & the indigestible of pizza. While I'm on a 10 slices a week diet, I strive to discover not just the latest and greatest slices of pizza in the five boroughs of NYC, but to also stay in tune with all of the latest and greatest news, books and other jazz about pizza which is worth giving a hoot and a hollar about. Feel free to suggest some new slices for me to try that I may not have conquered yet.
It’s a blazing 95° in New York City right now and I refuse to not eat pizza. Like the eskimo who eats ice cream in his igloo, I’m the pizza enthusiast that eats pizza in the heat of the day. While this may seem like a complicated thing to master, it’s all about assessing what would make the ideal 95° pizza slice. Continue reading
For the second year in a row, I had the great fortune of accompanying my mentor (and employer) Scott Wiener, of Scott’s Pizza Tours, to Las Vegas for a cheesy week of fun a the 2015 International Pizza Expo. Continue reading
Each week brings new and fresh insight on pizza. This past week, I was asked, “Which pizza is most suitable for delivery in cold weather?” A question I was happy to tackle. I recently conversed over beer and latkahs with my pizza mentor, Scott Wiener (the man behind Scott’s Pizza Tours and the world’s largest pizza box collection).
There are three primary methods of baking pizza in NYC: 1. gas deck oven with a baking temperature of 550°F (the most common), 2. coal-fired with a baking temperature of 700-800°F (the oldest method in America) and 3. wood-fired with a baking temperature over 1,000°F (the oldest method in the world). Of course all of these styles use a different type of cheese, and the type of cheese will surprisingly have a profound affect on the temperate of the pizza when it arrives in the cold weather. Continue reading