• NYC Pizza Crawl: A Patsy’s Pizzeria Affair

    Last weekend I kicked off the 2nd ever NYC Pizza Crawl. Switching up the boroughs, we tackled Manhattan to do a Patsy’s pizza crawl. Beginning with the first Patsy’s in East Harlem, then making our way to two other locations so that runners could learn a thing or two. (more…)

  • It’s Not Just A Slice…

    Last week I found myself sitting across from a fellow pizza comrade at Lombardi‘s. As the pie hit the table, we both did a snag n drag for our slices of choice and dug in, mouth first. Well, he dug in a bit differently than I by immediately ripping off the crust, eating only it and leaving the rest of the slice all alone in the center of his plate. At that moment my heart sank,  jaw dropped and for a very rare moment, I was speechless. This wasn’t just any slice, it was a Lombardi‘s slice! (more…)

  • My Tour of Tony’s Pizza Napoletana

    When it comes to picking the perfect pizzeria to give a short, brief history lesson on pizza, it is key to pick one that will offer variety. The main event of my pizza crawl (or as my friend kept calling her “pizza party”) was at Tony Gemignani’s pizzeria, Tony’s Pizza Napoletana located in the heart of San Francisco’s North Beach. What most people know of this pizzeria is that it is regarded as one of the hardest to get into and one of San Francisco’s finest. What most people may not realize, is that Tony’s doesn’t serve a specific signature style pizza, but they offer a tour of the styles found all around the world. (more…)

  • Luzzo’s: A Perfect Oven Tango

    My favorite thing to do when pizza lands in front of me is to gently pick up a slice and check out its crust. While most people go straight for the snag, fold and bite, I go straight for the underside to examine more about the slice before I bite. You see, the crust of a slice tells the whole story. From the crust alone, you can judge the flour used, the pizzaiolo’s (aka the pizza maker) dough handling skills, the added love (ingredients) in addition to the standard flour, salt, yeast and water and most important of all, the oven it was baked to life in.

    From the moment I walked into Luzzo’s, I was perplexed by how the pizzaiolo was handling the dough and more so the dual ovens sitting side by side in the back. Prior to stepping foot into this pizzeria, my mentor Scott Wiener of Scott’s Pizza Tours (which I am also a tour guide for), had only shared one thing with me about it: it’s an interesting place. I have to say, as usual, Scott was right. Before looking at the menu, I put my tote down and made a dash straight for the oven. Naturally, the pizzaiolo was confused by the way in which I examined the oven. The first thing I noticed was the black smoke caked on the outside brick, then the wood burning and the small door beneath it. I suddenly became excited and could hardly contain myself as I realized that the oven was rectangular like a coal-burning brick oven, yet had a beautiful archway on the inside. The oven was both wood and coal burning. My mind was officially blown and I couldn’t wait to sink my teeth into a slice. (more…)