Other People's Pizza Archives | Page 8 of 8

Weekly Pizza Lunch: Vezzo and Tappo

April 23, 2013

I’m combining two Weekly Pizza Lunch outings into one here. That’s because they’re practically the same place. —The Mgmt.

Vezzo Meatball Classic Pizza — Vezzo’s Meatball Classic pizza: tomato sauce, mozzarella, house-made meatballs, red onion, and basil. Pictured: small, $9.

There’s a pizzeria mini chain in the heart of Manhattan that I think doesn’t get enough attention or praise.* Part of the blame may lie in its unusual naming convention. I mean, did you know that the pizzerias Gruppo, Posto, Spunto, Vezzo, and Tappo are all related and are pretty much the same thing? I know! You’d think they would have settled on one name and stuck with it. (Think of the efficiencies gained by maintaining one single website!)

Then again, avoiding the appearance of a chain has a certain advantage as well.

Weekly Pizza Lunch: The Calabrese pie at Nicoletta

March 30, 2013

Like most bar or Midwestern pizzas, this pie is extremely satisfying and wallops you with flavor. The crust is flavorful, though I still think it’s not going to satisfy fans of Neapolitan or New York–style pizza. The crust is almost a vehicle for molten cheese and, in Nicoletta’s case, high-quality toppings. It’s basically Midwestern gut-busting pizza as done by a hot-shit New York City chef (which, by all accounts White, the former Wisconsinite, is).

Weekly Pizza Lunch: Coney Island’s Totonno’s rises from the floodwaters

March 29, 2013

Totonno's pizza plain pie — Totonno’s serves one of the better coal-oven pizzas in NYC. A plain pizza from just after the joint’s triumphant post-Sandy reopening.

You know, you’re not going to go wrong adding toppings to a Totonno’s pizza, but when the joint is firing on all cylinders, like it was when I visited yesterday, you only need a plain pie for a satisfying meal.

Of course that didn’t stop me and my dining companion from getting another pizza topped with sausage.

NYC’s best lunchtime pizza special: Motorino’s prix fixe pizza-and-salad meal

March 18, 2013

two pizzas from Motorino, NYC — Two of Motorino’s signature pies, from top: the brussels sprout and pancetta pizza and the hot soppressata and garlic.

Did you know you can get some of the best pizza in NYC (and therefore THE WORLD) for a mere twelve bucks? Oh, and it comes with a salad, too.

Detroit-style pizza, 75% hydration, all-purpose flour

February 18, 2013

After my previous attempt at 60% hydration Detroit-style pizza, I did some grousing about the result on Facebook. Dmcavanagh and Norma saw my complaining and gave me some advice. First, that this style really does have to be made at a higher hydration, and, second, that all-purpose flour works best. You want a lower protein count for a softer crust that she says, “almost melts in your mouth.” Anyway, tonight? SUCCESS!

Detroit-style pizza, 60% hydration

February 16, 2013

I made this pizza tonight largely as an excuse to keep seasoning my Detroit-style pans. Also, I wanted to try a more faithful rendition of the genre.

This is a 60% hydration dough. The pans’ instructions say to use a relatively dry dough for the first couple of pizzas, as anything above 65% will have a tendency to stick.