Hello, Di Fara. It’s been a while…

In which yours truly visits Di Fara after many months, if not years, and discovers they are doing a handful of things differently—including an efficient system for ordering.

Recipe: Clam, Chile, and Parsley Pizza à la Franny’s

Franny’s was a beloved upscale Brooklyn pizzeria that opened in 2004* to immediate acclaim due in part to this white clam pie. For reasons that remain undisclosed, it shuttered in August 2017 after nearly 13 years on the scene. For those of you lucky enough to have eaten there, this topping combo will hopefully jog … Read more

So I taught a private pizzamaking-at-home class

Last Friday I taught a one-off home-pizzamaking workshop for a group of five—a dad, his two sons, their uncle/The Dad’s brother, and a friend of the family. Here are two pizzas I had a chance to snap pictures of. The plain pie is a Di Fara–inspired pizza with a blend of regular “low-moisture” mozzarella and … Read more

The pesto slice at Dani’s House of Pizza, Kew Gardens, Queens

Dani’s House of Pizza is a Kew Gardens institution. You can always get a fresh slice there because the line is often out the door and slice-pie turnover is constant. Dani’s is known for its sweet sauce. They even have merch with the #sweetsauce hashtag all over it. So just be aware of that going … Read more

Beebe’s, new in LIC, is making some dreamy pizzas

Pizza whiz Lou Tomczak (formerly of Emmy Squared and before that a prep- and pizza-cook at Paulie Gee’s) is the mastermind behind these bubbly pies. He seems to have harnessed the gasses in the dough, distributing them evenly across the area of the pie to create a memorable crust. It’s like pizza wearing a bubble-wrap … Read more