Salerno, Italy: Pizzeria da Riccardo

From Slice Or, “A Bronx Tail” Of all the Little Italys across the U.S., New York City was blessed with the three best. From the original, in downtown Manhattan, to what was once the most authentically Italian, in Bensonhurst, Brooklyn, and to the still-vibrant Arthur Avenue neighborhood in the Bronx. To quote Henry Hill, “It was a glorious time.” Gianluca Rottura (of Pizza and Coffee ), who you might know as “nextgospel” here on Slice, dropped this dispatch in my inbox the other day. For all those wondering what the difference between Salerno-style and Naples-style pizza was, he covers it here , after the jump. Oh, and there are photos there, too . — The Mgmt. I use the past tense was because sadly many “Italian” neighborhoods are empty of Italians, their descendants, the culture, and food. Others, like the original Little Italy in downtown Manhattan, are run by many who pretend to be Italian for business purposes and of course lack Soul. The Bronx always depressed me for various reasons, and after living there for four years, the feeling got worse. That said, the Bronx’s Little Italy on and around Arthur Avenue still offers the best Italian …

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Tags: america, arthur, arthur-avenue, bensonhurst, coffee, downtown, henry, inbox, pizza, restaurants, york

Inside a Domino’s Pizza Dough Factory

From Slice VIEW SLIDESHOW: Inside a Domino’s Pizza Dough Factory OK. The visit to Domino’s HQ in Ann Arbor, Michigan, that I mentioned Sunday. It was the company’s first “Blogger Day,” in which they flew bloggers out to tour the company mothership, aka the Domino’s World Resource Center, along with a tour of a “supply chain center,” a facility and warehouse that supplies area Domino’s with dough and nontopping incidentals—sauces, napkins, cleaning supplies, etc. It was interesting to visit and listen to the execs talk their game — if only to hear how the company wants to present itself and to get an idea of the corporate culture there. But perhaps the most interesting part of the whole thing was seeing the dough-making factory. Regardless of how you feel about Domino’s and its pizza (and, yes, Slice’rs, I know how you feel about it), it’s fascinating to see something like pizza dough made on such a large scale. You can peep the slideshow above and/or check out the vids here.

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Tags: arbor, domino, incidentals, michigan, pizza, Resource, slideshow, supply, the-corporate, the-slideshow, world-resource

A Test of the Kettle Pizza Weber Grill Insert

From Slice Dagnabbit! While I was waiting for Kenji Lopez-Alt to get back to town and help test the Kettle Pizza insert I bought last week, Slice’r Mmmph received his and beat us to the punch. No biggie — we’ll still be grilling with ours. In the meantime, here’s Mmmph’s take. — The Mgmt. I thought I’d pass on my first experience with the Original Pizza Kettle Oven insert that I bought on eBay, after reading about it on Slice. I received mine a couple of days after the Slice “Unboxing” post . It was a snap to put together and I simply had to wait until I could entertain a couple of friends in order to fire it up. Sunday was the day. Old Stone D-shaped pizza stone . Big opening for charcoal and wood I invited a few people who had regularly attended my pizza parties while using my Ferrari G3 pizza oven . That device gets to 710 on the stone and 770 in the top. (Pics to come soon for pies from this device.) The Pizza Kettle Oven achieved temps of 600-850 on the stone and 700-950 in the top. The…

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Tags: between-the-top, chorizo-soria, kenji, kettle, mmmph, photos, pizza, result, test-the-kettle, Thing

‘Slice’ Poll: Fresh Mushrooms or Canned?

From Slice Aaron Mattis’s cremini and shiitake mushroom pizza. [Photograph: Cameron Mattis] After that quick post on Friday , you might have seen this one coming. In the few comments that were left there, I was surprised to see a lot of people express support for canned mushrooms on pizza. So folks: canned or fresh?

Tags: cameron-mattis, friday, mattis, mushrooms-on-pizza, photograph, pizza, post-on-friday, shiitake

Blogwatch: Pizza Rolls

From Slice [ Photograph: For the Love of Food ] MissBrownEyes emails, saying … Not sure you’ve ever come across this in all your pizza-traveling glory… but thought it might be interesting for Slice’rs… http://forfood.rezimo.com/2008/08/pizza-roll-pizza-tastecreate-recipe/ FWIW, I’m not sure I’d call it pizza even though it technically fits my definition of pizza. I’m seriously conflicted. —Miss Brown Eyes ———————————————————— Dear MBE, Thank you! This is funny, because these remind me of the “Pizza Bread” recipe a 3rd grade classmate added to our “Third Grade Cookbook.” We each had to contribute a kid-friendly recipe, cook it, and bring it to class. For one month, everyone in the class had a day to bring in enough treats to share and then give a presentation on the recipe. At the end of the month, our teacher compiled the recipes into a cookbook and had them printed up. Anyway, this one kid brought in “Pizza Bread.” Simply a loaf of frozen bread dough thawed out, rolled out, slathered with pizza stuff and rolled back up. Basically a pizza…

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Tags: brown-eyes, call-it-pizza, definition, enough-treats, food, love, photograph, pizza, pizza-bread, result, teacher, third-grade, trip

Pizza Oven Shaped Like a Human Head; Pizzas Go In Mouth

From Slice [ Photograph: Adam Lindsley/This Is Pizza ] In pizzadom, wood-oven bakers refer to the cooker’s opening as the “oven mouth.” This might be taking the term a little too far. This might be the coolest pizza oven ever. Adam Lindsley of the blog This Is Pizza snapped this shot when he visited Marcello Pizzeria & Ristorante in Vancouver, British Columbia .

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Tags: british, coolest, marcello, pizza, result, ristorante, taking-the-term, term, the-coolest

My Pie Monday: dhorst’s Tomato, Broccoli, and Preserved Lemon Pizza

From Slice When life hands you preserved lemons, dhorst says … Well here’s something kind of fun–I’ve been playing around with preserved lemons and decided to throw them on a pizza. Homemade sourdough, brushed with garlic infused olive oil, and topped with fontina, broccoli, baby roma tomatoes and preserved lemon. A sprinkle of oregano and some cracked pepper finished it off. The preserved lemons were beautiful, providing just the right amount of tart brightness to the pizza. I can really see them on a pizza with spinach and arugula or with brussel sprouts and bacon(hello winter time pie), or with asparagus. Pucker up!

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Tags: broccoli, cracked, garlic, infused, olive, pepper, pizza, pucker, sourdough, spinach, tart-brightness, time, winter

Pizza Obsessives: Casey Crynes, San Francisco Pizza-Party Caterer

From Slice You may know Casey Crynes as skylash here on Slice. He’s also a full-fledged Pizza Obsessive, which is why he’s this week’s interview victim. Let’s get ‘im in the hot seat! — The Mgmt. [ Photographs: Casey Crynes ] An example of Casey Crynes’s pizza-catering set-up. Name: Casey Crynes Location: I live in San Francisco, was born in Scranton, Pennsylvania, and was raised bi-coastal Occupation: web guy/pizzamaker/pizza intern Website: caseyspizza.com ; flickr.com/caseyspizzas So you do pizza catering out of clients’ home ovens? Yes, I am now offering an in-your-home-oven pizza-party solution. I bring my dough, stone, all the materials, then cook for your event, offer pizzamaking Q&A, even build you a pizza-friendly wine program. I am also trying to get a mobile pizza solution up and running, much like the Pizzahacker . SF needs more street pizza battles. A lot of my pizza antics are to pave the way for a possible brick-and-mortar spot, to be called Casey’s Pizza. More on that at a later date. At home, have you tricked out your oven at all or have you just kept things simple? Can you share any tips with us all? I don’t think you …

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Tags: book, casey, casey-crynes, hot, italian, kitchen, pizza, pizzahacker, recipes, result, seat, theory

Equipment: What’s the Best Pizza Peel For My Home?

From Slice Each week J. Kenji Lopez-Alt ( KA Cuisine and GoodEater.org ) drops by with a tool you might want to stock your kitchen with. Kenji also writes The Food Lab column here on SE. You can follow him as The Food Lab on Facebook or on Twitter for play-by-plays on his future kitchen tests and recipe experiments. —The Mgmt. To get a good, crisp, well-charred undercarriage on a pizza, you need to have some means of transferring it to a blazing-hot surface (like a pizza stone or a grill) without any intervening pan. The best way to do this is with a peel —the long handled tool with a flat paddle on the end that pizzaioli use to deposit and retrieve pies from hot ovens. Most professionals use extremely long (think 40 inches or more) peels with heavy-duty, rounded metal heads to poke their pies at a safe distance from the mouths of their 1,000°F wood-burning, fire-belching ovens. But what about the rest of us? The home cooks for whom pizza is not a lifestyle, but who still enjoy hosting the occasional pizza…

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Tags: cuisine, facebook, kenji, lab, peel, pizza, space, stone

Slice Poll: Do You Salt Your Pizza?

From Slice Photo by kevindooley on Flickr OK. Two things this weekend inspired this poll. First, Friday night pizza dinner. At a location that will go undisclosed for now. Girl Slice and I were eating with an out-of-town guest. The salad and the pizza were phenomenal. I had just pinpointed one of the things that made the food so good when our visitor piped up: “You know what makes this pizza? The salt.” Yeah, it’s not really news that salt brings out flavor. Folks realized that millennia ago, and Mark Kurlansky wrote a whole book about how the stuff changed the world. But the judicious use of a quick sprinkling of flaky, crunchy sea salt — it’s one of the things that made Anthony Mangieri’s Una Pizza Napoletana pizzas so good. Why aren’t more people doing this? Second, on Sunday, we taste-tested some pizza recipes that Kenji Lopez-Alt was developing for the upcoming Serious Eats book. Again — salt. In the crust and on top. It made all the difference. Anyway, we’ve done a similar poll asking about seasonings , but this one is specifically about salt . Casual observation in slice joints across NYC (and in that seasonings poll ) shows that people tend to ignore the salt …

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Tags: flickr, judicious, night, nyc, photo, pizza, poll, sea, upcoming, visitor