NY style pizza. It’s a thing. It’s also a particular thing. I think the average pizza eater is confused as to what it is. NY Style pizza is not just round thinner pizza, and I’m probably guilty of making that incorrect assumption in the past as well.
NY slices are another thing altogether. The pizza is cooked ahead of time, then when ordered the triangle is thrown back into the oven to be reheated. The bottom of the pizza crisps up, making for a crunchy crust. Eating a reheated slice is not quite the same as eating one fresh out of the oven.
Having participated in FUSSYlittleBLOG’s Tour de Slice Schenectady, I’ve come to realize that NY style slices don’t get me excited. Not that they aren’t tasty, they are, and their popularity is a testament to that, but given my druthers, they wouldn’t be my first choice.
Continue reading “Schenectady Slices” →
Back in March, I stumbled on a Syracuse-based news article that profiled one of the owners of Dinosaur BBQ. The article focused on the new pizza place they were opening directly across the street from the original Dinosaur location; Apizza Regionale.
According to the article, they’re cooking the pizzas in a wood-fired oven imported from Naples. They claim to have cooked one thousand test pizzas before opening. They’re going for Neapolitan style pizza, made with ingredients sourced from New York State producers. The flour for the dough, for example, comes from a mill in Ithica.
I ‘m a sucker for Neapolitan style pizza, and it made for a great excuse to make a day trip out to Syracuse to try the pizza, and visit a couple of other iconic places since I’d be out that way. Wegman’s immediately came to mind as a must stop. And since I’d be passing through Utica, I thought it’d also be cool make a detour there and have chicken riggies and Utica greens for lunch.
Things didn’t quite work out as I had envisioned. It’s a day I won’t soon forget.
Continue reading “Pizza Pilgrimage IV – Dinosaur Pizza” →
It’s been months since I wrote a Staycationaurant post on the blog. If you’ll remember, staycationaurant is the corny term I created by mashing together the words staycation and restaurant. I’ve defined it as a vacation day (or days), in which I while away the hours eating at interesting or unique places. For today’s post, I think I’ve found a business that qualifies as both the former and the latter.
Currently, I’m a fan of Neopolitan style pizza. I’m fascinated with it mainly because I love its bubbly charred crust. When done right the crust is light and airy, with a delightfully soft and tender chew, but it still has crispness due to the super hot wood fired oven in which it’s cooked. Toppings are usually kept to a minimum and applied with a light hand because the crust is the star (though that’s not always the case of course).
It’s important that you call it Neopolitan style. Because to be a true Neopolitan pizza, the restaurant must be VPN certified by the Associazione Verace Pizza Napoletana [link] which sets strict guidelines on ovens, ingredients, and techniques used for those claiming to serve true Neopolitan pies. Interestingly, there are surprisingly few VPN certified pizzerias in America, only about 75, and only two in NY State, both in NY City.
There’s controversy surrounding the VPN certification because it doesn’t necessarily ensure one makes great pizza, and it’s viewed as a marketing gimmick by some because there are many pizzerias that are not certified but are making fantastic Neopolitan style pizza. Serious Eats has a good piece on the subject if you’re interested in reading more about it.
Volturno is not VPN certified, but they are making top notch Neopolitan style pizza.
Continue reading “Pizza Pilgrimage III – Volturno” →
I was going to title this post “Making Better Pizza at Home” because I don’t quite think my homemade pizza would qualify as great. However, grading it on a relative scale, and though I have a ways to go yet, I do think it’s possible to make great pizza at home.
I’ve discovered 3 secrets to making very good pizza at home, and using those 3 methods, anyone can make pizza close to something you’d get at a decent pizzeria.
Continue reading “Making Great Pizza at Home” →
I’m slowly becoming more and more enamored with simple foods. And I’ve discovered simple foods generally are created on a triune foundation. Three components that come together to make delicious magic. I want to elaborate on this more at some point and hope to write a full post about it in the future.
I found myself with the opportunity to spend a full day in Manhattan, and I decided while I was there I would eat a couple of copycat items that are attempting to elevate themselves above their inspiration. I found a restaurant that’s making copycat Five Guys burgers, and one that’s making a copycat Chik-Fil-A sandwich.
Continue reading “Manhattan Copycats” →
Did you know fried pizza is a thing?
Yes, fried pizza. I know it sounds gratuitous, but stick with me. I first discovered it a couple of months ago. I was surprised to learn it’s not new, it’s been around for awhile. And it’s not gimmicky, as though it were something you’d find at a carnival food stand. Trust me, it’s a heck of a lot better than it sounds. I’m even inclined to use the “D” word—delicious—and that wouldn’t be an embellishment for the sake of dramatic effect. In fact, I’d love to see an Albany area establishment create a fried pizza of their own. More about that in a moment.
Continue reading “Pizza Pilgrimage II – Fried Pizza” →
Slowly but surely I’m becoming a pizza snob.
I’ve been eating a lot of pizza lately. In the last 9 months, I’ve had the good fortune to eat at three pizzerias that are some of the best in the country. Pizzeria Bianco in Phoenix, Pepe’s in New Haven, and Varasano’s in Atlanta. At home, in the Albany area, I’ve been eating pizza at a whole host of different local places as well. Both new and old. You could say in addition to my burger obsession, I’ve also been obsessed with pizza over the last year or so as well.
The nice thing about all the above, is that eating a lot of different pizza locally, and from all over the country, (and also with some influences by others that I respect), has helped me to form a strong opinion of what I like in pizza, and don’t like (which I’ve already spelled out in my Tinney’s Tavern post, so I won’t rehash it here), but the short version is I’m in love with Neapolitan style wood fired pizza.
Continue reading “The Wood Fired Pizza at Restaurant Navona” →
One morning, going through my email, and weeding through all the spam, I came across the email of promotions Living Social sends out to it’s subscribers each day.
I saw a special for Tinney’s Tavern. Tinney’s is on the shore of Lake Desolation, about an hour northwest of Albany. Apparently Lake Desolation is a destination for snowmobilers in the winter, and Tinney’s is a popular place to take a break, warm up, fill up your belly and have a couple of beers.
Continue reading “Pizza Pilgrimage” →
Welcome to episode IV of my Staycationaurant series. I’ve got a lot to share about Phoenix, so I’m breaking this post up into two parts. Here’s part one. I hope you enjoy it.
This past weekend, I attended the wedding of the son of a longtime friend in Chandler Arizona, a suburb of Phoenix. And as I’m sure you’ve guessed, I was quite excited to check out the restaurant scene in “The Valley”.
We were only in the Phoenix area for few days, and half of one day would be spent at the wedding. Time was not on my side. I did manage to squeeze in several interesting restaurants though, and overall I had some great food there.
Continue reading “Staycationaurant IV – Phoenix Part I – Best Pizza in America” →