Pizza Talk With Me
113 episodes - English - Latest episode: 5 months ago - ★★★★★ - 16 ratingsDan and Christa bring you the greasiest pizza news and thoughts as we chomp our way through the Pittsburgh pizza landscape. Look forward to pizza news and a new pizza shop featured each week.
Homepage Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Episodes
Villa Reale Pizzeria: if Yinzers Founded Italy
January 10, 2018 03:03The classic sausage and green peppers pizza. This pizza was perfectly cooked, sturdy, and toppings evenly spread out. I imagine that there's fan fiction out in the world that describes in detail what would happen if a rag-tag crew of Pittsburghers traveled across the Atlantic and settled onto the fine country of Italy. They'd call their vibrant land "Yintaly" and their flag would flutter in Southern Italian Wind boasting colors of black, gold, green, red and white. And their pizzas and pi...
Driftwood Oven Looks to Community to Raise Some Dough
January 04, 2018 02:07Welp, the Driftwood Oven boys are at it again. Towards the end of November they announced that they were going to focus their Winter energy on making Matteo's old house their home and open a shop on Butler St. After years of traveling around the city, battling for their lives in multiple pizza dojos, and dealing with the elements, Neil and Justin thought they deserved a solid roof over their heads. After all, they ventured to the corners of the city to serve us pizza, it's about time we t...
Michigan & Trumbull and Their Flavorful Pizza Labyrinth
December 13, 2017 19:29Michigan & Trumbull's Packard Pepperoni, complete with pepperoni, peppers, follows of sauce and that gooey cheese. Nestled into the corner of the newly built Federal Galley is a piece of Detroit in the form of Michigan & Trumbull. Michigan & Trumbull is helmed by Nathan and Kristin who are Detroit Natives that bake delicious Detroit Style pizza. Detroit Style pizzas has started leaking out of Detroit and into other metropolitan areas the past five years. According to Tony Gemignani's Pizz...
Making Pizza Dough Guided by the Light of the Pizza Bible
December 12, 2017 19:38I’ve recently found myself with plenty of free time and what better activity to fill those dull hours than mastering the craft of pizza? Pizza is a basic exercise that has been around for ages. If someone without the power of the internet could figure out how to make pizza so can you! But, having a mentor or guide helps provide much needed structure. More importantly, a good guide explains the fundamentals and the why behind making pizza. Where to begin? How do you find a mentor? A great...
Italy Official Owns Neapolitan Pizza - What Does That Mean for the Future of Pizza?
December 07, 2017 19:48Well, it’s official. Italy and Naples are the clear owners of Neapolitan pizza. Unesco, The United Nations Educational, Scientific and Cultural Organization, has given pizza “intangible heritage” status. Meaning it is officially part of Italy’s cultural tapestry. They official own neapolitan pizza. This makes sense as they’ve been trying to regulate and control pizza for years. Everyone knew that neapolitan style pizza belonged to the fine folks in Naples, where it was originally created, ...
Michigan & Trumbull Delivers Delicious Detroit Style Pizza to Pittsburgh
November 08, 2017 15:50“What is Detroit Style pizza and why is it coming to Pittsburgh?” is a question I get a lot lately. Well, Pittsburgh is a culinary melting pot and it makes sense that eventually this city will play host to the largest variety of pizza in the country. As Pittsburgh sits in the midst of the Rust Belt, the city is uniquely poised to take advantage of the trends migrating to the East Coast and vice versa. Michigan & Trumbull, run by Kristin Calverley and Nate Peck, is the latest Detroit S...
Pizza Dojo 4: Driftwood Oven vs Pizza Boat
November 06, 2017 15:13Pizza Dojo 4 (technically the 5th Pizza Dojo event) has been announced for this Saturday, November 11th. Once again, Pizza Boat has emerged from the shadows and challenged Driftwood Oven to a two-enter-one-leaves pizza showdown of epic proportions . Typically these challenges appear out of thin air, like a spectre who emerges from purgatory with unfinished business. Pizza Boat's unfinished business stems from the rampant ranking of pizzas happening in Pittsburgh this season. Most recen...
Michigan & Trumbull Detroit Pizza Pop-Up at The Vandal
September 25, 2017 12:48I hope you're into Detroit Style Pizza because it is slowly taking over Pittsburgh. The latest entrant in that arena is Michigan & Trumbull. They're a Detroit Style Pizza shop that was shocked to find a lack of that good, thick, crunchy pizza here in Pittsburgh. In Nate Peck's (chef/owner of Michigan & Trumbull) own words, "Then we moved to Pittsburgh and were like wait, nobody has anything close to pizza like home? which is why I started playing around with the dough and ordered a few pans...
Badamo’s Pizza Pizzafies the North Side
September 22, 2017 13:28Badamo’s Pizza is taking no time to make its mark on the North Side of Pittsburgh. Here’s the mural they’ve painted onto the front of their store’s shutter. Not sure when the spot will be opening, but some may say this display is a bit of a tease. How can you present this image (one of a greasy, cheesy triangle of joy!) and not sell the real thing. Whats worse is that the closest pizza fix is a Pizza Hut across the street. Talk about pizza torture. I suspect you’ll know when Badamo’...
Driftwood Oven Turns 2! Let's Talk About Driftwood Oven!
August 03, 2017 12:24They grow up so fast, don't they? First they're fumbling their little dough balls, struggling to figure out logistics, and experimenting with flours. Now, they are feeding multiple breweries a weekend, growing their staff, and sourcing ingredients so intelligently it would make your head spin. Not to mention the trophy case of accolades. To celebrate, Driftwood Oven will be at Roundabout Brewery this Sunday at 1pm with some of their pals. More info here, but let's talk a bit about their ex...
Badamo's Pizza Nestles into the North Side
August 02, 2017 22:24Uh oh folks. I think the holy trinity of food is finally complete on the North Side. On the corner of Federal and North Ave, there has always been a reliable stop for hotdogs and burritos. But pizza? Well, save for a Pizza Hut, that area has been a pizza desert. Badamo's Pizza is here to save the day. This is the second location for A'Pizza Badamo, their first being in Mt. Lebanon. The pizzeria is known for delicious, stylish pizzas and a "yes and" atmosphere. It's like if Michaelangel...
Pizza Boat's Picklesburgh Adventure
July 30, 2017 16:06 Picklesburgh has taken over the Roberto Clemente bridge in downtown Pittsburgh. Vendors from across the city have gathered to show off an assortment of pickled items. Things like a fried pickle, pickle on a stick, pickle juice, tacos with pickled vegetables, and of course pizza. Spirit's booth dished out cocktails and brought Pizza Boat to serve up three pizzas that loosely fit the pickled theme. Their White piqued my interest. While they didn't brine the dough, they assembled a topica...
Can't Beat Driftwood Oven's Beet Pizza, The Beetza
July 27, 2017 16:18In the midst of a summer heat session, sometimes the margherita doesn't feel like the right pizza. The goo-factor of the cheese can clog you up, slow you down, and pump the breaks one of those often sung about summer nights. Spicy sausage or pepperoni exacerbates the heat draining your body of useful liquids. Boy, just typing this sentence is giving me the sweats. Driftwood Oven has taken in account all those variables and algorithms and created a pizza perfect for summer chowing: The Beet...
Man Defies God, Attempts World's Longest Pizza
June 10, 2017 14:38Attempting records is an inherent part of anyone's spiritual journey; something that unites. Something that brings out the very best in everyone. A reason to celebrate humanity and friendship. That's pulled from the LongestPizza.com, the site for the World's Longest Pizza attempt. The event is taking place today, June 10th, at the Auto Club Speedway in Fontana, California. To compete for the record a team of the greatest pizza makers joined forces, like a pizza version of the Avengers....
Pizza Shirt Review: Driftwood Oven's Old-Fashioned Baseball Shirt
May 07, 2017 12:13When I'm not eating pizza I'm thinking about ways to showcase my pizza passion. While some say I wear my pizza love on my sleeve, that isn't good enough. I'm always on the hunt for tasteful, snug, and cool pizza shirts to pull over my body. Luckily for me, Driftwood Oven has hit the point of their success where they are selling t-shirts. A sure sign of a healthy business. Here's my review of the Driftwood Oven old-timey baseball t-shirt.
Dispatch From Pizza Expo Day 4: Two Geniuses of Pizza Showcase Pizza Excellence
April 02, 2017 20:37Pizza ala Pala made by pizza genius, Graziano Bertuzzo Pizza Expo is an astounding event that happens every year in Las Vegas. Last year I sent my associate editor, Tom Tallarico, to the show to cover the pizza news. Tom loves pizza so much he always capitalizes the word. You can read his Pizza Expo Coverage from last year here. In his final dispatch he spends time soaking in pizza excellence. Read Day 1 Here. Read Day 2 of Pizza Expo Here. Read Day 3 here. Pizza EXPO 2017-Day 4 Day 4 o...
Dispatch from Pizza Expo Day 3: Pizza Competition and 3 Critical Pizza Rules
March 31, 2017 11:05Matt Hickey's pizza entry into the pan pizza competition at the 2017 Pizza Expo Pizza Expo is an astounding event that happens every year in Las Vegas. Last year I sent my associate editor, Tom Tallarico, to the show to cover the pizza news. Tom loves pizza so much he always capitalizes the word. You can read his Pizza Expo Coverage from last year here. This year he spent time investigating the wonders of the pizza competition at Pizza Expo.. These are the fruits of his labor. Read Day 1 H...
Matt Hickey of Caliente Wins First Place in the Dough Stretching Competition
March 30, 2017 02:32Another Win for the Caliente group. Matt Hickey who also competed in the Pan Division today won 1st Place in the Longest Dough stretch. Nice Medal. This is the second first place finish for Caliente in the 2017 Pizza Expo International Pizza Competition. They won first place in the Northeast Region for Traditional Pizza earlier in the day.
Dispatch From Pizza Expo Day 2: Let the World Pizza Games Begin
March 30, 2017 02:14It wouldn't be Pizza Expo without pizza. Pizza Expo is an astounding event that happens every year in Las Vegas. Last year I sent my associate editor, Tom Tallarico, to the show to cover the pizza news. Tom loves pizza so much he always capitalizes the word. You can read his Pizza Expo Coverage from last year here. Before sending me this report, Tommy T called me to say how demanding covering the Pizza Expo has been. These are the fruits of his labor. Pizza EXPO 2017-Day 2 With Day 2 ...
Dispatch from Pizza Expo 2017: Day One
March 30, 2017 00:34The all-star Caliente pizza crew Pizza Expo is an astounding event that happens every year in Las Vegas. Last year I sent my associate editor, Tom Tallarico, to the show to cover the pizza news. Tom loves pizza so much he always capitalizes the word. You can read his Pizza Expo Coverage from last year here. With a year under his belt, as well as at least 100 more pizza slices, Tom is ready to tackle the 2017 Pizza Expo.These are his unedited reports. Pizza Expo 2017-Day 1 Day One at the ...
Caliente Wins Best Traditional Pizza in Northeast Regional Championship at the Pizza Expo
March 29, 2017 19:23Nick Fink wins first in Northeast Region Tradtional Pizza at the 2017 Pizza Expo Caliente can't stop winning in the world of pizza. Nick Fink, up and coming Pizza Star at Pittsburgh's Caliente, has won first place for the Traditional Pizza Division in the Northeast Region. His award winnning pizza was a Sausage & Pepper medley. Peppers were Charcoal/Hickory Grilled. Key was roasted peppers hickory blend. Sausage was blend of Hot/Sweet & Calabrian. Nick Is 21 and has been with Caliente's ...
Dispatch from Pizza Expo 2017: The Prequel
March 29, 2017 01:07Pizza Expo is an astounding event that happens every year in Las Vegas. Last year I sent my associate editor, Tom Tallarico, to the show to cover the pizza news. Tom loves pizza so much he always capitalizes the word. You can read his Pizza Expo Coverage from last year here. With a year under his belt, as well as at least 100 more pizza slices, Tom is ready to tackle the 2017 Pizza Expo.These are his unedited reports. PIZZA EXPO 2017 Well back at the EXPO again. Been looking forward to ge...
Graziano's Slice Investigation: Buffalo Chicken Pizza
March 27, 2017 12:27Here is a simple, sloppy slice of Graziano's buffalo chicken pizza. I admire Graziano's candor and excitement for their own pizza. I routinely visit their store for a six-pack, and occasionally I'll get a slice to take home with me. No use grabbing some beers without a pizza companion. There's always someone spilling their drama in the front of the shop, but behind the counter you'll find the same reliable staff of workers who have seen it all and dealt with more griping and antics than ...
Slice on Broadway, a Local Pizza Darling - #PGHPizzaWeek
March 23, 2017 13:07Find me a single person that dislikes Slice on Broadway. I dare you. Watch the video above and try and find a severe flaw. It's impossible. Helmed by Rico Lunardi, Slice on Broadway is a pizza shop that is slowly taking over Pittsburgh pizza. His aggressive and intelligent expansion has earned him a spot in PNC Park, replacing the bland Diamond Pizza shop. A win for all parties involved. Rico's mission is to build out consistently delicious pizza and, basically, ensure that everyone in Pit...
Driftwood Oven Experiments With Square Slices - #PGHPIZZAWEEK
March 22, 2017 12:52Driftwood Oven experiments with square slices I don't know what kind of witchcraft happens under Driftwood Oven's pizza tent. Over the cold season, Neil and Justin set up their mobile home and zip themselves inside their pizza den. If you're at Grist House, Dancing Gnome or any other location they call home, to order the pizza you unzip their tent and enter the pizza cave. The Driftwood Oven pizza cave is a warm safe place. Some folks linger inside with their beer and watch Neil expertly ...
Spak Brothers Pizza - #PGHPizzaWeek
March 22, 2017 12:20Spak Brothers mural is a beacon in Garfield. Meet Spak Brothers. Spak Brothers sits in the heart of Garfield. Spak Brothers personifies modern Pittsburgh pizza, hence why they’re being highlighted during PGH Pizza Week here at Pizza Walk With Me. Spak carries a wide variety of pizza, hoagies and appetizers that combine classic recipes with modern sensibilities. Their meats and cheeses are carefully sourced. You’ll never find a piece of pepperoni that’s overly greasy and their capico...
Celebrate Every Week Like it's #pghpizzaweek with Pizza Walk With Me
March 16, 2017 01:07Hi there, I’m Dan, local Pittsburgh pizza journalist. Next week the City Paper has declared that it will be “#pghpizzaweek” where they will be highlighting pizzas from, at the time of publishing, 11 pizzerias. This is a city that has one of the highest amount of pizzerias per capita. This is a city where each neighborhood has a signature pizza and blocks are dense with pizza shops. 11 doesn't seem like enough, so I'm going to lend a hand. In the past couple of years, Pittsburgh has experie...
When a Pizza Journalist Meets a Pizza Oven
February 28, 2017 00:59Hi, this is me, pizza journalist Dan Tallarico. And you may be wondering how I got here. Well, it involves 8 years of work and relationship building until I was able to marry into a family that had a pizza oven in their backyard. This is me with a pizza that stuck to the peel and had to be destroyed. Oh the humanity. Also, when you're a pizza journalist you don't have to worry about how wrinkled your shirts are. I like to blame the pizza sticking on the whole olives I tossed onto the dough...
Pizza Rematch: Driftwood Oven vs Pizza Boat in the Pizza Dojo
February 09, 2017 16:31There is a point in every city’s development where we hit maximum pizza. A city, for a short moment, becomes a temporary mecca. A spot where pizzaiolos travel to to forge a new path and hone their craft. This era of pizza development comes after years of stagnation. When a city is reduced to only flour and water. These creators are the yeast that balloon the city to pizza heights. But, while that era is ripe with innovation and evolution, it breeds contention. Jealousy. Spite. To settle th...
Slice Highlight: Slice on Broadway & Their Delicious Tomato Pie
January 20, 2017 02:59Slice on Broadway is well documented for their craft and passion for pizza. Rico, the owner, routinely delivers a delicious pie. Whether he's playing around with artisan ingredients or serving up hundreds of slices to hungry Pirate fans, you can rely on Slice on Broadway's quality. When I saw they serving up sicilian pies at their PNC Park location I knew I had to stop down. Sicilian Pizza is on the rise. I'm not sure if it's out of boredom, but I'm noticing more pizza makers experimenting...
Slicing it Up With Dan - VIA 313 Detroit Style Pizza
January 09, 2017 02:25In this episode of Slicing it Up With Dan, I work my way through a "slice" of Detroit Style Pizza from VIA 313 in Austin, Texas. Now you may be asking yourself a couple of questions. What's Detroit Style Pizza? Is that a pineapple ring in the thumbnail of the video? How's the pizza in Austin, Texas? A couple of pizzas ready for action. Detroit Style pizza is famous for being cooked in square pans that are amazing at retaining heat. They push the dough into the oiled pans and heat them up. ...
Fiori's Pizza - Revisiting Fiori's Pizzeria after a Four Year Hiatus
January 04, 2017 03:07A bare, innocent slice of Fiori's pizza. My first pizza visit of 2017 was none other than the legendary Fiori's Pizzeria in Brookline. Fiori's is one of the oldest, well revered pizza places in the city of Pittsburgh. So, when I asked Joey from the Vandal where he wanted to meet for a pizza adventure he said "Well, Fiori's." He also threw out Beto's, but let's be real, it wasn't a competition. Four years have passed since I've been to Fiori's. Let's look at the slices of pizza side-by-sid...
Slicing it Up with Dan! Episode 3: Mama Lucia's Pizza
November 30, 2016 03:22In this episode of Slicing it Up With Dan! I eat a slice from Mama Lucia's in Downtown Pittsburgh. Now, Mama Lucia's is an older pizzeria. If you walk a block in most directions of Mama Lucia's you'll stumble over the neapolitan and craft pizzas that litter downtown Pittsburgh. Mama Lucia's is a bunker of nostalgia and authenticity. The pizza you begged to order every Friday night as a child is waiting for you in this pizzeria. They offer classic slices and Sicilian slices. I've been on the...
Slicing it Up with Dan! Episode 2: Driftwood Oven Pizza
October 24, 2016 14:00In this episode of Slicing it Up With Dan! I eat a slice of Driftwood Oven pizza. This slice-eating takes place in the back of Spirit Lounge during one of the many Pizza Dojo competitions. It was a stressful night for all participants. All eyes were on them and every pizza popping out of the oven had to be as amazing as the one before it. I don't know how often Driftwood Oven trains, but I ate about 9 slices of pizzas that night and the consistency was amazingly level. From the beginning to...
Introducing: Slicing it Up with Dan! Ep 1: Pizza Boat Pizza
October 18, 2016 15:08In an effort to authentically document pizza, I've decided to focus on one slice at a time. Introducing: Slicing it Up With Dan. Slicing it Up With Dan is a documentary series helmed by yours truly. I have a few episodes queued up and I plan to publish at least 2 a month. Probably more as there is no shortage of pizza in my life. The only thing stopping this pizza train is a willing camera person! Slice ya later!
Pizza Dojo 2016: Pizza Boat vs Driftwood Oven, Round 2
October 18, 2016 00:48Here we see a wild Driftwood Oven pizza (left) and a Pizza Boat classic (right). One of them may be using a performance enhancing crust. Welp, another Pizza Dojo is in the books. I'm working on a video recapping the event with some amazing interviews. I have Dan from Pizza Boat talking some serious smack (most of the editing is bleeping him out), I have a bonafide Pittsburgh legend talking pizza / weather, and a guy that traveled from Boston to eat pizza. With a pizza dojo coming once a ...
Bury Me with My Pizza Cutter
July 14, 2016 00:14More mysterious than transforming a bowl of water, yeast and flour into a soft, cushiony pizza with the perfect amount of crispness, is someone who can take metals and create a sharp, comfortable, hefty pizza cutter. I admire the human who can bend and mold steel into useful shapes. Bonus points if that person can create a tool that aids the pizza maker. Pizza makers don't need too many tools. It's a trade born from simplicity. But, when all is said and done you do need to slice and dic...
Pizza Review: Cappello's Gluten Free, Grain Free Cheese Pizza
March 14, 2016 16:08Cappello's is a simple company with a simple mission - "To provide fresh, uniquely delicious options for gourmet food lovers, healthy eaters and people with dietary restrictions." It's with that mission in mind that they've created a suite of grain-free, paleo-friendly food, starting with the most important kinds: Pasta, pizza and cookie dough. For Cappello's, that means throwing their hat in the Gluten Free Pizza Arena. A highly contentious arena full of peril and nay-sayers. But is th...
Pizza Expo Correspondence - The Final Day: Tony G Keynote, Home Slice Pizza, Nick from Caliente
March 14, 2016 00:04Banner showcasing Tony G's book, The Pizza Bible. Photo by Tom Tallarico. Hi, this is Dan, editor at Pizza Walk With Me. I've sent Tom Tallarico, my father, to Pizza Expo to cover the event on my behalf. When he isn't scoping out buffets he's working on getting hot scoops and details from the Pizza Expo show floor. Here's his summary of day 3 of the expo. He somehow found a treasure trove of hot dogs. Imagine that! You can read his Pizza Expo Day 1 recap here and Pizza Expo Day 2 recap her...
Pizza Expo Correspondence - Day 2: Bring the Feed Bag, NEW Pizza & Pizza Trends
March 11, 2016 20:12HI, this is Dan, editor at Pizza Walk With Me. I've sent Tom Tallarico, my father, to Pizza Expo to cover the event on my behalf. When he isn't scoping out buffets he's working on getting hot scoops and details from the Pizza Expo show floor. Here's his summary of day 2 of the expo. He somehow found a treasure trove of hot dogs. Imagine that! You can read his Pizza Expo Day 1 recap here. Tom Tallarico, Pizza Walk With Me Associate Journalist. Day 2: So today was the opportunity to view ...
Local Pittsburgh Pizza Maker Wins Best Pan Pizza at International Pizza Expo
March 11, 2016 14:31Here's the pizza makers of Caliente at Pizza Expo. Photo by Tom Tallarico. Pittsburgh pizza stature continues to rise, like a ball of dough that's bulk fermenting. During the 2016 International Pizza Expo, of which my dad is covering, one of Caliente's chefs, Eric Von Hansen, won the title for World's Best Pan Pizza. If I gave out awards, Caliente Pizza & Draft House would receive the "Best Unassuming Pizza Parlor" award. If "pizza" wasn't in the name you'd figure their menu would be burs...
Pizza Expo Correspondence - Day 1: Nostalgia, Common Pizza Mistakes & the Wynn Buffet
March 09, 2016 14:47HI, this is Dan, editor at Pizza Walk With Me. I've sent Tom Tallarico, my father, to Pizza Expo to cover the event on my behalf. When he isn't scoping out buffets he's working on getting hot scoops and details from the Pizza Expo show floor. Here's his summary of day 0 and day 1 of the Pizza Expo in Las Vegas. Tom Tallarico, Pizza Walk With Me Associate Journalist. Day 0: As the Expo nears, I recall early on how Pizza was always a part of growing up. Of course, Amato’s in downtown Etna w...
Pizza Expo Correspondence - Day 0
March 09, 2016 03:00Well. There's my badge. Right now it's in Vegas, gallivanting around on a neck that isn't mine. It's my dream to attend Pizza Expo and report on the finest pizza technologies, interview pizza innovators and document the Olympic Feats of pizza. While I couldn't make it this year, my dad was more than eager to take my place. When he isn't investigating buffets for his rival blog, Buffet Eat With Me, he's rubbing elbows with pizza elite. In his first day he somehow managed to find the author...
Pizza Taglio's Sicilian Pizza
March 03, 2016 19:20Tony at Pizza Taglio is constantly testing out new things in his pizza kitchen. Some days he'll bring out a plate of cheeses from exotic locales, other days he's working on perfecting a calzone filled with ricotta and nutella. I was lucky enough to be hanging out in Tony's kitchen the night he made Sicilian pizza. The dough rose for two days and was cooked in a pan, giving it a crispy exterior and a soft interior. With a smile on his face he told me how bewildered pizza eaters are to fi...
Super Bowl Pizza - Iron Skillet Sfincione Pizza
February 07, 2016 00:03Hey, the big ol' game is looming on the horizon. You have a pizza strategy? I'm sure you do. Between take & bake pizzas, pizza chains, frozen pizzas and local pizzerias, you have an unlimited amount of pizza options. But if you want something special, you should consider making your own Sfincione pizza in an iron skillet. Here's what the end result looks like: Because you cook the dough in an iron skillet (that you fill with olive oil) you get a thick pizza, the depth of your skillet, t...
Endlessly Eating Pizza at The Spirit Lounge Sunday Pizza Buffet
February 04, 2016 14:41I don't know the science or philosophy behind a buffet. I don't know why my dad goes to Las Vegas and spends the majority of his trip trying to optimize time in front of a buffet. I'm not sure how a business makes money off a buffet. But I do know that during my time at Spirit Lounge's Pizza Buffet, held every Sunday from noon to 4pm in Lawrenceville, I kept saying "This is the best $11 I've ever spent." I'd look up from my tray, which at times held between one to four slices of pizza, an...
Mastering the Pizza Master Class - Day 2 Recap - Degassing Dough and Making Sauce
January 19, 2016 17:15Want to read Day 1? Click here to learn about making the dough and the intricacies of the Master Class. Day two of the master class tests your dexterity as well as your patience. While the first day is simply adding items into a mixture, day 2 has you handling the dough and delicately forming round balls. Day 2 of the master class is all about the air. Step one is removing the dough from the fridge (after 24 hours) and degassing the dough by mixing it for about one minute. This deflates ...
Endless Pizza Buffet Officially Launches at Spirit Lounge in Lawrenceville
January 16, 2016 23:20When I my grandmother babysat me years ago I had two objectives. 1) Convince her I needed to go to Children's Palace because there was a video game I just wanted to "look at" then hope she bought it for me. 2) Drop hints about the gorgeous, plentiful Pizza Hut buffet until we decided that it wasn't worth it to cook and we should head to the buffet post-haste. These days it's hard to find a pizza buffet that's worth the caloric assault on your body, that is until Spirit Lounge (located on ...
Mastering the Pizza Master Class - Day 1 Recap
January 12, 2016 02:57As I mentioned in an earlier post, I’ve enrolled myself in Tony’s Master Class of pizza found within the first few pages of The Pizza Bible. You can take this class (and probably much more) at Tony’s International School of Pizza in San Francisco. Yes, I am trying to uncover and learn the subtleties of pizza, an age old tradition, from a book with a solid spine. I’ll guide myself through this education and come out the other end with no degree or credits, but a humble knowledge that I can...
Welcome to Pizza School: Tony Gemignani's Pizza Master Class
January 07, 2016 18:31My 2016 Goal is to unearth the divine truths hidden inside The Pizza Bible. Last year Tony Gemignani, an 11-time World Pizza Champ, published a book detailing the pizza craft. According to the intro, titled Respect the Craft, he says: Pizza is simple. It's dough, tomato, cheese, and toppings. But as someone who has devoted more than half of my life to it, I can tell you that, like all really great, really simple things, pizza is infinite...And what I can tell you for sure is that pizza ...