Vic's Pizza***

The pizza tour has crossed the Hudson and landed in Bradley Beach NJ. Vic's ranks in Daena's top three pizzerias in her home state. She used to go there with her family after spending the day at the Jersey Shore. This place has been around for a long time and has a very nostalgic feel to it. The booths are very retro and comfortable. We ordered a large cheese pie, 14", about $13. The pizza was very good. The sauce was smooth and flavorful. The cheese is your basic mozzarella, showcasing the traditional orange grease right out of the oven. As far as the crust goes, it is unique and delicious. Vic's tomato pie is super crispy because of the dusting of cornmeal underneath the crust. The obvious downside to the smaller slices is that they are hard to fold...which Daena and all other New Jersey Dwellers will insist is the only way to eat pizza (I'd argue for the fold followed by the unfold).

Pizza in Israel

My pizza tour has left the Big Apple and landed in Haifa. The land of milk and honey is well known for its Falafel, Shawarma, and Bourekas...definitely less so for its pizza. Nevertheless, while visiting my family last week, my brother in law treated us to a few pies from the local pizzeria "Pizza Perfecto". The place recently opened and it was pretty quiet when we picked up the pies. 2 large 40 cm pizzas for about 70 shekels (about $20 US). My brother in law mentioned to the owner that I have a pizza blog and he gladly brought me to the back to snap a few photos of the ovens and the prep area. Nothing fancy here. Standard gas pizza ovens. I wan't sure what to expect from the pizza but I was pleasantly surprised. The sauce and cheese were good. The crust had a good chew but could have been a bit crispier. I guess I'm spoiled by the coal oven char of NY pie! I was most intrigued by the spice packets that we got with the pizza. Forget the italian seasoning. More like a garlic-mediterranean spice blend that complemented the pizza well. All in all I enjoyed the pizza but I enjoyed the opportunity to spend time with my family even more.

Roberta's

With some extra time this week I decided to venture out of my borough for some pizza. My friend Kelly read an article about a new pizzeria in Brooklyn called Roberta's and told me about it. After one visit to their website I really wanted to go there. Roberta's is 8 stops off the L from Union Square. It is right around the corner from the Morgan street station in Bushwick. This was my first trip to Bushwick and I wasn't sure what to expect. The neighborhood is definitely industrial looking, but with a google map in hand, I had no problem finding Roberta's. The red sign and the chalkboard out front were inviting. You can even see the pile of wood that feeds the oven from the open door. The place is really cool. Large wooden tables and chairs fill the open space. Lunch time was really quiet and I secured a prime spot close to the pizza oven. The waitress Daphne was really friendly and I ordered the margherita pizza. 12" $8. All the pies are 12" and they offer a variety of toppings as well as daily specialty pizzas. I watched as my pizza was assembled and put into the red wood fired oven. This oven is imported from Italy and is inscribed with the name "Roberta's" which happens to be the name of the owner's mom. The pie came out of the oven, was cut into 4 slices and received a few basil leaves before arriving to me. Daphne recommended I try the house made chili oil which she drizzled onto the pie at the table. It added just enough heat to the already flavorful pizza. They use a simple tomato sauce from San Marzano tomatoes and they even make their own mozzarella on the premises. Overall this was very good pizza. It's just too bad they don't offer larger pies. I really enjoyed this place and I enjoyed talking to the owner Chris and to Daphne. They were both friendly and interested in hearing about my pizza tour. I will definitely be returning to Roberta's as I really want to try their calzone and maybe even a pie with some roasted peppers.

Two Boots

Next stop on the pizza tour was Two Boots on Avenue A. The 'boot' of Italy (pizza) and the 'boot' of Louisiana (creole) are the inspirations for these pizzerias...there are several Two Boots in the city, so technically it is a chain. I have already been to the one on 7th Ave and W 11th and to the one in Grand Central. I really like this pizza and my cousin has never had it so we decided to head down to Avenue A for some pie. This place is well known for its specialty pizza slices including "The Dude" (ground beef, cheddar, & mozzarella), and "The Newman" (sopressata & sweet italian sausage on a white pie). But given the rules of the pizza tour (no slices and cheese pies only) and the rules of Judaism (no meat and cheese together) we had to go for a large cheese. $16, 8 slices.
Although this pie looks like a typical NY pie, two traits set it apart...the crunchy cornmeal crust and the spicy creole tomato sauce. Compared to previous Two Boots visits, I found that the sauce is not as spicy as it used to be. Still solid though. The crust is always crispy, so the slices hold up very well and are never limp. No fancy coal oven here and no fresh imported mozzarella but an overall great pizza. Another bonus is the lack of grease. You won't find that orange oil leaking off your slices as with so many other joints. You will find very little ambiance at this place although the psychadelic portrait of 'The Dude' was quite impressive. No table service either but who really needs a server when it comes to pizza? Two Boots is always highly recommended and ranks well on the pizza tour.

Di Fara

A Trip to Di Fara has been in the works for a long time. Just haven't had the time recently to trek out to BK for pie. I'm glad I finally made the time to do so. On the journey with me were Brian & Leah, their son Owen, and Ming. This trip was unlike any other pizza experience I have had. I now understand why people rave about this place. It's not just the pie itself but the whole Di Fara experience. From the moment you walk in to the place, it's a show. You would never know the quality of pizza that is served here from the outside. When you first walk in, your eyes are drawn to the star of the show, 71 year old Domenico DeMarco. Watching this Pizza maker was just awesome. And believe me, you (and all others around you) will watch him assemble pie after pie while you wait for yours. Within minutes, you can see the passion for his craft. Every step in the pie making process is methodical. From the stretching of the dough, to the saucing of the pie, to the grating of the Mozzarella, to the pouring of the olive oil from a copper decanter, to the cutting of the basil with scissors, to the addition of the Gran Padano cheese, it's like watching the assembly of a work of art. The ingredients are the freshest one can get. The flour, tomatoes, and cheeses are imported from Italy and the Basil is from Israel.

The people keep coming in and the orders keep slowly making their way to Dom. At one point during our visit, there were easily 30 people hovering over the counter area waiting for pizza and the phone kept ringing and ringing (unanswered to the delight of the waiting patrons). We ordered 2 pizzas. One round and one square. Both plain. $20 for the round and $25 for the square. After an hour and 15 minutes, our round pie came out of the oven and was placed on a tray on the counter. Dom came over to the pie, put the post-oven finishing touches on it, and sliced it up for us. I brought it to the table we secured a while back and started to feast. It was great. Unlike any other pizza I've had thus far. All of the flavors blended together in a great way. The crust was very thin and crispy and the char on the crust was very reminiscent of what you might get from a coal oven. Other than one slice that had too much Basil on it (Ming took one for the team!) it was a perfect pie. By the time we finished the first pizza, our sqare pie was ready to roll. After Dom put the finishing touches on it, I brought it to the table. On my way there, a patron waiting for pizza asked if he could buy a slice! I laughed and then said that I couldn't part with any slices. It was also great and very unique. The crust was awesome and this pie was alot more filling than the traditional round. I'm glad we got the square pie as the second course. We ate until we couldn't eat any more (there is such a thing as too much of a good thing!) and took a few remaining slices to go. I'm not sure when I'll be back to Di Fara but I am certainly glad to have finally tried it. You won't find any ambiance here (this place has green walls and no frills) but you will find great pizza. I enjoyed watching Dom making the pizza just as much as I enjoyed eating it. I even saw him reach into his oven with his bare hands and carry a pizza to the counter. He looked so content as each pizza found its owner and I hope he continues to make pizza for many years to come.

Back to Grimaldi's

I know its been a while since I have posted to my pizza blog. Maintaining a blog and being a graduate student are sometimes mutually exclusive events. Last month I took my cousin Flora to Grimaldi's. She has never been and so it was a no brainer as to where to go for pie. We took the F train to York St. and it was a 10 minute walk to Grimaldi's. As soon as we opened the doors to enter, we were greeted by the warmth of the coal oven and the aroma of delicious pizza. Thankfully, we were seated right away and got an awesome table nestled in the corner away from incoming and outgoing traffic. We ordered the margherita pizza and it was unbelievable as usual. The pizza speaks for itself and this place is still number one in my books. We even met the owner of the place and he was really friendly and greeted many of the patrons while we were there. A really nice touch. After finishing our pizza, we went down to the waterfront to take in the views of lower manhattan and then we walked over the brooklyn bridge back to the city.

Dean's Pizzeria

Daena and I finally made it to the West side to try some pie. Dean's is a new pizzeria owned by the Angelis family who also own Patsy's and Nick's. The place is really nice. It doesn't feel like a pizzeria due to the high ceilings, large space, and decor. But it certainly smells like one. They run a large gas fired oven and they offer both traditional rounds with fresh mozzarella and traditional square Grandma pies with a combination of Mozzarellas and Parmesan cheeses. Daena gave into my wishes and we ordered the Grandma pie. It got a mixed review. Daena didn't like it and said the sauce was Oregano heavy. I loved it for that same reason. The crust was really good. Crispy on the outside with a nice chew. Also, I'm not sure what they put on the edges of the pie but it added crispness and awesome flavor. I'm sure I'll be back to this place to try a regular pie but I'm guessing it will be without my better half!