pizza man

pretty much sums it up for me. Pizza Guy, out.

Pee Wee looks like he's having the most fun. The two idiots in the hats and gaudy t'shirts look pretty comfy too. Steve McQueen died like 30 years ago, didn't he? He's hardly relevant. Now, if everybody had to dress like the Blues Brothers, I might drop my money in that establishment.

...But if I wear long sleeves and long pants, people can't see my tattoos! At least my many facial piercings will still be clearly visible..

Question: Where do Mario Batali and Anthony bourdain eat, and what do they wear when doing so? Answer: Who cares?

I like t-shirts.

It depends who you ask.

Sure. Glad to send some business Pep's (the chef, and when I was there, lone cook) way. I'm glad they enjoyed it, and a bit jealous...

I posted a link to the GQ column on another forum I frequent, and asked for peoples thoughts. One gentleman that I have a lot of respect for, (and fellow pizzaiolo), was kind enough to post a link to a previous GQ article where Alan claims to have found Neapolitan pizza paradise in Japan. http://men.style.com/gq/blogs/alanrichman/...e-in-japan.html Thoughts?

A16 makes a pretty solid pizza, think 2amys with a slightly more tender crust, (it's the flour, believe me). The other dishes are much more interesting, from the house cured salumi, to the sardines with fava bean puree. The wine list is also quite nice. As for beating Chef Monis for the rising star award, I cannot comment.

Ah ha, that is a good question. Over the years many people have told me they prefer "NY pizza", (especially the senior citizens in Aventura, Fla.) When asked to describe a NY pie, the best answers anyone has been able to give are: 1. "it's really big", (true, but hardly definitive) 2. "it's the water", (i'm pretty sure this one has been proven to be bs)

Wow! "In my opinion, buffalo mozzarella is pizza’s second-worst topping, exceeded only by whole anchovies—no hot, smelly fish on my pies, thank you. After that, those pizzaioli guys add oil, lots of it, and more liquid is precisely what tomato pies do not need." In my opinion, these 2 sentences take all credibility from this article. I'll have my pizza with anchovies, buffalo mozzarella and extra olive oil please. *edit* Oh, and Pizzeria Delfina in San Francisco, (#3 on this list) is TERRIBLE.

Posted this last year in the Barcelona thread: http://lacaletadegracia.com/ I really can't recommend this place high enough.

It's the harmonic convergence of the Oven, People and Product, (you down wit' OPP?) that makes a great pizza. Just one pizza man's opinion.

Went to the South Beach, Miami location on Thursday night. Had the pizza Margherita, (of course) and the Capricossa. The Capricossa had canned artichoke, ( ), and the "chiodini" mushrooms were actually white button mushrooms, not as advertised. Good tomato, good cheese, nice hand built Neapolitan oven. Dough was soft and easily folded into a "libretto", but kind of burned on the bottom and rather tasteless except for the char. These pizze were very wet, (as is common in naples) and the toppings were sliding all over the place. It was a very authentic pizza, like some of the worst, (but still pretty good) in Naples.. This is a big chain with stores all over the world. Also, watch out for the 17% gratuity added to the bill, I didn't catch it and wound up tipping about 40% The wine was good. Don't order the bruschetta.

What is an "unwanted erection"?

Rumor has it the dough is shipped in from Nancy's Bakery. No idea what the flour used is. I have seen pictures of Mozza's pies and, honestly, cannot see how they could be compared to Da Michele in any way, (well, they are both pizza, I guess.) Funny, because Mozza is not held in high regard by most die hard pizzaiuli or most of the die hard pizza lovers that I know.

Really? Can't say much for the Sette in Clarendon.

Same guy who started the Famous Famiglia pizza chain...

SLEEPING THREAD, RISE!! the best way to make pizza at home is; FRIED picture was taken with my phone, bad quality.

There's always Mia's in Bethesda

...and the debate continues...

I think I said it up thread, but it bears repeating; Il Pizzaiolo. It's in Mt. Lebanon about 10 minutes out of downtown Pittsburgh. Some of the best pizza and wine bar stuff you will ever eat, 'nuff said.

perhaps there is some confusion; The quatrogusti typically has all of the toppings mixed together, quatrostagioni is divided into quadrants.

there are elements of truth to the post. That said, bashing is a waste of time, and transparent.