by Celia Sin-Tien Cheng
August 16, 2007
This week’s winners are Grant and Bree. Congratulations!
Q: WHO MAKES YOUR FAVORITE PIZZA IN THE CITY?
Last Baking Friday we gave away mixers, recommending making fun cocktails to cool off during the summer heat. This week, we recommend adding some Wheelhouse Pickles to the mix. But even if we were to go alcohol-free, these pickles are great on their own!
I also tried the latest Wheelhouse invention: Minor Threat Sauce. I know, it sounds kind of obscure, and to call it a mango-based habanero sauce doesn’t do it justice. Suffice it to say, it’s a mild hot sauce that’s good as a dip or spread, especially with meats.
The rumor on the block is that Wheelhouse is coming out with a beer pickle in October. They will be using mid-process brewing products to make an amazing British-inspired pickle. Can’t wait!
We thank Wheelhouse Pickles for contributing to this week’s Baking Friday!
Fornino on Bedford in Williamsburg has a white truffle pizza that I dream about.
Bleeker Street Pizza! The housemade sauce matches perfectly with an even-handed topping of unprocessed cheese (read: no goopy orange grease). This is definitely a juicy slice, but the texture is balanced by a superbly crisped crust.
My current pizza favorite is Waldy’s on 6th Avenue, near 25th Street. The pizzas are thin, cracker crust, with perfect ingredients, cooked in a a wood-fired stove. The smoke drifts on to the street acting as a beacon. The one I like best at the momemnt is clam, garlic and ricotta. My son goes to fencing classes nearby and insists on ordering ahead to chowdown in his half hour break between his lesson and class. We march over and I have perfect pizza and he has perfect two cheddar, wood fired, cheese penne, the ulimate mac and cheese. Waldy Malouf applies his high culinary standards to these kid (and adult) friendly classics.
I have yet to find a pizza place in NYC that makes a pie that really “hits the spot,” so I’ll be scanning all the BF entries for places to try—thanks, Celia! BUT, there is someone in NYC who makes an amazing pizza…and will show you how. Mark Bello teaches a “Pizza Master Class” at Murray’s Cheese (there’s one coming up in Sept.) in which you can learn to make pizza topped with anything you can imagine. The results are amazing…but disappear quickly! ;)
Luzzo’s on 1st Ave in the East Village. My coal oven favorite.
I haven’t had the white truffle pizza, but I will dream about it also. I don’t really have a favorite, but Sal’s Pizzeria on Lorimer in Brooklyn has a nice crust. It’s unusual.
While there are too many to pick just one, I am surprised to find that one source has been coming up with consistently good pizzas: FreshDirect. While this isn’t the conventional slice I grew up with, the thin crust and manageable quantity of toppings make for an excellent meal.
Arturo’s Coal oven on Houston Street…
reminds me of the “home” pizza before it became such a designer commodity among “foodies”
I have no claim on “best” and am hard pressed to name a favorite… there are too many places I haven’t tried! Una Pizza Napoletana, to name one. But, I love thin crust and Posto on 18th and 2nd always leaves me feeling sated. They make a pretty good pie.
Una Pizza Napoletana — artisanal pizza for those who appreciate subtlety
Franny’s — another simple high concept pizza with great appetizers
Sam’s Restaurant — incredible old school pizza that is a relic of bygone Brooklyn with wiseguy waiters and telephone booths
Lazzara Pizza Café 221 W 38th St, NYC
Your basic, NYC slice shop. Same guys working the counter since I moved back to NY 10 yrs ago. Always busy, always overheated :)
While their specialty pizzas are great, nothing beats a simple slice of cheese.
Like several others who have responded, I don’t have a favorite place. I haven’t had anyone make a pizza that made me laugh because it’s so good! But I tried a very interesting pizza at Gonzo- no cheese with tomato sauce, arrugula and watermelon cubes, yes, water melon. This may sound so weird to some of you but the bitterness of the arrugula and sweet juiciness of the watermelon, somehow melded well in your mouth. It worked!!