![]() If I call myself a pizza maker, they’ve pinned a goal so high, it makes me reach. In Manhattan, Scarr’s is my north star, and in Brooklyn, it’s L’industrie. Get the La Forestière (Gruyère, herbed mushrooms, balsamic onions, Pecorino Romano, Parmigiano-Reggiano, and black pepper)! He’s just so talented and his passion shines through. Ayhan is now an Ooni pizza oven ambassador promoting pizza’s past, present, and future Bellucci’s Pizzeria, where Andrew is making the pizza: It’s different from his spot before. ![]() Serhan Ayhan is son to Kurdish and Turkish immigrants who opened Boston Pizza (now closed) in Astoria, Queens, in the ’90s, serving New England-style pie. Photo by Thomas Gian Ardito and Jason Rocco D’Amelio, courtesy Brooklyn D.O.P. Pizza Slices are plentiful over at Brooklyn D.O.P. “ L’industrie is another one to mention - he has what Di Fara used to be for New Yorkers a decade ago.” Slices are plentiful over at Brooklyn D.O.P. They use ovens that baked bagels in the late 1800s, and they’re huge metal boxes that rotate like a carousel for a much thinner, crunchier crust.” “Always been a huge fan of Denino’s - Staten Island is a distinct slice it’s more of a tavern, bar-style slice. I love Pugsley in the Bronx for a true slice of New York. “I’m the girl who will buy a pie to get a slice at Arturo’s, and they have a live piano there! It’s not always about the ‘the best’ - it’s the combination of the quality of pizza you’re enjoying and the atmosphere. to 5 p.m., as I’m particular about the oven, and the guys making the pizza. I’m also a huge fan of Joe’s on Carmine, only during weekdays between the hours of 11 a.m. ![]() “If I’m in the city, I go to Williamsburg Pizza in the Lower East Side. “It used to be Luigi’s, but I’ve had a lot of fun with my buddy Tommy at Brooklyn DOP - tasting the evolution, like their Giusepp’, a basic New York-style margherita with low-moisture cheese, fresh mozzarella, freshly chopped basil, and a little bit of garlic oil. Thus began what she calls “The Za Report.” She’s now working on opening her own brick-and-mortar pizzeria in New York. A former creative director and Scott’s Pizza Tours guide, Miriam Weiskind started making and selling pizzas out of her one-bedroom apartment in Park Slope, Brooklyn in 2020.
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