Miriam and Joe came over to make pizza with me LAST NIGHT!!!
My company is called Scott’s Pizza Tours because I never envisioned anyone but me leading these cultural-culinary adventures around NYC. Turns out I was wrong. Miriam and Joe have been on board for the past couple of months after an exhaustive search for fun and exciting pizza enthusiasts to help lead folks through the city’s ever-changing pizza landscape.
Both Joe and Miriam lead normal lives with normal jobs, but pizza is their passion so they scored some NYC Sightseeing Guide licenses and now they’re cruising the streets looking for great slices. I’m beyond excited for anyone who gets to experience their tours.
Schedules aren’t set in stone but Joe will be taking on Sunday walking tours through Greenwich Village and Soho, Miriam will have most Friday Crosstown Pizza Walks and I will still be doing every Sunday NYC Pizza Bus tour as well as walking tours and private tours most other days. We now have evening tours on Mondays and Thursdays plus more to come toward the end of the summer. Stay tuned!
You’re lost. You’re hungry. You need pizza. You have a wi-fi equipped mobile device. You are saved! Everybody knows about general food-locating apps like Yelp, Foursquare and Foodspotting but there are several apps dedicated solely to helping you find nearby pizzerias. Here’s a quick rundown of four of them.
NAME: Pizza Finder PRICE: FREE (you just have to deal with the ad at the bottom) TERRITORY: Entire USA DEVICES: Compatible with iPhone, iPod touch and iPad
Pizza Finder opens with a list of pizzerias in close proximity. You get exact distance, address and phone number right there on the main page. Clicking through to any pizzeria gives you its Yelp page for more details and reviews. You can even enter any location in the US and get a list of pizzerias if you want to plan ahead rather than wait until you’re standing sliceless at an unfamiliar intersection. It’s pretty much just a “pizza” search in the Yellow Pages.
Not a bad app if you’re in a new apartment and want to order a couple pies for all the friends you roped into helping you move, but keep in mind you’re depending on Yelp reviews to light the way to the right spot. Choose the wrong pizzeria and you’ll have to find new friends for the next move.
NAME: Cheazza PRICE: $0.99 TERRITORY: NYC DEVICES: Compatible with iPad, iTouch and iPhone
As its name (sort of) indicates, Cheazza is all about helping you find cheap pizza. It lists chains, dollar slice shops and pizza deals by neighborhood or via a geo-location feature. In the screenshot above, you’ll see Papa John’s (#3 chain in the US), 2 Bros. Pizza (dollar slice chain around NYC), Crocodile Lounge (one of several NYC bars that offer a free personal pizza with every drink) and a couple other dollar slice joints. Come to think of it, Cheazza is technically an app that lists pizzerias you’ll want to avoid! It amazes me that anyone New York would go out of their way to find a bad slice, but I suppose desperate times call for desperate measures. Use at your own risk!
Who is Jeff Orlick? He’s a guy who lives in Queens and really likes good food. He’s constantly searching for authenticity, honesty and general realness in eateries of all sorts but this app concentrates specifically on Jeff’s personal pizza recommendations. Instead of searching based on proximity, Real Pizza suggests pizzerias based on user-selected filters (right screenshot above) such as borough, oven type and pizza style. There are also options to sort by price and neighborhood if you don’t want to go with straight alphabetical order.
This is easily my favorite pizza-finding app because it features something none of the other ones have: curation. Orlick has clearly spent countless hours, days, months, years culling his list and it is constantly being revised and expanded. His app shows you photos he took and reviews he wrote with extra info you can’t get from a simple phone book listing.
Real Pizza’s only real downfall is that there’s so much information that the app tends to run a bit slow and the navigation is a bit clunky. I also wish it had a geo-location function but my fingers are crossed that’s coming with the next update. That being said, this is the only app for serious pizza enthusiasts and it’s well worth the price of admission. (Full disclosure: My tour is listed on the app, but I’d dig it even if it wasn’t.)
NAME: Pizza Compass PRICE: $0.99 TERRITORY: Earth DEVICES: Compatible with iPhone 3GS and later, iPod touch 3rd generation and later, iPad running iOS 6.0 or later
This one just came out and its release gave me an excuse to finally review the pizza apps that have been sitting on my phone for the past few years. It is without a doubt the most attractive and user-friendly of all selections in this post but at the same time one of the most basic.
The Pizza Compass website is brilliant in its simplicity. It has links to just a few of the massive number of press pieces written when the app dropped as well as a simple video of the app’s “creator” Zeus Gorham Munkist (he’s not listed as a copyright holder) giving a spiel about the app. I was really taken in by the video because it lays out that the app is simply for finding the closest pizzeria and not interested in cultivating an elite list of authentic options. In that sense, it’s a lot like Pizza Finder (and the many other location apps I chose not to include since they’re all the same) but Pizza Compass actually looks like a compass as it points you toward slice salvation. It has smart features like a smoke indicator to let you know when you’re getting close and a red-green bar that tells you whether or not the place is currently open. It’s a really clean design, perfect for helping you find those late-night (READ AS: drunk) desperation slices.
But is it the greatest app ever? Will it change your life? Is it a “tool…to help us celebrate life…love…adventure,” as the video claims? No. No. Maybe. Because sometimes pizza isn’t about historic coal ovens or 48 hour fermentation or mozzarella di bufala; it’s about the comfort of a warm slice without having walked very far.
DIY Pizza Pie is the greatest home pizza making tool since the advent of the pizza stone. No less should be expected of Mark Bello, the big cheese at Pizza A Casa in NYC’s Lower East Side. PAC’s pizza making workshops have become legendary for their ability to transform the dough-phobic into master pizzaioli in a matter of hours using a treasure trove of tricks and hacks developed over Bello’s years of tortured existence in the land of the deep dish. His methods are extremely simple and yield incredible results. The DIY Pizza Pie app distills the juiciest moments of a Pizza A Casa pizza making workshop into an easy-to-use app that’s perfect for beginners or pizza pros.
The app opens with a menu of selections ranging from necessary pizza gear (Tools of the Trade) to common mistakes (7 Deadly Pizza Pitfalls) to necessary dissertations on sauce, cheese and dough. Each of these categories gets you to a far more detailed list of options, such as this step-by-step process for making a Pizza Margherita.
Bello keeps it simple, but there are special features on nearly every page that will take you even deeper into pizza madness with incredibly detailed videos. These aren’t your ordinary cooking show variety where you see five seconds of work and the thing is magically done. One video demonstrates how to repair a punctured dough skin by using a light box to illustrate thin sections. Another shows two simultaneous angles of a dough stretching technique that would be difficult to describe in text alone or with a single video shot. It’s brilliant in its deep understanding of what processes concern most home pizza chefs, a skill the crew at Pizza A Casa developed by instructing thousands of people in the ways of the DIY pie.
For those who have taken the class, DIY Pizza Pie is a perfect way to take Bello and his bag of tricks with you. For those who aren’t planning a trip to New York anytime soon, it’s a valuable tool for attaining independence from low-quality take-out pizza wherever you live.
A new phone book arrived on my stoop and it reveals amazing insight into the state of pizza in Brooklyn. Here are some stats:
- The book lists 518 phone numbers for pizzerias - There are 19 listings for Domino’s Pizza - There are 14 listings for Papa John’s plus a location at 3528 Nostrand Ave that’s spelled “Pappa John’s” for some reason (it’s a Papa John’s) - There are 5 listings for Little Caesar’s - No Pizza Huts are listed - Popular pizzeria names include Sal’s (4), Vinny’s (4 + 1 Vinnie’s), Luigi’s (5), Rocco’s (6), Gino’s (6 + 1 Gina’s) but the most popular is Tony’s (13) - There are no Ray’s pizzerias but 2 Not Ray’s listings remain - Remove all duplicate listings and the Big Four chains and you’re left with 449 pizzerias in Brooklyn!
Cooking Channel's New Pizza Show feat. Artichoke Guys
I usually cringe when TV shows do segments about pizza. They all go to the same places and describe food the same boring way with no insight into the real interesting stuff aside from a quick line about oven temperature here and mention of fresh ingredients there. This is not true for Cooking Channel’s new show Pizza Cuz, featuring Francis and Sal of NYC’s Artichoke Basille’s.
The show drops pizza into the standard format of 3 restaurant visits over the course of a 22 minute show. Francis and Sal have lots of experience working at their family’s restaurant in Staten Island, three pizzerias and two sandwich shops in Manhattan, all of which helps them translate the tastes and techniques they encounter at the pizzerias they visit. Other shows have such lame hosts who know nothing and freak out over everything they see happening in the kitchen but these guys are legit and their analysis is the perfect translation for armchair pizza tourists.
Francis and Sal are clearly guys who like to eat and it shows by their reactions to each slice. I actually got hungrier with every bite they took! It’s not the tired old “this is the greatest thing I’ve ever eaten” reaction. What a relief.
Pizza Cuz is scheduled to run for six episodes but if the remaining five are anything like the premier I really hope they get picked up for more.
PIZZA HISTORY ALERT: 118 Years of Gennaro Lombardi
Gennaro Lombardi and Anthony Pero (Totonno) stand in front of 53 Spring Street in 1905.
Today is the 118th anniversary of Gennaro Lombardi’s arrival in America. Just 20 years old at the time, Lombardi arrived at Ellis Island aboard a ship called Kronprinz Friedrich Wilhelm after departing from the port of Naples, Italy. He ended up on Spring Street, where most of his family worked as tailors. Lombardi took a job at a grocery/bakery on Spring Street, of which he took ownership in 1905 and converted into the nation’s first pizzeria.
At the time, pizza was only being sold in bakeries as a side item but Lombardi’s was the first to make it the focus of a restaurant. Several of New York’s most storied pizzerias were founded by former employees of Lombardi’s, such as the recently reopenedTotonno’s on Coney Island (1924) and John’s on Bleecker Street (1929).
I just got back from a 10 day pizzacation in the good old American south. Here’s a round of images from Atlanta, GA.
These are two of the four pies we had at Antico, one of Atlanta’s new hotshot pizzerias. The place is loud a bustling — more an open garage than a restaurant — and everyone seemed to be having a blast. I loved the place. It felt great. You stand in line, order your pizzas and the server hunts you down by calling out your receipt number about five minutes later. Seating is open and communal, so you have to scout your spot once your order is in. It’s pretty intense.
The photo above shows the San Gennaro (sausage, red peppers and onions) and the Bianca (mozzarella, ricotta, pecorino, basil). The place bills itself as “authentic Neapolitan STG” but that’s far from true. Their pizza is more Americanized in that it’s larger and stretched with more aggression. Don’t get me wrong, I actually really dig what they’re doing but it doesn’t conform to STG standards as it so claims. Solid pizza and a really fun experience, just don’t expect a quiet evening of gentle conversation.
Next stop was Mellow Mushroom. I’ve had so many people mention this place to me I just had to check it out. There are a bunch of them scattered around the USA but most are concentrated in the southeast. It’s a real family joint — there was even a family celebrating a kid’s 3rd birthday while we were there!
The pizza was fine but nothing Earth-shattering. The crust is sweet and ripe for ample toppings. We had one that was half Maui Wowie (pesto, pineapple, ham, jerk chicken, banana peppers, Applewood smoked bacon, mozzarella) and half Magical Mystery Tour (pesto, button and Portobello mushrooms, feta and mozzarella cheeses, spinach and jalapeños). It’s kind of a mess but absolutely fine for what it was.
The two folks in the photo are Jeff and Kirstin. I met Jeff a few years ago as he was getting ready to open his own pizzeria. If you’re into pizza making, Jeff’s website is the Rosetta Stone.
The big event in Atlanta during my brief visit was finally checking out Jeff’s place - Varasano’s. I would normally go more covert when making a visit like this to get a more honest experience, but Jeff’s a friend and I had no choice but to GO BIG! I invited all Atlanta-based pizza tour alumni and about 15 came out for a tasting with Jeff. He had the kitchen make 14 different pizzas plus three desserts and everything was delicious. I wish I had better pizza photos but the lighting was low and slices were cut small so I’m not going to bother.
This photo shows Jeff presenting the final pizza of the night — a super herby Sicilian — to the crew of ready-to-explode pizza eaters. Varasano’s is located in the ground floor of a fancy apartment building. There’s even valet parking, which creeps me out at a pizzeria. The vibe is totally different from Antico and Mellow Mushroom but I enjoyed the pizza more. Jeff’s crust is just killer. He got his start by experimenting at home with dozens of flours, tomatoes, cheeses and methods. He even went so far as to clip the lock in his electric oven so he could bake pizzas in the high heat of the self-clean cycle. Please don’t try that at home.
This amazing book by 16th century chef Bartolomeo Scappi (1500 - 1577) has some of the earliest mentions of pizza in history! There are a few pizza recipes, none of which resemble what we think of as pizza today. Scappi was big-time, having served in the kitchen for several popes during his career.
One recipe uses the word pizze to describe a “flaky-pastry for a day in Lent.”
"Get two pounds of flour, warmed milk made from either six ounces of Milanese almonds or else one pound of shelled pinenuts, three ounces of sugar, two ounces of rosewater, one ounce of salt and two ounces of sweet-almond oil; mix all that together with the flour and make up a dough of it that is not too firm. Knead it well for a quarter of an hour, and make a long, thin sheet of it. Brush it with sweet-almond oil or olive oil, sprinkle it with sugar and cinnamon, and roll it up like a wafer cornet. When the twist is made, make tiny wheels of it and make pizze of those wheels by spreading them out with the heel of your hand. Those pizza can be baked in a pan like tourtes, or else you can fry them in oil. Serve them hot with sugar over them.”
This recipe defines pizza as a dessert dish that has absolutely none of the ingredients we think of today. No mozzarella (too expensive), no tomato (it wasn’t brought from the New World yet) and certainly no pepperoni (that isn’t even Italian). We think of pizza as a peasant dish, but here we have the pope’s chef making it, not to mention he’s in Rome and not Napoli. The word seems to have changed meaning over the years, eventually becoming the modern version two centuries after this book was published in 1570.
Roma Foods produced this generic box over 20 years ago!
This may not be a heart-shaped pizza box, but there have been attempts at such a container from at least one of the national chains. I have a prototype from the country’s biggest pizza box manufacturer but posting it here would be legally questionable. My pizza box collection has plenty of rare gems and I’m excited to announce that I’ll be turning that collection into a super-amazing BOOK over the next few months!
The book will navigate readers through the world of pizza box art and design, a subject that usually goes straight into the garbage. I have over 250 boxes from around the world, most of which were sent to me by pizza tour guests. I document the unboxing of these gems on my YouTube channel, so take a gander if you’re keen.
Now for a call to arms. If you spot a cool pizza box, snag it! Send me a photo at SCOTT at SCOTTSPIZZATOURS dot COM and I’ll check the archive to see if I already have it. If you send me new boxes, I’ll send you a prize: up to three boxes scores you an amazing Pizza Pen, 4-6 different boxes get you a free SPT-shirt, 7-9 boxes get you an incredible SPT Hoodie! Ten or more gets you a FREE TOUR TICKET!!! These can be custom boxes from a local pizzeria, old boxes you forgot you had in your pizzeria’s storage closet or even seemingly boring generic boxes from some part of the world that barely has pizza. I’m trying to represent as wide a cross-section of the pizza world as possible and YOU can help immensely!
**Boxes must be received by MARCH 15 so get on it! Oh, and happy Valentine’s Day to all you pizza lovers.
I’m looking for new tour guides to teach people about the evolution of our most favorite food ever! Check out the ad, follow directions and throw your hat in the ring. Must live in NYC and have flexibility for weekends, weekdays, holidays. Oh, and you have to absolutely LOVE pizza.
Here are my pizza stats from Jan 2, 2012 to Jan 1, 2013. I’ve been keeping track using an app called Daytum, which lets you track, share and organize data. I used the program to limit my slice intake by giving myself a shocking visual of how much pizza I consume. I established a guideline of 15 slices per week and Daytum helped me keep stay generally within that limit. Why 15? Well, 16 slices would be a whole 2 pies but 15 is “Less than two whole pizzas.” It just makes me feel like less of an animal.
From the information I collected, it looks like I visited 144 different pizzerias throughout the year. The pizzerias I ate at most often were Lombardi’s, John’s of Bleecker and Keste. That makes sense because I hit those three quite a bit on tours. I visited pizzerias beginning with every single letter of the alphabet except for Q and X. My total for the year was at least (see notes below) 714 slices, so about 2 slices per day. That’s well within my 15 slice weekly limit! The popular statistic for pizza consumption in the US puts it at around 50 slices per person annually. Wimps.
But counting slices is a bit more complicated than you might think…
Q: What about tiny baby slices? A: Smaller slices (ie 1/4 of a 12” pizza) are counted as half slices. That means I can eat an entire Neapolitan pizza and it only counts as 2 slices on my tracker.
Q: What about gigantic slices? A: I count anything larger than a standard one-eighth-of-a-sixteen-inch-pie as a single slice.
Q: That doesn’t seem fair, does it? A: You’re right, it isn’t fair. But am I to count a pizza as a different number of slices in the tracker just because they decide to cut it into four instead of eight? No way, Jose. Maybe I should count it by bites? Sounds like a pain in the rump.
Q: Any glitches with the program? A: Yup. For some reason, Daytum keeps deleting records of my homemade pizza. I have an Item (pizzeria) called HOME and it keeps disappearing every time I enter it. Last night I ate about three homemade slices, which I would normally have counted as a single slice on the tracker but the record keeps deleting itself. Also, I went into my final day of tracking with 719 slices, thinking the one slice I ate at night would round it out to an even 720, but s
Twenty menus spanning half a century from a pizzeria in N. Syracuse, NY.
I’m not a big fan of menus. Lists of options often leave me fixated on all the food I didn’t order so I usually stick with friends’ recommendations or staff picks without even looking at the page. But as much as I dislike using them, menus are incredible tools. They provide an extremely interesting historical record of what was important to a restaurant at a single point in time. In the midst of a recent move, I found a package sent to me by the owner of a pizzeria in North Syracuse, NY called Twin Trees III.
The package contains some pizzeria goodies: a pizza box, a t-shirt, a photo of owner Louis Rescignano showing off his PIZZA vanity license plate and a stack of menus. But this isn’t a stack of menus in the “Hand these out to your friends so they can buy my pizza” sort of way. It’s a stack of twenty menus spanning the past 50+ years. So with an empty new apartment and a Superstorm keeping me inside, I set about reading the story told by this Rosetta Stone of pizzeria menus collections.
Notice the spelling of “muzzarella” in this 1964 menu.
The original Twin Trees opened in 1957 but the oldest menu I have is from 1964. Besides pizza there are steaks, chops, pasta, seafood and salad. At this time, pizza was still soaking into the American consciousness and remained a sidebar in Italian restaurant menus. A note on the page indicates that the pizzas are all 12 inches in diameter. A “Plain-Cheese” pizza is just $1.15 and every topping is just twenty cents more. The most expensive pie is the “Twin Trees Deluxe,” ringing in at a whopping $2.00 for sausage, mushrooms, onions, peppers and anchovies. Pepperoni is an option, but a letter from the owner tells me it wasn’t on the menu when he started making pizzas in 1962. America’s favorite topping was a latecomer to the pizza party, but we’ll see it rise to power in just a few years.
By 1971 the price of a 12-inch pizza is $1.70. Pizza’s still on the right side of the menu, a powerful position since the eye naturally goes in that direction. All the same toppings are there, but as of the 1968 menu anchovies had lost their status as the first listed topping with a drop down to third position. Interestingly enough, a new option appears on this menu: add pepperoni or anchovy to any of the seven listed pizza options for a total of $2.25. Shifting ahead to the contemporary pizza climate, pepperoni is the most popular topping in the US while anchovy is the least (although it’s still listed on the side of most pizza boxes as an option). Nevertheless, as of 1971 these two toppings were on equal ground in North Syracuse, NY.
Check out the font change in 1973. Classy!
No big changes until the introduction of two different sizes in 1978. Small pizzas are 12 inches and large pies are 16. There’s a major price leap from seven years earlier, with small cheese pies fetching $3.15 and a large $4.65. You can see the leap in profitability with the larger size. This menu also has an organizational shift with a simple list of topping options. Pricing now depends on the number of toppings ordered and anchovy somehow manage to claim an entire line without having to share space with pepperoni. We lost my beloved “muzzarella” back in 1975 in favor of the much simpler “cheese.” It’s safe to say mozzarella was the assumed cheese by this point so it was unnecessary to get any more detailed. Anchovy eventually gets squeezed out in 1978 and pepperoni’s back in with its own line (yet it’s not listed in the general topping section).
Gotta love the pizzeria owner showing off his PIZZA license plate. He also sent me a photo of his army of Blodgett ovens.
Sadly, there are no menus from the 1990s in this collection so we can’t pick back up until 2003. By this point it’s a pretty common pizza menu. The fifteen year span added bacon, ham, black olives, roasted peppers, meatball, sliced tomato, hot peppers, green olives, broccoli and pineapple to the previously limited list of topping options. Times have most certainly changed, as evidenced by the addition of a $3.50 salad bar and a pizza buffet for $9.95 every Thursday. I hate to draw the comparison but I remember Pizza Hut having similar options.
This menu collection is a real window into the evolution of a restaurant over half a century. Regardless of year, Twin Trees has always been very clear to its customers that it is “Famous for Pizza.”
David and Kim Sheridan have been planning on opening a pizzeria for years. They searched for restaurant spaces while David honed his skills on the wood-fired oven he built in his own backyard. Some pizza tour attendees were even lucky enough to have eaten pizza with Kim and David in their backyard shrine to deliciousness. They welcomed us and shared some of the best pizza we’ve eaten on any tour. The good news is that they found a space in Ditmas Park, Brooklyn and plan to open their pizzeria/bar called Wheated in early 2013. (While cleaning out the basement a few months back, they even found a century-old coal-burning bread oven!)
In David and Kim’s backyard with a pizza tour group last summer.
It was shaping up to be an extremely exciting spot for pizza lovers but Superstorm Sandy created a major speed bump. David and Kim had restaurant equipment stored in Coney Island, one of the worst hit parts of the city. It wasn’t until a week after the storm hit that they learned about the flooding in their storage space. A pair of Moretti Forni ovens were already corroded and insurance doesn’t cover losses from flooding. It’s a huge setback, but David and Kim are more determined than ever to open their pizzeria.
One of David’s pizzas. It was amazing.
Please consider donating to Wheated's recovery. If you're thinking of checking out David and Kim's place anytime in 2013, it only makes sense to pay for your pizza now when they need it the most!
I just moved into a new apartment and, unlike my old place, this one has one of those tiny apartment ovens that barely fits a Hot Pocket. The major upside is it goes up to 550 degrees F (old one hit around 500) so I was able to get some major puffy action!
Here’s a quick peek under the hood. You can see some nice spotty charring and a line from the gap between my oven tiles! Yes, these slices are being eaten off a pizza slice plate. You’re welcome.
Super Simple Dough Recipe: 500g All purpose flour 315g room temp water 5g active dry yeast 10g salt
Sandy may have knocked out all power in lower Manhattan but it can’t possibly slow down the city’s pizza habit. Here’s how some pizzerias in Lower Manhattan are dealing with having no power.
Lombardi’s on Spring Street is using a car battery to power a few lights so the kitchen staff can see what they’re doing. Good thing 115 year old coal fired ovens need no power.
Joe’s Pizza on Carmine Street uses gas ovens, so they work just fine sans electricity. All they need are a couple flashlights so they can tell when each pie is perfectly baked. I had a slice, it was excellent!
Last Wednesday thirty-two pizzerias, sixty volunteers and over 700 pizza lovers joined forces to raise $12,800 for City Harvest, NYC’s premier food collection organization. Approximately 475 pizzas were delivered from all five boroughs to St Anthony’s Church in Soho to be sold for $1 per slice. Funds were matched by Seamless and Scott’s Pizza Tours with 100% of proceeds going directly to City Harvest. The funds raised will help rescue and deliver 51,200 pounds of food to NYC’s homeless and hungry.
National Pizza Month + Breast Cancer Awareness Month
Scott’s Pizza Tours will be donating 10% of October public tour sales to the Slice of Hope campaign to support October’s position as both National Pizza Month and National Breast Cancer Awareness Month! Slice Of Hope is the pizza industry’s call to arms for pizzerias across the country to unite in an effort to fight breast cancer by donating a percentage of October 12 sales to the Karen Mullen Breast Cancer Foundation. This organization was started by the good folks at Pizza Today Magazine, who have made it their goal to raise $140,000 during this year’s campaign.
If your local pizzeria is participating, please support the effort by grabbing a couple pies on October 12. If they aren’t participating, they can sign up here.
Mark your calendars for an epic event in NYC that will make all your pizza dreams become reality. On October 10, we’ll be hosting our annual Slice Out Hunger event to make slices from NYC’s best pizzerias available to you for $1 each. Just show up to St Anthony’s Church (154 Sullivan St at Houston), buy tokens at the door for $1 each, go inside and cash in your tokens for slices, a Fizzy Lizzy soda or entries to our mega-amazing raffle. Every dollar we collect will be matched by Scott’s Pizza Tours and Seamless for a massive donation to City Harvest, New York City’s premier food collection organization.
Doors open at 6PM and pizza is first come, first served so be sure to get there early. Our friends from Brewla Bars will be on hand to serve up their brewed ice pop goodness and the geniuses from Green Box will have plenty of their revolutionary pizza boxes for your pizza eating and storing pleasure. October is National Pizza Month — celebrate it with a pizza party to benefit New York’s homeless and hungry!
Slice Out Hunger - $1 Slice Fundraiser for City Harvest October 10, 2012 at 6 PM St Anthony’s Church, 154 Sullivan St (at Houston) FIRST COME FIRST SERVED