I never noticed this amazing security door art before because I never walk past it during the day. Broadway, Bed Stuy.
Scott's Pizza Tour Pizza News
Coming to a theater near you: the story of four girls, several slices of pizza and a big yellow school bus.
Big thanks to the ladies of Live Love Spa, who were writing a summer blockbuster in the back of the bus when I thought they were just being antisocial.
Scott’s Pizza Tours guide you through the big, messy (and cheesy) world of New York Pizza.
Our sweet Pizza Journals are featured on the Scout Books website! Every person who takes a pizza tour gets a pizza tour survival kit, complete with palate cleansers, emergency pizza, hand wipe and the coolest notebook ever!!!
The new Joe’s Pizza location on 14th Street (and 3rd Ave) is open and the slice I had there last week was excellent! There are a few Joe’s locations around town but this one and the spot on Carmine (between Bleecker St and 6th Ave) are the only ones run by Joe Pozzuoli himself. Actually, the 14th St location is primarily under the watchful eye of Joe’s grandson Sal, but he held down the fort over at Carmine St for the past few years so I think it’s safe to call it the same.
Mark your calendars for this year’s Slice Out Hunger fundraiser. It’s happening on October 9 at St Anthony’s Church at 154 Sullivan St (at Houston) in New York City. Doors open at 6 and over 35 of your favorite pizzerias will be there. We got Lombardi’s, Difara, Two Boots, John’s, Joe’s, Luzzo’s, NY Pizza Suprema, Sottocasa, Keste, Don Antonio, Forcella, Cowboy Pizza and LOTS MORE!
How does it work? You just show up, buy as many $1 tickets as you want, then exchange tickets for slices, sodas or desserts. Our sponsors have pledged to match every dollar we raise and all the money goes to Food Bank For New York City!
Check out our event website for more details, volunteer information and sponsorship opportunities.
See that tubby mystery layer between crust and sauce/cheese? Gross.
You know when you’re eating a slice of pizza and there’s a gooey area between the base and the topping? It’s a serious problem known in the pizza world as the gum line and it’s ruining pizza everywhere. How can this be if the exterior of my crust is a beautiful golden brown? What is this invader doing in my pizza? Where does it come from? What can we do to stop it? There’s nothing a consumer can do to prevent the dreaded gum line, but the world’s pizza makers should be aware of this common flaw.
WHAT CAUSES THE GUM LINE?
There are dozens of potential causes but the bottom line is temperature. Since deck-baked pizza is baking from the bottom up through direct conduction from the oven floor, the underside is baked first. If you top your base with refrigerated sauce, cheese and vegetables, there’s a good chance you’ll form a gum line. Excess moisture from sauce and vegetable toppings also can cause a gum line by penetrating the upper layer of dough and cause it to cook unevenly.
There’s also a huge matter of dough management. Dough is alive and its temperature is super important, so if it’s sealed in a container too quickly post-mix, moisture will condense and the exterior will get sticky. Allowing the dough to sit too long before scaling and rounding it can also be a big issue because the outside warms up before the inside.
An article by Tom “Dough Doctor” Lehmann points out that too little yeast in the dough can cause an uneven bake because the dough will not rise quickly enough during the bake. The first minute or so in the oven dictates the texture of the crust, so a fast spring will produce a more open internal crumb structure. How exciting!
HOW CAN I PREVENT THE GUM LINE?
Some pizzerias prevent sauce and topping moisture from seeping into the dough by applying a thin skin of oil to the surface after it has been opened into a skin. It’s the same principle behind spreading mayonnaise on your sandwich bread — fat blocks moisture. Some pizzerias are able to prevent the gum line by swapping the cheese and sauce so the cheese goes down first. I’ve never seen a gum line at Totonno’s, Grimaldi’s, Johns on Bleecker or Arturo’s - all of which apply their cheese first.
On the dough management side of the equation, pizzeria operators can cross-stack their dough trays for the first hour or so of the rise, allowing moisture and heat to escape. It all depends on where you are and how dry it is. Beyond that, it’s all about allowing dough to cool down evenly.
WHY SHOULD I CARE ABOUT THE GUM LINE ANYWAY?
First of all, they taste gross. Secondly, it’s undercooked dough and it will likely give you a stomach ache. Finally, improperly baked pizza is giving this food a bad name and MUST BE STOPPED! Too many people are used to the gum line and actually think it’s a normal part of pizza. It is not. Please help spread the word and if we work together we can stop the dreaded gum line.
Speaking of Wheated, there’s a century-old bread oven in the basement! Just a couple weeks after signing the lease on the space, owner David Sheridan discovered this amazing antique built into the building’s foundation. It extends into the backyard, which is cemented over. The oven hasn’t been used in decades but it’s far easier to leave it in place than it would be to have it removed. The door was made by Dumbleton and Son in Brooklyn. Photo #3 shows the interior arch of the oven and the final shot is the light box (but it look more like something from a ghost hunt).
Just some sexy shots from my first visit to Wheated in the Ditmas Park section of Brooklyn. This place is the product of years of backyard testing and research by owner David Sheridan. Some lucky pizza tours have even had the chance to visit his backyard with me for early testing before he even signed the lease on this space! His dough is made by hand and uses 100% natural fermentation. It’s also a pretty serious bourbon bar! I don’t remember all the names of the pies we had but just show these photos to your server and you’ll be good to go. Enjoy!
905 Church Avenue
Brooklyn, NY 11218
Open 6-midnight every day except for Monday!
Watch as I stumble through this Swedish TV segment, having no idea what these guys are saying even when it’s in English. At least I got a bunch of free pizza out of the deal!