Here are some photos of tray-baked pizzas I made for Bed Stuy Fresh and Local, a new grocery store on Patchen and Macon in the Bed Stuy section of Brooklyn. They’re going to have a couple pizzas available every day featuring mostly local and organic produce. The pizzas in the photo were made with a method I learned from Gabrielle Bonci in which the toppings are first spread in the tray and a stretched dough is laid on top. The pizza bakes upside-down and is only flipped into serving position once it’s done. This keeps the crust super light and fluffy with just a bit of crunch at the ridge!
Scott's Pizza Tour Pizza News
Sunday, December 8 - It’s a pizza party with Wiener discussing his book about pizza boxes - Book Court
Tonight at 7pm I’ll be talking about how we made VIVA LA PIZZA! THE ART OF THE PIZZA BOX as well as how I keep 625 pizza boxes in my Brooklyn apartment without attracting an army of vermin.
AND there will be free pizza from Sam’s Restaurant!!!
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.
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!
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!
I am beyond excited to be a guest on this Thursday’s Running Late with Scott Rogowsky along with David Cross, Andrew WK and Alan Zweibel. Running Late is a live talk show featuring amazing guests and run by a guy named Scott whose sidekick is his dad. We did a couple videos for his show (watch one here and the other here) and I’m pumped to bring some pizza love to the party.
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!)
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.
Amazing video of Frank and Bill from Best Pizza in Williamsburg showing off some of Brooklyn’s best pizza and visiting Grandma for dinner.
Cool video about the Brooklyn Brainery, an amazing place where you can go to learn about interesting things from people who love to talk about them! I did a 3-part class about the history of pizza last October for National Pizza Month and this camera crew from Mailchimp just happened to be there. SWEET!