Posted by Pizzablogger, March 4th, 2010
While we are on the opening tip (see Una Pizza Napoletana San Francisco post from yesterday), Slice dropped that Paulie Gee’s will open this Tuesday (3/9/2010) after much anticipation from the many Greenpoint, Brooklyn residents (and indeed on this site) who have been hankering to finally get a taste of the Gee-Man’s pies at 60 Greenpoint Avenue (map).
 Oven Progression. Clockwise from top left: Just shipped from Napoli (Paulie Gee), The first curing fire (Paulie Gee), First pie ready to go! (Jennifer Galatioto of Morta di Fame) Yesterday’s Slice announcement contains the first widely distributed full picture of the fire breathing, high temperature, beautiful Stefano Ferrara built wood fired oven which will be on full display to diners at Paulie Gee’s. As you can see, the oven is a direct “descendant” of the home made brick pizza oven Paulie built in his backyard. The two lemon bunches, sun and Napoli live on for what I’m sure will be many, many days to come.
An early sneek peek at the menu shows that 12″ pizzas will run from roughly $10 to $16 in price and will feature about nine regular offerings, of which approximately five are vegetarian friendly and the other four feature salumi such as sopressata picante, proscuitto di parma and guanciale. Vegan options may be available and Paulie will also rotate seasonal pizzas into the mix. Aside from the pizzas, a couple of salads will be offered as well as a couple of deserts (a bosc pear and Nutella pizza is included as a desert).
 Stefano Ferrara tiling Paulie's oven at his shop in Naples, Italy (Paulie Gee)
Posted by Pizzablogger, March 3rd, 2010
As reported by Grub Street San Francisco, Anthony Mangieri plans to open his new pizza place in the SOMA (South of Market) neighborhood of San Francisco in May of this year. His oven has already arrived from Naples, Mangieri seems to have found a space he likes and he will keep the same name for his new shop, Una Pizza Napoletana.
 Anthony Mangieri at now closed Una Pizza Napoletana in Manhattan's East Village, arguably the best pizza I have ever eaten. Photo by Hannah Whitaker of New York Magazine. Apparently, UPN will open a block or so away from 11th Street (map of approximate location), although the UPN website has not been updated to reflect these changes.
Before moving to San Francisco, Mangieri has been recently spotted on a few occasions at New Jersey’s Nomad Pizza and one has to wonder if Mangieri opted to go with a Stefano Ferrara wood burning pizza oven, which is used at Nomad and also at soon to be opened (March 6th) Paulie Gee’s, or if he purchased another Acunto oven like the one he installed at his New York location (pictured above). Either way, San Francisco is set to have the pizza ante upped in a big way.
Good luck the rest of the way.
Posted by Pizzablogger, February 11th, 2010
 - From Prospector Website. Click on the picture to transport to site.
Feeling a little snowbound? Cat gotcha tongue pizza peeps?
Whether snowbound or not, you may want to check out owner/pizzamaker Bobby Martino crank out VPN certified neapolitan pizzas via his webcam from 5 to 8pm PST (8 to 11pm EST). His small pizzeria/bistro is located in Twain Harte, California ( map), which Martino mentioned to me as being “about 4,000 feet from Yosemite National Park“. This is a slower time of the year for The Prospector and, if Martino has time, he will talk to you and answer questions you may have, so turn up the sound while viewing the webcam and typing in your chat.
Martino is friendly and is also quite knowledgeable about wine. The Prospector hosts a monthly wine and food dinner, apparently with the featured winemakers themselves attending the event at times. The ongoing menu changes a little each night and wine and food pairings play a vital role at The Prospector.
As Martino says, “Once at the webcam, to login just click on the login button, choose any username, put in a valid email address and voila! you”re in. Turn on the sound if you want to talk …..you type and I’ll talk unless I am not busy then I will type”.
It’s always fun to see someone making pizzas, particularly in a wood or coal fired oven. Check it out Tuesday through Sunday from 5 to 8pm PST by clicking here. [via pizzamaking.com]
Posted by Pizzablogger, February 8th, 2010
The pizza wasn’t a beauty, but finally a successful crust using the “all broiler” method:
 Burnt Pistachios and Crust Getting Closer.... Unfortunately, I nuked the hell out of the pistachios, which obviously don’t like hanging out inches from an open flame, sliced the red onion too thin and the crumb was a little too open and not quite as “fluffy” as I would prefer. But the crust was also pretty good as well, being light and airy and having a very pleasant flavor somewhat similar to hearth baked bread. The sourdough notes were noticeable, yet did not overpower the other flavors. Almost a beautiful pizza, but I’m taking steps in the right direction. If I am eventually able to get repeatable, proven results, I’ll post them here. We’ll call this round a draw.
Pizza Notes:
“Rosa”
Toppings: Parmigiano-Reggiano, Red Onion, Crushed Pistachios, EVOO, Sicilian Sea Salt, Fresh Rosemary
Cook Time: 1:54
100.00% Caputo 00 Pizzeria flour
60.00% Water (going to up this next time)
2.60% Sicilian Sea Salt
5.00% Ischia sourdough starter (as percentage of formula water)
17hrs fermentation @ 68°F
5hrs proofing @ 68°F
Posted by Pizzablogger, February 5th, 2010
…where the truly wonderful parts of human civilization comes from is these lunatics at the fringe –Jim Koch, Founder of Boston Beer Company from the movie Beer Wars
Posted by Pizzablogger, February 5th, 2010
Everyday With Rachael Ray magazine’s March issue will feature a bracketed, March Madness tournament style pizza face-off to determine the best pizza in the country. Sixty-four of the country’s best pizzerias flexed their muscles, rained pepperoni from beyond the arc, slam dunked fresh mootz over the competition and smothered the opposing team’s offense with a competent crusty defense.
 - East Coastin!
Slice’s Adam Kuban and Serious Eat’s Ed “A Slice of Heaven” Levine lended an assist to the the Rachael Ray crew by filling out the brackets. Adam’s West Coast Pizza Madness Tour back in October was to help figure out some of the bracket winners out west.
A minor quibble: Maryland was in the South-Southwest bracket. Yes, we are below the Mason-Dixon line, but our easternmost boundry is the Atlantic Ocean. Last time I checked, the Atlantic Ocean IS the east coast, but we were denied inclusion in the East Coast bracket. I mean, c’mon guys! 
Three area pizzerias made it to the bracket of 64:
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DC’s 2Amys won its first round game by beating Dallas based Campania Pizza & More only to lose in the round of 32 to Dough Pizza Napoletana.
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Bethesda’s Mia’s Pizzas made the deepest run of the area pizzerias by making it to the Sweet 16 after dunking on Houston’s Dolce Vita and then Miami’s Casale before losing to famous home pizza maker turned pizza shop owner Jeff Varasano’s Atlanta based Verasano’s in the round of 16.
The final four have been revealed and what a doozy it’s gonna be! The all wood-fired oven line-up of the Final Four are sure to heat up the road to the championship:
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NYC based Motorino will represent the East Coast and face off against Nick Lessin’s Chicago based Great Lake out of the Midwest bracket.
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The West Coast will be represented by Pizzeria Mozza, who will face-off against iconic Phoenix based Pizzeria Bianco out of the South-Southwest bracket.
It’s gonna be a clash of the titans type shoot-out for the championship. Lot’s of PTPers on the floor, babyeee! Who is the winner? Find out in the March edition of Rachael Ray’s Everyday Living, which is set to hit newstands on February 14th. Check out the full brackets here.
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