5 Best Pizza Experiences in New York

 

#  1 Di FARA PIZZA, Brooklyn  ... A regular Cheese Pie

"Nobody Does It Better"

The Great Dominic DeMarco turns out another Masterpiece

For many, as the song goes, "Nobody Does It Better," the great Dom DeMarco makes the    # 1 single Best Pizza in all of New York  ... His Pizza is like magic, the taste so dam good, they're are simply the Best Taste Pizza in all of New York. "Yes, thee Best." What to Know : Many consider the Pizza made by Dominic DeMarco, to be the Best in all of New York. Your going to have to wait a long time on line. The place looks like, nothing special at all. It's all about that great Pizza. It's not cheap. A Slice which is about 25% Smaller than your average slice, is going to set you back $5. You gotta get a whole pie. DiRARA PIZZERIA ... 1424 Avenue J,  Brooklyn New York tel. (718) 258 - 1367 

# 2 LUCALI, Brooklyn, New York

Pizza Margherita

by MARK IACONO

LUCALI

What to Know : The Pizza is just about perfect. Get a Margherita Pizza and a 4 hour cooled Meatball. Bring your own wine. Mark Iacono is a"Pizza God" Lucali  .... 575 Henry Street, Carroll Gardens, Brooklyn, NY between Summit & Carroll        

 # 3 "The Soho Square"

This is It !

The Soho Square

What to Know : The Soho Square is a Sicilian Slice w/ Pepperoni. But not just any Pepperoni. Not that Orange Cheap Crap Stuff ! The Pepperoni on the Soho Sicilian Square at Prince Street Pizza is artisanal made Pepperoni from Salumeria Biellese, one of the best salumi makers in the country. You gotta wait on a long line, but it's worth it. You gotta get the Soho Slice (Sicilian with Pepperoni). There's almost always a line, and there's No Place to Sit!  Historical Fact : This was the first the original Real original Ray's Pizza before it became Prince Street Pizza. # 5  JOHN'S of BLEECKER STREET  ... Just being here is the Thing. Get a Margherita, Sausage, or Meatball Pie, "They're all great!"

SICILIAN RECIPES

# 4 -  JOHN'S of Bleecker Street, Greenwich Village Since 1927

John's Pizzeria

Photo Copyright 2019 Daniel Bellino Zwicke

What to Know :

You're in John's, you're in Greenwich Village. What else do you need to know. Get whatever pie you want, they're all Good.

John's Pizzeria  ... Bleecker Street , Greenwich Village, New York

# 5 POTATO / ONION PIE at La LANTERNA

GREENWICH VILLAGE

Potato Onion Pizza

La Lanterna ... 129 Macdougal Street, Greenwich Village, New York NY .. 917-639-3236 What to Know :

The Potato & Onion Pizza is without question, "One of The Best Pizza's in All of NY," seriously, we kid you not, it is pure perfection. The compination of a great crust (pie dough), thinly sliced potatoes, fresh Rosemary, and perfectly cooked Red Onion with Italian Olive Oil and Sea Salt is sublime, and after the great Dominic DeMarco's Cheese Pie, this is matbe the 2nd Best Pizza Experience in all of New York ! "Trust Me."

It may not be for everyone, but those who know more than most, when it comes to food, and Pizza, and have traveled quite a lot around Italy, they'll love it, and know, that it's one of the best made pizzas in all of New York. 

They have a large array of various pizza topping, that are very good, but the Pizza con Patate e Cipolla (Pizza Potato Onion Pizza) is the Star. If you're with a group, you may want to try a Meatball Pie, and the Pizza Napoletana, with toamto Mozzarella, Capers, and Anchovies.

Basta !

POSITANO 

The AMALFI COAST COOKBOOK 

TRAVEL GUIDE

MAKE PIZZA at HOME

JUST 1 of 100 GREAT RECIPES

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Homemade Pizza and Dough Recipe

Make Pizza at Home

"Yes You Can" !

PIZZA

    

Italian all over Italy, as well as their Italian-American cousins in America,love to make this tasty homemade pan pizza at home. It’s absolutely delicious, and a lot easier to make than you’d think. This is the basic recipe for a Pizza with Tomato & Mozzarella, and you can add other toppings like; Sausage, Pepperoni, Mushrooms, and / or Sweet Peppers if you like. You can even make some delicious Rosemary Focaccia by eliminating the tomato and mozzarella, and adding fresh Rosemary instead. Once you know how to make this basic pizza, you can do a lot of things with this recipe. so give it a shot. Make it a few times and you’ll become a pro, and a hit at the Friday Night Pizza Party, or anytime at all. Buon Apettio!

Enjoy.

Ingredients for the Dough :

1 packet Dry Yeast (2 ¼ teaspoons)

1 teaspoon Sugar

1 cup Warm Water  (about 110 degrees)

3 cups Bread Flour

2 tespoons Kosher Salt (or Sea Salt)

1 Tablespoon Olive Oil for dough & more for pan

You will need a Food Processor to make this dough.

Place the water, Sugar, and Yeast in a small bowl, stir it a little, then let it rest at room temperature until it starts to foam (about 10 minutes).

If your food processor has a plastic dough hook use that. If it doesn’t, then insert the metal cutting blade onto your processor.

Add the Flour and Salt to the food processor and pulse for 2 seconds.

Add the water / yeast mixture and 1 tablespoon of Olive Oil to the processor.

Turn the processor on and let it run until the dough starts to form a ball, and is pulling away from the processor bowl. Then turn the processor on again, for exactly 30 seconds and stop.

Get a large glass or ceramic bowl and lightly coat the whole inside with some Olive Oil. Place the dough in the bowl and move it around so it gets coated completely with olive oil. If you need it, add a bit more olive oil.

Cover the bowl with plastic wrap, and leave the dough to rise for one hour, in a draft-space. Usually somewhere on the kitchen counter is fine.

After one hour to 1 hour & 15 minutes, your dough should have risen to double its original size. The dough is ready ro roll out and make pizza.

PIZZA TOPPING :

A jar of Italian Passata di Pomodoro (Tomato Sauce)

Olive Oil

Sea Salt

½ pound whole milk Mozzarella Cheese (Polly-O)

¼ cup grated Pecorino Cheese

8 Basil Leaves, torn by hand

Note : Passata di Pomodro is puree of Italian Tomatoes, aka Tomato Sauce. I recommend getting a good quality Italian product like, Mutti, or anything labeled San Marzano for best results.

MAKING THE PIZZA

You will need a half sheet pan (16.5” x 11.5” ) to make the Pizza.

Turn your oven on to 400 degrees.

Place 2 tablespoons of Olive Oil in the sheet-pan, and spread with your fingers so the whole bottom surface of the pan has a thin coat of oil.

Remove your dough from the bowl and place it in the center of the sheet-pan. Pussh the dough down with your hand, and push and stretch the dough until it forms into the size of the pan, and is completely covering the bottom of the pan.

Cover with plastic wrap and let the dough rest inside the pan for 10 minutes.

Take a spoon and spread enough of the tomato passata (tomato sauce) over most of the pizza dough, leaving a half inch around all sides without tomato, as a border that pizzas always have. 

Drizzle a couple tablespoons of Olive Oil over the pizza. Sprinkle a little Salt over the whole pizza. 

Sprinkel the grated Pecorino Romano Cheese evenly over the whole pizza. 

Evenly spread all the torn Basil over the pizza. 

Then evnenly spread shredded mozzarella evenly over the pie. Don’t over do it with the cheese. There should be spots where ther is just tomato and no cheese over it. You don’t want the cheese to completely cover the pied or it will be out of balance.

Place the Pizza in the oven and bake for about 16 to 20 minutes, until the crust looks nicely browned. Serve and enjoy.

Note : Naturally you can add other toppings to this basic tomato pizza, such as Pepperoni, Sausage, or Mushrooms, whatever you like.

You can make tasty basic focaccia by not adding the tomato and cheese as the toppings on the dough. Instead, add a little more olive oil, some extra Kosher or Sea Salt sprinkled on top. Then add some chopped fresh Rosemary on top, throw it in the oven and bake, and you’ll have some tasty Rosemary Foccacia.

RECIPES From My SICILIAN NONNA

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