Recipe: ‘New York Blend’ Mozzarella

Grande Cheese is a well-regarded cheese supplier used by many pizzerias throughout the U.S. They offer an excellent pre-shredded mix they call East Coast Blend. It’s simply half-and-half whole-milk low-moisture mozzarella and part-skim low-moisture mozzarella. What’s “low-moisture mozzarella”? Pizza Nerd word alert! It’s the stuff you get in the regular, non-fancy cheese case at the … Continue reading Recipe: ‘New York Blend’ Mozzarella

Recipe: The Simplest Pizza Sauce Ever

Neapolitan pizza-makers don’t even call this “sauce.” It’s just “tomato” on their menus, in their speech, their literature. And it’s easy to see why. There’s nothing more to this recipe than crushed tomatoes and salt. This “sauce” works equally well for traditional Neapolitan pizza* and for so-called New York–Neapolitan (aka Neapolitan-American aka “New York elite”) … Continue reading Recipe: The Simplest Pizza Sauce Ever

Sausage and onion is one of my favorite combos

A sausage-and-onion bar pizza from a recent Margot’s pop-up at Emily. I make the sausage in-house, based on a fantastic pizza sausage recipe I got from Mark Bello of the Lower East Side’s Pizza School (which you should check out if you haven’t yet). This isn’t on the set menu at the pop-up, simply because I don’t think a lot of … Continue reading Sausage and onion is one of my favorite combos

L’Industrie is one of the most exciting pizzerias I’ve tried in a while

If you’re one of the 60 or so people a day to get your hands on a Massimo Laveglia pizza, count yourself lucky. Over the last two years the Florence native has been steadily building a reputation for stellar pies and slices at L’Industrie, his tiny shop on South 2nd & Havermeyer in #Williamsburg. Don’t … Continue reading L’Industrie is one of the most exciting pizzerias I’ve tried in a while