Brooklyn, NY
restaurants
Posted about 5 years ago
Totonno's Pizzeria Napolitana
Cookie, granddaughter of the founder Anthony Pero, tells us that clams are verboten on the family's legendary pizza pies: "You want clams, have spaghetti and clams—that's where it belongs!"
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New Haven, CT
restaurants
Posted about 5 years ago
Frank Pepe Pizzeria Napoletana
Mark Iacono heads up to New Haven where he sits down with the founder's grandson Gary Bimonte over an original tomato pie and a white clam pie. "One guy once told me: Anyone who puts seafood on a pizza should get slapped in the head," Iacono tells Bimonte.
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Napoli, Campania
restaurants
Posted about 5 years ago
Pizzeria Da Attilio
Iacono and Meehan head to Italy to eat Vera Pizza Napoletana at da Attilio, where the pizza is made in 50 or 60 seconds with only three or four ingredients—and where they recommend eating the pizza folded into itself, like a little wallet.
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Beverly Hills, CA
restaurants
Posted about 5 years ago
Spago
Catching up with celebrity chef Wolfgang Puck and his smoked salmon pizza—"You know how many of my friends were upset at me? An Austrian making pizza? What the heck!"
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Brooklyn, NY
restaurants
Posted about 5 years ago
Lucali
David Chang, Peter Meehan, and Lucali's Mark Iacono talk pizza philosophy—"You can throw ramen on top of pizza dough—but is it pizza?"—and Iacono shows them how he rolls out the dough with a wine bottle.
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Minato-ku, Tōkyō-to
restaurants
Posted about 5 years ago
SAVOY 麻布十番店
Dave Chang dines with Aziz Ansari at the Savoy where they eat a 100 percent Japanese-ingredient pizza—Chef Ryu Yoshimura replaces the tomato sauce with mayonnaise and tops the pie with corn, tuna sashimi, and garnishes it with wasabi.
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Meguro-ku, Tōkyō-to
restaurants
Posted about 5 years ago
Seirinkan
Fresh Japanese ingredients make this pizza 100 percent Japanese—"What Naples has given me is pizza—which I make in the image of myself," Chef Susumu Kakinuma says.
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København, Denmark
restaurants
Posted about 5 years ago
Bæst
Chef Christian Puglisi taught himself how to make mozzarella by watching videos on YouTube. Now he owns Jersey cows and makes a sourdough-based pizza dough. "If you only look at how it used to be done or how it's supposed to be done, you don't allow yourself to move it forward," he says.
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Caiazzo, Campania
restaurants
Posted about 5 years ago
Pepe In Grani
Here's where Chef Franco Pepe has broken away from Neapolitan pizza rules and instead serves pizza the way he believes it best—the "Mistaken Margherita" has no tomato sauce base, and the ingredients are layered on the base in reverse order. "For me, only good pizza exists," he says.
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