Impressive style. It’s like kakinuma san’s pizzas that has soul.
Of course leavening on dough is high level but not as light as number top 5 in Italy but overall more likable because it’s like well cooked rustic food. Like grandpa making delicious food. Definitely one of the best pizza in the world but if you don’t like true Neapolitan and dosen’t know details on pizza making I can see people might not understand.
Good toasty rice flavor from spolvero (rice + semolina mix) and hint of sour flavor from starter and pretty big salty crunchy bite is what make this pizza good. Of course simplicity and love
Pizza crust crumbs didn’t feel dry in my mouth.
It’s not moist but it’s not dry. I think due to sourdough more crusty skin on crust might make feel dry.
Cello’s is always solid. Could not deal with the heat humidity and waiting on line at L’Industrie today. The pizza at Cello’s is on the crispier side. Excellent sauce and pepperoni. I don’t necessarily need the shaved parm but I’m not going not eat it. This sauce slice was tremendous right out of the oven.
it’s too bad they stopped selling their $6 fettuccine with spicy vodka sauce real quick, it was too good of a deal - their vodka slice is worth trying out though for sure
Best Pizza. 33 Havermeyer St Brooklyn is the OG location I believe. 2 more locations - one on Grand St in Brooklyn and one in a NJ mall. Pizzeria La Rosa up in New Rochelle is (was?) also a Frank Pinello joint partially, i think, but leans a bit more neapolitan.
bit of a nerd snipe but has anyone been to mario’s of arthur ave and/or have any clue what’s going on with the crust there? saw this video and was intrigued by mark iacono saying the gas-fired pizza tastes coal-fired + that he hasn’t had a crust like it since he was a kid, so i’m guessing its a harder to find (nowadays) breed of dough n maybe the oven has something to do with it but idk pizza like that. trynna figure out what that means and what the reason for that might be.
go to the Havemeyer location, forgot the other 2 even existed. grandma slice and a pepperoni or grandma slice and a white would be my go-to. the sesame seed crust on the white is real nice. nice pics! also try out the white lemon slice at fini in Williamsburg if you’re into biancas
did the lemon white slice at fini (and the cheese). way lighter than i expected and the fragrance is great. crust is almost like the the crispy toasted bread on a cubano in terms of brand of crunch. preferred it over the cheese for me by a mile. i’ll take best pizza for cheese.
Ceres is no longer a slice shop. Whole pies only. I went in around 1:00 and they said I could have a pie at 3:15. They stop taking orders once they’ve reserved as many as they can make. Weird business model for the customer, though I suppose great for the business.
