#i just wanted to give them some non-pizza nyc foods

[kettle-bird]

Some normal, typical New Yorkers, enjoying some classic NYC snacks

[mrgan]

Neven’s Pizza Dough

Sour cream, mozzarella, Sulguni cheese, pepperoni. Home oven, baking steel.

I like pizza, and I make it often. You also like pizza. Perhaps you’d like to make it as well? Here’s the recipe for my sourdough pizza, ideal for Neapolitan or NYC-style pies, baked in a home oven with a baking steel or stone, or in an outdoor oven. Scroll past the recipe if you’d like to learn more!

Neven’s Sourdough Pizza

Servings: two 12” pizzas. Time: 3.5 hours (mix and proof) + 1 to 14 days (fridge-ferment) + 6 hours (final proof) + 10 to 20 minutes (shape, top, and bake)

INGREDIENTS:

260 g high-gluten or bread flour (or all-purpose flour)

40 g (15%) whole wheat or rye flour (or any flour, really)

9 g (3%) salt

15 g (5%) ripe sourdough starter

200 g (66%) water

DIRECTIONS:

Put all the dry ingredients into the bowl of a stand mixer (”a KitchenAid”) outfitted with the dough hook and stir with a spatula to combine. Add the starter and about 2/3 of the water. Start the mixer on low speed and mix for 1 minute; add the rest of the water, and mix for 4 more minutes. Switch to medium speed and mix for another 5 minutes. If at any point the dough threatens to crawl out of the bowl, stop the mixer and scrape the mess back down into the bowl.

Once mixed, move the dough to a new bowl. (I prefer a shallower, wider, non-metal one myself.) Cover the bowl and let the dough rest in a warm spot (70–74°F?) for 3 hours. Every 30 minutes or so, perform a stretch-and-fold.

Scoop the dough with a flexible dough scraper onto a lightly oiled work surface and cut into two 262 g portions. Shape each portion into a ball, tucking the ends in toward the middle to form a taut, balloon-like surface on one side. Pop into a lightly oiled 16 oz deli container (do you have some from food deliveries?), messy side down. Cover and pop in the back of the fridge for 1-14 days. (I find the flavor is best around 7 days.)

6 hours before baking, remove the containers from the fridge and leave them on the counter. 2 hours before baking, uncover them. This will dry out the top somewhat, which is great; that will become the not-so-sticky bottom of your crust.

Portioned dough balls after being uncovered.

If using a home oven: 1 hour before baking, pop a baking stone or baking steel or upside-down pan on a rack 6-8" from the top broiler. Crank it up to 550ºF and leave it there.

To stretch the dough: hold the container upside down and wiggle the dough out of it gently; dont worry about whether it stays a perfect ball. Place it into a shallow, wide bowl of flour and make sure the wet end and the sides get some flour (not too much) on them. Place it on your wooden peel with the dry (previously the top) side down and press gently around the inside of the rim to make a little ringed pizza-prototype.

Then pick it up and stretch with your knuckles (don’t use your fingers). It should be very friendly, stretchy without any pullback or tearing. Stretch to 10" in size. Shimmy the peel a bit to make sure no part of the dough has stuck; repeat this shimmying every minute or so if it takes you that long to top it.

Stretching the dough using knuckles only.

My topping strategy for a standard cheese pizza: layer the dough with sliced mozzarella cheese, then add dabs of sauce, and your toppings. Now gently tug under the rim all around to stretch to 12″; the weight of the toppings will help prevent pullback.

Redistribute the toppings if needed. Shimmy again. Expertly slide onto the steel/stone/pan.

If using a home oven: set a timer for 4 minutes. Then, open the oven door and check the underside of your pizza. Almost done, while the top is still a bit pale? If so, slide a metal pizza pan (or a cookie sheet or something else thin, metal, and as large as the pie) under it. This prevents the bottom from getting overbaked. Rotate the arrangement 180º to get even baking. Set a timer for 3 minutes.

When the pizza is gorgeous, slide it out with a metal pizza peel or a large flat spatula or whatever. (Don’t use your wooden peel—that’s for shaping and launching only.) Rest it on a cooling rack for 1-2 minutes to dry out the bottom. Then move to a cutting board or plate and slice. (Don’t use your wooden peel for this either, please!)

If using an outdoor pizza oven: if you own one of these, you probably know what to do. Have at it, sport!

Sour cream, mozzarella, provolone, chives and garlic chives. Ooni Koda oven.

33% whole wheat in this dough. Aged for 9 days in the fridge.

- - - END OF RECIPE - - - - - - NOTES AND MUSINGS FOLLOW - - -

A note on baker’s percentages 

When a dough is “66% hydrated,” that doesn’t mean the final ball of dough is two-thirds water. Rather, what bakers mean is, water is equal to 66% of the flour weight. Got it? That way, you can measure out your flour and scale all the other ingredients to it. I no longer refer to a recipe when I mix the dough, because I’ve memorized the percentages: 66% water, 3% salt, 5% starter. I also know that I need 150 g of flour per pizza; from these figures I can easily arrive at the weight of the other ingredients. Can you do the math in your head for, say, four pizzas? It’s easy! (Or maybe I’m just a math genius. (I am not a math genius.))

Just TWO pizzas? So what’s my boyfriend going to eat?

You can easily double the recipe. I wouldn’t go beyond 2x; you can’t mix much more than a kilo of dough in a typical stand mixer. If you’re doing a big pizza party and you want to make eight pies, first of all, congratulations! second, do it in two batches.

Do you think I’m the sort of person who has sourdough starter just sitting around?

“What does it matter what you say about people?”

I get it. I wasn’t always a Sourdough Guy. So, let me give you a recipe using commercial yeast. Bonus: it’s faster!

Normal-Person Pizza

Servings: two 12” pizzas. Time: 3 hours (mix and proof) + 10 to 20 minutes (shape, top, and bake)

INGREDIENTS:

260 g high-gluten or bread flour (or all-purpose flour)

40 g (15%) whole wheat or rye flour (or any flour, really)

9 g (3%) salt

3 g instant yeast (~1 tsp, about half a little package thingy, 1%)

200 g (66%) water

DIRECTIONS:

Put all the dry ingredients into the bowl of a stand mixer (”a KitchenAid”) outfitted with the dough hook and stir with a spatula to combine. Add about 2/3 of the water. Start the mixer on low speed and mix for 1 minute; add the rest of the water, and mix for 4 more minutes. Switch to medium speed and mix for another 5 minutes. If at any point the dough threatens to crawl out of the bowl, stop the mixer and scrape it back down into the bowl.

Once mixed, move the dough to a new bowl. (I prefer a shallower, wider, non-metal one myself.) Cover the bowl and let the dough rest in a warm spot (70–74°C?) for 2 hours. Every 30 minutes or so, perform a stretch-and-fold.

Scoop the dough with a flexible dough scraper onto a lightly oiled work surface and cut into two 262 g portions. Shape each portion into a ball, tucking the ends in toward the middle to form a taut, balloon-like surface on one side. Place on a well floured board; flour the top some more; and cover with a clean, non-terry (non-”fuzzy”; you want “smooth”) kitchen towel. Rest for another 1-2 hours, watching for the dough to grow some more and start looking really taut and ready.

Proceed with the tossing, topping, and baking.

Carmelina brand tomatoes, sauced; garlic, fresh oregano. Ooni Koda oven.

Wait, but I don't have a stand mixer either 😐

“It’s always gonna be something with you, isn’t it, Joe?”

No, that’s cool, that’s cool. Just mix by hand. Or by spatula, really. Mash it and fold it and fold it and mash it. Make sure you do frequent and thorough stretch-and-folds in this case. You really want to distribute everything uniformly in there.

And now, a word from our sponsors

(Note: none of the following products or brands are my sponsors. This is merely an idiom, come on.)

Juuuust in case you’re looking to add to your kitchen setup, here are the products I use for pizza making. Some of the links below include my referral code, which means I’ll get a tiny cut of the sale; the price is the same to you, though, so like, what does it matter? (I still feel a little uneasy. Sorry.)

Ooni Koda outdoor pizza oven. Simple, portable, hot as heck. Makes pizza you simply can’t get out of a home oven. These links give you 10% off! (UK link, EU link. These links all give you 10% off. BAM!)

Carmelina canned tomatoes in puree. Sweet, rich, flavorful. Buy them by the case.

Tillamook sour cream. Yes, sour cream makes a perfect sauce for a white pizza—which is generally an easier base to put creative toppings on! Make sure to buy the stuff where the ingredients are just cream and cultures, none of this cornstarch/carrageenan nonsense.

For flour, look for a local mill, if possible. Shop at restaurant-supply stores!

16 oz deli containers. Washable, sturdy, endlessly reusable. Love ‘em.

CoverMate bowl covers. Reusable, washable, transparent, secure.

Gram-precision kitchen scale. You know you need one. My favorite feature: extra long timeout (before it turns off) so I can forget to get the flour and run downstairs and hunt for it and when I come back, my measurement is still up on the screen.

I also like Ooni’s bamboo and metal peels a lot. You can get very cheap ones on Amazon, but understand that they’re… cheap.

Saf-Instant yeast. It’s got the cutest box. You can keep it in the freezer for years and use it right out of the freezer.

Oxo pizza cutter wheel. Whatever wheel you buy, just make sure it’s large and heavy—that’s what helps you cut neatly.

In conclusion

Pizza is good. Thank you.

Sliced mozzarella, parmesan, Carmelina brand tomatoes. Home oven, baking steel.

[jbbuckybarnes]

Human Safe Zone

Description: You’re being harassed at an event in NYC and a group of men help you. Prompt: “Shh, you’re safe. I won’t let you go.” Pairing: Sebastian x Reader Length: ~2,3k Warnings: verbal abuse, sexual abuse threats

M A S T E R L I S T

You were at a networking event slash after party of yet another big event in New York City. By now you didn’t even know anymore why you got invited to these. Sure, you were in a few little roles in movies and more or less an Instagram model, but being at these parties always was different. You liked it but didn’t feel like you were worthy of being invited. At least you got used to celebrities being normal people with flaws by now and didn’t have to fangirl over everyone that sat or stood near you. Sadly, you also learned about how weird and sometimes disgusting privileged people were.

“Hey doll, can I buy you a drink?” a man you’ve never seen before but was clearly somehow part of the white, rich and disgusting club, approached you. “No thanks, I plan on leaving soon.” you gave a polite smile and looked straight forward again. “Want me to bring you home, darling?” And there was the disgusting part of white, rich and disgusting. “No, I’m meeting some friends after this,” you lied. In moments like this acting classes were the best decision in your life. “Are you here alone?” he started giving you a smirk that made you uncomfortable. “Listen. I’m really not interested. If you wanted to have a nice conversation you wouldn’t ask such creepy questions.” you said with a strong voice. “C’mon princess, no need to get angry.” he tried touching your shoulder and you shoved his hand away. “Aw, you didn’t even give me a chance to be nice to you, doll.” he chuckled. Creep. “Fuck off,” you said in a sharp tone. Now there were a few people slowly starting to notice this development. “C’mon doll, you just need someone to treat you right.” he got pushy. “Does my mood look like you’re doing that right now?” you answered. “No, but it will after I’m finished with you.” he grabbed your wrist.

“Stop touching me or I will start screaming.” you tried to get your hands back to yourself. “Shut up, little bitch.” he wanted to continue but two men were suddenly behind him now. “You heard her, dude. Leave her alone.” one of them said. Buff, tall, frowning at the man. Instead of leaving you alone he tried leaving with you and the two men became four. They were not having it and broke the stranger and you apart. There almost was a fight but the security of the party was there quickly and got the man outside with three of your protectors. The only words you heard from them were the words ‘abuse’ and ‘police’. You didn’t even notice who the group of protectors were and that you were crying. The shock had gotten to you by now and the only man left from the group that protected you came to you.

He was carefully hugging you in the most non-threatening way and you started sobbing. “Shh, you’re safe. I won’t let you go,” a voice that you were now recognizing whispered into your ear. “Th-thank you.” came out between sobs. He broke apart the hug a little and looked down on you. “Let’s get you into some fresh air.” His thumbs were wiping away your tears. By now you fully recognized that the person being so careful with you was Sebastian. You had one or two shared friends but you never really spoke to him at these events. You never spoke to many people at any of these events. You both sat down on the stairs in front of the building and you slowly calmed down from the crying. “You’re good at verbally defending yourself.” There was a soft smile forming on his face. “Y/N, right?” he asked and you nodded still a bit too paralyzed for words. His hand was on your back and definitely had a soothing effect on you. “Just breathe for a few minutes.” his voice came through again and you turned his suggestion into practice. With your eyes closed, you took deep breaths and calmed your body down further. Exhaustion slowly washed over you from all the adrenaline you had just experienced. You sleepily set down your head on his shoulder and weakly said, “I don’t wanna be alone right now.” “I’m here. I’ll keep you save. Promise.” his thumb caressed your upper arm.

"Excuse me, you're Miss Y/L/N, right?" a police officer was pulling you out off your heartbeat slowly stabilizing. "Yes," you answered. "I'll have to ask you some questions," he said taking out everything he'd need for that. He went through all the questions, took a picture of your arms where some light red marks were still left and then gave you a card with all the ways to contact the police department through. "Goodnight and stay safe, Miss Y/L/N." You turned around to lean on Seb again who had stayed there the whole time and rubbed your back when you got worked up. "Can you bring me home or something?" you mumbled. "Of course. Do you need to eat or drink something before tho? I'm sure that panic just did some stuff to you." he looked down at you. "I could go for some good pizza right now." you chuckled weakly and got a smile back.

"Seb, Y/N. Everything okay?" the man you now could identify as Chris was walking towards you with Anthony and Scott right behind him. You gave a weak nod while sitting up correctly again. “Let’s bring her home,” Seb said to his friends slowly standing up and got nods back before he and Chris helped you up. Surrounded by men keeping you save you walked block for block. You insisted on not driving since that made you feel unsafe right now. They started talking about the party about half a block in. “It wasn’t even a good party,” Scott muttered. “No flip cup game, not a good party.” Chris chimed in and got a laugh. “I wouldn’t even go to them if there weren’t some nice situations ever now and then,” Anthony added. “I just feel super out of place, to be honest. I’m not a celeb, I post pictures online and did a few side roles. I either get the weird people flirting with me or sometimes a decent girl talking to me.” you explained how this felt for you. “I’d consider you pretty close to celebrity level.” Seb looked down at you. “Nah, thanks. I’d like to keep my privacy how it is. I take only side roles on purpose.” you made a grimace. “You’re good though.” Anthony complimented you. “I guess.” you automatically shrugged your shoulders.

You were walking past the pizza place you always ordered takeout at. “Let’s all get pizzas and eat them at my place. Don’t wanna be alone tonight.” you were back to normal but still insanely exhausted and a bit shaky on your legs. “It’s on me!” Chris almost yelled and you sent a grateful smile his way. A margarita, a funghi, a BBQ and two New York style pizzas were in cartons and your hands a few minutes later and already lifted your mood. “How long is it from here?” Anthony asked. “A bit more than a block.” you smiled at him. “Torture.” was mumbled back with a sad face towards his pizza box. “Sooo…” Seb started and had your attention, “any new roles coming up?” “One. In a romcom. Just a few scenes but a fun character.” you smiled and already fished for your keys inside of your bra. Your slightly shaky hands took two tries to find the keyhole before you opened the door to the high rise building and then your actual apartment door. “Welcome, I haven’t cleaned in a few days. Hope you don’t mind,” you said throwing the keys to the side and went towards the kitchen to get plates. Not without throwing your fancy shoes across the floor. Once you came back the group of men had sat down on the couch and around the coffee table in the living room. You handed out plates, forks, and knives carefully before slowly opening your own pizza box. “Oh, someone is really hungry.” Anthony laughed at your hungry and desiring eyes at your food. “Shut up, I just burned through the pasta from noon because of that dumb asshole,” you said not offended but stern. “I love when you get shut down by girls.” Seb laughed at his friend. “Just wait till you are the victim.” his eyes narrowed and a giggle escaped both of them.

About halfway into the pizza, you could feel your body get back to normal again with the new energy it just got. And about three quarters in you were full and stood up to go to the kitchen and pack the pizza into the fridge. You heard someone come in behind you and turned around to see Sebastian. “Are you okay?” he asked coming to a hold right in front of you. “Tired, a bit unsafe, but yeah. I guess I’m good. Don’t know how that’s going to go when you’re all gone.” you nervously bit your lower lip. “If you want me to stay here, I wouldn’t mind.” his hands landed in his pant pockets. You nodded, “I’ll think about it.”

After another hour of funny conversations and distraction from the boys, the Evans siblings needed to go. “Need to be up early.” they stood up and went to the door and you came with them. “Thank you again.” you hugged them both. “You can always come to us when you feel unsafe, alright?” Chris rubbed your back before a final goodbye was interchanged and they were gone. You turned around again to see the two boys that were left bickering like little boys and a small smile started growing on your face. They reminded you of you and your best friend from high school. Always having a good time and just overall being a good team. Almost a bit intimidated to join and ruin the mood you sat down on your couch beside them. “You alright, babygirl?” Anthony asked in his usual funny way and you sent a small smile and a nod. You’d rather listen to them with your arms around your legs and your head on your knees. Anything keeping you from that weird lonely feeling creeping through your body. Being invaded like that really fucked with how vulnerable you were.

With a look at his watch, Anthony needed to leave a while later and you ended up alone with Seb. “You want me to stay?” his soft expression with his head dipping to the side made you smile. “Yeah, I’d like that. I feel very…” you tried to find words while playing with the seams on your clothes. “Exposed.” you heard him say and he took your hand that was playing with your clothing. “It’s...I don’t like it,” you looked down to escape his eyes. “It’s gonna get better with time, promise.” he now had both your hands in his and tried to look into your eyes. “Can we...maybe watch a movie? I don’t wanna sleep right now.” you were almost whispering. “Of course.” he said with a grin and chuckling, “What kind of movie?” “I have a new documentary about ancient stuff on my Netflix list.” you smiled at him before leaning past him to grab the remote on the table.

About halfway into the documentary exhaustion got you and you fell asleep cuddled up by his side. He continued watching but regularly looked down to check if you were still sleeping. There was a frown on your face and it definitely wasn’t relaxed sleep. That got very clear and obvious when you started moving in your dream, clearly reliving what had happened to you earlier. He gently shook you awake and your innocent eyes filled up with tears. “Shh, you’re safe. I won’t let you go,” he said pulling you as close as he could and capturing your whole body with his arms. “What if you wouldn’t have been there?” your small sounding voice said. “But we were. And even if we weren’t...you would’ve yelled loud enough for people to save you. Promise.” a soothing small kiss landed on your forehead. “You promise a lot of things.” you huffed trying to lighten your own mood. “Cause I know there always is a way.” he smiled at your head going up and corrected your hair. “Thank you.” your smile was genuine and open. “For what?” he mirrored the expression. “For being such a gentle soul.” you cuddled yourself closer to him again. There was a pleasant silence in the room, only the paused Netflix screen was still on. “You know...I don’t know if it’s appropriate to ask this,” he interrupted the silence after a while, “but I always thought you were great and although this is the worst circumstances to get to know each other I’m still oddly grateful for it...you know, not in a weird way. I hope you get what I mean.” He was rambling and you looked up, “And?” “I’d really like to, um,” he scratched his neck, “go on a date with you...only if you want. This is probably incredibly bad timing and weird but...yeah.” A nervous lopsided smile and waiting eyes were confronting you. “Uh, I...yeah, I...I think I’d like that,” you said, not really knowing how to handle this situation. The only dates you ever went on were with strangers, all your past relationships formed from friendships, this was an odd in between. With a grin on his face, he pulled you closer into another hug again. “I promised, I won’t let you go.” he caused giggle from both sides. “Dork,” you whispered before slowly dozing off again.

M A S T E R L I S T

[justsoyoudonthaveto]

Happy New Year Everyone! You may wonder why I’m still in Christmas world if it’s 2019 – but there are still 6 days left of the 12 Days of Christmas, so I will try to cram the rest of my DVR – and let’s not forget A Christmas Prince 2 – Royal Wedding – before Twelfth Night.  That being said, here we go with Christmas Wonderland – something I know nothing about other than it starts in NYC with a very wintry scene of Washington Square Park.

Our heroine, Emily Osment, plays Heidi, and she works at a gallery, with a Sassy Assistant who carries her coffee for her, and a boss who relies on her a lot. Heidi is also an artist, but her painting skills are not being used enough in the high stakes world of gallery running.

We cut to a small town high school class, with a dreamy history teacher who is also a hockey coach, and has a troubled student named Tom, who is troubled about something. Dreamy Teacher is also BFFs with the Vice Principal of the high school, and BFF guilts Dreamy Teacher into planning the Snowball Dance. I think high school dances in tv are just a lot more than the dances when I was in high school.

Troubled kid Tom has a nice home, with a sister, and parents who are realtors who just got asked to be speakers at a realtor convention – which means parents have to leave tomorrow! So mom is Heidi’s sister, and Heidi’s sister really wants Heidi to come home for 2 days to babysit. Heidi’s boss is very anti Heidi leaving, but Heidi promises to work from home, and be back in time for the office Christmas party, and oh my goodness, is this almost the same plot as Christmas Joy?

Home is Pleasant Valley, PA, and it’s way too snowy there for all this talk of global warming. Heidi takes a car home, and en route to her sister’s, she sees Dreamy Teacher on Main Street and ducks down in the back seat, so you know there’s history there. Heidi’s sister also sneaks in that Heidi also has to help with the Snowball Dance while she’s there, and that is above-and-beyond for 2 days of babysitting, so I call shenanigans on Heidi’s sister. Also, there is drama between Dreamy Teacher – named Chris Shephard – and Heidi and Heidi’s brother-in-law is right to be concerned about going down that memory lane, but Heidi’s sister poo-poo’s this concern and they leave Heidi alone in a very nice open concept home.

Heidi’s sister left recipes and food in the house but Heidi orders pizza. Yaaaaas, girl. But then Heidi heads to the PTA meeting, and Heidi meets up with Chris in the gym! Backstory here is that they dated in high school, and I’m thinking they broke up because he wanted to stay home in PA and she wanted to go to NYC and be an artiste – so he is suitably distressed when she admits that she doesn’t really paint anymore. BTW she is wearing horrendous shoes. But their shared upset at each other outweighs the need to fix the gym up for a dance, and Heidi leaves in a huff.

Next morning, kids are saying that their parents usually make them eggs and bacon and pancakes for breakfast before school, but I’m sorry, unless this is 1974 and their house is the Brady Bunch, no one really does that anymore, right? How else would General Mills and Kelloggs still corner the market on breakfast cereal? Anyway, Heidi says whatever, eat your generic cereal and then has to placate her freaking out boss over the phone – seems no one else can do anything at that gallery except Heidi.

A Chekov gun moment earlier about the broken dishwasher is going to bite Heidi in the ass as she turned the dishwasher on before she took the kids to school. And for some reason, I guess for a bigger reveal on the travesty of the dishwasher all over the Pergo flooring, Heidi heads to a diner to work on her laptop despite the fact that I’m pretty sure sister’s house has WiFi. But then we get Heidi meeting her old friend Erica, who is married to the BFF Vice Principal. We also hear that Chris had a book published on Mark Twain, so who’s looking good to Heidi now, hmmm? He looks so good to Heidi that she shows back up at the gym to help out – and the roof of the gym is leaking. Which matches the little lake that is awaiting them in their kitchen when the kids come back home from school.

Aunt Heidi is nice and encouraging to her 15 year old nephew – telling him to go after the girl he likes, but in a nice, non-threatening way. Then she is so overcome with nostalgia and art love that she gets all her painting supplies out of her sister’s closet, which are conveniently clearly labeled for her use – but before she can paint one stroke, she gets interrupted by a text from her boss. And wouldn’t you know it, her sister and brother-in-law can’t come home because of some kind of computer glitch, and Heidi has to bake cookies for her niece’s cookie sale and Heidi is useless in the kitchen, as seen by her very soupy sugar cookie mix. How do you do that????

Niece has a solo in an upcoming Christmas Pageant, and niece is freaking out about it, but in that secretive way of kids, she won’t tell anyone why she’s upset. When Heidi drops Tom off at the high school, she wanders into the gym to see the damage from the leaky roof – and no one stops her or asks her for ID or makes her get a visitor’s badge, so you know this high school exists in FantasyLand. Gym is off limits for a dance, and all the old decorations are ruined, but BFF Vice Principal gallantly assumes that Chris and Heidi will just work together to plan a new dance at a location to be named later. But Heidi has a life in NYC, BFF VP! Why can’t he figure this out – he’s the freaking VP. Anyway, Heidi and Chris agree to meet up later to brainstorm.

Heidi’s boss is not understanding about airport glitches, and totally depends on Heidi and is super annoyed that Heidi is not back at work. But Heidi is inspired to sketch while sitting on a bench in the middle of town. Then Heidi and Chris brainstorm about locations – they find one in a hotel a bit of a drive away from town. In a green-screen moment in his truck, they talk about their respective lives – and how they broke up with each other before college. He had wanted to be a hockey player, but he hurt his knee. His dreams were over, but her dreams could still come true – please don’t ever stop painting, Heidi. But maybe Chris should think of other things, like not running out of gas in the middle of nowhere PA where there is no cell service.

They are near a farm called Wonderland Acres, which is where they had their first date, and the nice man who takes them into a barn which is of course the perfect place to hold a dance except for the fact that it clearly has no heat.

Niece comes clean about why she’s upset – she is worried about remembering all the words to her song. And then Chris shows up to fix the broken dishwasher, and he is nicely encouraging to Niece about finding a rhythm for “Hark, the Herald Angels Sing” with a weird modern rendition of it. All this niceness has Heidi looking through her old yearbooks. Nothing in the world will send me back there.

Heidi’s sister still isn’t home. Not sure where the conference is, but they were driving to Atlanta, but there was bad weather there, so they are just driving back to PA, and she was stopped at a rest stop for lunch while Heidi and nephew Tom are eating breakfast. Excuse me but do the laws of time and space dissolve in this movie? They are all on Eastern Standard Time – how is mom eating lunch if son is eating more cereal before school?

Heidi has time to go see Niece rehearse her song – guess she’s not working that hard from home. She also has time to wander nostalgically into her grammar school art room. And again, she has no visitor pass or teacher escort. But this visit to the art room finally brings her back to her easel and canvas – why does her apron have so much paint on it when her hands don’t? I call shenanigans. Her picture is nice but totally looks like one of those paint-by-numbers things that my brother did for my mom one Christmas.

BFF VP is pointing out that Chris is a lot happier lately because Heidi is in town. But Chris says her life is in NYC and we want different things, etc. But it doesn’t stop them from shopping in BFF’s wife’s craft store –

where they sit in tiny chairs to decorate ornaments because they have a ton of time and not a whole barn to decorate and a mural to paint. But we get a nice montage of decorations and they get kiss blocked by Erica at the last moment.

Chris finally gets Heidi to agree to paint a 6 foot mural for decoration because she has nothing better to do. And after she dramatically falls off a tiny ladder she says she’s sorry for breaking up with him the way she did, and then they have a glitter fight, because that’s what you do when you have a heartfelt moment after a fall of a step-stool.

Old Man who owns the barn is a widower, and makes Heidi think that it’s maybe not a bad thing to be with a person who is your soul mate. She also is more inspired to paint again, and doesn’t really feel worried that her job is in jeopardy. She heads to the high school library which is absurdly decorated in garland and Christmas lights to do some research on past Snowball dances for her mural theme, and BFF VP gives her a copy of Chris’s Twain book. I just finished listening to Twain’s Feast – about Mark Twain and all his life and love of food. It was interesting, even if I have a hearty dislike of Twain because he cannot figure out the amazing awesomeness that is Jane Austen. Anyway.

She gets inspired by her old pictures of dancing couples – meanwhile Younger and Older Son are fighting over an outlet and Younger Son just hit Older Son in the nards, and I’m just sitting here observing.

She is an amazingly fast painter. It’s all done in like 2 seconds – or overnight – and it’s weird looking but whatever. We are 30 minutes from the end.

It’s gotten to the point where Heidi is ducking all of her boss’s calls. Oh Heidi, girl, you can kiss your job good-bye. The barn is almost all ready – they get to test out the dance floor but get kiss-blocked by Heidi’s boss – who is calling to tell her that Sassy Assistant took the picture of Heidi’s paint-by-numbers picture and put it on their website and now everyone in art loving New York wants to see more of Heidi’s work.

I HIGHLY DOUBT THIS CONVENIENT COINCIDENCE. And now Heidi’s boss is all about Heidi’s art career, but only if Heidi is back in NYC, and not stuck in her home town. Chris is suitably happy for her and her art, and suitably upset that her life is calling her back to NYC, even if she’ll miss this Snowball dance because of the office Christmas party.

Chris meets up with Heidi and the kids at the diner, and good news all around! Tom gets a date to the dance, and gives Chris the “sometimes you just have to go for it” speech, and then Heidi’s parents have shown up to take over babysitting duty. Next scene is the Christmas pageant, and after all of Niece’s angst about singing, all she had to do is one lousy verse of “Hark, the Herald” so what the hell, screenwriters. And the parents magically make it just as she sings her song, so all is right with the world. Now it’s time for Heidi to get back to NYC.

If we were playing the drinking game with this movie, we’d be emptying the container, because Heidi has the realization that what she thought she wanted – success and life in NYC – isn’t what she really wants – she wants to go to a small town high school dance with her boyfriend from 11 years ago. And I’d like to point out that the bed in her sisters’ guest room is bedecked with garland and Christmas lights at the foot – and that is just dumb.

Before she goes back to NYC, she heads to the barn for a final good-bye with Chris. Older Son is inquiring after the Sad Times – and just look at this face – of course he’s found them!

Heidi’s back in NYC and finally shows up at work – just in time for the Christmas Party, where she hands out gift bags and plays back-up to her boss. And she finally realizes that she’s not going to get ahead in her life in NYC and so she quits in the middle of the party. This is NOT how you quit a job responsibly, Heidi – but if she leaves right now, she can still make the dance.

The barn looks nice. BFF VP tells Chris to try and have fun even if Heidi isn’t there – but how much fun can a teacher chaperone have at a high school dance? Before he can ponder this question, Heidi shows up – in the same dress she wore to the party – so I’m confused how much she had to travel – how far away is Pleasant Valley, PA from NYC? I guess it doesn’t really matter, because they love each other and we’re done.

Emily Osment isn’t a bad actress, and this movie wasn’t awful, but it wasn’t amazingly fabulous either. But hey, it was familiar, and cozy, and warm, just like a Hallmark Christmas movie should be. So there’s that. I watched this one as a New Year’s gift to you – just so you don’t have to.

The Laws of Space and Time Do Not Apply in this movie! All of this, plus painting and small town dances. I watched Christmas Wonderland - just so you don't have to. Happy New Year Everyone! You may wonder why I'm still in Christmas world if it's 2019 - but there are still 6 days left of the 12 Days of Christmas, so I will try to cram the rest of my DVR - and let's not forget…

[yogurtcut5-blog]

Special Pizza Sauce: Adam Kuban and Scott Wiener Talk Pie, Part 3: Pie Hard With A Vengeance

[Scott Wiener photograph: Dana Delaski. Adam Kuban photograph: Joshua Bousel. Spicy Spring pizza photograph: J. Kenji López-Alt]

In part three of my pizza nerd-cast with Adam Kuban and Scott Wiener, we go seriously deep into New York pizza, specifically the state of the NYC slice in 2018.

Scott observed that some of the best pizza in town is being made by a new generation of pizza makers, ones that have no connection with older pizzerias. As he puts it, "They're not someone who learned their recipe from somebody else. They're people who are taking it upon themselves to figure out how to do it and do it right."

When I mentioned that the quality of some of the old-school slice joints had become markedly worse, Adam reluctantly agreed.

"That's tough 'cause I came here from Oregon...and we had no slice culture. The first six months I was here, I probably ate a slice everyday, 'cause I could," Adam said. "But eventually I burned out on it, and then...the next time I ate a slice again, I was like 'What did I think was so good about this? This is like rubbery cheese.'"

Of course, I had to ask both of them for their definition of the New York slice.

Adam said, "Thin crust, it's crisp, yet flexible, it's got tomato sauce and cheese, but they're balanced and they're balanced with the crust. Like, you don't have too much sauce, you don't have too much cheese."

Scott's was slightly different: "A New York slice is low-moisture mozzarella, gas oven, served on a paper plate, but the slice is bigger than the plate."

Since we were talking slices, Scott also had some thoughts about getting a slice reheated, which was accompanied by a bit of hard-won wisdom about pizza in general. "It's not going to be the same after the reheat," Scott said, "but that's sometimes part of the game. It's like toasting; sometimes you want a slice of bread, and sometimes you want toast. They're different. It's not just like breadier bread. You know what I mean? So, you gotta know your pizzeria. If their fresh pies come out the way that you like it, great, but some places you will want the reheat. You just gotta know your place."

We talk about a whole lot more in this week's episode, including our favorite slices in all the five boroughs and the pleasures and perils associated with the metal pizza stands you find at some of the city's great pizza places. But to hear our picks and our collective pie wisdom, you're just going to have to listen.

And when you've done that, know that there's still more geeking out about pizza to come in the near future on Serious Eats. Adam, Scott, and I have collaborated on a multi-dimensional post on the State of the New York Slice in 2018, so stay tuned.

One final note: We're taking a break from Special Sauce next week, but we'll be back with a new episode on September 14th.

Special Sauce is available on iTunes, Google Play Music, Soundcloud, Player FM, and Stitcher. You can also find the archive of all our episodes here on Serious Eats and on this RSS feed.

Want to chat with me and our unbelievably talented recipe developers? We're accepting questions for Special Sauce call-in episodes now. Do you have a recurring argument with your spouse over the best way to maintain a cast iron skillet? Have you been working on your mac and cheese recipe for the past five years, but can't quite get it right? Does your brother-in-law make the worst lasagna, and you want to figure out how to give him tips? We want to get to know you and solve all your food-related problems. Send us the whole story at [email protected].

Ed Levine: Welcome to Special Sauce, Serious Eats’ podcast about food and life. Every week on Special Sauce we talk to some of the leading lights of American culture, food folks and non-food folks alike. What makes a New York slice a New York slice?

Adam Kuban: Thin crust, it's crisp yet flexible, tomato sauce and cheese, but they’re balanced and they’re balanced with the crust.

Scott Wiener: Gas oven, low moisture mozzarella, served on a paper plate, but the slice is bigger than the plate.

EL: Scott Wiener and Adam Kuban are back to talk about pizza in New York and elsewhere. Adam is the founding editor of the seminal food blog Slice.com. Scott Wiener is the founder of Scott's Pizza Tours. Let's talk about the state of the slice. You know I wrote that story in the Times about the state of the slice in 2002, and the three of us have been working on a state of the slice post for Serious Eats, and we were taking it quite seriously I might add. We had Adam's car to avail ourselves of, so Adam and Scott and I, we did one day in Brooklyn where we hit ten or eleven pizzerias. In Queens we hit another ten or eleven, and then of course Scott is hitting, in a given month, fifty pizzerias, right, probably? And I've been doing a lot of Manhattan stuff, especially in the new places. What is the state of the slice?

SW: One observation that I have about what's been going on now, is that so much of the best pizza in the city has been coming from a new generation of pizza makers who have no connection to pizzerias in their past. They're not handed down in their family, and they're not someone who learned their recipe from somebody else. They're people who are taking it upon themselves to figure out how to do it and do it right, and I think some of the top slices in New York right now, are made by those people.

EL: I couldn't agree more. I'm so glad you said that, because one of the things that Adam and you and I experienced, we went to every old-school slice place that anyone had ever told us about, right, every one. We went to the ones in Bay Ridge, we went to the ones in Dyker Heights, we went to the one in Park Slope, obviously we went to L&B Spumoni Gardens. We went to all these places and yet we found at least, in my opinion, that the best slices were made by the new-school of slice makers that respect the slice, love the idea of selling slices, and see it as an opportunity to elevate it, not in a chef-y way, but just to make it more delicious.

SW: Yeah, maybe in a way to bring it back to what they see as its former glory.

EL: What did you perceive, Adam, when you got here, as to where the slice was at?

AK: That's tough 'cause I came here from immediately, before this, from Oregon, and Kansas City before that where I grew up, and we had no slice culture. I love thin crust pizza, so when I got here, I was "Gah, this is heaven." I always liked to say that the first six months I was here, I probably ate a slice everyday, 'cause I could. I didn't have anybody. I didn't have my mom looking after me to tell me not to. I had my own money. Got a job now. Late at night, 2 am, I gotta eat a slice. But eventually I burned out on it, and then once I burned out on it, the next time I ate a slice again, I was like "What did I think was so good about this? This is like rubbery cheese."

EL: No, because slices have gotten bad!

AK: Yeah.

EL: Right, I mean think about it. There were dollar slices. There were slices on every corner, made by people who were giving customers what they could live with, and it was a cheap lunch. It was a fairly cheap business, to your point, to set up, and so I think what was left behind was knowledge. What really went into a good slice?

SW: Yeah, and I think part of that gets left behind through the generations, because as the next generation would take over, it was sort of the process without the knowledge of why the process was happening, and so I wasn't around while the slices may have been at their peak, I don't know. But, you know, the slices that I was eating, or have been eating, most of the time, you could just tell what they were and that they sort of lost their edge.

EL: Yeah. Interesting, so first of all, what makes a New York slice a New York slice?

AK: Thin crust, it's crisp, yet flexible, it's got tomato sauce and cheese, but their balance and their balance with the crust. Like, you don't have too much sauce, you don't have too much cheese.

EL: And there should be discrete areas of sauce and cheese, right?

AK: Yeah, there should be.

EL: Okay. Scott, what about you? What can you add to that definition?

SW: To me, a New York slice is low-moisture mozzarella, gas oven, served on a paper plate, but the slice is bigger than the plate.

EL: So made in a gas oven, cooked in basically the same temperature?

SW: Yeah, 550 or so. I mean whatever gets you what Adam said, the crunch yet flexible.

EL: Right, and the cheese is low-moisture. And to me, I actually don't want fresh mozzarella on my slice. I want slightly aged mozzarella 'cause I want some saltiness. With fresh mozzarella there's no tang, at least supplied by the cheese, you know? There's some acidity, there's creaminess, and there's a bunch of other things, and I know that's like Purcell, "Oh no it's gotta be fresh mozzarella on it." It's like no it doesn't.

SW: Yeah. Low-moisture mozzarella is the cheese of the New York slice.

EL: It should be off white, almost yellow.

SW: Yeah, it should be a little shiny. It should drip a little bit.

AK: And for those following along at home, I'll clarify. Low-moisture mozzarella, what we're talking about, is just the stuff you get in the grocery store. You'll often hear it, we'll call it aged mozzarella. It's only aged in as much as it's not fresh out of the cow and pulled into mozzarella. So, it's Polly-O or whatever else.

SW: Sargento, Sorrento, Galbani, Grande.

EL: And all of the elements that we've talked about, have to be in harmony and in balance, right? Also, the key to a great New York slice, like, when I got to New York, the slice that everyone was talking about - I don't want to say this, it was around turn of the 20th century - no, it was the 70's, the slice everyone talked about was Famous Ray’s at 6th avenue, and 11th street. It was a disgusting slice of pizza, okay? Disgusting, disgusting, disgusting. Have I said disgusting enough? There were probably six ounces of mozzarella on that slice. It was crazy. You could sleep on that slice if you didn't have a mattress.

AK: Gross.

EL: You know, but that was the thing and it was completely out of balance. Like, you didn't even see the sauce. The key to me, is balance and ratio, you know. Besides all the other things that you guys mentioned.

AK: Well, we were just defining New York slice. Good New York slice is different. Like, you don't have to be good to be a New York slice. Wish it were, but . . .

EL: Yeah, it's true. I just had a pizza delivered from Corner Slice, which we all love, we just indulged in, right before we got on mic. It's a fantastic slice of square pizza, I think. And I got one delivered the other day from Caviar, one of its delivery services, and it's a mile and a half from my house. Okay, so I know you guys are looking at me like "And you expected it to be good?" So, the pizza was delivered and it was so limp. Let's talk about what happens when you put a pizza in a pizza box. I mean what happens? Nothing good.

SW: Well, as much as I love pizza boxes, I do not like eating pizza out of boxes at all. Because you trap all of the steam when the pie lands in that box, and you close the lid, and it doesn't matter if you have vents on there or not, the steam is going to get trapped. And not only is it gonna soggy your crust, but it's also going to break down the parts of that box, the recycled paper board, and that's why you end up getting that cardboard-y flavor on a delivered pizza.

EL: It's funny because everyone says "Oh, what's the ideal delivered food? Pizza." Actually no, that's not the ideal delivered food. People can take their leftovers home at Margot's, but I assume you're not making pizzas to go?

AK: Well, at Margot's it's a pop-up I do at Emily in Clinton Hill. I don't know if we got to it in this episode, yet but it's a ticketed pop-up. People come, they buy tickets beforehand, they come on the given date, and they sit down and they eat the pizza, so really it's kind of an experience more than place where you would just pop in and grab pie to go. Although, some people have taken them to go, because you know, they buy the tickets a week in advance and show up. Circumstances have changed for them, and they're like "Hey, I need it to go." So we make it to go for them. Honestly, if I were operating a pizzeria, I don't care. That's a revenue stream for me. If you want to buy my pizza and take it out the door, fine, but I will tell you it's not the great way to eat the pizza, and I think Roberta's might have it. They have on the box, reheating instructions. I would do something like that.

EL: So what is the ideal way to reheat a slice of pizza?

AK: Actually I think Andrew Janjigian wrote about it on Slice, Serious Eats, years ago. It's basically, you start with a cold pan, a saute pan, hopefully with a lid. I don't know do saute pans have lids, or sauce pans, I don't know. Ask Kenji. You start with a pan with a lid big enough to hold the slice. Start with it cold, put it on low. As it starts to heat up, put a few drops of water in there, and then put the lid on. The water helps to, can't remember, he's got the science behind it on the post. But the water helps to re-moisturize the slice, and then putting the lid on creates a moist environment to help melt the cheese on the top.

EL: I've tried that, but the water evaporates before the slice is entirely heated. I've actually tried that, so I thought there may be another way.

SW: Sometimes I heat up the pan first for about a minute, then I drop the slice on there, and after maybe forty-five to sixty seconds, I'll flip the slice over, so it's face down for maybe ten to twenty seconds.

EL: So it won't stick?

SW: It's not going to stick, it's got all of that cheese and oil and everything, but what I like about it is that the fat from the low moisture mozzarella burns off, and crisps. The when I take the slice off, I can scrap that stuff off of the pan, back on to the slice.

EL: Wow that's genius.

SW: It is crisp, and it's delicious. And then you just wipe the pan, and you know, you're fine.

EL: That's like MacArthur genius award territory.

SW: Well, thank you very much. I'll accept this award. No, but it's just because you want to do it quick and easy. My only issue with the wait a second, put two drops, then the lid, is just when someone's reheating his slice, they probably don't want to go through too many steps.

AK: That's why I usually just put it in the toaster oven honestly at like 300 degrees.

EL: Do pizzerias store their leftover pies and slices overnight in their fridge and re-sell them when they're open?

SW: Not the good ones.

AK: I've never seen it, but I'm sure I'm not in there in the morning to see what they do.

SW: I've heard of some places, not in New York, but I've heard of some places that will bake pizzas, freeze them, and then just reheat them. Don't let that happen.

AK: That's like bagging the popcorn at the end of the night, that you don't sell in the movie theater, and restocking the popper with it.

EL: So do you leave slices of pizza out overnight without throwing them in the fridge?

SW: If I'm going to eat it the next morning, absolutely.

EL: I do, but you know, I've gotten a lot of shit from everybody who's ever worked at Serious Eats about this.

SW: That's why I never got a job at Serious Eats. Yeah, I'm with you. I don't understand, they don't want to leave the slice out? I don't want it to get refrigerator shock.

EL: Right, so tell them.

SW: Do what you want, live your life. If I know I'm going to eat the slice, if I know I'm eating within the next twelve hours, it's not going in the fridge.

EL: And what about this issue with freshness when it comes to slices? Can a commercial pizza oven get an older slice to the same place that a fresh slice gets to?

SW: It's not going to be the same after the reheat, but that's sometimes part of the game. Is it's like toasting, you know, like sometimes you want a slice of bread, and sometimes you want toast. They're different. It's not just like breadier bread. You know what I mean? So, you gotta know your pizzeria. If their fresh pies come out the way that you like it, great, but some places you will want the reheat. You just gotta know your place.

EL: You know, one question that I've always had is, you know when you get two pizzas, and they bring that holder? You know so you can stack pizzas essentially, or you can just put them up. Do you regard that as a sound invention?

AK: Absolutely. When I'm at a pizzeria, and I'm sitting there, and I order, and you're sitting there drinking your drinks, talking. When that stand comes out, usually that stand comes out about three to five minutes before your pizza comes, but you're sitting there. When you see them carrying the stand, you hope it's for your table. They put it on your table, you're like "yeah, my pizza’s coming." And then the pizza comes, so absolutely, if I open a place, and god willing, I'm gonna do it, I'm absolutely having stands, and that is part of the pizza theater, that's the stagecraft of a pizzeria, is the stand.

EL: Oh wait, Scott may have a different -

SW: No, I love that moment. It happens to me everyday, and I love it more and more every day. My one hope is for Adam, for you, when you open, I'm not even going to give you instruction here, but I just want pizzerias to think about those stands, and how the customer interacts with them, 'cause so often I see stands that are not good at holding on the pie, and then they kind of whack them off, and then are the pizzas not cut right, so then as people try to jiggle the spatula under it, and then everything topples. So, I -

AK: No spatula. Why do you need a spatula? Just grab it with your hands. I mean -

SW: I'm with you on that.

EL: Wait, you even have a term for grabbing it with your hands, for sliding it -

SW: Oh, yeah with the snag 'n drag. It's because I see this happen everyday. When somebody grabs a slice from the tray, picks it up vertically so that the tip hangs down toward the core of the earth, everything falls off of it, and you're like "guys, think about it. If you bring your plate right up to the tray, drag the slice horizontally, it's all good." Anyway, have you seen the pizza stand at Nicoletta?

EL: No, I'm sorry. I may have, but I don't remember. Genius?

SW: It's crazy.

AK: I love it.

EL: What is it? So this is Michael White, the Italian chef, Michael White's pizzeria on 2nd Avenue, and what makes it have a distinctive stand?

SW: Number one, it locks into the table, so the table's already got a little port in it that the thing locks straight in. Number two, it's magnetized, so when you put the tray onto it, it magnetizes onto the stand.

EL: That's MacArthur genius stuff.

SW: That is, seriously.

AK: I didn't realize it had the magnet.

SW: Yeah, it's so cool

AK: Wait, so what kind of pans are they? It must be putting, I guess a steel pan, 'cause they're not putting aluminum on there.

EL: Yeah, for sure.

SW: I'm telling 'ya.

EL: So let's talk a little bit in the time we have left, about places in Brooklyn we went. So we went to a lot of the old school places, right? We went to Delmar, we went to L&B, and you schooled me at L&B about what I considered to be uncooked dough. You call it the gumline, and you explained to me that just because it looks like it's not cooked, doesn't mean that it's actually not cooked. So, explain that.

SW: Right, so this is like a big pizza industry kind of buzz word kind of thing. When you look at the crust section of a slice, and see that kind of grayish area underneath the sauce, that could be undercooked dough, and it could be un-proper fermentation or cold sauce and cheese that goes onto the dough, whatever it is, uncooked. So, what we did that day at L&B is I showed you how if you flip the slice upside down and then tear it from the underside of the crust toward the top. . .

EL: You get a completely different experience.

SW: Yeah, and the problem that happens is when you slice that pizza, it pushes the tomato down into the crevice between slices and that can give you the visual effect of undercooked dough. So by ripping it from the bottom up, you'll reveal if there really is undercooked dough.

AK: This is some deep shit right here.

SW: Also, the undercooked dough will separate from the rest of the crust when you rip.

EL: Yeah, but we like L&B right? We still love L&B.

SW: Oh I love it, gummy or not.

EL: You know, L&B has been around forever, and it has a few distinctive qualities, right? The sauce is put on first, right?

SW: The cheese is put on first.

EL: The cheese is put on first, and then the sauce, and they do have some cheese baked into the crust.

SW: Oh yeah. Pecorino.

EL: And it's really good, it's really salty. We also liked a place in Park Slope called Luigi's. That guy is totally old -chool. Nobody talks about it in the annals of great New York slices, but we really thought that slice was a damn good slice, you know?

AK: It's a definitive slice.

SW: It's the truth, the honest truth of New York pizza.

EL: Yeah, and we know, we went to Delmar, and then let's talk about Di Fara. You know, he's a legend. You said something really interesting when we had our Di Fara pizza, and that his pizza has evolved. He's still the only one making pizza there, I think, but he doesn't have all the bells and whistles, and there's not as much theater. He's not snipping his own herbs, he's not using buffalo milk mozzarella anymore, but you said you know what, you were gonna cut him some slack 'cause it's still a damn good piece of pizza and he's still Domenico De Marco, and he's been making pizza there, you know, however many years.

SW: Yeah, since '65. It's another thing that comes up everyday for me is people ask about Di Fara, because it's the pilgrimage pizzeria of New York City. It's going there, and waiting in that line and the whole deal, but then the things that people talk about have become so much of legend. Exactly what you just said. "Oh I heard he's growing." People always say that he's growing his own herbs in the window, and I don't think that was ever the case. He put a stack of dried oregano in the window.

EL: It's a marketing ploy.

AK: He had a rosemary plant in the window at some point.

SW: Yeah, I remember that. It was dead.

AK: It probably was.

SW: I do remember the first time I ever went, and the theater was the real deal, and this was before I ever read anything about it. A friend told me to go, and he had the cassette tape of opera playing, and when one side ended, he walked slowly over to the cassette deck, opened it, flipped it, and it didn't even have auto reverse, and put it back in, and then boom.

EL: That's awesome, and he was still yanking all the pizzas with his bare hands

SW: Yeah, when he wants to.

EL: Yeah he still does, which is kind of crazy. So we went to J&V, which was an old school, solid place, but not at the level of the newer places we went to, right? Best Pizza at Williamsburg started by a chef, you know, and he has added his own touches. It's a very light slice, doesn't he use some Romano cheese on it, or ... I can't remember. It's certainly salty. I don't know what gives with the saltiness.

SW: There's definitely Pecorino on the white slice.

EL: Got it.

SW: I think on the cheese slice, I don't think there is.

EL: Got it.

SW: But, yeah, it's a great pizza.

EL: It's great pizza. Thin crust, but pliant and I've never had a bad slice, even when it looks old.

AK: Now, it's interesting there, aren't they using fresh mozz?

SW: Yeah, he's making it in house. But, it's funny, the mozzarella that he's making is not ... Oh, gee. I want to make sure I'm accurate here. He doesn't go through the process to the full extent that most cheese makers would. Where they pull it into a ball and it's a high-moisture ball. He roughly pulls it together, and then lets it dry, and then puts it into a ball into a plastic bag. Then rips it up, shreds it up.

AK: Yeah.

SW: A little different, but it is fresh made in house.

EL: And then a place that you told me about, that I didn't know about, L'industrie?

SW: Oh, yeah! L'industrie.

EL: He's an Italian dude.

SW: Masimo. Yeah.

EL: And it was really good. And not like any other slice I've ever had in New York. Talk about it Scott.

SW: One of the things we're running into now is the re-Italianization of pizza. And not in a way that says one way is right, and one way is wrong. It's not an Italian machismo thing. It's more like this Italian guy making New York Style pizza, but in the way that he would do naturally. His little Ricotta dabs are more floral looking. He's got more fresh cured meat on top. Not fresh cured meat. He's got cured meats on top. It's just a really cool, good pie in a tiny 300 square foot space.

EL: And, those were the two best slices of pizza we had in Brooklyn, to me.

SW: Adam, you got to L'industrie?

AK: Yeah. We went when we went with Peter Reinhart.

SW: Right!

EL: Peter Reinhart the famous pizza maker and bread baker who was a seminal pizza maker in the States, would you say? Or, the first bread baker slash chef that was serious about pizza?

SW: After I read A Slice of Heaven I read American Pie: My Search for the Perfect Pizza.

EL: Yeah. He and I used to talk all the time. In Queens, we really didn't find any new-school pizza that we loved. Right? We went to Rizzo's for their distinctive thin crust square ... rectangle, I guess. With that strange single slice of mozzarella, of dry ... of aged mozzarella. And a little bit of sauce. It is so minimalist and they have a place in Manhattan. But, it still kind of speaks to me.

SW: Yeah. It's fun. It's got that biscuity, dense crust.

EL: It's a biscuity crust, it's true. And then we also went to a place, that I think you guys might've liked a little bit more than I did. We went to Danny's House of Pizza in Kew Gardens. Wow was that place, Kew Gardens, oh my god. It's like hurdling back in time. It's a real old-fashioned neighborhood in Queens, and you get off the subway, or maybe I got off the Long Island Railroad, and you're right there.

SW: Yes, you did, remember? I didn't realize, and I go there all the time. I didn't realize that the Long Island Railroad goes under the building.

EL: Yeah, it was nuts. It had a very sweet sauce, if I remember, right? He must add a lot of sugar to the sauce.

SW: Oh yeah.

EL: And there's nothing chef-y about it, but it's a very satisfying slice of pizza.

SW: Super satisfied, but when we talk about places like that, or when I talk about it with people on tours, they might say something like "Oh, I don't like it, the sauce is so sweet," and it's like if you don't like sweet sauce, a place like Danny's, you will never like that pizza. You know, it's just a characteristic of it. That's the hard part about determining what slices are good and what are not.

EL: And then we all like New Park, and Howard Beach. Right near JFK of course, will forever be linked to the gang that chased the African American man onto the Belt Parkway, I believe. They make a great slice. It seems like the oven gets hotter, I mean what kind of oven is that?

SW: That's an old, brick-lined oven that's got like a flamethrower inside. I think it used to be a coal fire oven that was just repurposed. They do that thing where they throw the salt on the floor of the oven, every hour or two?

EL: Really?

SW: Yeah, so the underside of your pie, it picks up little salt crystals.

EL: Wow, that's crazy. And in Manhattan, which is a really interesting borough for pizza, everyone rightfully loves Joe's. Joe's is still a remarkably consistent slice of pizza, and it’s the pizza that if you talk to people either in Manhattan or or out, and when their friends are coming in from out of town, they always say go to Joe's. And even chefs, I remember all kinds of Italian chefs like, that's where I go for my midnight slice. The original Joe's is on Carmine. I just found a Joe's on 14th and 1st, or 14th and 2nd? And by the way, I tried a slice and it was very consistent. Didn't they open one in Brooklyn, but that didn't work out?

SW: No, its still there. On Bedford and North 5th in Williamsburg.

AK: And there's one by Times Square now.

EL: And there's one in Times Square?

AK: And one in Shanghai. It's weird.

EL: That's so great. And also, we all love our friend Joe's at Pizza Suprema. Adam remembers our first office was at 27th and 7th, and we used to call and because I put Joe in A Slice of Heaven, you know, I was like Joe, okay we need this much pizza, and no matter what we ordered, he'd send five pies and you know, we'd just have to tip the hell out of the delivery man, because he wouldn't accept any money.

AK: Yeah, even now when I go in, I like seeing him, but sometimes I hope he's not here, because I want to actually pay, and I don't want him to feel like I'm taking advantage of him, because he will not take my money when I go if he sees me.

EL: Right, and so another sweet sauce, that he swears doesn't have sugar, but we know it does, and it's delicious, and really you know high quality, probably Grande aged mozzarella. That's a really fine slice of pizza, but then, Manhattan has the place where we just talked about, Corner Slice which is very chef-y and uses all kinds of cheese, but is a feather light piece of square pizza. To me, that is a phenomenal slice. I don't know what you guys think of it.

SW: Yeah, I love it. The crust is fragrant and has a crunch, but is light on the inside.

EL: And then a place you told me about, or maybe, no you told me about, Scott, is a place called Scarr's. A guy who used to make pizza at Lombardi's, and the first time I walked in, thanks to you, he's like "I know you man, you’re Ed Levine."

SW: Second time you ever got spotted. Firs time was Adam.

EL: He said "You're Levine, you used to come into Lombardi's all the time when I made pizza there." And he's milling some of his own flour. I mean that's crazy, and that pizza is delicious, and I did have a slice of Sicilian that was just too crusty. It tasted stale.

SW: He's always changing the Sicilian. That's what I was eyeballing before I ordered, but the regular pie is-

EL: Phenomenal, yeah. Have you been to Scarr's?

AK: I've been to Scarr's once. I need to get back.

EL: Yeah, it's really really really good. And then a place that you and I have talked about briefly, we didn't go together, is called Fiore's.

SW: Oh yeah.

EL: Fiore's is a very solid Staten Island-derived slice, right?

SW: Exactly, yeah. It's sort of an homage to the Joe & Pat's style.

EL: Right. Describe what a Joe & Pat's slice is.

SW: Thin, flat crust all the way to the edge and discrete cubes of low-moisture mozzarella, rather than shredded with full coverage.

EL: Yes, it's very minimalist, and sometimes the pizza's been lying around way too long, 'cause I'm not sure how much volume they do.

SW: Well you're two blocks from Joe's, but that's a place where I like the reheat at Fiore's better than the fresh, but at Joe's I like the fresh better than the reheat.

EL: Interesting, and then a place that I think Adam turned me on to, is my savior, 'cause they'll almost deliver to me and that's a place called Mama's Too.

SW: Yeah, I finally went, did I tell you?

AK: No.

SW: Oh, yeah I finally went twice.

AK: Yeah?

SW: Two days in a row.

EL: So that's an interesting place, because his family owns a generic or worse slice place on 106th and Amsterdam called Mama's. And then he decided he wanted to make serious pizza, so he opens a place called Mama's Too on 105th and Broadway where both the Neapolitan slice and the square slice are excellent, great ingredients, he obviously knows what he's doing, and it's a god end. It's a couple blocks north of Sal's & Carmines, which I have a soft spot in my heart, and will always have a soft spot, because I used to go when it was just Sal's on 9th and 5th and Broadway in the 70's, that's how old I am gentlemen. If you talk to anyone who lives in the upper west side, they swear by that place, you know? But I don't think we put it in our slice pantheon now at this point.

SW: Our discussion always comes back to, there are neighborhood slices and destination slices.

EL: Right, right, and how far you're willing to travel. Like I would travel for Mama's Too, I would travel for Corner Slice, I would probably even travel for Joe's. And then in the Bronx, we haven't been together, but we've all been individually, many times, there's a place called Louie & Ernie's in the Throggs Neck section of the Bronx, right, and we all have a soft spot. What do we love about Louie & Ernie's?

SW: Sausage.

AK: Sausage.

SW: I mean, but I gotta say, I posted a picture on Instagram of a sausage slice . . . every comment was about how it looked like cat shit.

AK: Come on.

SW: But the picture kind of did, but it tasted so good. But no, that's a great slice.

EL: A regular cheese slice is solid.

SW: With a little bit of cornmeal on the underside, and a little texture, and then put a pinch of black pepper on the center, so that your first bite has it.

EL: That's awesome, and on Staten Island, we did reference Joe & Pat's, which is a favorite of all of ours. The slice is enjoying a Renaissance, because our friend Paulie Gee is going to eventually open his long awaited Paulie Gee's slice place. What neighborhood is that?

SW: It's in Greenpoint, right around the corner from Paulie Gee's.

EL: Oh it is? I didn't know that was still Greenpoint.

SW: Yeah it's right on Franklin.

EL: The pictures on instagram look great.

AK: They look insane.

SW: I've read at least three articles about pizza in New York that mention his slice shop that's not even open yet, that's not even finished yet, doesn't even have a floor.

EL: And then Joe & Pat's opened in Manhattan, right?

SW: But it's not by the slice.

EL: Oh it's not by the slice?

SW: I don't think they do it by the slice.

EL: That's sad. And then Di Fara's opened up a second place in Williamsburg, which I haven't been to. I've seen pictures, they look pretty good, not the same, but pretty good. And then did Denino's open in Manhattan?

SW: Yeah, on MacDougal.

EL: But that's not a slice place, right?

SW: Correct.

EL: So, will the slice ever become ubiquitous outside the pizza belt?

SW: I don't think pizza by the slice is gonna make waves anywhere else. If it hasn't by now, it's not going to become a big thing elsewhere, and that's why people love to say things like "oh, how come I can't get good pizza in L.A., or Boston?" And what they're saying is that they can't get pizza by the slice, and it's not because of something about the ingredients, it’s just something about the way people eat food.

EL: Let's talk about this whole thing that came out of Saturday Night Fever, which was folding slices, you know the way he folded two slices so he could eat two slices at once. First of all, how do you feel about folding pizza?

AK: I'm not a fan.

EL: Why?

AK: I mean you've got a pizza where it's crust, sauce, cheese, so you're biting down on cheese first. You fold it, you just made it a sandwich. Now you're eating crust and crust.

EL: It seems to me like there's so much going on in pizza in New York. Bar pies, Detroit pizza, I've noticed there are all these Detroit slice places that I haven't tried and of course, Emily has put Detroit pizza on our minds when we're in New York, and it's good.

SW: Yeah, Detroit pizza is a pan-baked Sicilian pizza that's topped with cheese before sauce, and the cheese runs directly up to the edge of the pan so that when it bakes the cheese tends to burn around the perimeter of the pie, and it's served normally by the whole pizza, and more recently available by the slice at some places.

EL: We should say it's rectangular shaped, and of course the famous ones in Detroit are the seminal ones where Buddy's, and Cloverleaf?

AK: Yeah.

SW: Buddy's, Cloverleaf, Louie's.

EL: And they still exist.

SW: Yeah. Still there.

EL: And I barely covered it in A Slice of Heaven.

SW: Cause it wasn't at that time, it was just pizza.

EL: And actually a Detroit chef friend of mine shipped me slices from Buddy's.

SW: Right after the book came out?

EL: No, before. It was crazy.

SW: Well, it was funny, it was such a sleeper, that stuff has been around since the 40's and I never heard of it, and I blame Adam because he never wrote about it on Slice. I'm just kidding.

AK: No, it's true, we never really write about it much, and the first time I had it, was ironically, a Domino's flew me out to their corporate headquarters. Pizza Hut, you still need to have me, because I've been to Domino's and Papa Johns.

SW: That's hilarious.

AK: Domino's flew me out to their corporate headquarters for like some kind of pizza contest they're having where people could submit their topping combos, and I was a judge in that. Then, we got to tour the Domino's facility, which was fascinating by the way, but at night when we were free to go back to our hotel, I rented a car and I drove to Buddy's.

EL: You know he once called me after New York Eats came out and just left a message on my phone, my home phone, “If you're the Ed Levine who wrote New York Eats, will you call Tom Monaghan.” Okay, who's playing a joke on me? So I can him, and he goes "Yeah, somebody gave me your book, like it was the best book about food I've ever read. Will you help us make sandwiches at Dominos?" So he flew me out to Ann Arbor. It was so weird, like the whole thing was so intense, and I it ended up doing a little bit of consulting for Dominos. What a long, strange trip it's been.

SW: You created the lava cake?

EL: I created the lava cake. Do you think there's an infinite capacity for new and good pizza in New York of all kinds?

SW: I think that there's heightened interest in exploring the boundaries, now that the floodgates have opened with things like Detroit-style becoming accepted. Remember when only a couple years ago when articles were being published about "Oh, will New York accept a different city’s style? They rejected Chicago, but now what about this?" And you know there's new stuff in the pipeline that's gonna be opening that's not traditional New York-style, and I think it's awesome. I think that I'm shocked that New York still is ready for more, but at this point I've been convinced on it, so it's like okay let's go.

EL: Does Detroit have a chance of spreading?

SW: It already has. It's huge, big time. The pizza magazines are covering it all the time, and at the trade shows, there are seminars and lectures all about it. I mean that's just a way you can see what's going to happen in the industry is, where are all the pizza makers? What are they thinking about? 'Cause they've all got Detroit on their mind.

EL: And now with people like our friend Anthony Falco who's this pizza consultant and there are all these stories recently about "wow, there's something called a pizza consultant" and yes it's a cool thing, and Anthony's a really good pizza maker, and of course he made his name at Roberta's. One of the results of there being pizza consultants is that Anthony Falco is helping people make great pizza all over this town.

SW: All over the world. Yeah, 'cause he's a guy who likes good pizza, and he doesn't care what it's called. He likes good pizza that's made well and with thought. And so now that he's being hired around to work with other restaurants, it's in a way better place than when people used to hire consultants which have been around for decades, but the consultants used to say "oh well, let's see what you're margin’s gonna be on this, how should we reorganize your menu, this is an easier way to dumb it down."

EL: Right, and he's got standards.

AK: Yeah.

EL: Yeah. And you say it's all over his consulting our pizzeria's in San Paulo, and you know Singapore. It really does speak to the universal appeal of pizza which sort of takes us back to the beginning of this discussion. Which is kind of awesome. So, thank you so much for sharing your special sauce with us, Scott Wiener and Adam Kuban. If you're at all interested in pizza, you must go on one of Scott's pizza tours, and if you want to eat a lot of great pizza, for a good cause, we didn't even get a chance to talk about your fantastic charity event called Slice Out Hunger.

SW: Right.

EL: Where you raise, you know, fifty thousand dollars by having pizzerias make a lot of pizzas that all gets delivered to one place and then people can buy it for a dollar a slice, and all the proceeds, right, go to fight hunger in New York.

SW: Exactly, all the great places.

EL: That's awesome, and if you love pizza, snag a spot at one of the monthly Margot's Pizza pop-ups, but act fast. How fast, Scott? We're talking . . .

AK: 30 seconds.

SW: Maybe 12 seconds?

EL: 30 seconds. And look for our collective effort on Serious Eats as we explore in glorious detail the state of the slice in New York in 2018. Thanks again guys.

AK: Thank you.

SW: Thanks so much.

EL: Always a pleasure, and we'll see you next time Serious Eaters.

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Source: https://www.seriouseats.com/2018/08/special-pizza-sauce-adam-kuban-and-scott-wiener-talk-pie-part-3-pie-hard-with-a-vengeance.html

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Special Pizza Sauce: Adam Kuban and Scott Wiener Talk Pie, Part 3: Pie Hard With A Vengeance

[Scott Wiener photograph: Dana Delaski. Adam Kuban photograph: Joshua Bousel. Spicy Spring pizza photograph: J. Kenji López-Alt]

In part three of my pizza nerd-cast with Adam Kuban and Scott Wiener, we go seriously deep into New York pizza, specifically the state of the NYC slice in 2018.

Scott observed that some of the best pizza in town is being made by a new generation of pizza makers, ones that have no connection with older pizzerias. As he puts it, "They're not someone who learned their recipe from somebody else. They're people who are taking it upon themselves to figure out how to do it and do it right."

When I mentioned that the quality of some of the old-school slice joints had become markedly worse, Adam reluctantly agreed.

"That's tough 'cause I came here from Oregon...and we had no slice culture. The first six months I was here, I probably ate a slice everyday, 'cause I could," Adam said. "But eventually I burned out on it, and then...the next time I ate a slice again, I was like 'What did I think was so good about this? This is like rubbery cheese.'"

Of course, I had to ask both of them for their definition of the New York slice.

Adam said, "Thin crust, it's crisp, yet flexible, it's got tomato sauce and cheese, but they're balanced and they're balanced with the crust. Like, you don't have too much sauce, you don't have too much cheese."

Scott's was slightly different: "A New York slice is low-moisture mozzarella, gas oven, served on a paper plate, but the slice is bigger than the plate."

Since we were talking slices, Scott also had some thoughts about getting a slice reheated, which was accompanied by a bit of hard-won wisdom about pizza in general. "It's not going to be the same after the reheat," Scott said, "but that's sometimes part of the game. It's like toasting; sometimes you want a slice of bread, and sometimes you want toast. They're different. It's not just like breadier bread. You know what I mean? So, you gotta know your pizzeria. If their fresh pies come out the way that you like it, great, but some places you will want the reheat. You just gotta know your place."

We talk about a whole lot more in this week's episode, including our favorite slices in all the five boroughs and the pleasures and perils associated with the metal pizza stands you find at some of the city's great pizza places. But to hear our picks and our collective pie wisdom, you're just going to have to listen.

And when you've done that, know that there's still more geeking out about pizza to come in the near future on Serious Eats. Adam, Scott, and I have collaborated on a multi-dimensional post on the State of the New York Slice in 2018, so stay tuned.

One final note: We're taking a break from Special Sauce next week, but we'll be back with a new episode on September 14th.

Special Sauce is available on iTunes, Google Play Music, Soundcloud, Player FM, and Stitcher. You can also find the archive of all our episodes here on Serious Eats and on this RSS feed.

Want to chat with me and our unbelievably talented recipe developers? We're accepting questions for Special Sauce call-in episodes now. Do you have a recurring argument with your spouse over the best way to maintain a cast iron skillet? Have you been working on your mac and cheese recipe for the past five years, but can't quite get it right? Does your brother-in-law make the worst lasagna, and you want to figure out how to give him tips? We want to get to know you and solve all your food-related problems. Send us the whole story at [email protected].

Ed Levine: Welcome to Special Sauce, Serious Eats’ podcast about food and life. Every week on Special Sauce we talk to some of the leading lights of American culture, food folks and non-food folks alike. What makes a New York slice a New York slice?

Adam Kuban: Thin crust, it's crisp yet flexible, tomato sauce and cheese, but they’re balanced and they’re balanced with the crust.

Scott Wiener: Gas oven, low moisture mozzarella, served on a paper plate, but the slice is bigger than the plate.

EL: Scott Wiener and Adam Kuban are back to talk about pizza in New York and elsewhere. Adam is the founding editor of the seminal food blog Slice.com. Scott Wiener is the founder of Scott's Pizza Tours. Let's talk about the state of the slice. You know I wrote that story in the Times about the state of the slice in 2002, and the three of us have been working on a state of the slice post for Serious Eats, and we were taking it quite seriously I might add. We had Adam's car to avail ourselves of, so Adam and Scott and I, we did one day in Brooklyn where we hit ten or eleven pizzerias. In Queens we hit another ten or eleven, and then of course Scott is hitting, in a given month, fifty pizzerias, right, probably? And I've been doing a lot of Manhattan stuff, especially in the new places. What is the state of the slice?

SW: One observation that I have about what's been going on now, is that so much of the best pizza in the city has been coming from a new generation of pizza makers who have no connection to pizzerias in their past. They're not handed down in their family, and they're not someone who learned their recipe from somebody else. They're people who are taking it upon themselves to figure out how to do it and do it right, and I think some of the top slices in New York right now, are made by those people.

EL: I couldn't agree more. I'm so glad you said that, because one of the things that Adam and you and I experienced, we went to every old-school slice place that anyone had ever told us about, right, every one. We went to the ones in Bay Ridge, we went to the ones in Dyker Heights, we went to the one in Park Slope, obviously we went to L&B Spumoni Gardens. We went to all these places and yet we found at least, in my opinion, that the best slices were made by the new-school of slice makers that respect the slice, love the idea of selling slices, and see it as an opportunity to elevate it, not in a chef-y way, but just to make it more delicious.

SW: Yeah, maybe in a way to bring it back to what they see as its former glory.

EL: What did you perceive, Adam, when you got here, as to where the slice was at?

AK: That's tough 'cause I came here from immediately, before this, from Oregon, and Kansas City before that where I grew up, and we had no slice culture. I love thin crust pizza, so when I got here, I was "Gah, this is heaven." I always liked to say that the first six months I was here, I probably ate a slice everyday, 'cause I could. I didn't have anybody. I didn't have my mom looking after me to tell me not to. I had my own money. Got a job now. Late at night, 2 am, I gotta eat a slice. But eventually I burned out on it, and then once I burned out on it, the next time I ate a slice again, I was like "What did I think was so good about this? This is like rubbery cheese."

EL: No, because slices have gotten bad!

AK: Yeah.

EL: Right, I mean think about it. There were dollar slices. There were slices on every corner, made by people who were giving customers what they could live with, and it was a cheap lunch. It was a fairly cheap business, to your point, to set up, and so I think what was left behind was knowledge. What really went into a good slice?

SW: Yeah, and I think part of that gets left behind through the generations, because as the next generation would take over, it was sort of the process without the knowledge of why the process was happening, and so I wasn't around while the slices may have been at their peak, I don't know. But, you know, the slices that I was eating, or have been eating, most of the time, you could just tell what they were and that they sort of lost their edge.

EL: Yeah. Interesting, so first of all, what makes a New York slice a New York slice?

AK: Thin crust, it's crisp, yet flexible, it's got tomato sauce and cheese, but their balance and their balance with the crust. Like, you don't have too much sauce, you don't have too much cheese.

EL: And there should be discrete areas of sauce and cheese, right?

AK: Yeah, there should be.

EL: Okay. Scott, what about you? What can you add to that definition?

SW: To me, a New York slice is low-moisture mozzarella, gas oven, served on a paper plate, but the slice is bigger than the plate.

EL: So made in a gas oven, cooked in basically the same temperature?

SW: Yeah, 550 or so. I mean whatever gets you what Adam said, the crunch yet flexible.

EL: Right, and the cheese is low-moisture. And to me, I actually don't want fresh mozzarella on my slice. I want slightly aged mozzarella 'cause I want some saltiness. With fresh mozzarella there's no tang, at least supplied by the cheese, you know? There's some acidity, there's creaminess, and there's a bunch of other things, and I know that's like Purcell, "Oh no it's gotta be fresh mozzarella on it." It's like no it doesn't.

SW: Yeah. Low-moisture mozzarella is the cheese of the New York slice.

EL: It should be off white, almost yellow.

SW: Yeah, it should be a little shiny. It should drip a little bit.

AK: And for those following along at home, I'll clarify. Low-moisture mozzarella, what we're talking about, is just the stuff you get in the grocery store. You'll often hear it, we'll call it aged mozzarella. It's only aged in as much as it's not fresh out of the cow and pulled into mozzarella. So, it's Polly-O or whatever else.

SW: Sargento, Sorrento, Galbani, Grande.

EL: And all of the elements that we've talked about, have to be in harmony and in balance, right? Also, the key to a great New York slice, like, when I got to New York, the slice that everyone was talking about - I don't want to say this, it was around turn of the 20th century - no, it was the 70's, the slice everyone talked about was Famous Ray’s at 6th avenue, and 11th street. It was a disgusting slice of pizza, okay? Disgusting, disgusting, disgusting. Have I said disgusting enough? There were probably six ounces of mozzarella on that slice. It was crazy. You could sleep on that slice if you didn't have a mattress.

AK: Gross.

EL: You know, but that was the thing and it was completely out of balance. Like, you didn't even see the sauce. The key to me, is balance and ratio, you know. Besides all the other things that you guys mentioned.

AK: Well, we were just defining New York slice. Good New York slice is different. Like, you don't have to be good to be a New York slice. Wish it were, but . . .

EL: Yeah, it's true. I just had a pizza delivered from Corner Slice, which we all love, we just indulged in, right before we got on mic. It's a fantastic slice of square pizza, I think. And I got one delivered the other day from Caviar, one of its delivery services, and it's a mile and a half from my house. Okay, so I know you guys are looking at me like "And you expected it to be good?" So, the pizza was delivered and it was so limp. Let's talk about what happens when you put a pizza in a pizza box. I mean what happens? Nothing good.

SW: Well, as much as I love pizza boxes, I do not like eating pizza out of boxes at all. Because you trap all of the steam when the pie lands in that box, and you close the lid, and it doesn't matter if you have vents on there or not, the steam is going to get trapped. And not only is it gonna soggy your crust, but it's also going to break down the parts of that box, the recycled paper board, and that's why you end up getting that cardboard-y flavor on a delivered pizza.

EL: It's funny because everyone says "Oh, what's the ideal delivered food? Pizza." Actually no, that's not the ideal delivered food. People can take their leftovers home at Margot's, but I assume you're not making pizzas to go?

AK: Well, at Margot's it's a pop-up I do at Emily in Clinton Hill. I don't know if we got to it in this episode, yet but it's a ticketed pop-up. People come, they buy tickets beforehand, they come on the given date, and they sit down and they eat the pizza, so really it's kind of an experience more than place where you would just pop in and grab pie to go. Although, some people have taken them to go, because you know, they buy the tickets a week in advance and show up. Circumstances have changed for them, and they're like "Hey, I need it to go." So we make it to go for them. Honestly, if I were operating a pizzeria, I don't care. That's a revenue stream for me. If you want to buy my pizza and take it out the door, fine, but I will tell you it's not the great way to eat the pizza, and I think Roberta's might have it. They have on the box, reheating instructions. I would do something like that.

EL: So what is the ideal way to reheat a slice of pizza?

AK: Actually I think Andrew Janjigian wrote about it on Slice, Serious Eats, years ago. It's basically, you start with a cold pan, a saute pan, hopefully with a lid. I don't know do saute pans have lids, or sauce pans, I don't know. Ask Kenji. You start with a pan with a lid big enough to hold the slice. Start with it cold, put it on low. As it starts to heat up, put a few drops of water in there, and then put the lid on. The water helps to, can't remember, he's got the science behind it on the post. But the water helps to re-moisturize the slice, and then putting the lid on creates a moist environment to help melt the cheese on the top.

EL: I've tried that, but the water evaporates before the slice is entirely heated. I've actually tried that, so I thought there may be another way.

SW: Sometimes I heat up the pan first for about a minute, then I drop the slice on there, and after maybe forty-five to sixty seconds, I'll flip the slice over, so it's face down for maybe ten to twenty seconds.

EL: So it won't stick?

SW: It's not going to stick, it's got all of that cheese and oil and everything, but what I like about it is that the fat from the low moisture mozzarella burns off, and crisps. The when I take the slice off, I can scrap that stuff off of the pan, back on to the slice.

EL: Wow that's genius.

SW: It is crisp, and it's delicious. And then you just wipe the pan, and you know, you're fine.

EL: That's like MacArthur genius award territory.

SW: Well, thank you very much. I'll accept this award. No, but it's just because you want to do it quick and easy. My only issue with the wait a second, put two drops, then the lid, is just when someone's reheating his slice, they probably don't want to go through too many steps.

AK: That's why I usually just put it in the toaster oven honestly at like 300 degrees.

EL: Do pizzerias store their leftover pies and slices overnight in their fridge and re-sell them when they're open?

SW: Not the good ones.

AK: I've never seen it, but I'm sure I'm not in there in the morning to see what they do.

SW: I've heard of some places, not in New York, but I've heard of some places that will bake pizzas, freeze them, and then just reheat them. Don't let that happen.

AK: That's like bagging the popcorn at the end of the night, that you don't sell in the movie theater, and restocking the popper with it.

EL: So do you leave slices of pizza out overnight without throwing them in the fridge?

SW: If I'm going to eat it the next morning, absolutely.

EL: I do, but you know, I've gotten a lot of shit from everybody who's ever worked at Serious Eats about this.

SW: That's why I never got a job at Serious Eats. Yeah, I'm with you. I don't understand, they don't want to leave the slice out? I don't want it to get refrigerator shock.

EL: Right, so tell them.

SW: Do what you want, live your life. If I know I'm going to eat the slice, if I know I'm eating within the next twelve hours, it's not going in the fridge.

EL: And what about this issue with freshness when it comes to slices? Can a commercial pizza oven get an older slice to the same place that a fresh slice gets to?

SW: It's not going to be the same after the reheat, but that's sometimes part of the game. Is it's like toasting, you know, like sometimes you want a slice of bread, and sometimes you want toast. They're different. It's not just like breadier bread. You know what I mean? So, you gotta know your pizzeria. If their fresh pies come out the way that you like it, great, but some places you will want the reheat. You just gotta know your place.

EL: You know, one question that I've always had is, you know when you get two pizzas, and they bring that holder? You know so you can stack pizzas essentially, or you can just put them up. Do you regard that as a sound invention?

AK: Absolutely. When I'm at a pizzeria, and I'm sitting there, and I order, and you're sitting there drinking your drinks, talking. When that stand comes out, usually that stand comes out about three to five minutes before your pizza comes, but you're sitting there. When you see them carrying the stand, you hope it's for your table. They put it on your table, you're like "yeah, my pizza’s coming." And then the pizza comes, so absolutely, if I open a place, and god willing, I'm gonna do it, I'm absolutely having stands, and that is part of the pizza theater, that's the stagecraft of a pizzeria, is the stand.

EL: Oh wait, Scott may have a different -

SW: No, I love that moment. It happens to me everyday, and I love it more and more every day. My one hope is for Adam, for you, when you open, I'm not even going to give you instruction here, but I just want pizzerias to think about those stands, and how the customer interacts with them, 'cause so often I see stands that are not good at holding on the pie, and then they kind of whack them off, and then are the pizzas not cut right, so then as people try to jiggle the spatula under it, and then everything topples. So, I -

AK: No spatula. Why do you need a spatula? Just grab it with your hands. I mean -

SW: I'm with you on that.

EL: Wait, you even have a term for grabbing it with your hands, for sliding it -

SW: Oh, yeah with the snag 'n drag. It's because I see this happen everyday. When somebody grabs a slice from the tray, picks it up vertically so that the tip hangs down toward the core of the earth, everything falls off of it, and you're like "guys, think about it. If you bring your plate right up to the tray, drag the slice horizontally, it's all good." Anyway, have you seen the pizza stand at Nicoletta?

EL: No, I'm sorry. I may have, but I don't remember. Genius?

SW: It's crazy.

AK: I love it.

EL: What is it? So this is Michael White, the Italian chef, Michael White's pizzeria on 2nd Avenue, and what makes it have a distinctive stand?

SW: Number one, it locks into the table, so the table's already got a little port in it that the thing locks straight in. Number two, it's magnetized, so when you put the tray onto it, it magnetizes onto the stand.

EL: That's MacArthur genius stuff.

SW: That is, seriously.

AK: I didn't realize it had the magnet.

SW: Yeah, it's so cool

AK: Wait, so what kind of pans are they? It must be putting, I guess a steel pan, 'cause they're not putting aluminum on there.

EL: Yeah, for sure.

SW: I'm telling 'ya.

EL: So let's talk a little bit in the time we have left, about places in Brooklyn we went. So we went to a lot of the old school places, right? We went to Delmar, we went to L&B, and you schooled me at L&B about what I considered to be uncooked dough. You call it the gumline, and you explained to me that just because it looks like it's not cooked, doesn't mean that it's actually not cooked. So, explain that.

SW: Right, so this is like a big pizza industry kind of buzz word kind of thing. When you look at the crust section of a slice, and see that kind of grayish area underneath the sauce, that could be undercooked dough, and it could be un-proper fermentation or cold sauce and cheese that goes onto the dough, whatever it is, uncooked. So, what we did that day at L&B is I showed you how if you flip the slice upside down and then tear it from the underside of the crust toward the top. . .

EL: You get a completely different experience.

SW: Yeah, and the problem that happens is when you slice that pizza, it pushes the tomato down into the crevice between slices and that can give you the visual effect of undercooked dough. So by ripping it from the bottom up, you'll reveal if there really is undercooked dough.

AK: This is some deep shit right here.

SW: Also, the undercooked dough will separate from the rest of the crust when you rip.

EL: Yeah, but we like L&B right? We still love L&B.

SW: Oh I love it, gummy or not.

EL: You know, L&B has been around forever, and it has a few distinctive qualities, right? The sauce is put on first, right?

SW: The cheese is put on first.

EL: The cheese is put on first, and then the sauce, and they do have some cheese baked into the crust.

SW: Oh yeah. Pecorino.

EL: And it's really good, it's really salty. We also liked a place in Park Slope called Luigi's. That guy is totally old -chool. Nobody talks about it in the annals of great New York slices, but we really thought that slice was a damn good slice, you know?

AK: It's a definitive slice.

SW: It's the truth, the honest truth of New York pizza.

EL: Yeah, and we know, we went to Delmar, and then let's talk about Di Fara. You know, he's a legend. You said something really interesting when we had our Di Fara pizza, and that his pizza has evolved. He's still the only one making pizza there, I think, but he doesn't have all the bells and whistles, and there's not as much theater. He's not snipping his own herbs, he's not using buffalo milk mozzarella anymore, but you said you know what, you were gonna cut him some slack 'cause it's still a damn good piece of pizza and he's still Domenico De Marco, and he's been making pizza there, you know, however many years.

SW: Yeah, since '65. It's another thing that comes up everyday for me is people ask about Di Fara, because it's the pilgrimage pizzeria of New York City. It's going there, and waiting in that line and the whole deal, but then the things that people talk about have become so much of legend. Exactly what you just said. "Oh I heard he's growing." People always say that he's growing his own herbs in the window, and I don't think that was ever the case. He put a stack of dried oregano in the window.

EL: It's a marketing ploy.

AK: He had a rosemary plant in the window at some point.

SW: Yeah, I remember that. It was dead.

AK: It probably was.

SW: I do remember the first time I ever went, and the theater was the real deal, and this was before I ever read anything about it. A friend told me to go, and he had the cassette tape of opera playing, and when one side ended, he walked slowly over to the cassette deck, opened it, flipped it, and it didn't even have auto reverse, and put it back in, and then boom.

EL: That's awesome, and he was still yanking all the pizzas with his bare hands

SW: Yeah, when he wants to.

EL: Yeah he still does, which is kind of crazy. So we went to J&V, which was an old school, solid place, but not at the level of the newer places we went to, right? Best Pizza at Williamsburg started by a chef, you know, and he has added his own touches. It's a very light slice, doesn't he use some Romano cheese on it, or ... I can't remember. It's certainly salty. I don't know what gives with the saltiness.

SW: There's definitely Pecorino on the white slice.

EL: Got it.

SW: I think on the cheese slice, I don't think there is.

EL: Got it.

SW: But, yeah, it's a great pizza.

EL: It's great pizza. Thin crust, but pliant and I've never had a bad slice, even when it looks old.

AK: Now, it's interesting there, aren't they using fresh mozz?

SW: Yeah, he's making it in house. But, it's funny, the mozzarella that he's making is not ... Oh, gee. I want to make sure I'm accurate here. He doesn't go through the process to the full extent that most cheese makers would. Where they pull it into a ball and it's a high-moisture ball. He roughly pulls it together, and then lets it dry, and then puts it into a ball into a plastic bag. Then rips it up, shreds it up.

AK: Yeah.

SW: A little different, but it is fresh made in house.

EL: And then a place that you told me about, that I didn't know about, L'industrie?

SW: Oh, yeah! L'industrie.

EL: He's an Italian dude.

SW: Masimo. Yeah.

EL: And it was really good. And not like any other slice I've ever had in New York. Talk about it Scott.

SW: One of the things we're running into now is the re-Italianization of pizza. And not in a way that says one way is right, and one way is wrong. It's not an Italian machismo thing. It's more like this Italian guy making New York Style pizza, but in the way that he would do naturally. His little Ricotta dabs are more floral looking. He's got more fresh cured meat on top. Not fresh cured meat. He's got cured meats on top. It's just a really cool, good pie in a tiny 300 square foot space.

EL: And, those were the two best slices of pizza we had in Brooklyn, to me.

SW: Adam, you got to L'industrie?

AK: Yeah. We went when we went with Peter Reinhart.

SW: Right!

EL: Peter Reinhart the famous pizza maker and bread baker who was a seminal pizza maker in the States, would you say? Or, the first bread baker slash chef that was serious about pizza?

SW: After I read A Slice of Heaven I read American Pie: My Search for the Perfect Pizza.

EL: Yeah. He and I used to talk all the time. In Queens, we really didn't find any new-school pizza that we loved. Right? We went to Rizzo's for their distinctive thin crust square ... rectangle, I guess. With that strange single slice of mozzarella, of dry ... of aged mozzarella. And a little bit of sauce. It is so minimalist and they have a place in Manhattan. But, it still kind of speaks to me.

SW: Yeah. It's fun. It's got that biscuity, dense crust.

EL: It's a biscuity crust, it's true. And then we also went to a place, that I think you guys might've liked a little bit more than I did. We went to Danny's House of Pizza in Kew Gardens. Wow was that place, Kew Gardens, oh my god. It's like hurdling back in time. It's a real old-fashioned neighborhood in Queens, and you get off the subway, or maybe I got off the Long Island Railroad, and you're right there.

SW: Yes, you did, remember? I didn't realize, and I go there all the time. I didn't realize that the Long Island Railroad goes under the building.

EL: Yeah, it was nuts. It had a very sweet sauce, if I remember, right? He must add a lot of sugar to the sauce.

SW: Oh yeah.

EL: And there's nothing chef-y about it, but it's a very satisfying slice of pizza.

SW: Super satisfied, but when we talk about places like that, or when I talk about it with people on tours, they might say something like "Oh, I don't like it, the sauce is so sweet," and it's like if you don't like sweet sauce, a place like Danny's, you will never like that pizza. You know, it's just a characteristic of it. That's the hard part about determining what slices are good and what are not.

EL: And then we all like New Park, and Howard Beach. Right near JFK of course, will forever be linked to the gang that chased the African American man onto the Belt Parkway, I believe. They make a great slice. It seems like the oven gets hotter, I mean what kind of oven is that?

SW: That's an old, brick-lined oven that's got like a flamethrower inside. I think it used to be a coal fire oven that was just repurposed. They do that thing where they throw the salt on the floor of the oven, every hour or two?

EL: Really?

SW: Yeah, so the underside of your pie, it picks up little salt crystals.

EL: Wow, that's crazy. And in Manhattan, which is a really interesting borough for pizza, everyone rightfully loves Joe's. Joe's is still a remarkably consistent slice of pizza, and it’s the pizza that if you talk to people either in Manhattan or or out, and when their friends are coming in from out of town, they always say go to Joe's. And even chefs, I remember all kinds of Italian chefs like, that's where I go for my midnight slice. The original Joe's is on Carmine. I just found a Joe's on 14th and 1st, or 14th and 2nd? And by the way, I tried a slice and it was very consistent. Didn't they open one in Brooklyn, but that didn't work out?

SW: No, its still there. On Bedford and North 5th in Williamsburg.

AK: And there's one by Times Square now.

EL: And there's one in Times Square?

AK: And one in Shanghai. It's weird.

EL: That's so great. And also, we all love our friend Joe's at Pizza Suprema. Adam remembers our first office was at 27th and 7th, and we used to call and because I put Joe in A Slice of Heaven, you know, I was like Joe, okay we need this much pizza, and no matter what we ordered, he'd send five pies and you know, we'd just have to tip the hell out of the delivery man, because he wouldn't accept any money.

AK: Yeah, even now when I go in, I like seeing him, but sometimes I hope he's not here, because I want to actually pay, and I don't want him to feel like I'm taking advantage of him, because he will not take my money when I go if he sees me.

EL: Right, and so another sweet sauce, that he swears doesn't have sugar, but we know it does, and it's delicious, and really you know high quality, probably Grande aged mozzarella. That's a really fine slice of pizza, but then, Manhattan has the place where we just talked about, Corner Slice which is very chef-y and uses all kinds of cheese, but is a feather light piece of square pizza. To me, that is a phenomenal slice. I don't know what you guys think of it.

SW: Yeah, I love it. The crust is fragrant and has a crunch, but is light on the inside.

EL: And then a place you told me about, or maybe, no you told me about, Scott, is a place called Scarr's. A guy who used to make pizza at Lombardi's, and the first time I walked in, thanks to you, he's like "I know you man, you’re Ed Levine."

SW: Second time you ever got spotted. Firs time was Adam.

EL: He said "You're Levine, you used to come into Lombardi's all the time when I made pizza there." And he's milling some of his own flour. I mean that's crazy, and that pizza is delicious, and I did have a slice of Sicilian that was just too crusty. It tasted stale.

SW: He's always changing the Sicilian. That's what I was eyeballing before I ordered, but the regular pie is-

EL: Phenomenal, yeah. Have you been to Scarr's?

AK: I've been to Scarr's once. I need to get back.

EL: Yeah, it's really really really good. And then a place that you and I have talked about briefly, we didn't go together, is called Fiore's.

SW: Oh yeah.

EL: Fiore's is a very solid Staten Island-derived slice, right?

SW: Exactly, yeah. It's sort of an homage to the Joe & Pat's style.

EL: Right. Describe what a Joe & Pat's slice is.

SW: Thin, flat crust all the way to the edge and discrete cubes of low-moisture mozzarella, rather than shredded with full coverage.

EL: Yes, it's very minimalist, and sometimes the pizza's been lying around way too long, 'cause I'm not sure how much volume they do.

SW: Well you're two blocks from Joe's, but that's a place where I like the reheat at Fiore's better than the fresh, but at Joe's I like the fresh better than the reheat.

EL: Interesting, and then a place that I think Adam turned me on to, is my savior, 'cause they'll almost deliver to me and that's a place called Mama's Too.

SW: Yeah, I finally went, did I tell you?

AK: No.

SW: Oh, yeah I finally went twice.

AK: Yeah?

SW: Two days in a row.

EL: So that's an interesting place, because his family owns a generic or worse slice place on 106th and Amsterdam called Mama's. And then he decided he wanted to make serious pizza, so he opens a place called Mama's Too on 105th and Broadway where both the Neapolitan slice and the square slice are excellent, great ingredients, he obviously knows what he's doing, and it's a god end. It's a couple blocks north of Sal's & Carmines, which I have a soft spot in my heart, and will always have a soft spot, because I used to go when it was just Sal's on 9th and 5th and Broadway in the 70's, that's how old I am gentlemen. If you talk to anyone who lives in the upper west side, they swear by that place, you know? But I don't think we put it in our slice pantheon now at this point.

SW: Our discussion always comes back to, there are neighborhood slices and destination slices.

EL: Right, right, and how far you're willing to travel. Like I would travel for Mama's Too, I would travel for Corner Slice, I would probably even travel for Joe's. And then in the Bronx, we haven't been together, but we've all been individually, many times, there's a place called Louie & Ernie's in the Throggs Neck section of the Bronx, right, and we all have a soft spot. What do we love about Louie & Ernie's?

SW: Sausage.

AK: Sausage.

SW: I mean, but I gotta say, I posted a picture on Instagram of a sausage slice . . . every comment was about how it looked like cat shit.

AK: Come on.

SW: But the picture kind of did, but it tasted so good. But no, that's a great slice.

EL: A regular cheese slice is solid.

SW: With a little bit of cornmeal on the underside, and a little texture, and then put a pinch of black pepper on the center, so that your first bite has it.

EL: That's awesome, and on Staten Island, we did reference Joe & Pat's, which is a favorite of all of ours. The slice is enjoying a Renaissance, because our friend Paulie Gee is going to eventually open his long awaited Paulie Gee's slice place. What neighborhood is that?

SW: It's in Greenpoint, right around the corner from Paulie Gee's.

EL: Oh it is? I didn't know that was still Greenpoint.

SW: Yeah it's right on Franklin.

EL: The pictures on instagram look great.

AK: They look insane.

SW: I've read at least three articles about pizza in New York that mention his slice shop that's not even open yet, that's not even finished yet, doesn't even have a floor.

EL: And then Joe & Pat's opened in Manhattan, right?

SW: But it's not by the slice.

EL: Oh it's not by the slice?

SW: I don't think they do it by the slice.

EL: That's sad. And then Di Fara's opened up a second place in Williamsburg, which I haven't been to. I've seen pictures, they look pretty good, not the same, but pretty good. And then did Denino's open in Manhattan?

SW: Yeah, on MacDougal.

EL: But that's not a slice place, right?

SW: Correct.

EL: So, will the slice ever become ubiquitous outside the pizza belt?

SW: I don't think pizza by the slice is gonna make waves anywhere else. If it hasn't by now, it's not going to become a big thing elsewhere, and that's why people love to say things like "oh, how come I can't get good pizza in L.A., or Boston?" And what they're saying is that they can't get pizza by the slice, and it's not because of something about the ingredients, it’s just something about the way people eat food.

EL: Let's talk about this whole thing that came out of Saturday Night Fever, which was folding slices, you know the way he folded two slices so he could eat two slices at once. First of all, how do you feel about folding pizza?

AK: I'm not a fan.

EL: Why?

AK: I mean you've got a pizza where it's crust, sauce, cheese, so you're biting down on cheese first. You fold it, you just made it a sandwich. Now you're eating crust and crust.

EL: It seems to me like there's so much going on in pizza in New York. Bar pies, Detroit pizza, I've noticed there are all these Detroit slice places that I haven't tried and of course, Emily has put Detroit pizza on our minds when we're in New York, and it's good.

SW: Yeah, Detroit pizza is a pan-baked Sicilian pizza that's topped with cheese before sauce, and the cheese runs directly up to the edge of the pan so that when it bakes the cheese tends to burn around the perimeter of the pie, and it's served normally by the whole pizza, and more recently available by the slice at some places.

EL: We should say it's rectangular shaped, and of course the famous ones in Detroit are the seminal ones where Buddy's, and Cloverleaf?

AK: Yeah.

SW: Buddy's, Cloverleaf, Louie's.

EL: And they still exist.

SW: Yeah. Still there.

EL: And I barely covered it in A Slice of Heaven.

SW: Cause it wasn't at that time, it was just pizza.

EL: And actually a Detroit chef friend of mine shipped me slices from Buddy's.

SW: Right after the book came out?

EL: No, before. It was crazy.

SW: Well, it was funny, it was such a sleeper, that stuff has been around since the 40's and I never heard of it, and I blame Adam because he never wrote about it on Slice. I'm just kidding.

AK: No, it's true, we never really write about it much, and the first time I had it, was ironically, a Domino's flew me out to their corporate headquarters. Pizza Hut, you still need to have me, because I've been to Domino's and Papa Johns.

SW: That's hilarious.

AK: Domino's flew me out to their corporate headquarters for like some kind of pizza contest they're having where people could submit their topping combos, and I was a judge in that. Then, we got to tour the Domino's facility, which was fascinating by the way, but at night when we were free to go back to our hotel, I rented a car and I drove to Buddy's.

EL: You know he once called me after New York Eats came out and just left a message on my phone, my home phone, “If you're the Ed Levine who wrote New York Eats, will you call Tom Monaghan.” Okay, who's playing a joke on me? So I can him, and he goes "Yeah, somebody gave me your book, like it was the best book about food I've ever read. Will you help us make sandwiches at Dominos?" So he flew me out to Ann Arbor. It was so weird, like the whole thing was so intense, and I it ended up doing a little bit of consulting for Dominos. What a long, strange trip it's been.

SW: You created the lava cake?

EL: I created the lava cake. Do you think there's an infinite capacity for new and good pizza in New York of all kinds?

SW: I think that there's heightened interest in exploring the boundaries, now that the floodgates have opened with things like Detroit-style becoming accepted. Remember when only a couple years ago when articles were being published about "Oh, will New York accept a different city’s style? They rejected Chicago, but now what about this?" And you know there's new stuff in the pipeline that's gonna be opening that's not traditional New York-style, and I think it's awesome. I think that I'm shocked that New York still is ready for more, but at this point I've been convinced on it, so it's like okay let's go.

EL: Does Detroit have a chance of spreading?

SW: It already has. It's huge, big time. The pizza magazines are covering it all the time, and at the trade shows, there are seminars and lectures all about it. I mean that's just a way you can see what's going to happen in the industry is, where are all the pizza makers? What are they thinking about? 'Cause they've all got Detroit on their mind.

EL: And now with people like our friend Anthony Falco who's this pizza consultant and there are all these stories recently about "wow, there's something called a pizza consultant" and yes it's a cool thing, and Anthony's a really good pizza maker, and of course he made his name at Roberta's. One of the results of there being pizza consultants is that Anthony Falco is helping people make great pizza all over this town.

SW: All over the world. Yeah, 'cause he's a guy who likes good pizza, and he doesn't care what it's called. He likes good pizza that's made well and with thought. And so now that he's being hired around to work with other restaurants, it's in a way better place than when people used to hire consultants which have been around for decades, but the consultants used to say "oh well, let's see what you're margin’s gonna be on this, how should we reorganize your menu, this is an easier way to dumb it down."

EL: Right, and he's got standards.

AK: Yeah.

EL: Yeah. And you say it's all over his consulting our pizzeria's in San Paulo, and you know Singapore. It really does speak to the universal appeal of pizza which sort of takes us back to the beginning of this discussion. Which is kind of awesome. So, thank you so much for sharing your special sauce with us, Scott Wiener and Adam Kuban. If you're at all interested in pizza, you must go on one of Scott's pizza tours, and if you want to eat a lot of great pizza, for a good cause, we didn't even get a chance to talk about your fantastic charity event called Slice Out Hunger.

SW: Right.

EL: Where you raise, you know, fifty thousand dollars by having pizzerias make a lot of pizzas that all gets delivered to one place and then people can buy it for a dollar a slice, and all the proceeds, right, go to fight hunger in New York.

SW: Exactly, all the great places.

EL: That's awesome, and if you love pizza, snag a spot at one of the monthly Margot's Pizza pop-ups, but act fast. How fast, Scott? We're talking . . .

AK: 30 seconds.

SW: Maybe 12 seconds?

EL: 30 seconds. And look for our collective effort on Serious Eats as we explore in glorious detail the state of the slice in New York in 2018. Thanks again guys.

AK: Thank you.

SW: Thanks so much.

EL: Always a pleasure, and we'll see you next time Serious Eaters.

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Source: https://www.seriouseats.com/2018/08/special-pizza-sauce-adam-kuban-and-scott-wiener-talk-pie-part-3-pie-hard-with-a-vengeance.html

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just an estimate thanks so much!! :)

I need some general information about the cost of a motorcycle versus a car?

I have been wanting a motorcycle since I got my regular drivers license, but persuading my parents has proven difficult, as always. My mom seems to be fine with it but my dad, who is normally the one to crush such ideas, is actually considering it if I research the financial aspect of a motorcycle vs. a car. I would appreciate it if anyone had information about how much insurance would go up (I'm 17 so it's probably too expensive already), regular maintenance costs of motorcycles and cars, and anything else relating to the total cost of both. I have about 2500 dollars saved up, and my mom said she would personally loan me up to 1000 at a lower interest rate than the bank, but I could probably take out a loan on top of that, but I would rather avoid that if I can. I am specifically looking at sport bikes, especially the kawasaki ninja 250R because of what I heard, It's reliable, a great beginner's bike, and it's a lot cheaper than other companies I have researched. I simply want a motorcycle even if it's slightly more expensive than a car because I have always liked motorcycles, but nonetheless my father told me to research the financial side of things, so any information is greatly appreciated. And by all means, if I am misinformed about anything like my notion on the ninja 250R, please tell me.""

A question regarding auto insurance?

even though I have no need of a car/cant afford one, my parents are still pushing me to get a license as soon as possible because they say it will reduce your insurance cost when I eventually do get a car, are they right? thanks""

What's wrong with car insurance?

I am a safe driver. I've never had a car accident or ticket. As a consequence of my choices, I pay very low rates for car insurance. Other people I know have had accidents and many tickets, they pay a lot for car insurance. In this system, each person pays a different rate based on the consequences of their choices and actions. So what is wrong with this system? Why can't we use the exact same system for health insurance? If I eat right, exercise, and wash my hands then I will rarely get ill and should pay very low insurance rates. My neighbor eats junk food, smokes, and never exercises, has lots of medical issues and will for as long as he lives, shouldn't he pay a much higher rate for insurance? Why would anybody want a government system in which we will both pay the same rate? That is blatantly unfair to me since I make good choices and wont get sick as often. Furthermore, I have the choice of lots of different car insurance companies (Geico, Allstate, Nationwide, Progressive, etc.), this competition drives lower costs and better service. Why would I want to give up choice in favor of a monopoly? What is wrong with our car insurance system that somebody would not want the exact same system for our health care?""

Can a 16 year old get auto insurance without being under a parents name?

I'm a 16 year old girl and I'm buying my own car. My parents and i don't get along at all (stepfather hates me, mom isn't on my side). So can i get auto insurance without being under their name? Also, would it cost a lot more? I'm an honor roll student.""

Can my parents insure my car?

Planing on fianacing a car with my father a cosigner can he insure my car? Has anyone done this before? Or is currently doing this?

Which is the best Health Insurance and Car insurance in NYC? if you know the answer to each or any let me know

Thanks.... Car insurance i am looking for the cheapest as far as health insurance i am considering HIP PRime but not sure if its good.. if you know about hip let me know if thats a good choice.. only reason why i might choose that is because there are no copay and no deductibles :) FREE lol but i want to make sure its a good choice... besides the obviouse.. take care and i am thanking you in advance for your advise

Is car insurance calculator is necessary for the car owner?

I think car insurance calculator is necessary for the car owner, is it really true?""

""I was driving my husbands car, I was not on his insurance yet. A car hit us while sitting at a stop sign?""

I was driving my husbands car, I was not on his insurance yet (married two weeks before). A car hit us while sitting at a stop sign. The at fault driver's insurance company is ...show more""

Anyone claimed their Car a Wreak through their insurance before? what happens exactly?

Ok, so my car has Hail damage ALL over it from a recent storm. I am covered for insurance but i wanna know what to do?! i can't call them at this stage cos they call centre is down :( SO, if my car is worth $30,000 & the damage is worth about $5,000 - $7,000 how do they work out if it's considered a wreak or not? My premium is about $1000 (cos i'm under the age of 25) so what happens if they declare it a wreak? Do i just get a cheque and then they take the car? or what? If anyone has had their car considered a wreak through insurance before, please enlighten me :) Thanks x""

Will a stolen recovered car affect the insurance and vehicle value?

I'm looking to purchase a car that is stated stolen/recovered NOT cat C or cat D What does this mean? Will it affect the insurance price? Can I get insurance if I'm 17?

Where can i get cheap car insurance?

im driving a six years old Saab aero convertible.and on red 'p' and im 26yrs old.i was told i have to pay near $5000 a year .is there any other way to get around it?

How much does business car insurance cost?

How much does business car insurance cost?

Cheapest auto insurance?

im shopping for auto insurance and i want to know which is the best and cheapest for a 18 year old driving a 1997 ford escort

Dryden Washington Cheap car insurance quotes zip 98821

Dryden Washington Cheap car insurance quotes zip 98821

Which car insurance is cheaper for a 17 year old male?

I'm 17 and I'm thinking about getting a car when I get my g2 in a few months, I do have a job I work at Canadian tire! and Im looking for which car would be cheaper on insurance.. I dont want a truck, caravan or a smart car... please answer this truthfully! :) P.S. Im in ontario, Canada""

Just turned 50 - can you get cheaper insurance if you are over 50?

It was my 50th bday last week and I'm trying to cut down on my car insurance costs. Can anyone recommend any insurers that offer cheaper prices for drivers over 50?

What are Insurance groups all about?

And... 1. Is a 1.4 engine car okay for a 17 year old? Or does it HAVE to be 1.2 2. Honda Civic or Volkswagen Polo? 3. A rough idea on the insurance cost per year for third party fire and theft?

Approximate insurance rate for a 2011-2012 Chevrolet Camaro?

Alright so im just looking around and i saw the new lease for the camaro's msrp is aprx 23k and that is a little in my price range. But i would like to know the apprx insurance rate. Im in a family plan with my mom and brother. My brother has 2 major accidents and my mom might have 1 both at fault accident. My age is 16 almost 17. I dont plan on getting the SS just the basic model ( auto ) our insurance company is mercury. I know i wont get anything exact im just looking for an aprx. And please no comments on im too young for this car. im just considering this option. BTW i was given a quote for $140 for a 2002-2004 BMW 325 coupe and i know American car insurance is usually cheaper?

Tour guide car insurance?

I am thinking of setting up a new business where I would offer car tours of the Cotswolds, I was wondering if there was any special car insurance (or/and other insurance/licenses) that I would need? I have Nissan x-trail 04 number plate. I have been on comparison websites, put in my occupation as travel and tourism then tour guide and it comes up with lots of quotes, but when I ring them to confirm that they are actually covering the correct things they say that they don't cover it. So does anyone please have any specific things that I will need in order to be fully/properly covered? Note: Everyone tour I do is pre-booked, I can not be 'hailed' on the street to do a tour, so I am not a taxi.""

""How much on average would insurance cost for my 150cc motorcycle? 23 years old, 100% clean driving record.?""

Live in michigan and if it makes any difference, i would be driving it under 20 miles per day.""

Insurance........................

I want to get self insurance. wich insurance is cheap and good?

Car Insurance Coverage?

My husband and I each have our own cars. We are covered by the same insurance company (multi care policy). My car is a 1998 in excellent condition, however due to its age I dropped the collision. MY husbands car is a 2011 with full coverage. We were told by a friend (not the insurance compny) that if my husband is driving my car and involved in an auto accident that any repairs would be covered under his insurance policy since he has full coverage. Is this correct?""

Insurance For a 2006 Bmw M5 For a New Driver?

Im !7 and im thinking about getting a 2006 Bmw M5 What will the insurance rate be? Right now im driving a 2011 BMW 535XI Station Wagon will the M5's insurance be more or alot more?

What kind of insurance is needed for a varmint hunter?

need to know what kind or how much insurance is needed for a varmint hunter.I know trappers license is needed also buisness lincense .Looking for answer for insurance.What kind and how much?

My husband needs life insurance but has diabeties?

My husband needs life insurance about 50,000 but want payments cheap payments 40.00 monthly. We been trying to find some life insurance but some dont take with diabeties. My husband doesnt take insulin. Hes ranging about 100 to 180 every month on sugar level.. Any ideas on life insurance we should quilified!!!""

Health Insurance for a College Student in California?

I am a 19 year old who is a full time student in college. I just moved out of my parents home a while back and well I dont have Health Insurance. I'm in desperate need to see a doctor and as well as a Gyno due to menstruation problems and I tried applying for Medical but on the application it said i couldnt go further unless I was a pregnant person or have children. I just need a affordable plan. Any suggestions for a new-adult?

Car insurance question?

My dad has full coverage on his car, my brother's ex wife has her car insured with his address. She doesn't live there, but is using his address for her car insurance purposes. His premium keeps going up, although its two different premiums, does it affect him because she is also using the same address? My dad is 70, and this girl is 27. Thanks""

""I crashed my car, and Got a DUI. Will my insurance pay for repairs?""

I crashed my car into a tree, and got an OWI (more commonly known as a DUI in most states) My insurance (USAA) will request a police report, i know that much. But I want to know if they are obligated to pay for repairs, regardless of the circumstances? Yes, i know my rates are going up. Yes, I know about SR22. \thanks""

What cheapest car insurance with no down payment?

Only company I know of that doesn't charge down-payment or upfront fee is geico. Anyone know of any other ones?

What retro car do you recommend for a high school aged driver?

im learning to drive soon and im a person who likes retro stuff so my car has to be around the 60s, 70s, or early 80s. my parents gave me a limit of $12,000 but it'll be okay if it's a bit more since i'll be having a job also. im gonna be a beginning driver and im a girl so the car has to be very safe. btw, do you happen to know how much insurance is gonna cost in southern california for a young driver like me?""

Why do people buy life insurance?

What groups of people buy life insurance? Why do they buy it?

How will the insurances work out with 95 car accidents at one scene?

Just wonder because of news yesterday at California highway. I don't know about law in that state but what if it's like this in new york where I live. Ya know whoever fault will pay by their own insurance for repairs and injury for victims and a vehciles. Same for most state. How would 95 different insurance handle it? It might will have several lawsuits. With 95 cars, hard to say who started the accident and whatever if it's one person cause 95 altogther or all 95 is fault on it own. Some may not even have insurance. There would be 95 different drivers so it will be 95 different verison or story of what happening.""

What is an affordable life insurance for a cigarette smoker?

What is an affordable life insurance for a cigarette smoker?

Double health insurance legality?

I provide health insurance through my employer for my 2 girls, however, my ex-wife continues to use California Medicaid for their hospital and doctor visits without letting them know they are insured already. Is this allowed? I feel like she is somehow swindling California out of money?""

What is the difference between term/whole life insurance vs accidental death insurance?

I'm trying to buy life insurance for myself and my mother. I read up on this survivorship insurance which sounded pretty good since I wanted something for my mother if I were do die first and vice versa. but most of the online quotes I saw were between spouses... But I got confused when I read about accidental death ins- does this mean I will not be covered if I die of an illness or old age- but instead must die of an accident such as auto or slip and fall?? secondly, would I get taxed on the interest earned on the universal/whole ins or when the policy is paid out/ surrendered?""

Buying a car v.s buying car insurance?

My father doesn't have credit history because he never used credit card or anything. My credit is way better than him. I'm getting an car loan but worrying about the insurance problem. I'm only 21 in college my insurance will be extremely high so i'm just wrondering can i buy a car with my name and buy insurance with my dad's name? Are we allowed to do tat?

Questions about motorcycle insurance?

I am planning on buying a 150cc scooter in the Spring. In Michigan, my home state, these are considered motorcycles. Also, in Michigan, they must be insured. My questions are: (1) If I am only riding my scooter for three months out of the year, will I still have to pay for insurance during the fall and winter? (2) What is the cheapest motorcycle insurance out there, and typically, how much would I be paying per month? I am a new cycle rider, but have driven a car for 5 years without an accident.""

4 years after DUI... insurance?

so when i was 21 i got a dui (it's called an oui here in Maine, but same thing). PLEASE DONT JUDGE ME I KNOW I WAS YOUNG AND STUPID. anyway, i ended up selling my car to pay for the whole mess since my license was getting suspended anyway. since then i have been a happy bicycle commuter! now the time has come for me to become an adult woman again and get my license back because i have enrolled in a college that is not in biking distance. I have signed up, paid for, and in 2 weeks will be taking the DEEP class required by the state of Maine in order to be licensed again. basically i am curious about my insurance premiums. i haven't had my license for almost 4 years, but i have read online that your insurance will have to be sr22 and all expensive and whatnot for THREE years. also, i have since turned 25 and will be 26 soon, so i expect a rate decrease from that. i guess my question is: have i managed to bypass the higher insurance rates because it has been 4 years? if so, it almost seems too good to be true. i am highly suspicious. can anyone give me some insight as to what to expect when purchasing my insurance? thanks chums""

What is the cheapest auto insurance in california and can you please tell me the monthly rate for liability?

What is the cheapest auto insurance in california and can you please tell me the monthly rate for liability?

Dryden Washington Cheap car insurance quotes zip 98821

Dryden Washington Cheap car insurance quotes zip 98821

How much is the average insurance rate for someone in alberta without drivers ed at age 16?

How much is the average insurance rate for someone in alberta without drivers ed at age 16?

How much do you think my car insurance would be(details inside)?

I am 15, I have taken drivers ed and I have my restricted liscense. I have a 3.8 gpa(I heard you get a discount for that) and I live in Kansas. I am looking at a 1995 Ford Explorer with 168,000 miles. I know you couldn't tell me exactly, but about what do you think my monthly payment would be? Thanks""

Who has the cheapest car insurance?

Who has the cheapest car insurance?

""Cheap Insurance, For a 19 year old?""

hi im a typical 19 year old, been driving for 1 year this month. Does anyone know of any Cheap Insurance places, Everything is so expensive! i dont want to be paying more than 50.00 a month! Please help""

Can I claim for mechanical faults on my fully comp car insurance?

My car set on fire whilst I was driving it & as a result is a write off. My insurer is refusing to pay up as they claim its a mechanical fault. Is there anything I can do? Please help.

Cheapest insurance for high school football?

Im planning to play football next year in high school what is the cheapest insurance i can get?

Do you have double health insurance coverage?

My wife is starting a new job and she is already on my insurance. We are thinking of having her on two insurance plans (Blue Shield HMO and Blue Cross PPO). We want to do this because we get so many medical bills, despite already having insurance. Will the secondary coverage cover a lot of those? How does that work?""

Monthly motorcycle costs in Florida?

Are there any monthly costs to owning a motorcycle in Florida other than maintanence and the payments on the actual motorcycle that are mandatory? Like will my health insurance go up or anything? I know motorcycle insurance isn't required but I didn't know if like Id have to pay more for liability of others. please only answer if you are a Florida motorcycle owner. Thanks!

Where does the money go that everyone pays for car insurance?

If I pay $100 a month for car insurance for 20 years that's $24,000. I know 5 people in my family who pay approximately that so that's about $120,000. So with everyone who drives pays about that, where does all that money go? To pay for car wrecks? Government? What? (No, I've never had a wreck or used the insurance to pay for anything)""

Information about health insurance for 20 year old?

i just went to ehealthinsurance.com to look at health insurances for just myself. they have alot of stuff that i do not know what it means like plan type. which plan type should i get: ppo or hmo. next they ask about the deductibles. what kind of deductible would u recommend getting. i have no idea what a dedectible is anyways. they also have a catergory about coinsurance and office visits. if possible maybe you could just log into there as a 20 year old and tell me which is hte best insurance for its price. im really desperate i have no insurance and dont want to take the chances. thank you

""If women get low car insurance rates, because they are rated as a group, shouldn't men have low medical rates?""

Women get low car rates b/c they, as a group, are less likely to have accidents. Feminists quote this fact all the time. Yet women live 8+ yrs. longer than men, and spend the last years of their lives using numerous and costly medical resources. Women use ~50% more medical resources than men. Why, then, aren't women required to pay higher medical premiums? Why aren't feminists marching on Washington demanding that women pay more? Oh, sorry ... I forgot. Feminists say they want equality, but their actions show different.""

Where can we find cheap life insurance?

Where can we find cheap life insurance?

Need information on affordable senior health insurance?

I need information on affordable senior health insurance policies. Im leaning toward a private insurance company, like this one- http://seniorhealthinsurance-fl.com/ (if possible) in the Florida area. Thanks!""

About how much will my car insurance be?

I'm turning 16 in a little bit and my parents are making me pay for my own insurance, how much would it be for me with a 2.6 gpa, i'm male, and i'll probably get a pretty safe car""

I am new to car insurance so this may sound simple.?

If I have fully comp insurance on my car , can any person with a current driving licence and, with my permission drive my car? Or must they have some form of personal car insurance to cover them or be a named driver, Thanks miguel""

What would insurance maybe cost per month for a 16 year old that has a mustang gt?

ok say its like an 2001 mustang gt it is black not a bright color i am just getting added to my parents plan im an a student and i live in houston tx

Are there any health insurance programs like healthy families?

I know healthy families are for children and teenagers but are there any other medical low cost program for kids in their early 20's. There is medical but what if they don't qualify for medi-cal, and if the parents don't make enough money and kids don't have any job because our economy is whacked. How we suppose to take kids to the doctor when they're sick? Please help, any helpful information would be greatly appreciated. God bless!""

How much will insurance cost?

I'm a 18 year old got g2 and about to buy a 1999 Hyundai Tiburon Living in Toronto About to be a college student The car is a Automatic, Kilometers 196000, Coupe (2 door), Front-wheel drive, no mods on the car and it is red. How much will the insurance cost thank and if you can tell me the best insurance company thanks Can you tell me by monthly thanks""

How much do you think my car insurance would be/added on to my mother's insurance?

I'm 18 and just now getting my license. My car is a 2001 Ford Focus ZX5 that I bought for $2500. My mom is going to add me to her insurance which is $50 per month (I know that is outrageously cheap I'm so jealous lol). I just want a loose loose estimate because I'm also in college so I'm only working 15 hours a week at minimum wage.

Insurance for 18 year old in cooper s with 1 year ncb?

Im 18 with one year no claims, looking to buy a Mini Cooper s, anybody recommend any insurance companies or had any quotes or advice would be good thanksss :)""

Why is insurance in ontario so expensive compared to insurance in other provinces?

why is insurance in ontario so expensive compared to insurance in other provinces? what factors affect this? i would assume that the amount of accidents affect it. does population affect it in any way? how about living areas? wouldn't insurance in detroit be high because of the amount of crimes? i've been studying a graph and it says CPPV (claim cost per private passenger vehicle) and it compares that with average net premium. is CPPV the amount that the insurance company gives back to us policy holders on average? thanks guys. i'm sort of new to this insurance thing and i'd like to know more about it

How much would it be for a 16 year old kid to buy a 2010 Chevy Camaro LT1 and get insurance?

How much would it be for a 16 year old kid to buy a 2010 Chevy Camaro LT1 and get insurance?

Life Insurance?

Can you buy life insurance on anyone? I mean could you buy life insurance on everyone in the nursing homes, then collect the reward? Or quickly buy life insurance on hospitol patients?""

What is the cheapest online moped insurance for a 16 year old?

im going to be 16 in october and im getting a moped , the bike will be kept in a secure brick building , i wish to have fire and theft , the moped is a direct bikes sports 50cc , has any one got a good estimate or a recommendation website for me? i would like to be able to get insured as soon as ive passed my cbt, and also could i get it online taxed the same day? thank you ;)""

How much will my car insurance be?

R reg vw polo 999cc

Dryden Washington Cheap car insurance quotes zip 98821

Dryden Washington Cheap car insurance quotes zip 98821

DWI SR-22 and Insurance?

I recently got a dwi in Texas and I have heard about a lot of times that your insurance company won't notice your dwi on your record for a while or that it will never end up on your driving record because of lack of communication between the court and dps. What i am wondering is does Texas make you get a sr-22 form so that your insurance company does find out? if so with state farm and a otherwise clean driving record how much will a dwi effect my insurance cost?

Cheapest car insurance for 18 year old male?

I drive a 1976 Datsun 240z, and I absolutely love it. I had an engine swap (4 cyl turbo) and some aesthetic modifications, and the car is in fantastic shape. Total worth is about $2000. I am 18 years old, living on away from home. I've had my license for less than a year, and have not had any accidents/altercations. I've called Geico, Progressive, Statefarm, etc, and they've all come back with 6 month policies ranging from $4500-$5800. I'm going to pay double, let alone triple, my car's total value for 6 months of insurance. That is ridiculous. I've looked online, and they tell me that Florida's minimum requirement is $10000 of PDL and PIP. What does it mean? Would you recommend it for me? I don't really care if my car is covered. I'll pay for that. I just don't wanna be stuck with a retiree's BMW repair bill or medical bill. Thanks Luke""

What is a private jet's insurance price? and maintenance costs? Averagely.?

For school I have to do a business plan. We are creating a fictive private jet renting company in Colombia but i can't find these informations. It is really important as i is part of our financial statements. Thank you very much.

What company has the cheapest basic auto insurance for Atlanta Georgia drivers?

Shopping for auto insurance for Atlanta Georgia. I'm looking for the lowest rate for basic coverage.

I am looking for free healthcare insurance in the state of delaware?

I am looking for free healthcare insurance in the state of delaware?

US Citizens/California residents: what is the best health insurance provider?

I am looking for a new provider. What do you recommend? It would need to cover only my husband and I. Thanks!

What's the point of car insurance?

I pay insurance for my car. Shouldn't car insurance cover anything needing fixed on your car? What is the point of paying for insurance, when the insurance doesn't even cover repairs? I pay for supposed FULL COVERAGE , shouldn't this cover everything, ITS A BIG F-ING SCAM!!!""

""Has anyone ever called AIS (auto insurance), and do they really find the cheapest insurance?""

Has anyone ever called AIS (auto insurance), and do they really find the cheapest insurance?""

We have dog insurance on the brain!?

So our precious Pit Bull has gone to the vet more times than I can imagine, since we brought him home. I don't even get to visit my doctor as much! Recently, we've decided to look into pet insurance for him. We do live on somewhat of a tight budget, so anything crazy in numbers wouldn't work. We need affordable insurance, if it's possible. And, is there any insurance that deals with pre-existing issues? Any personal experiences/advise would be GREATLY appreciated. Thank you!!!""

""Found a Cheaper Car Insurance, What to do?""

Dear Mates, My car insurance is just started 5 days ago. I have paid them around 300 as deposit. I have found somewhere more cheaper then recent one. If I want to finish my policy with them, How much do they Refund me. Please help me if you knows. Thanks""

Insurance cost for a 19/yo for a GT40 kit car?

My dad's friend had a GT40 kit car that he might be selling me, i'm 16 now but I'm thinking of buying it in about 4/5 years time (I like to think ahead), so when i'm about 19/20, would the insurance be ridiculous becasue it's got a 5 litre engine so normally it would be but i'm not sure if it being a kit car would lower the insurance or not? The GT40 is one of these by the way: http://www.tornadosportscars.com/MainPage.html Thanks.""

Does anyone know the best way to get insurance leads?

i'm looking for a way to get insurance leads, I would rather own software myself as appose to paying for an individual leads, can anyone tell me the name of a some good software? thanks in advance!""

A question about car insurance in California?

The other day I recieved a letter in the mail that said I need to go get my car insured or it could be suspended. I want to get the cheapest insurance possible (state minimum). What company has the cheapest insurance and how much can I expect to pay per month?

What is my insurance going to cost?

I'm going to get my license when i turn 18 (yes the day I turn 18) and I was just now thinking abt insurance. I've never really thought about it before. So can those who have been through the getting insurance thing help me? Here's some things to add up: 1. First time driver (litterly just got license and vehicle) 2. Did not do a drivers ed at a high school (heard it costs more if u don't take it) 3. Going to drive a big 4x4 diesel truck 4. I'm a male And that's abt it I guess. Idk what insurance company I'll be using. Probably my moms insurance company. But I don't know what it is. Also. The insurance will not be under her name (if she can even do that) because I'll be an 18 year old adult. How much is insurance going to cost every month? Thanks

""How much is a speeding ,no insurance,and without id ticket can cost in Augusta Georgia?""

my daughter was caught speeding,no license,no insurance,how much does the tickets total?""

Im a 16 year old and got my drivers license how long should i wait to get my motorcycle license?

Since im 16 and got my license. if i wait will the cost of motorcycle insurance go down? if so by about how much?

Must you have insurance if you are a driver in the state of Nevada?

I'm a driver in California, under the age of 21. I don't have a car that I own nor am I put on the other cars that my parents own and don't wish to be on them. If I am not planning on driving any time, do I still need to have insurance because I have a driver's license? If you have an answer, I would appreciate a link as well to look on.""

Is it normal for a teen to pay insurance before owning a car?

My boyfriend (since he got his license at 16 before he had his own car) has been paying $200 a month on insurance because his parents said he had to. My question is, did he have to pay insurance even when he didnt own a car?""

Renters insurance in California?

What does renters insurance cover? I'm renting a room from a friend but want my own insurance to cover personal injury without using the homeowner's coverage as well as if something gets accidently damaged by me for it to be covered. Is this included in renters insurance?

Where Could I find affordable dental and vision insurance for individuals?

in wisconsin western area

I got into a car accident like 2 weeks ago and i havent recieved a rent a car from the insurance company??????

I havent recieved a rentacar from the insurance company i didnt have insurance since the car was no more that 3 hours new to me i had just bought it. It was cansidered a total lose from the insurance what should i do.

How much is car insurance for a 16 year old now?

hi im sixteen i dont know where to look for the amount every site i go too wants too much information if you can find one for me my zip is 17325 or give me an estimate. thanks!

Car insurance !! HELP MEEEEE?

right, i cant find any cheap car insurance but my step dad said i can go on his and it should be alot cheaper ( just for a few yeatrs to save up abit ) but my car is in my name, do i need to change my car into his name ?? Pleasee help be Thank youuu !! xxxxxxx""

My dentist wants me to pay up front and have my insurance company reimburse ME?

I just went to the dentist today and had a filling. I have dental insurance, but the dentist wanted payment up front for the services. The receptionist said they require payment in full for the services on the day of service, and then they will send the insurance claim in to the company and eventually I will receive a reimbursement check. Isn't that what INSURANCE IS FOR??? So you DON'T have to pay????? I don't handle the cash in my family, so after much arguing about requiring payment up front, the receptionist agreed to let me walk out withouth paying, but expects me to have my husband pay by tomorrow. It just doesn't seem right that the dentist gets cash up front for the work, and then makes ME wait to get reimbursed by the insurance company... what the heck?""

Best Car Insurance for 17 year old.?

I'm a 17 year old male. My GPA is just below 3.0 last time I checked it. I think its somewhere around 2.5. I've had my license for almost 10 months now. I've been driving for a year and a half, no accidents. Nothing like that I'm a good driver than most crazed kids my age. With my job I currently make about 150 every two weeks I hope that goes up once summer comes around. My grandmother wants to put me on her car insurance and she told me that the car I plan on buying would have to be in her name, and I'm ok with that. When I buy it do I get both our names on the title. She has metlife and my mom has gieco which is the better of the two. And how can I work it out so they dont have to worry about it if i was on there insurance i would pay my part but i want the cheapest possible and im wondering what to expect for a down payment and monthly rates. Thank you If it helps I plan on buying a 2001 Chevy Cavalier and yes its a 2 door so my rates will probably be higher.""

Dryden Washington Cheap car insurance quotes zip 98821

Dryden Washington Cheap car insurance quotes zip 98821

https://www.linkedin.com/pulse/what-your-gas-millage-insurance-2006-toyota-prius-daniel-richards/"

[unforgettabletreats]

These Doughnut's Are Calling Your Name

Doughnuts, what are they? Are they a dessert, are they a breakfast? Who really knows. I like to think you can eat them whenever you want. There are savory doughnuts and sweet doughnuts, ...doughnuts for all occasions! If you ever happen to cross one of these stores, no matter what time of day it is, go in and buy however many you can carry in two hands. In honor of National Doughnut Day, make the best choice of your life and try something like these...

 If you live in Oregon, California, Texas, or Florida check out Voodoo Doughnuts! These doughnuts may be the craziest and most delicious masterpieces ever made. Just looking at the mounds of oreo on top of these babies brings a tear to my eye.

A post shared by Voodoo Doughnut (@voodoodoughnut) on Mar 6, 2018 at 8:44am PST

 Next stop is Boston. We’re headed to Union Square Donuts. The doughnuts here are mouthwatering. I mean who doesn't want bacon on their doughnuts, I know I do. From bacon to to coconut, to creamsicle, they have almost everything you could imagine. Even vegan options for all my dairy free, vegan ladies.

A post shared by Union Square Donuts (@unionsquaredonuts) on Nov 25, 2017 at 4:01am PST

 Welcome to the Scenic Hudson Valley! (or Upstate New York to those non-East Coasters) Glazed Over Donuts gives customers the opportunity to CREATE YOUR OWN DONUT! OMG right I know, I’m already planning my trip there. Who doesn’t want to say they created the next big thing. Pick your glaze, topping, and drizzle and board the train to doughnut heaven! 

A post shared by Glazed Over (@glazed_over_donuts) on Feb 12, 2018 at 7:42am PST

 I’m peanut butter and jealous of anyone who is eating one of these right now… the Doughnut Plant has some of the most unique doughnuts around. Ya ya they are located in NYC, that sucks if you live on the west coast right? Wrong! They now ship their doughnuts all over the country! So stop your complaining and start your ordering!

A post shared by Doughnut Plant (@doughnutplant) on Apr 13, 2017 at 7:13am PDT

 Ok so this next place is technically an ice cream shop, but come on are you really gonna complain when you could have a doughnut ice cream sandwich in your hands? Just think, a warm doughnut, with cold ice cream of your choice, topped with any topping you can imagine, covered in the sweetest drizzle possible...Ok sorry I’ll stop now.

A post shared by Stax Ice Cream (@staxicecream) on Feb 3, 2018 at 12:22pm PST

 Back to our classic doughnuts, no ice cream involved, just your usual pandas, unicorns, and favorite childhood cereals. California Donuts people! Out of all of the different unicorn foods, this has to be my favorite, like come on how cute! Also are you really gonna turn down a doughnut with Samoas, the best girl scout cookie ever, and Cinnamon Toast Crunch?

A post shared by California Donuts #21 (@californiadonuts) on Jan 10, 2018 at 2:02pm PST

 Now look at these babies, oreos, jelly, and even and EVERYTHING BAGEL DOUGHNUT! Can you Imagine, a breakfast sandwich on one of those babies!!!! If you’re as into this as I am go check out Blackbird Doughnuts in Boston. 

A post shared by Blackbird Doughnuts (@blackbirddoughnuts) on May 9, 2018 at 2:07am PDT

 They may be small, but they are mighty. Da Vinci’s Donuts over in Georgia will be sure to knock your socks off. Just looking at them I’m thinking, Hmmm I could probably eat like 2, 3 maybe 20 of them! With countless options you may just need to try them all. 

A post shared by DaVinci's Donuts (@davincisdonuts) on Apr 15, 2018 at 5:29am PDT

 For my Washington D.C peeps, I will not forget about District Donuts! I don’t even think I need to say much at all….just look at that filling! Those Doughnuts look like they are about to explode, or wait maybe that’s just me from all of my excitement from looking at them...

A post shared by District Donuts.Sliders.Brew. (@districtdonuts) on Apr 24, 2018 at 7:06am PDT

 And last but certainly not least, you would be a crazy not to try Psycho Donuts! They have an F’n Doughnut Pizza!!!!! Call me nuts, but am I wrong for thinking everyone wants 4 different doughnuts in one? Maybe a doughnut pizza isn’t for everyone, but don’t sweat it, they have plenty of other options for those who don’t have the same size appetite as me…

A post shared by Psycho Donuts (@psychodonuts) on Jan 26, 2018 at 11:29am PST

So tell me what is the correct way to spell the name of these tasty treats?

Doughnut?

or 

Donut?