I Dream Of Pizza A Pizza Blog, Established In 2008

Daily Intel is asking people to vote for the best pizza in NYC. See their list below and feel free to comment on what you think they left off the list. Two notable exceptions in my opinion include Nick’s in ...

PLEASE NOTE THAT THIS ESTABLISHMENT IS PERMANENTLY CLOSED Last night, a great Pizza Club took place at San Marzano on the Lower East Side. The pizza was delicious, although I must admit that it gets harder to distinguish between places ...

The New York Daily News gives Co. a less than stellar review. People care about toppings, too. Where’s the sauce? And where’s the flavor, especially in the Margherita pizza — the true measure of any good pizza place? The Popeye ...

The Wall Street Journal printed an in depth article about the pizza industry yesterday. Read it here. Conditions late last year were “the worst I’d seen” since entering the business 32 years ago, says John Schnatter, founder and interim chief ...

New York Magazine says so! Maffei Pizza in Chelsea is the latest to reduce the price of its slice (from $2.50 to $2). Brian Lehrer interviews owner Dominick Maffei, along with an economist, and discovers it’s because cheese costs have ...

For those of you who aren’t familiar with FoodistaNYC, it’s a great blog that focuses on eating and drinking in Astoria and beyond! Vesta (link 1) Manducatis Rustica (link 1 / link 2) “As a passionate pizza lover myself,” says ...

Eater reports that Sbarro may not make it through 2009. Sweet! Sbarro. (Privately owned; about 5,500 employees). It’s not the pizza that’s the problem. Many of this chain’s 1,100 storefronts are in malls, which is a double whammy: Traffic is ...

Read the full article here. No-Knead Pizza Dough Adapted from Jim Lahey, Co. Makes four 12-inch pizza crusts. 3 cups all-purpose or bread flour, more for dusting ¼ teaspoon instant yeast (such as SAF brand) 1½ teaspoons salt 1½ cups ...

… according to the outgoing voice mail message: Ciao, and thank you for calling the former E.U. We are currently changing the E.U into a contemporary Italian-style pizzeria called Tonda. Tonda will be open in approximately six weeks and we ...

GQ’s Alan Richman writes: To Mayor Michael Bloomberg, who speaks often of worsening economic conditions and widening deficits, I offer an elegant solution to the woes of New York City: Open more pizzerias. I agree! Read “A Pizza Advice” which ...