My whirlwind May NYC Visit (self-titled “Pizza & Musicals”) included an afternoon of pizza adventures with Scott Wiener and Anna Orchard!! As amazing tour guides/hosts on my adventure, we began in Coney Island. I arrived straight from the airport, armed with my large backpack and raincoat for the weekend, we headed to our first stop, Totonno’s.
This unassuming spot has been family-owned since 1924, and we were lucky to visit during the rainy weather when it wasn’t too busy. I loved the 1/2 white garlic pizza and margherita… Flavors were awesome, the bake was just right, and it was a solid start to our day. In fact, I think it was my favorite pie of the entire day! No complaints here. And we topped it with a Nathan’s hot dog… although that may have negatively impacted my ability to keep chugging through our pizza crawl late into the day :). Enjoy photos below!
Taking the N Train from the airport to the last stop!
Gently lining the cheese on the pie, flippo berio olive oil in view.
A true art form. Notice the extra long pizza peel, and the bench to anchor the peel for prepping the pie.
In she goes!
The char on this crust is mouthwatering… take me back
Admiring how thin and that dough stretches
My hosts! Scott and Anna! Thanks!
We made it… demolished the dawgs
Had to try the pizza when in Vegas for the pizza expo… accompanied by some awesome beer (I Think we tried martinis first on happy hour!). Disclaimer: This place is not a pizzeria, so I wasn’t expecting greatness
Yard House had a simple margherita pizza, with a table shelf-life of 3 minutes. After that, the crust got very chewy, so if you order it, just make sure you dive in right away! This pie didn’t have any sauce on it so I asked for a bit on the side, but we loved the garlic on the pie. Basic pizza, good price, conquered.
I must say, being a #pizzablogger has come in waves for me. In my first years I was all about gaining followers and attending social media events in Chicago to learn more. Then I traveled for consulting and took my blog to locations far past Chicago, and also was able to attend events in Orlando, New York, and Las Vegas, all in the name of #pizza. Jon moved to Bermuda, and I had yet another place to make my pizza-loving mark. Sometimes I would post for others, sometimes the posts would just be for me. It’s not always about the ‘hits’ or ‘likes’ but it’s about sharing pizza love with the world!
After all these years, it’s been great to strike a balance between checking out the hottest pizzerias, and also working to perfect my craft. I’m so grateful for the support of friends and family, especially those who have been privy to my pizza nights in Bermuda. Making my own sauce and dough has been such a great learning experience… and sharing it with others has been even better. One day I’ll go for an epic cooking class in Cali, NY, or Italy, but for now I’m happy to be here on de rock in Bermuda where I’m able to cook for Jon & myself and entertain for friends. Happy 6 years and special shoutout to my dad who said “You talk about pizza so much, you might as well blog about it!”. Good suggestion
Two- Stone on top, Steel on bottom… may add steel on top as well.
Perfect crust (in my opinion)
Had a fun time visiting Pizza Rock with Bri right when we landed to Las Vegas!
Bri wanted to try a chicago thin-style pie, so we selected one from the vast and varied styles of pizza called Old Chicago: Tomato Sauce, Mozzarella, Provolone, Garlic, Sliced Meatballs, Italian Sausage, Ricotta, EVOO, Pecorino-Romano and Oregano. In the Chicago Cracker Thin section, Tony’s group notes that the pie is cooked in a 650 Degree Gas Brick Oven, and the pies have a 16″ Cracker Thin Crust using Cerasota Flour.
When it arrived, we knew that we couldn’t crush the ZA, but we worked hard. They were quite generous with their toppings, which I am grateful for, but it was a bit overwhelming as well! Loved the cracker thin crust… some of my favorite types of pies are cracker thin! The fresh ricotta was such a lovely contrast for the pie. Overall a great experience and we had a LOT leftover
Apologies for the poor photo quality!
So big and so yummy!
It is always such a pleasure to see the passion and love that John Arena puts into his business and pizza in general. I love following his adventures on Facebook and watching him make pizza with some of the greats, or adventure to Italy with a super elite pizza crew.
He was so welcoming once again when our crew stopped by on the pizza crawl during the week at the Pizza Expo in Vegas. We were wowed by the garlic knot meatball sliders (irresistible video here: https://www.youtube.com/watch?v=PdC_TnjJr_k). Love the pinched sausage goodness, and the sweetness in the sauce on the plain pie.
Meatball Sliders, Cheese slice, BEER!