Have you made pizza at home yet?! I live in Maryland now in case you haven’t figured it out. NYC style pizza here is… good, though I still miss @joespizzanyc. But nothing hits like a fresh pie made at home, even in NY. #nycfoodguypizzalab #pizza #homemade
The baby in the microwave reflection has no patience for photos. PIZZA! NOW! #homemadepizza #homecooking #homecooked ================================= Two square #pizzas for Super Bowl. One classic Detroit topped with homemade red onion, garlic, shallot, & mushroom sauce and the 2nd pizza is half white with roasted mushrooms & Brussels with caramelized onion & pistachio and the other half homemade vodka sauce with roasted tomatoes. Detroit pan is @lloydpans & cheese is @cabotcheese & @galbanicheese. Waxed canvas baseball hat @loyalstricklin. #nycfoodguypizzalab
Wednesday means buy one pie and get the second 1/2 off 🔥 order now and stop worrying about lunch 🍕 - - - - - #nycfoodguypizzalab #nycpizza #nystylepizza #pizzagram #lbc #longbeachca #longbeachcalifornia #lbcfood #longbeachpizza #longbeach #food #foodie #wednesdaywisdom #reasonstolovelongbeach #pizzapizzapizza #longbeachlocalnews #flavorsoflb
IS THERE A MORE EYE-CATCHING 🍕 THAN THIS? Buffalo Chicken w/ Ranch & Chives. The Key? Toss chicken in Buff Sauce (hot sauce + butter) before bake & drizzle more on after bake! #nycfoodguypizzalab
#NYCFoodGuyPizzaLab invades Nashville for December! Detroit 🍕w/ dough from @za_yall swipe ⬅️ to see the crispy cheesy crust in slide 2️⃣ and the beautiful closeup fly over in slide 3️⃣! Stay tuned for the KILLER Buffalo 🐓 🍕 I made after this. And please follow all my pizza creations at #nycfoodguypizzalab!
Big weekend of pizza making both in home oven (pic #1) & @gozney Roccbox (pic #2-3). 1st 🍕is white w/ fresh mozz & ricotta, red onion, pickled mushrooms, spinach & Brussels. Killer pie if I do say so myself. 🍕 #2 is Vodka, pesto, tomato w/ fresh & low moisture mozz in the Gozney. And 🍕 #3 is classic thin crust tomato & mozz w/ Gozney Roccbox in the background. 🍕 Check out all my pizza creations at #nycfoodguypizzalab !
EASY homemade Buffalo 🐓 🍕! @franksredhot wing sauce, frozen chicken “fingers” & @lapiazzaplainview dough. Scallions are 🔑. Still damn good. Killer photo styling by @craigweibman. Follow #nycfoodguypizzalab for all my homemade pizza creations!
RONI CUPS FTW 💪🏻 🍕 💪🏻 Bought some @lapiazzaofmerrick dough & dolled it up w/ the slicing assist from the OG Lil NYC Food Guy @craigweibman who cut the Roni, red peppers, broccoli, and fresh garlic. Mozz was sliced Boar’s Head from the deli counter. Left the pie in the oven under the broiler a little longer than planned hence charred crust. Still legit AF esp w/ @mikeshothoney! #nycfoodguypizzalab #pizza #pizza🍕 #🍕
When I was a kid I hated chunky tomatoes, cooked & raw, but I grew up and saw the glory. Good 🍅 are the key to success. I hand crushed and drained whole canned Roma 🍅 for this homemade Sicilian 🍕. Cheese down first then the tomatoes and then a healthy sprinkling of @belgioiosocheese shaved parm and a glug of EVOO all around. Dough was par baked 15 minutes at 425 and then finished at 450 for another 20 minutes before finishing under the broiler for 1 minute. 👀 all my 🍕 creations at #NYCFoodGuyPizzaLab #pizza #homemadepizza
Checkerboard vodka-pesto-tomato 🍕 looks even better pre-cook. Swipe ⬅️ to see pizza art & full toppings set up including @boarshead_official sliced deli mozz & @giovanniranausa pesto. When I reheat these slices I like to add more of each sauce. #promove See all my #homemadepizza creations at #NYCFoodGuyPizzaLab
LISTEN TO BEAUTIFUL SOUNDS OF SIZZLING CHEESE! I’ve been trying to be on IG a little less lately but I’m so excited about my 2nd Detroit-style pizza I wanted to share to shout out the @forzapizza simple Sicilian dough recipe and my new @lloydpans 12x19 high-walled Detroit pan @millennium_falco recommended. Swipe ⬅️ to see the crisp cheesy crust & airy interior. For 🧀 I used pepper jack on the pie and cheddar around the edges as it crisps up magically (great rec by @kenjilopezalt @seriouseats) and then topped with roasted 🍄, fresh peppers & onions, crushed 🍅, and oregano & @belgioiosocheese parm. The sturdy pan conducts heat so well in my home oven but I still think I’m going to need a baking steel for the bottom to get that pizza shop golden color & pastry-like crispness. SEE all my homemade 🍕 at #NYCFoodGuyPizzaLab #pizza
Always happy to see my old friend “Tri-Pie” emerge from the oven. Vodka, Tomato & @verus_h14 homemade pesto over cubed low moisture mozz for that nice melt & great bites of creamy mozz. All on @umbertosplainview dough that I put into an oiled pan and let rest for 90 minutes with a stretch toward the corners of the pan every 30 min until the dough happily filled the whole pan. This means I didn’t just force the dough to be the size of the pan on first stretch, I let it rest, get to room temp, and rise a bit. Made a good square sheet pan pizza into a real Sicilian. Like @millennium_falco tells me, “Listen to your dough.” Three sauce style inspired by @joeandpats @joeandpatsnyc @rubirosa_nyc & @marinarapizzanyc #homemadepizza #nycfoodguypizzalab
4-CHEESE SICILIAN SQUARE 🍕My 1st #NYCFoodGuyPizzaLab homemade Sicilian dough & I’m PROUD! Full recipe in SQUARE 🍕 IG story highlight coming soon! ======================================= 4-day (100 hour) cold dough ferment! Patience is a virtue! I wanted to achieve some real airy lightness and a golden, crispy bottom and I did it on the first try! Swipe ⬅️ to see under the dough & the airiness (hole structure) of the final pizza! ======================================= The four cheeses, in order, are fresh mozz, grated low moisture mozz & cheddar (see SQUARE 🍕 story highlight soon to learn why I used cheddar), sharp provolone, and @belgioiosocheese parm reggiano. Then topped with crushed tomato sauce, vodka sauce & pesto. ======================================= 🙏🏼@millennium_falco who sent me his Sicilian dough recipe (also in his IG story highlights). ======================================= Once dough was done I moved on to the @metropizzalv Sicilian recipe from multi-day cold ferment all the way to finish (Google @pizzatoday Knead to Know Metro Pizza Sicilian). 🙏🏼@everythingbutanchovies for advice on that! This includes par baking the dough with a light coating of sauce and water on top before cooling it on a rack and then topping it and putting it back into the oven to finish baking. ======================================= Also used some notes from @scottspizzatours Sicilian recipe on his website which references @joespizzanyc! ======================================= All made in an aluminum pizza pan from @bariequipment! ======================================= Check out SQUARE 🍕 story coming soon in my highlights for ALL the details!
#NYCFoodGuyPizzaLab Homemade 🍕 Dough #2 Classic Focaccia topped w/ hand squeezed plum tomatoes, hand torn fresh mozz from Leo’s Latticini in Queens & shredded provolone both via @unionmarket, @belgioiosocheese parm reggiano & olive oil. Topping style inspired by @stefano_secchi (see his recent IGTV pizza video) and @millennium_falco (mozz + provolone). ================================== Dough is 67% whole wheat flour from @simpleloafbakehouse , 33% @kingarthurflour AP w/ nearly 54% hydration. Followed the classic focaccia recipe from @nytcooking by @amelia.nierenberg. Swipe ➡️ to see ingredients in final photo. ================================== Very happy with the hole structure and color on dough, especially undercarriage (see video in 6th photo slot) but also very dry and crisp especially compared to homemade dough #1 with 84% hydration (see previous post & 1st dough IG story highlight). This dryness was predicted by the actual recipe so definitely adding more water if I do this version again. Loved the flavor profile thanks to the provolone and the juicy tomatoes. Definitely recommend a hefty glug of olive oil atop the pizza both right before and after bake. On the reheat I added crushed tomato sauce & more olive oil and it was excellent.
#NYCFoodGuyPizzaLab HISTORY! My FIRST PIZZA DOUGH FROM SCRATCH for this Vodka-pesto-tomato pie that’s partially whole wheat and 84% hydration. Very light and easy on the stomach. Def envisioned a bigger rise but prob used too large a pan for that. It def had some nice hole structure as you can see in the final pic. ======================================= Cribbed a few diff recipes for this but special shout out to @millennium_falco for talking me through bakers pct and converting one of his recipes from grams to imperial for me and for sharing his cheesing method (fresh mozz down first, then shredded low moisture mozz, then splotchy sauce, then parm) and his killer recipes on his IG highlights. ======================================= Additional shout out to @rezdoranyc chef @stefano_secchi and his recent IGTV pizza al taglio making video with his son Luca who is adorable. I ultimately combined some of Falco’s methods and Stefano’s measurements to get here. Stefano’s recipe is for one dough, Falco’s are for multiple doughs. ======================================= My Dough Recipe is in the slideshow. And if you swipe ⬅️ you’ll see the pizza as I took it in and out of the oven a few times to get it to the final state! 24 hour cold ferment and baked it at 500 for around 25 minutes and broiled for about 7 minutes to finish. ======================================= Big shout out to a few other pizza makers whose content inspires me daily and if I missed anyone it means I still ❤️ you but IG is not showing me your feed posts! @pizzacommander @akuban @serhan_ayhan @giovanni_chez @bestpizza33 @chris.lem.w @pizza_gutt @tonyboloneys @everythingbutanchovies @pizzaman_420 @squarepieguys @crowlcrowlcrowl @pizzeriabianco @mamas_too @pizza_jew @scottspizzatours @emmettsnyc @danricher @don_cheecharron @loubron @tufinopizzeria @vincentcross
Two homemade pizzas in one pie. Half Buffalo chicken / Half Grandma. Full deliciousness. #nycfoodguypizzalab
Fear not for there is pizza. Homemade babies at #NYCFoodGuyPizzaLab this past Friday. Clockwise from top left: white w/ ricotta, pesto, roasted red peppers, pickled jalapeños & mushrooms, red onion & pistachio, Tri Pie (pesto, tomato, vodka, mozz @joeandpatsnyc @rubirosa_nyc @marinarapizzanyc style). And lastly half Grandma (mozz, tomato, fresh garlic, olive oil, parm) and half Buffalo. #homemade #homemadepizza #pizza #🍕
Decorating pizzas is a zen like experience for me. Pesto grid, roasted red pepper on the angle, thinly shaved red onion circles, evenly spaced dollops of ricotta & a sprinkling of pistachios all on a bed of Mozz. Follow all my 🍕 creations @ #nycfoodguypizzalab
Kinda makes you want to eat your screen 😋 📱 🍕 homemade Buffalo chicken pizza. 👀 #nycfoodguypizzalab for ALL my pizza creations. This pie is made w/ @franksredhot, @mariesdressing Ranch & chives inspired by @mama_theresas_em & @lapiazzaofmerrick in @bariequipment pan with dough from Gino’s Pizza Park Slope. Par baked at 500 for 6-7 minutes then topped and finished at 500 for 7-10 minutes until crust is golden.
🔊LISTEN to the beautiful CRUNCHY SLICING SOUNDS of homemade pepperoni, pickled jalapeño & @mikeshothoney pizza. Roni from @russosnyc dough & cheese from @unionstreetpizza pizza pan from @bariequipment #nycfoodguypizzalab
🍕 🚨 @PIOPIONYC PERUVIAN 🐓 + 🍟 + SWEET PLANTAIN + GREEN SAUCE PIZZA!! 🤯 This is an original #nycfoodguypizzalab creation from the way back and its 💣. Spicy, sweet, savory, crunchy, cheesy, bright, it’s got everything one could want from a pizza. Want me to make it for you? HIRE ME! Invite friends & we’ll pop up #nycfoodguypizzalab in YOUR kitchen! #homemadepizza #foodvideo #feastagram
🚨 SZECHUAN CRISPY BEEF FRIED RICE PIZZA 🚨 This is #nycfoodguypizzalab at its core. You hire me to cook 🍕 at your house & I BLOW YOUR PIZZA MIND. Special thanks to Peter Pepper for inspiring this and to @samepepper for hiring me to cook for his Dad’s 70th bday! Par baked crust topped with Mozz, Szechuan beef, pickled carrots and fried rice. Post bake Asian BBQ sauce & scallions. Sriracha also a welcome addition. #pizza #feastagram
When you swing for the fences & actually hit a home run. Hired for another #nycfoodguypizzalab 7 pizzas for 30 people in a NYC apartment! Scroll ⬅️ for 🍕 preview. More pizza details soon. Happy 70th Peter! DM me if you want to hire me to cook 🍕 for you at YOUR house.
Do you use your home broiler? Vodka-Pesto-Tomato-Mozz 🍕beautifully blistered in the home oven & topped w/ lots of parm from a pizza party w/ @dana_levit @jnroth & @mr.ceek a few weeks ago. Hire me to cook pizzas at YOUR house in YOUR oven! DM for details! #nycfoodguypizzalab #feastagram
A proud father & his 🍕 baby. Yes that is a Peruvian chicken & green sauce pizza w/ plantains🍟&🥑 from #nycfoodguypizzalab. See how it’s made on my IG highlight. Want to hire me to host & cook a pizza party for you? DM me!
Did my homemade #nycfoodguypizzalab Sicilian vodka-pesto-tomato pie catch your eye? Good. Because I’ve got something else for you: $1 LUNCH! Yup. Scroll ⬅️ for info & download the @ritual_co app from the link in my bio. The app lets you order & pay for meals in advance and then just grab & go at the resto. And April 29-May 10 is their #EatsWeek fest so lunch at a few NYC restos is just $1 w/ Apple Pay. Make #MyRitual yours! #ad #RitualPartner
B R O T H E R S. Standing next to @craigweibman & seeing his smile is why I love to make pizza. Decorating an In-N-Out 🍔 🍕 inspired by @loverboynyc w/ another pie in the oven. Check out #nycfoodguypizzalab for more of my crazy creations & DM me if you want to hire me to cook pizza for YOU! 📸: @dougthephotographer
A Food Guy & his homemade vodka-pesto-tomato 🍕Check out #nycfoodguypizzalab for more of my homemade pizza creations & if you’re interested in hiring me to host a PIZZA PARTY for YOU DM me. 📸: @dougthephotographer 👕: @radtimespizza • • • • • • • • • • • • • • • • • • • • • • • This pizza is inspired by @joeandpats & @rubirosa_nyc & also found at @marinarapizzanyc.
Wishing all my friends at the @pizzatoday #pizzaexpo2019 some @radtimespizza like my t-shirt & my #nycfoodguypizzalab Peruvian chicken pizza creation! Scroll ⬅️ for a closer look. Mozz, Pulled dark meat rotisserie chicken, torn sweet plantains and French fries, and red onion pre-bake. Post bake pickled jalapeños, avocado, green sauce & chimichurri.
Two #nycfoodguypizzalab classics made by my sister @mweebz & sister-in-law @verus_h14 who decorate some beautiful pizzas. Melissa’s is Mozz under vodka, pesto & red sauce inspired by the Tri-pie at @joeandpatsnyc & @rubirosa_nyc. And Veronika’s is a @tufinopizzeria-inspired white pizza w/ dabs of ricotta, red onion, pistachio, roasted cherry tomatoes, and a pesto swirl. Thanks for the roasted tomato recipe @adeenasussman! Dough from @umbertosplainview.
6-ingredient STUNNER. Maybe one of my TOP #nycfoodguypizzalab creations. Mozz & shaved parm, alternating strips of pesto & crushed tomatoes sprinkled w/ Chile flakes, roasted shiitake mushrooms and roasted red peppers. THATS IT. 🔥 🍕 DETAILS FOR THE PIZZA HEADS: 18-inch dough from @iggys_pizzeria pre-baked on @bariequipment pizza pan at 550 in home oven until end crust golden brown. Then the two cheeses & sauces and mushrooms I roasted separately for 5 min w/ olive oil, fresh garlic, salt, and pepper at 550 bottom shelf of the oven and roasted red peppers from Russo’s East Village (the only Italian specialty store in the hood @jiggycomedy they make great sandwiches too). Then back in the oven at 550 middle shelf, spin around a few times for even cooking, and remove when end crust is golden & brown. Glug of olive oil around the crust & more grated parm reggiano post bake. Heaven.
#nycfoodguypizzalab homemade Buffalo Chicken pizza w/ @greatjonescafe-style sauce (RIP) for the win. 🔥 🍕 Nice 🐓 cutlets @mweebz.
#nycfoodguypizzalab back in action last night. Scroll ⬅️ to see my spin on @millennium_falco-style Thin-N-Crispy. It’s a SUPREME 🍕 w/ stripes of spicy crushed tomato, green pepper, red onion, pepperoni & broccoli I charred under the broiler with salt, pepper, garlic & olive oil pre-bake. Dough is half an 18-inch dough spread thin and pre-baked at 500 bottom shelf pre-topping. Finished middle shelf 10-15 minutes at 550. Lucky my oven goes that high! Dough from @umbertosplainview Which I thought would be crap by now as I took it in and out of the fridge a few times but hey, thanks industrial yeast, it was fine. Pizza pan @bariequipment. 📸: @gericart_salmon @zackhasfomo
Homemade Detroit-style pan pizza. Detroit means burnt cheese around the edges which I sprinkled around the raw dough pre-bake. Great crumb & nice golden bottom (see final slide) but this was a little too much dough for the pan resulting in less room for air bubbles to form and a denser pizza than I would have liked. This was an 18-inch dough in a 12-inch pan. I oiled the pan, pressed the dough toward the edges of the pan lightly being careful not to overwork and then I covered it with aluminum foil and a cutting board to proof (rise) at around 70 degrees for 5 hours. It got a nice rise but I think It was also a bit tough because I overcooked it by pre-baking it without cheese or sauce on top for 5 min bottom shelf at 500. It was great for the bottom but the top also toughened resulting in cheese that was more of a hat atop the dough than a conjoined being of melty oneness. Thanks to @radtimespizza crew & @mamas_too for initial guidance. Dough purchased from @umbertosplainview. If you buy dough get it from a pizza shop not the supermarket. Pizza pan from @bariequipment on Bowery. Peep #nycfoodguypizzalab for all my crazy creations.
HOMEMADE HALFSIES. ⬇️ @tufinopizzeria-style fresh & low moisture mozz & ricotta w/ pesto, red onion & pistachio ⬆️Tomato, vodka, fresh & low moisture mozz, ricotta & Parm. #nycfoodguypizzalab
PERUVIAN CHICKEN FRENCH FRY SWEET PLANTAIN GREEN SAUCE PIZZA FTW! That is all. Fries pre-crisped before being added onto pizza = KEY! #nycfoodguypizzalab @piopionyc
PAN PIZZA BAYBEE 11th of 11 pizzas crowned top pizza of the night. With advice from @radtimespizza @mamas_too & @joe_rosenthal I “dimpled” the dough in the pan with a little olive oil and covered it in a warm place for around 4 hours. It rose a bit, not as much as I’d hoped, and then I spread it toward the edges, cheese to the edge, and dropped dollops of sauce & a heavy sprinkle of Reggiano-Romano mix. I baked it on the top shelf at 500 so it cooked evenly throughout and then once the top looked good I dropped it to the bottom shelf so the undercarriage would crisp up and get more golden. It worked. The pizza gods rejoiced for crispy cheesy edges. #nycfoodguypizzalab
STANKY PIE = EPIC. Mozz, anchovies, capers, red onion & post bake bleu cheese. I was skeptical but this @alexmckenz creation was an umami masterpiece and one of the best & boldest BYO topping pizza party successes. Thank you Alex. #nycfoodguypizzalab #portraitmode
🍕 🚨 Homemade Roni Cup alert 🚨 🍕 Thin sliced Hormel roni stick broiled for max cuppage. Yeah I said it. Red & vodka sauce pie w/ roni, green pepper & mandolin red onion. I can make all the crazy pies I want but end of the day this is always the crowd pleaser IRL and on IG. Pepperoni pizza FTW. @mamas_too knows what I’m talking about right Frank? #nycfoodguypizzalab
Island hopping between this Greek & Mediterranean pizza’s many toppings. Mozz & feta, shrimp 🍤 & grilled chicken, spicy green srug, zaatar, ajvar, pickled jalapeños, and roasted red peppers. #nycfoodguypizzalab
BBQ brisket & burnt ends pizza anyone? #nycfoodguypizzalab ======================================== @mightyquinnsbbq beef topped w/ @humblehousefoods guajillo & jalapeño hot sauce on white pizza w/ picked red onion & Chiles from Mighty Quinn’s & post bake scallions and raw sliced jalapeño. Great rec on raw jalaps from @nachohunters. @bariequipment pizza pan, dough from @iggys_pizzeria. #bbqpizza #brisketftw
whats your favorite white pizza? This is mine: Pistachio, pesto, red onion, ricotta, & fresh & shredded mozz. An #nycfoodguypizzalab greatest hit inspired by @tufinopizzeria in Astoria, Queens. ======================================== Medium sized dough from @iggys_pizzeria par-baked at 500 on @bariequipment pizza pan and then pulled out and topped and broiled on high until bubbling and brown. Mozz, ricotta and pesto from Russo’s on 11th St the only Italian specialty store in the East Village. #homemadepizza #dailypizza #feastagram
JALAPEÑO POPPER PIZZA FTW!! W/ BACON, CHICKEN, JACK & CHEDDAR CHEESES & POST-BAKE SALSA VERDE & CREAM CHEESE DOLLOPS. #nycfoodguypizzalab ========================================== So. Damn. Good. Also added an egg after this, smeared it all around and then died. One of 11 spontaneously conceived pizzas from this past Fridays BYO topping pizza party I hosted for @dougthesailor’s bday. You’ll see 9 of those pizzas here on IG.
Is this ACTUALLY pizza? Where’s your fave specialty pie & fave Buff Chix pizza and/or wings? ==================================== This is my homemade Buffalo Chicken pizza! ==================================== 🍕Follow my crazy homemade pizzas here: #nycfoodguypizzalab ===================================== 🍕Follow ALL my pizza eating here: #nycfoodguyeatspizza
One of my all-time favorite homemade pies. Truffle fresh Mozz, tomato sauce, mushrooms, hot cherry pepper oil & @ezzosausageco “supreme” Roni cups. All ingredients donated to #nycfoodguypizzalab by @tonyboloneys. Pizza pan from @bariequipment. #tbt
Classic. Pepperoni, green pepper & thinly shaved red onion on @iggys_pizzeria dough & @bariequipment pizza pan. #nycfoodguypizzalab #tbt #homemadepizza
🔊 SOUND UP 🔊 Pizza claymation I helped make for @radtimespizza NYC’s raddest pizza pop up at @knockdowncenter @fullmoonfest Saturday! 🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕 So much fun creating this with @milky_pops & @millennium_falco. Incredible editing by @milky_pops. Follow @radtimespizza & its founders @millennium_falco @camarillo_brillo & @milky_pops 3 of the finest 🍕 consultants & pizza party creators on 🌏.
The first wood fired oven pizza I ever made myself. Pepperoni, pickled chiles, fresh Mozz, low moisture Mozz, tomato sauce, roasted mushrooms, & parm reggiano. The finest ingredients from NYC’s raddest pizza pop up @radtimespizza from pizza pioneers @millennium_falco @milky_pops & @camarillo_brillo. Stay tuned to @radtimespizza for future pop up info & the path to a radder life through pizza. #nycfoodguypizzalab
@katzsdeli Pastrami + scooped out potato knish + 🍕= 🧠💥 #nycfoodguypizzalab back in Dec. for my 3rd annual BYO topping pizza Bday party. 15 pizzas in 8 hours this was 1 of the best. Pickled jalapeños, lots of Mozz, @traderjoes everything bagel seeds, and homemade Russian dressing. Thanks for the inspiration @bazdarich @speedyromeo and for the Katz’s Hal Rosner. #homemadepizza #tbt
BBQ + 🍕= 🤯 @mightyquinnsbbq smoked brisket, shaved red onion, pickled jalapeños, @traderjoes everything bagel seed crust & lots of Mozz! @bariequipment pizza pan & @iggys_pizzeria dough. #tbt for @mweebz birthday in Feb! #homemadepizza #nycfoodguypizzalab
Beautiful homemade white pizza by my sister @mweebz w/ ricotta, pistachio, thinly shaved red onion, and pesto. Our version of @tufinopizzeria’s white pie inspired by @pizzeriabianco. #pizzafam #nycfoodguypizzalab
Not my prettiest pie but a homemade Buffalo Chicken Pizza from #nycfoodguypizzalab is about getting dirty. Was it better than @lapiazzaplainview & @lapiazza_merrick? According to 20 people who grew up on both - YES! The key? I borrowed @greatjonescafe Buffalo recipe. @franksredhot, butter AND 🔑 = maple syrup. Emulsified for 30 minutes. Pre-baked extra large crust (500 degrees for about 15 min), Bed of shredded @grandecheeseco Mozz, fried chicken cutlet from @iavaronebrothers, more Mozz, bake until golden at 500, extra drizzle of sauce & @mariesdressing Bleu cheese on the side. Happy Birthday @craigweibman.
Iron Chef impressions ahead of cooking 8 pizzas for wild card Birthday boy @craigweibman. Happy Birthday little brother! Great making 🍕 w/ my little sister @mweebz alongside 💯 party host @verus_h14. Menu & pizzas in slideshow. #nycfoodguypizzalab
#nycfoodguypizzalab in action @russosparkslope ricotta, fresh Mozz & pepperoni + PollyO low moisture Mozz, pickled jalapeños & @iggys_pizzeria dough & sauce. To make this 14” thin crust I cut one 18” dough in half, pre baked at 475 degrees for about 5-10 min on my @bariequipment aluminum pizza pan until seeing a bit of golden color on the upskirt then cooked for 10-12 min at 500. Successful pizza night w/ new pizza chefs @kinzer & @laurenrmarcus #tbt
Why? Because #pepperoni #pizza. Just because it’s Passover doesn’t mean I can’t fill your frame with 🍕. 📸:@dougthesailor #tbt #homemade #nycfoodguypizzalab #dailypizza
Sometimes you’ve gotta put bacon, egg, feta & @ezzosausageco pepperoni on your breakfast pizza. #nycfoodguypizzalab #homemade #tbt 📸: @dougthesailor
Make your dreams come true. @piopionyc Peruvian chicken pizza w/ sweet plantain & green sauce swirl! #nycfoodguypizzalab #tbt #homemade
Why yes, this is a homemade @mightyquinnsbbq brisket pizza w/ @piopionyc’s famous green sauce & @traderjoes everything bagel seeds on the crust. And no, there’s no leftovers. From @mweebz BYO topping pizza birthday party. #tbt #nofilter #nycfoodguypizzalab #pizza
I filmed a shoot last week during the snow storm that had me up at 4am and Home at 6pm I came home and instead of sleeping did my mediation aka stretching dough and making a veggie grandma pizza. #nycfoodguypizzalab pan from @bariequipment & dough from @iggys_pizzeria
Homemade pizza w/ ingredients donated by @tonyboloneys 1 of the maddest pizza scientists in the world. Truffle & regular fresh Mozz, cherry pepper vinegar & @ezzosausageco #RoniCups per Mike at Tony’s I par baked the crust with sauce & mushrooms at 450/475 in Home Oven on @bariequipment 18” pizza pan and added the cheese and roni when I started to see some golden color on the outer crust then cooked for another 10-15. #nycfoodguypizzalab #tbt #latergram
@PATRIOTS #PIZZA FOR @mnsuperbowl2018 party! I’m on TV tonight 9:45PM Ch 55/10 WLNY w/ my over-the-top, easy & affordable #SuperBowl party menu! This is the fried seafood spicy marinara swirl pizza!
Saturday night special veggie pie: green pepper, red onion & pickled jalapeño w/ @iggys_pizzeria dough & @bariequipment pizza pan. Cooked 475 for 15 min middle shelf. Prob could have done longer cook and started at 425-450 for first 15 min for a more even cook then jack it up to 475 for last 10 min. #nycfoodguypizzalab
🏈🍕PHILLY-NEW ENGLAND SUPER BOWL PIZZA! I’m on @fox5ny Sports Extra tonight 10:30-11PM w/ my @mnsuperbowl2018 menu! This is the half cheesesteak-half fried seafood spicy marinara pizza! It will get a post bake cheese sauce on the steak & spicy remoulade on the seafood. Tune in to see what else I created for game day! #nycfoodguypizzalab
#tbt Pizza 2 of 12 night of #nycfoodguypizzalab BYO topping party 12/16. Shredded Fresh & smoked Mozz, half @ezzosausageco NEW sausage cups, mushrooms, thinly shaved red onion, and @murrayscheese prosciutto cotto, basil & parm reggiano Post bake. Pizza pan from @bariequipment & dough & sauce from @iggys_pizzeria. Thanks @jaycheshes & @madeinthewestvillage for the ham! #nycfoodguypizzalab
📸🍕Catch me CameraRollin #nycfoodguypizzalab
🍕🎄🍕🎄🍕🎄🍕 #nycfoodguypizzalab
🍕🌀🍕🌀 @ezzosausageco X @iggys_pizzeria dough & sauce on @bariequipment pizza pan. #nycfoodguypizzalab . . . . . Mushrooms, pickled jalapeño, thinly shaved red onion, sliced green pepper, Ezzo sausage co “Supreme” pepperoni, fresh Mozz from Russos East Village shaved on big grate of standing grater, Iggys Pizza dough cooked at 450 in Home oven for 20 min and 7-10 min at 500.