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First Aired - 01/31/2010 02:30PM
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Cutting The Curd discusses pizza this week with Lara Pira and Founder of Pizza a Casa Mark Bello. The best pizza places in the tri-state area are revealed as well as the details of Pizza a Casa's new spot opening on the lower east side of NYC.
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Pizza at Home with Founder of Pizza a Casa (16:19)
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Roberta's pizza for the win!, good flavors and combinations, the famous Beastmaster, berkshire pork sausage, making pizza, Mark grew up in New York and New Jersey, went to College at Washington University and then Chicago for Graduate School and pizza options were limited to only Domino's and Deep Dish, started a pizza lab at home, restaurant pizza ovens are between 600 to 1100 degrees, home ovens can't compete, they max out at about 550 degrees, pizza parties that teach you how to create thin crust New York style pizza anywhere even, the Chicago natives in studio here today hate deep dish, mission of less is more, started business with friends in Chicago, started catering parties, Mark worked at Murray's cheese shop when he moved to New York, Mark Bello of Pizza a Casa, www.pizzaacasa.com, all kinds of pizza classes including kosher, new storefront, 371 Grand St near Essex street market in Manhattan, pizza self sufficiency class, the absolute necessity is a good baking stone about a half inch thick,When it Comes to Pizza the Simplest Things are Best (14:27)
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pizza in Germany, hard to chose a favorite pizza, Tottono's is Mark's favorite in Coney Island, still closed due to a fire, New Haven Pizza: Sally and Pepe's, Sally and Pepe's both use cornmeal, pizza making tradition, Margherita piazza from Neopolitan, Lombardi's first Neopolitan pizza in New York, the importance of the oven, Pizza a Casa soon to open on Grand street in NYC will have a Viking oven, Laura's smuggles ten pounds of frozen beef tripe and pig's feet home, Pizza a Casa set to open in March of 2010,To comment on this episode click here. There are currently Comments
