Ever since Liz Johnson reported that Frank Pepe’s in Yonkers is opening in the fall, I’ve been thinking about pizza again. That’s thinking about, not eating. Twice now I’ve trekked down to Johnny’s in Mt. Vernon, forgetting that it’s closed on Sundays and Mondays and … Read More →
Making pizza from scratch takes a serious time commitment: you’ve got to make the dough and let it proof, make the sauce, prep the toppings, roll out the dough, assemble the pie and finally, bake the darn thing in the oven. Not an activity for … Read More →
Dear All’ Antica, Thank you for a fabulous time at your pizzeria. You see, I’ve been kind of down on Westchester pizza since I started writing this blog, but you’ve just restored my faith. I haven’t tried Johnny’s in Mt. Vernon yet, and I’ve heard … Read More →
Word association: “brick oven pizza.” Quick, what are the first words that come to your mind? I would blurt out something like this: thin crust, blistered, bubbly, blackened, chewy, smoky! And then I’d stop playing that game because I’d be hungry. Jerry’s Brick Oven Pizza … Read More →
New Haven Pizza Tour II: Frank Pepe
Before you get too excited, let me clarify (I guess the title already did): This isn’t the new Frank Pepe in Yonkers, it’s a pic of the original New Haven location. But let me clarify further: There are actually two New Haven Frank Pepes—the true original … Read More →