Author Topic: Ditmas Park Brooklyn Grandma/Square Pizza Crawl 2/18 Midday (Read 1668 times)

johnnydoubleu · « **on:** February 15, 2012, 03:19:18 PM »

Hey guys,

Just wanted to let you know that a small group of us is planning on sampling some of the better square slices in the Midwood/Ditmas Park, Brooklyn area on 2/18 (this Saturday). Some of the folks that are attending are "pizza/foodie luminaries" that live in the NYC area. Not going to name names but there are some heavy hitters, no question. If you join us you'll find out!

On the itinerary:
1. Lo Duca (for the killer Grandma). Here are some
pics on Google of their pies (pics I took actually):
2. San Remo (for their great selection of squares)
3. Di Fara (time and belly permitting

)

------

If you are interested in joining us, please PM me ASAP, so I can plan accordingly. It will be an afternoon of fantastic pizza and company!

scott123 · « **Reply #1 on:** February 15, 2012, 04:27:56 PM »

Even though I'm not much of a DiFara fan, it sounds like fun and would go if I didn't have plans.

How about a little more advanced notice next time?

johnnydoubleu · « **Reply #2 on:** February 15, 2012, 04:34:15 PM »

Sorry for the short notice. I should have thought about posting earlier (it occurred to me very late in the planning -- basically just now). I do want to keep the group relatively small but I figured I'd throw it out there here on the chance that a few folks might like to join us. As controversial as Di Fara is it will not be the focus of our day (it happens to be near the other two pizzerias) -- we may very well not make it there -- we have all been there done that. The other pizzerias on the list make specific types of pies/slices that are quite good and won't have anybody feeling shortchanged.

akuban · « **Reply #3 on:** February 15, 2012, 05:44:12 PM »

Quote from: johnnydoubleu on February 15, 2012, 04:34:15 PM

... I do want to keep the group relatively small ...

... So I posted it on the Pizzamaking forums and on Serious Eats Pizza Talk board...

Seriously, I'm a fan of Di Fara (I know others aren't), but I'll probably skip that part if we do end up hitting it. I'm not a fan of the wait there and I'm more excited about trying the off-the-menu grandma at Lo Duca and in revisiting San Remo.

Thanks for organizing, John.

johnnydoubleu · « **Reply #4 on:** February 15, 2012, 05:55:56 PM »

Adam,

Being how the itinerary doesn't really include "namedrop worthy" places (aside from Di Fara if we go -- I don't really care as you know), is fairly deep in Brooklyn and the trains are screwy this weekend, I am pretty sure that the group will still remain very manageable. If it blows up on me so be it, but I think it'll be fine/still a small group.

akuban · « **Reply #5 on:** February 15, 2012, 06:06:43 PM »

I was just giving you some trouble.

You bring up a good point. Anyone reading this and thinking of joining should check the weekend train schedule. As John pointed out, it's a bear this weekend.

johnnydoubleu · « **Reply #6 on:** February 15, 2012, 06:55:32 PM »

This is a review (Yelp) of San Remo from 2008 and I had to share it because it sums up how I feel for the most part:

Quote

6/9/2008
I have no patience for long-line tourist-packed pizza shops. Going into a pizza shop and being out again in five minuted is one the (many) joys of pizza.

I don't have any patience for people who rate pizza based on a pie that was delivered. The pizza steams in the box! What was once crispy is now chewy! hello.

I also have no patience for people who lessen their view of a pizza shop if they think "the other food isn't very good". Of course it isn't. Or maybe it is in another way: what do you want, fresh clams? Buffalo mozzarella? Whatever, you pay $28 for a pie and wait an hour. Please.

I want a goddamn $1.75 (2008 price) slice from San Remo. You go in, they bark a little at you - you bark a little at them, you wait and stare at everything they're doing, they all argue with each other. It rules. Bunch of old neighborhood guys, making pizza. The sauce is good, the cheese is good, the crust is thin and crunchy. I worked at a restaurant down the road and that's where all us cooks used to eat before and after our shifts.

johnnydoubleu · « **Reply #7 on:** February 16, 2012, 05:45:56 PM »

Just so you guys know what you are missing

...here is the truly spectacular LI Grandma-style slice from Lo Duca. Tell me you don't want to pull it right offa the screen and scarf it down! You know you do!

scott123 · « **Reply #8 on:** February 16, 2012, 06:10:40 PM »

I moved my plans around and will now be attending

johnnydoubleu · « **Reply #9 on:** February 16, 2012, 07:38:19 PM »

Scott,

Def look forward to having you along for the adventure!

Should be around 10 of us as of now. I have a feeling there are gonna be some awesome convos along with great pizza!

akuban · « **Reply #10 on:** February 17, 2012, 02:26:28 PM »

Scott123: AWESOME. Looking forward to it.

johnnydoubleu · « **Reply #11 on:** February 17, 2012, 02:36:17 PM »

This just in: Lo Duca will be breaking out real deal sfincione (caciocavallo, anchovies in the sauce etc.) for us. Just had it. It was bangin'.

dmcavanagh · « **Reply #12 on:** February 17, 2012, 07:05:51 PM »

Have two slices of that sfincione for me wouldcha! Take notes.

dmcavanagh · « **Reply #13 on:** February 17, 2012, 07:07:31 PM »

That caciocavallo is damned good stuff...not cheap though!

scott123 · « **Reply #14 on:** February 18, 2012, 09:30:44 PM »

What an event!!!!!!!

There were times the pizza discussion got so intense, I thought my head was going to explode (with sauce and cheese covering the walls

). What a great group.

More to come.

dmcavanagh · « **Reply #15 on:** February 18, 2012, 09:39:46 PM »

scott123. thanks I just put a post up at Serious Eats asking if anyone made it home alive from today's pizza crawl. Sounds like a great time, wish I could've been there. I met Adam Kuban last week at Tupper Lake for a pizza fest, but didn't have much time to talk pizza. Was too busy making it. Please pass along anything you guys might have learned. I'm particularly interested in the "grandma" style pies, can't really understand a sicilian style without rise!

akuban · « **Reply #16 on:** February 21, 2012, 03:30:18 PM »

Scott123: I'm surprised YOUR brain was threatening to explode. Figured it would have been all old hat to you. With the amount of pizza knowledge you were spitting, MY brain just about exploded. Thanks for the tip on the steel sheet. Have been meaning to try it but with the specific advice (A36 hot-rolled, 1/2-inch thick), I'll have good intel on what to ask for. Found a promising metal fabricator the next neighborhood over I'll have to call this week.

dmcavanagh · « **Reply #17 on:** February 21, 2012, 04:34:54 PM »

Adam

That tip alone was worth the price of admission. Now I know what to look for also!

akuban · « **Reply #18 on:** February 21, 2012, 05:19:51 PM »

That tip is all thanks to Scott123. He mentioned that there were a number of threads here on pmaking about stainless steel sheets, but it's much easier when you have face-to-face access to a living catalogue of pizza-cooking knowledge.

dmcavanagh · « **Reply #19 on:** February 21, 2012, 06:06:16 PM »

Thank you Scott and Adam, I've already looked up some metal fabricators in my area. You'll hear more from me. Now, tell me about "grandma" pies.