New York Style

Talk to anyone from New York about pizza and they’ll probably tell you that their style is the best. An offspring of the Neapolitan pizza it’s characterized by a thin, high gluten  crust, light on sauce and cheese. Toppings are optional as the true slice (so say diehards) is sauce and cheese only. Famous for being hand tossed and sold by wide, thin foldable, very portable slices.
In 1905 New York grocery Gennaro Lombardi was issued a mercantile license and his store began operation as the first pizzeria in the United States. Selling his tomato pies to Italian workers by the slice as money was scarce, Gennaro basically invented the pizza industry in the United States. Customers would buy 1 or 2 cents worth (for example) and slices were cut accordingly. They were wrapped up and taken to work.

In 2009, friends Brad Davidson, Alejandro Bustamante and Robert (Baldi) Prete decided to help resurrect the sad pizza scene in Toronto. Dominated by the big pizza conglomerates the little guy churning out great pies was slowly being squeezed out. Working long hours perfecting the dough and sampling cheeses and the like they began to craft what they thought was a slice worthy of some of the great pizzerias in NYC. Robert even visited the Big Apple for a little field research. Poor guy having to take one for the team like that.
Finally in late 2010 they opened Bigabaldi’s Pizzeria and joined the few stalwart take out pizza places that have managed to fend off the chain pizza invasion.

The small store on Marlee Ave is decked out like a typical take out pizza place but the addition of a hot table for things like meatballs, roast chicken and vegetables along with other items make it almost like an Italian bakery.

Behind the counter the boys are doing as much themselves in house. What they can’t they source out from quality vendors. The pizza dough is phenomenal. Very crispy on the outside and melt in your mouth fluffy on the inside. It’s not quite as thin as the Roman style pizza I had at Beppo Uno but crispier and is the best crust I’ve ever had. I’ve never been to New York nor have I ever had someone who knows tell me “This is it” so I really have no benchmark but I do know good pizza when I eat it and this stuff is great.
The Italian sausage is made to their special recipe and is very chunky.
The meatballs are exceptional. Made from Baldi’s grandmother’s recipe they’re made of beef and pork and then poached/simmered in a red sauce. They’re very tender with a nice onion taste. I had them in a sandwich and it was great. The Kaiser, while not my first choice for bread was perfect in that it wasn’t crusty so the innards didn’t squish out the back. I added only a good dusting of grated parm.

The “Baldi” slice is goat cheese, rapini, roasted garlic and Italian sausage along with mozzarella and tomato sauce.  One of their most popular slices and very tasty.

The “Bigga” slice is the one for me though. Pepperoni, bacon, mortadella and Italian sausage along with mozzarella and sauce. One of the best combinations of toppings and as a meat lover, perfect IMHO.

Another great offering is the panzarotti. The deep fried pizza turnovers are stuffed with sauce  and cheese (and pepperoni). A little of the house red gravy on top and dusted with parm and you got a great meal.

The dough knots are excellent. I’ve had a lot of these type things in pizza places and none are better. Made for a desert they’re tossed in cinnamon sugar and served with Nutella or caramel. I think the caramel is the better choice.

Brio is a chinotto flavoured soda. Chinotto is similar to an orange but has a slightly bitter taste. The drink itself has appearance of a Cola. I like it for a change once in a while.

You can find Bigabaldi’s Pizzaria at 1 Romar Cres in Toronto.

View Larger Map
You can also find them on the web or like them on facebook.

Well that’s all for now pizza fans.

Davwud

Pizza so Thin it Only has One Side

“It’s time to build our own brand” said Gerard Williamson as the Piqua, Ohio pizza restaurant he and his family built changed names.
Formerly part of the Cassano’s chain in the Greater Dayton Area the Williamson family has spent 43 years in the pizza business. Taking over the struggling  Cassano’s franchise in Piqua, Joseph and Frances Williamson turned the business around and never looked back. Running the Water Street restaurant for over 30 years until passing it onto their kids. Frances can still be found working the restaurant and a third generation is poised to take over some day.

The new name, Beppo Uno Pizzeria and Trattoria pays homage to Joseph. Beppo is a nickname for Joseph and Uno means one. 
A smallish pasta menu accompanies the Roman style pizza. Characterized by an edgeless dough, Roman style pizza is cooked on stone to produce a crispy on the bottom but with a slight bread texture above crust. It's thin but not quite like a cracker and if made right, it should almost melt in your mouth.
 
The restaurant is very nice inside. A beautiful stone fireplace sets off the dining room and makes for a nice warm feel. Especially on a cold winter night.

We aren't here for the interior though, we're here to eat. So, without further adieu.

We started with an order of bread sticks. A half dozen, made to order, garlic and herb sticks of pizza dough. The were a nice start and come with either cheese or marinara sauce. We asked for and received both. The cheese sauce was pretty good and the marinara was much better. I switched back and forth as well as ate them plain. Good anyway I had them.

As was stated, the crust is very thin and quite crisp. The toppings were very plentiful and to be honest, probably too much. The over all taste was very good but I think it was a bit out of balance. The crust, sauce and cheese were certainly overwhelmed by the amount of toppings. As such, I much preferred the outer pieces since they weren’t as topping dense. Next time I’ll stick with just pepperoni or maybe add one other topping.

The couple next to us was talking about enjoying the endless pasta special they have on Tuesdays. They declined because it meant they wouldn’t be eating pizza.

You can find Beppo Uno at 414 W. Water Street in Piqua, Ohio.

View Larger Map
You can also find them on the web,  facebook or Twitter



Well that’s all for now. Hope to see ya soon.

Davwud