A slice shop, a recipe, and a very big bear
Bob and I checked out a Chelsea slice shop. Keep an eye on your pizza leftovers 🐻
Welcome back to the Sauce!
We’re thrilled to have you, dear readers and eaters, back this week. Since we last got to know each other, Bob and Jack took to the Manhattan streets to check out a slice shop called Rocco’s Pizza. For two pizza & coffee lovers, this spot was a no-brainer. Rocco’s specializes in slices and coffee (from NY institution Kobrick Coffee just down the road).
Since it was late, we only opted for a pie—with mushrooms and cappacol (gabbagool)—that came out in just a few short minutes.
The head chef and owner, Nick Accardi, has been whipping up pies for years. Born in NY but raised in Italy, he does it for the love of the game and for the city: “To have a concept well-received in a city like New York is the ultimate compliment. It’s the toughest crowd in the world.”
Get more pizza recs.
If you’re not following @bobspizzatour, you may have missed the homemade pies that he’s been cheffing up lately. They all have been looking like the moon in the sky like a big pizza pie, and they’ve been amore 🤌.
Here’s the recipe for the Crispy Cheesy Pan Pizza that you’ve been drooling over. Huge shoutout to our friends at King Arthur Baking who wrote the recipe.
It’s hard to keep up with the fast-moving pizza world, so here are two main stories that are making waves in your pizza sauce:
The At-Home Pizza Revolution is Here —Inventiveness in the kitchen is at an all-time high. Thanks to folks with more time on their hands and a ton of great new home cooking products.
Hank the Tank, a 500-Pound Bear, Ransacks a California Community— From the New York Times, this offers a cautionary tale if you leave leftover pizza out too long!
Until next time.
In pizza we crust,
Bob + Jack
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