IamA professional pizza enthusiast/historian, NYC pizza tour guide and Guinness Record Holder for the largest collection of unique pizza boxes. AMA!

Do you include mouthfeel in your pizza reviews?

Absolutely! Texture is hugely important in eating anything. Some people are offended by ricotta. It's totally personal but pizza provides an interesting platform for texture since it's a baked flatbread base with complimentary ingredients on top.

Follow-up question: what do you think of Neapolitan-style pizza?

I really enjoy Neapolitan pizza, but you have to know what you're getting into with it because the extremely high oven temperature (900 F) means the pizza bakes in about 90 seconds and that could lead to a soupy center. You can't expect it to be a crispy slice. Lots of Neapolitan pizzerias opening around the country right now but not all are doing it right.

There's one in my town that does some great stuff. Their margherita is just incredible. Thanks for the replies!

What's the place called? Can you drop a link?

Scott, what type of pizza are you using to deal with the loss of Jeff Rubin moving to the West Coast?

pizza topped with heartache soaked in a mixture of tears and whiskey

Pizzapocalypse: good pizza box art or BEST PIZZA BOX ART? http://www.flickr.com/photos/captainscooter/4388762429/

I love it! Even tracked down the artist (signature in lower right corner of the box). It's featured in my book Viva La Pizza along with a full back story and I even call it PIZZAPOCALYPSE there as well!

Oh, I just realized that's a link to my own flickr page. HA!

What's the best way to reheat a cold slice of pizza: microwave or toaster oven?

frying pan

What is the most interesting collection of toppings you have personally encountered in your research? What about the best?

I judge the Non-Traditional category at the International Pizza Expo every year in Las Vegas and that's where I see the real crazy toppings. One I remember vividly was the rice flour crust topped with seaweed and tuna flakes. Totally crazy. I posted some photos of really weird pizzas on my blog > http://blog.scottspizzatours.com/post/21381739335/5-crazy-pizza-from-expo-2012

What is the pizza you dream about when you are really hungry?

John's on Bleecker Street. Large pizza with sausage and garlic. Paired with a root beer.

Is this your favorite pizza in NY? If not what is? I'm talking about regular, cheese pizza. Who has the best?

Joe's on Carmine, NY Pizza Suprema on 8th Ave

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If you're interested in pursuing a subject, never stop learning about it. Read everything you can. Ask a million questions. Repeat.

I eat an average of 15 slices per week in my pursuit for pizza information. Loving pizza is my full-time job. AMA!

So, how do you try to stay healthy/in shape?

Pizza isn't necessarily unhealthy, but we tend to eat it in an unhealthy way. On my tours (and in general life) we eat one slice per pizzeria, then we move on. Eating small bits is good for the body. I also bike everywhere, so that helps quite a bit.

What an interesting and awesome profession! What was the best thin crust slice you have ever eaten?

Tough to answer. In New York we have a crust most people would call "thin crust" but it's more of a standard crust around here. True thin crust is almost cracker-thin. I love the pizza at Rubirosa in Manhattan and Star Tavern in West Orange, NJ but there are tons more I like variation more than repetition in mu pizza diet.

Do you prefer thin crust or deep dish? and why?

I personally prefer thin crust because I can eat it on the go without utensils or a plate. I dislike the tyranny of deep dish. I also dislike having to take a nap immediately after eating a slice of pizza.

Papa John's or Dominoes?

I hadn't had either in years but a couple weeks ago I pulled my pizza tour team together to order from all the chains. Domino's thin crust most closely resembled actual food but I wouldn't opt for any of them in non-apocalyptic situations.

I hope this comment sticks. I said something once about Domino's "new" recipes and how both chains advertise "fresh ingredients" that are still essentially garbage and got down-voted in to oblivion. I avoid it at all costs unless I'm hungry and there's free pizza. HOWEVER--speaking of chains, Pizza Hut is super popular in France and it is darn good. They have the best variety of pizzas. And of course the cheese and bread are fantastic. Ever had pizza in France?

I never have but hear there are some good mom-and-pop shops!

Scott- what are your thoughts on St Louis style? I heard there's a place in Brooklyn serving it? Thanks

Speedy Romeo (about 2 miles west of where I'm sitting right now) makes a pie with it but it's not really a St Louis pizza. I'm not really into that style with the provel cheese.

Best pizza outside of the U.S.?

The easy answer here is Italy and as much as I hate to take the easy way out it is my honest answer. There's something special about eating pizza in Naples, where it began.

Bro, I love pizza. But I love chicken wings more. What's your stance on chicken wings?

I am pro chicken wing.

Being a NYer, is Chicago pan pizza your kryptonite ? And are you a traditional pizza (must have tomato sauce and cheese) kinda guy or do you like all kinds equally?

I'm really into all kinds of pizza. When this food emerged out of the Mediterranean flatbread culture, neither tomato nor cheese were part of the equation. It was all about anchovies, pig fat, inexpensive spices. In modern day, pizza has become a vehicle of tasty flavor combinations. No rules, everything is possible.

That being said, Chicago deep dish isn't my favorite but I respect its existence.

How would you describe your prefect Sunday?

Every Sunday I visit four different pizzerias around the boroughs of NYC riding in a school bus with 30 pizza enthusiasts I've never met before while listening to a sweet mixtape I made. That's my pizza tour and it's the perfect Sunday.

I'm pretty sure you just used the phrase "sweet mixtape" in complete sincerity, which makes you awesome. What's your favorite fish pizza topping?

sausage

I don't mean to be a dick but a sausage is not a fish.

HA! Sorry, I skipped that word when I read it. I don't eat many fish toppings on pizza so I have no answer. But you CAN make a sausage out of fish!

What is this "sweet mixtape" — could you share a spotify/rdio playlist or is it a trade secret?

It's tons of Queen, early REM, Ace of Base and Weezer's blue album

I wish I loved something as much as you love pizza. I've heard you talk to Jeff Rubin about it many times. Do you have any passions other than pizza?

I tend to get really focused on one thing. Right now there isn't room in my life for much beyond pizza. I used to play in bands and I was really into recording music, but that has sadly faded as pizza has taken over more of my time. I can't really complain about that, I mean I literally get paid to eat pizza every single day!

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I've heard of them!

I'm headed to NYC on the 18th. Where should my mom and I go?

Have you ever been to NYC before? Do you want the most typical pizza or something more unusual? Will you be leaving Manhattan at all?

What do you think of Two Boots?

I dig the Bayou Beast and the Grandma Bess... solid slices!

As a pizza enthusiast myself, this is incredible.

What's your opinion on stuffed crust? Where would it rank on your crust list?

The purist side of me thinks that a good crust doesn't need to be stuffed with cheese. But the part of me that understands that pizza = fun thinks there's never anything wrong with more cheese. Remember that Pizza Hut commercial a few years back? "We put cheese in places you've never dreamed!" That was a hilarious commercial.

But my direct answer is that I'm more into a good crust that exists without the cheese boost.

Pizza in the USA and pizza in Italy... how close/different are they?

Completely different, but to be really accurate we'd have to break it down by region of both countries. The US doesn't have one single type of pizza and neither does Italy. Generally speaking, Italian pizzas are thinner and lighter, American pizzas are thicker and heavier. This is reflected in both countries' pizza boxes; Italian boxes are smaller and use thinner corrugation, American boxes are built like tanks. There's a real difference in flour as well, but that's starting to change as American pizzerias are veering toward wood-fired Neapolitan pizza and American millers are seeing the value of a product similar to that of southern Italy

Scott, you're my hero. We're coming back to NYC in a few weeks and we booked a tour! We were on a tour with you when we talked to Michael Chiarello in Lombardi's.

1. Pizza in Texas? What's the scoop (err slice?)

2. How do you feel about Grimaldi's franchises? True to the original?

That was a great tour, I totally remember that!

1. Austin has some good stuff, particularly at Homeslice. I hear good things about, but have not been to, CANE ROSSO in Dallas.
2. It's hard to stay true to anything these days when it's a business and the bottom line forces decisions. I don't dislike their pizzerias. I've been to Vegas, Scottsdale and NJ locations and all were lovely. But there's NOTHING like eating pizza below the Brooklyn Bridge!

WOW! My first question is, has Lombardi's gone downhill since they expanded and serve a higher volume? The crust was not right when I went, it didn't have the gluten structure and tasted sweeter. Am I nuts? Something was not right.

I will be in the city Thanksgiving weekend, who rivals the Lombardi's and Grimaldi's in that style pizza in the city?

I would love to hang with you!

I go to Lombardi's 3-5 times a week and always go either right when they open or after they refuel the oven around 4:30pm. Their dough hasn't changed, but there's only one oven and it can't possibly operate the same with more volume. It's still great pizza, but go at the right time for the best results.

Patsy's in Harlem is cool. John's on Bleecker. Arturo's on Houston. Lots of good places.

You can literally hang with me, I give tours of famous pizzerias (pizza included) every day. Check out www.scottspizzatours.com

Don't know if you've been to Australia, but I work for a place with custom boxes you might want for your collection.

I WANT THOSE BOXES! Email me through www.scottspizzatours.com/contact

What are your earliest memories of pizza? How and when did your enthusiasm transform into a passion and a career?

Pizza parties for birthdays. Pizza parties in school. I don't remember anything earlier than that but it was just always around and ALWAYS associated with good times! I turned the obsession into a career around 2008 when I quit my job as an events coordinator for a municipality in NJ so I could devote some time to publishing my personal pizza journal I kept for a couple years while traveling around the US. That book didn't catch any publisher's attention but while in the process I started visiting more pizzerias just to get them into the pizza journal. That transformed into informal pizza tours, which in turn transformed into a website and a business. I always knew I wanted to do something more than just a job. Pizza truly is my career.

I really love the briny, fishy taste of a high quality anchovy. However, every time I order anchovies on a pizza, they inevitably taste like nasty little salt bombs. How can I find a pizzeria that make a good anchovy pie?

Find a serious Italian pizzeria that soaks the anchovies before using. The salt is just preservative, good ones are packed in oil.

Does fresh mozzerella make for a better pie?

It certainly makes for a pizza that's less oily than one made with low moisture mozzarella, but it's completely subjective. Some pizzas are much better with a low moisture cheese.

Some pizzas are much better with Provel.

B-B-B-B-BARFFFFF

What is the best variety of frozen pizza that you have tried?

I like the Digiorno Pizzeria series. Not terrible! Also Amy's Organic is good.

how's LA so far?

If you're asking how is pizza in LA, I think it's better now than it was 5 years ago. I like Sotto on Pico and West Beverly and Vito's for a slice on La Cienega.

What is your process for planning a pizza tour? What, in your mind as a tour guide, makes the most cohesive and satisfying tour walk/ride for the attendees? Is there any neighborhood or borough that you haven't had an official tour in/about yet that you're currently planning or imagining?

Being a proud tour group member circa 2011 of both your 'original' walking tour & Greenwich Village walking tour (the one that started at Keste -- not sure if you still do it) actually prompted my friend Nick and I to get NYC Tour Guide licenses -- we did music & film tours for primarily NYU students. One day I'll take the bus!

I try to plan a route that tells a story so when it's over you understand not just who has good pizza but how to assess variations in the dish. I like different ovens, dough types, tomato treatments. A good tour isn't a lot of the same thing, it's about differences.

I'm hoping to do some official pizza tours in some Brooklyn neighborhoods. I think that would be a BLAST!

NICE! Thanks for taking 2 tours! We still do both. WOW you really got into doing tours? That's amazing, contact me so I can sign up for one!

Scott, I've been wanting to ask you some questions for a while!

• First one is philosophical: What is your definition of what pizza is / isn't? Do you even think it's definable?

• Have you, or would you ever, organize a pizza tour to Italy?

• What's your favorite style of pizza and why is it New Haven? :) What's your least favorite?

• Sally's or Pepe's ?

• What's your favorite pizzeria that not many people know about?

• What's your favorite pizza chain?

• Are there any misconceptions about pizza that you encounter often?

Thanks for doing the AMA!

1. My driest definition if pizza is "a yeast-leavened dough that is stretched, topped, then baked." That's a historical definition based on what it was in 16th century Naples. But now the definition is much more loose -- including breads that are baked and then topped and toasted (Sicilian pizza). Broadly speaking, it's dough wit stuff baked on top.

2. I'm working on a tour to Italy but it's an intense project and might not be for another year or two.

3. I love New York pizza but New Haven us up there!

4. Sally's mutz pie, Pepe's clam pie.

5. Sam's Restaurant in Brooklyn doesn't get enough chatter

6. I can't say I like any of the big ones very much but CPK is most edible.

7. It's not a fast food. It's simple but not easy to make.

Do you like pizza?

nope. i LOVE pizza

I did your tour with Miriam over the summer when I was visiting NYC and it was a wonderful experience! It opened my eyes up a lot to pizza and I now regularly use your pizza dough recipe from the pizza journal when I make my own.

1. What are you favorite pizza places in the SF Bay Area in California?
   
2. Also, how about in the Worcester, Massachusetts area?

Thanks for taking the tour, I'm glad you dug it! Miriam's the BEST!!!

1. I LOVE Pizza Hacker, Tony's Pizza, Picco (in Larkspur), Delfina
2. I don't have much experience in that hood, what's good there?

I'm so glad you know about Pizza Hacker, that guy is a saint. I believe he's involved now with Forge Pizza in Oakland at Jack London. Definitely make a stop there next time you're in the area; they've got some awesome wood fire pizza.

Yeah he's a buddy of mine. He consulted on Forge and maybe if we're luck he'll have something to announce soon!

Do you take sides in "Pizza Wars?" What do you think about Grimaldi's vs. Juliana's?

Totally a personal decision but I like the pizza at Juliana's more.

Have you ever tried American flatbreads in Burlington VT? I liked it a lot but wonder what a Pro thinks!

I have! I dug it! Fun to get two different toppings since they cut it down the center and then into strips. Very cool spot with an interesting oven!

Also, have you tried any out-of-this-world gluten free pizzas?

There's a good one at Pala on Allen St in NYC and Keste/ Don Antonio have a good one too.

A friend of mine told me that San Diego, CA is becoming the pizza capital of the world in terms of quality... what is your opinion on this?

I haven't eaten pizza there, but I can still tell you it's almost certainly not true. San Diego came in at the top of a recent poll of best pizza cities in the US that was conducted by TripAdvisor. Trouble is nobody reviews pizzerias in places where you expect it to be good so the real good pizza cities either came in fourth (NYC) or not on the list at all (Chicago). Crap list.

As a Jersey resident, is it all about the resevoir water that makes NY pizza so good?

I don't think so. People talk about the water because NYC gets it from the Catskills and it comes down the mountain via gravity-driven aqueducts. That means it doesn't hit many pumps, which require chlorine to kill bacteria. So since NYC's water supply isn't heavily chlorinated, yeast and bacteria that give texture and flavor are able to thrive. Still, it's easy enough to reduce chlorine in a water system. People who blame the water just aren't good at making pizza.

How much do you weigh?

I'm about 170 lbs and 100% of it is muscle.

Dude. You are living my dream. I thought I liked pizza more than anyone. Can we be friends?

We're already friends. We just haven't met yet.

Where can I find the best grandma slice in NYC and why is it as soon you cross the Hudson, no one has ever heard of it?

Grandma pizza comes from Long Island and it's starting to spread beyond NYC into NJ. Solid Grandma slice in Brooklyn at Nino's and a great one at Prince St Pizza in Manhattan. Also check Rizzo's in the Lower East Side, I think 17 Clinton St.

What is the oddest, most bizarre pizza that you've ever eaten?

Also, if I'm looking for the single best Sicilian slice in America, where do I need to go?

(Thanks for doing this AMA!)

Someone just asked about that, answer is somewhere in here!

Have you ever tried any of the pizza places in Hoboken? Any stand-outs?

I lived in Hoboken 3 years and ate it all. I like Napoli on Washington and 12th, Grimaldi's on 2nd and Clinton, gotto love Benny Tundino's!

What do you think of New Haven style pizza? I went to Connecticut for work once and tried it and in my opinion, it beats both NY and Chicago style.

I adore pizza at Sally's, Pepe's and Modern!

I love pizza too!! How do I get into what you're doing

Send me a resume!

Legit?

If you're in NYC send me a resume through http://www.scottspizzatours.com/book because I'm always looking for help with projects

:( I am only a 2nd year student from Ontario in Canada. Could I still get involved somehow?

sure!

Everyone is obsessed with the New York style vs Chicago style. Even the Daily show has recently brought the rivalry to full swing again. My question is, why is Detroit style typically ignored, despite many celebrities visiting Michigan and declaring it the best? No one takes it seriously but it's by far superior. I.e. Jets pizza

The only reason Detroit style is ignored is that is has only recently began to spread outside of Detroit. Chicago and New York styles are available everywhere but few people travel to Detroit on pizza pilgrimages. That's not to say it isn't great, it just hasn't spread much yet. Also, Chicago is often considered the Second City (compared to NYC) so they have a chip on their shoulder because of that.

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There's enough room in the universe for both, but historically pizza began circular and only moved into shaped variations as baking pans became common.

what's your favorite slice in Boston, if you've ever been?

I was in Boston earlier week for an event to support my book Viva La Pizza. I love Galleria Umberto.

As someone not in a big city, what's your favorite chain pizza restaurant? (Dominoes, pizza hut, little caesars, etc...)

I'd pick Domino's out of that bunch but haven't had Pizza Hut in at least 12 years.

Hey Scott! Ian here (from New York Pizza Project). Congrats on all the pizza success! What do you think are the elements, besides the pizza, that define an authentic New York pizza experience?

Hey Ian! Thanks for the question. I struggle with the idea of authenticity because some folks use it as a marketing term and my best read of it is that it's equivalent to honesty. It's so much about the people behind the counter that reveal the authenticity of a pizzeria far more than the decor. And it's not necessarily about being Italian, it's more about purpose. Are they achieving the goal they set out to achieve? It's a bit abstract but you really can tell something's authentic when you see it.

Have you ever tried Vaccaros Pizza in Bellerose? Best pizza in NY imo... Give it a try please !

Not yet, but I'll definitely give it a try! Is it a slice shop? What should I order?

I've been using a pizza stone to bake pizza and have some questions for you:

• I find if i put my sauce and toppings then the pizza falls apart while transferring it to the stone. Should I sauce/topping up my pizza after the dough is on the stone?

• What's the best way of transferring a pizza on to the stone?

• Ideal cooking temperature for pizza in a home oven?

Be sure to flour your peel and give it a jiggle before and after topping to make sure it's still mobil. Should slice off just fine.

Use a peel! Cheap and gets the job done.

Crank it to the max if you want NY style pizza. Preheat 45 minutes. Let the dough rest before you stretch or it will be too elastic.

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I've heard a lot about it but never tried. Do they cook the kabab meet on the pizza itself or is it added post bake?

Have you ever heard this song and why do you love it?

Best song ever. I listen to it every Sunday on my NYC Pizza Bus tour!

Italian or American pizza?

I think a balanced pizza life needs both.

Have you ever eaten at Pizza Hut in China? I was there last year and seriously had one of the most unique and interesting pizzas of my life. It used a black pepper sauce with steak and corn as toppings. The crust was braided with a kind of string cheese, and everything was delicious. I haven't had Pizza Hut here in the states in years unless at a party where someone else has ordered, but I cannot wait until the next time I go to China so I can try it again.

I've never been!

Jon Stewart recently bashed Chicago deep dish pizza in comparison with NYC pizza. What is your opinion on the two pizzas, which one do you prefer and why?

I've eaten pizza in Chicago and NYC within the past 2 weeks. I'm into NYC pizza more but understand and respect Chicago deep dish. I like a pizza I can walk with and doesn't take 45 minutes to bake.

Do you know Tony? Did you know about his pizza tour when you began yours?

Sure I know Tony! He helped me set mine up in the beginning. We spoke a lot to make sure what we do is different. His is all about Brooklyn and has history, movies, all that good stuff. Mine is only about the pizza with rotating stops every week. I love his tour and there's another really good one that's like a mix of mine and Tony's called Chicago Pizza Tours. Guess what city that one's in.

Been on Scott's pizza tour, and I can highly recommend it to anyone interested in food, NYC culture, or if you just love pizza! Scott is a great guy and genuinely passionate about what he does. Lombardi's was the most memorable slice I've ever eaten, and learning their history and about the oven was awesome. Sorry I missed the AMA!

Thanks for taking the tour! I'll be back to check this AMA so feel free to drop a question if there's anything I left out of the tour!

Is Dom DeMarco ever going to let his daughters make some of the pizzas?

His son makes a couple pizzas every day, same with his daughter.

I love every Jeff Rubin Jeff Rubin Show podcast you're in!

Thanks for listening! Jeff is my favorite podcaster and his mom seriously texts or calls me every time she eats pizza. She was the first to tell me about Jon Stewart's deep dish rant the other day.

how do you feel about artichoke pizza?

Are you asking about pizza with artichokes on top, the pizzeria in NYC called Artichoke, or the artichoke pizza at Artichoke?

What's up Scott, have you ever tried the Buffalo Chicken Pizza at Garlic in NYC on 35th and 2nd ave. It's the best Buff Chicken slice I've had outside La Piazza in Merrick, Long Island. Thoughts?

I'm usually not a buffalo chicken slice fan but if you say it's amazing I gotto check it out. Thanks for the rec!

Not really too many questions, just wanted to say I love hearing you on Jeff's podcast. And if I come across a great pizza box, I'll be sure to send it your way.

Awesome, thanks so much!

did i see you on THECLEARLYDOPE?

Yup, that's my closet.

Where's the best pizza in Queens?

Queens is tough, but I love Rizzo's and New Park Pizza.

Bobili or Pillsbury?

Pillsbury flour is excellent for dough! I like their unbleached bread flour. Nice and smooth but not quite as good as King Arthur. Still, I usually make my dough with something inexpensive but unbleached like Heckers.

I don't know if you're still answering questions, but in Spain, I have a friend who has a restaurant called "Francesco's" in Alcala de Henares, Spain. He got 7th place at the Pizza World cup and is the best Pizza maker in Spain. His competition pizza even had some edible gold leaves or something like that.

Anyway, I'd just recommend that if you're eve in Spain and top it off with his delivious Stracciatella ice cream.

I will absolutely eat those things next time I'm in Spain!

Do the people who design some of the more generic pizza box art think of themselves as artists? Are they proud of their work? Or are they surprised anyone cares?

The folks who design pizza box art never get any credit, but they are truly artists. They work for design companies, they produce art... it's just not necessarily as expressive as art for art's sake. They are proud of their work and I made it my goal with my book (Viva La Pizza) to tell their stories and let the pubic know the people behind the boxes. Some of these things have been printed millions of times. That's pretty amazing! As much as they are proud of their work, all of them were shocked when I tracked them down for the book.

Whats the biggest tip you'd give someone about making pizza at home?

Concentrate on the dough. If you understand dough, you understand good pizza making.

How often do you learn new pizza facts from the tour-goers? What is the most mind-blowing pizza fact you learned while on a tour?

I learn new pizza facts every day! I recently learned that 15% of pizza eaten in Australia is Hawaiian pizza (pineapple and ham)!

Is home slice part of your vernacular?

Yes!

It's an apocalyptic situation, and you are limited to one last slice, what would it be?

I'd go for the slice I grew up with. Pizza House in Cranford, NJ. If it's the end of the world you want to be in a comfortable place when the sauce hits the fan.

When I make pizza at home, it comes out okay but the cheese always tends to come off at cutting time. Might I be cutting it too soon? How long should I wait after removing it from the oven before cutting?

What is the ideal pizza baking temperature?

Bonus question: what is your favorite pizzeria in the greater Cranford area?

Give your pizza a 5 minute cool-off period before cutting. You might be putting too much cheese on there. Next time try putting the cheese directly on top of the dough and sauce it last. Cheese and dough will bond and you'll get less cheese drag.

Bake pizza at hottest temp possible if you're looking for a New York style pizza.

Santillo's in Elizabeth is awesome. So is Star Tavern in West Orange.

Should I buy a baking steel or baking aluminum to replace my pizza stone?

I have a baking steel and I love it! Just keep in mind you make the pizza, not the stone/steel.

I read on Wikipedia that the real original "Ray's Pizza" closed and reopened as "Prince Street Pizza" - is this true and how does Prince Street compare Ray's?

This is true. Prince St Pizza is better. Get the Soho Square.

Did you see the last episode of Brooklyn 99? If not, you definitely should, I believe they have paid homage to your life.

I have not seen it but will check it out!

What's your favorite Staten Island pizza place? The typical favorites are deninos, lees, and joe and pats. Curious to hear your thoughts!

I love Lee's Tavern. Joe & Pats and Denino's are great too. Also love Nonna's.