the news hit yesterday that food network mag named KESTE the best pizza in nyc…..i am on a mission to see of they are right….must say, the picture is very promising!

from their website:
Keste Pizza and Vino is an authentic Neapolitan Pizzeria in NYC located at 271 Bleeker Street, NYC.

It is also the official location in the USA for APN (Associazione Pizzaiuoli Napoletani whose mission is to protect and preserve the Neapolitan pizza tradition and promote the art of pizza making. The organization also certifies professional pizza makers in the tradition of Neapolitan Pizza.

“Since my first day in NY (10 years ago)”, says Rosario Procino, “ I always wanted to eat good Neapolitan pizza and I could never find it. Then three years ago I met Roberto Caporuscio and once I tasted his pizza it was like falling in love once again”.

“It was then that I thought that the only way for me to have my Neapolitan pizza in NY was to partner with him. We opened Keste a few months ago and it seems the rest of NYC is falling in love with it as well!

ROBERTO

Roberto Caporuscio was born and raised on a dairy farm in Pontinia, about an hour’s drive from Napoli where he first developed his culinary skills producing and selling cheese.

It was, however, in Napoli, the birthplace of pizza, that Roberto went to study the art and craft of this culinary delight with the most talented masters of the Neapolitan pizza makers. After training with the best, he opened two successful pizzerias in Pittsburgh, followed by A Mano in Ridgewood, NJ . Each endeavor brought critical acclaim from the culinary industry, as well as the rave reviews and articles in books and magazines.

Two years ago, Chef Roberto became President of APN (Associazione Pizzaiuoli Napoletani) and consultant to a variety of restaurants in Chicago, Denver, St Louis, and Madison – bringing his knowledge, experience and influence to a wider audience.

A few months ago, Chef Roberto partnered with Rosario Procino and opened Keste Pizza and Vino – where authentic Neopolitan Pizza is made in the heart of Greenwich Village.

THE HISTORY OF PIZZA

The word pizza, as it is currently spelled, was used to describe both sweet and salty pies in the Middle Ages, but took the form that we are now familiar with in pre-Renaissance Naples, a large city in central Italy. Poor peasants used their limited ingredients -flour and water, creating a bread dough, stretched and baked to make a seasoned, flat bread.

It’s said that the pizza that made Naples world famous is the Pizza Margherita in Italian or Pizza Margarita to the rest of the world. A local man and the town baker called Esposito first baked it in 1889. He created the pizza in honor of a visit to Naples by the Queen of Italy, Queen Margherita.

To make the pizza a little more patriotic-looking, Esposito used red tomato sauce, white mozzarella cheese and green basil leaves as toppings to follow the colors of the Italian flag. Queen Margherita loved the pizza, and what eventually became Pizza Margherita has since become an international standard. Neapolitan pizza is still widely regarded as the best in the world, probably because of the fresh ingredients available to Neapolitan pizzerias: herbs, garlic, and tomatoes grown in the rich volcanic ash of Vesuvius, and fresh mozzarella from water buffalo milk.

Pizzerias in this era usually included a large brick oven, a marble counter where the crust was prepared, and a shelf lined with ingredients. Contemporary Neapolitan pizzerias are prepared in the same way they were 100 years ago. The large brick ovens make the pizzerias uncomfortably hot in every season except winter, but the unique flavor of these brick-oven pizzas is unmatched. Pizzaioli (makers of pizza) often assemble the entire pizza on a marble counter right before the customer’s eyes.

Today, the Associazione Pizzaiuoli Napoletani (the Association of Neapolitan Pizza) maintains strict member guidelines for ingredients, dough, and cooking. This elite organization maintains that pizza dough must be made only with flour, natural yeast or brewers yeast, salt and water. Dough must be kneaded by hand or mixers which do not cause the dough to overheat, and the dough must be punched down and shaped by hand. Also, only wood-burning, bell-shaped brick ovens are permitted in pizzerias that belong to this organization. The pizza must be cooked on the surface of the oven (often made of volcanic stone), and not in any pan or container, with oven temperatures reaching at least 400-430° C (750-800° F). These ovens often have to heat up for hours before the first pizza is cooked.

Ok on out little Stamford Pizza expo, I was in search of the famed nutella pie, but Coalhouse outdid the sweet Italian staple. How? By piling on marshmallows and chocolate sauce on top of my nutella. CRAZY GOOD! truth is tho, that their pizza is superb. The only coal oven to be found between NYC and New Haven. See what happens when you leave the city? Coalhouse is an oasis and it is not to be missed.

In search of something different, we found ourselves in Stamford, CT at Colony Grill. Seems this place is an institution in the Constitution State. Why? Well, because they have been making the same darn pie for over 50 years. Hey, if it ain’t broke, why fix it, right? Their spicy little secret is a drizzling of some pretty darn hot oil made from what is known in these parts as the “stinger” pepper. That little thing does pack quite a punch, but nothing a few draft beers won’t help you handle. The place still has the same wood paneled walls and somewhat surly service as it has always had, which of course we loved just as much as the pie. Good think my brother lives in Stamford. Now we have somewhere to eat. Call me controversial or a big box rebel, but PF Chang and California Pizza Kitchen are just not my thang.

i ate it. i was immediately a fan! had to share w/u! from their website:

Slice

Slice was born on october 27th, 2005 seeking to evolve the current pizza eating experience using fresh, all-natural and organic ingredients and deliciously innovative toppings. No pizza sits under a heat lamp ever. Everything is made to order and you are encouraged to exercise your individuality by customizing your slice or pie to your liking.

We don’t discriminate against people who can’t eat regular pizza. We have options for anyone with an allergy (dairy, wheat, gluten, nuts, casein, etc). Slice is the only pizzeria in America that uses exclusively 100% organic mozzarella cheese. Every crust, sauce and topping is made in our kitchen from scratch.

Our wine list features all local wines from the New York State. Our craft beers are unique and interesting. We recycle and use recyclable materials. We embrace our neighbors and donate to local schools and neighborhood programs.

We look forward to improving every last bite of your pizza eating experience.

The very first licensed pizzeria in the country, Lombardi’s is still in full swing…with an oven that dates back to 1905!  A little pricey but worth every penny….no slices, tho, for that you have to go to Patsy’s….who invented them!

Opened by Patsy’s son across the Brooklyn Bridge, this place has lines around the block almost every night. Yes the pizza is great, the place is a total zoo! If you like a topping of chaos on your pie, this is your place!

Pizza, just like art, is pretty subjective. You may like thin crust with a variety of toppings. She may like an overly cheese-laden deep dish. And he might prefer a Totino’s frozen pizza. (Ewww. Shiver the thought.) But crowning a particular one “The Best”? Well, you might as well be discussing religion and politics. They just don’t mix! All you’ll be in for is an all-out pizza war!

I think most of us can attest to the fact that New York pizza (up there with our bagels), is pretty much King. (Ooops. Did I just start something?) *ducks for cover* Must be our water. C’mon, haven’t you ever heard a tourist say, “I need to try NY pizza!” I don’t blame them. Many moons ago, my husband and I went on our honeymoon to Tahiti. Being stuck on a (GORGEOUS) tropical island for 2 weeks (awww, poor sad us), we started to get a little homesick. Towards the end of our trip, on one of our adventurous escapades, we noticed a small pizzeria off the side of the road. I know. Pizza on the island of Moorea??? What??? Well, we were hankering and ducked inside just to test it out…and also to avoid another Mahi Mahi dinner. I couldn’t believe I ended that dreamy trip on such a sour note. I mean, blecccchhh! I couldn’t even describe the flavors to you, but I can tell you goat cheese replaced the mozzarella, the sauce was like nothing I had ever tasted in my life (I would much rather chug a jar of Ragu alone than to taste, whatever that was, again), and I think there were even pineapples on it. Definitely not my thing and horribly inedible. And definitely not what the South Pacific is known for. Note to self: stick with the Mahi Mahi when on a tropical paradise.

Breaking it down a little further, I think it’s even safe to say that out of New York’s five boro’s, Brooklyn takes the “pie”. *holds up garbage can lid* Go on. Go on. Jeer. Boo. Throw your tomatoes at me. I’m sorry, but biased much? YES! This doesn’t mean I would guffaw at the thought of eating a slice when in Queens or turn my nose at grabbing a square in Staten Island. I’ll try anything…once.

And, hey, about that…now that I mentioned it, let’s move onto the subject of Sicilian vs. Square. If you consider Brooklyn as your nationality, then you know that we call our Sicilian’s “squares”. That’s it. You walk into any pizzeria and ask for a square, the language is completely understood. Once while on a quick lunch break in Manhattan, I walked into a busy pizzeria. I perused the pies behind the glass, eyeing the piece I wanted and called out to the man behind the counter, “I’ll take that square.” Suddenly, it was almost as if the hustle and bustle of the city came to a crashing halt. Heads turned. Yellow cabs screeched. Even the street rats hid in fear. The man looked at me as if he was looking for the subtitles underneath my chin and asked, “What is it that you want?” Feeling like my mouth was moving in slow motion, I responded, “A square. That square.” He offered a snicker and said, “Lady, that’s called a Sicilian.” To which I said, “Yes. I’ll take it…the square.” He obviously knew what I meant and I was bound and determined not to give into his terminology. Knowing that I couldn’t have been the only one raised on the “square” culture, I decided to take a personal poll asking my friends what they call their squares…oh, I mean, Sicilians. The majority of those who were NOT born and raised in Brooklyn call it a Sicilian. Even my husband (Brooklyn-transplant originally from Queens) admitted that the first time he had ever heard it being called a square was when he started dating ME! Hmmm. It is then that I realized that pizza is not only subjective in taste, but it’s a regional thing as well. And based upon your upbringing, it is only human nature for people to have their preferences.

So with that, I will give you a list of the best “squares” that I’VE ever tasted and if you happen to be in this neck of the woods, then you can be your own judge. Oh, and just a little piece of advice…we’ve already established that Sicilian’s come in “squares” (hence why we call it that), but don’t ever ask for it as a slice because you’ll just wind up getting your everyday run-of-the-mill plain cheese slice from the round pie.

Brooklyn Mama’s Choice Square/Sicilian Selections:

DaVinci Pizzeria (6514 18th Avenue): Growing up in Bensonhurst, there was practically a pizzeria on every corner. But the absolute BEST square along 18th Avenue (again, my personal opinion) would have to be DaVinci. Just make sure to order when they’re fresh out of the oven. The dough is nice and soft and it’s loaded with cheesy goodness. Definitely a must-have.

J&V Pizzeria (6322 18th Avenue): Not too far from DaVinci is J&V. A runner-up, for me, in the square saga. The dough that they use is made from a secret family recipe and all their ingredients are top-notch. If you don’t feel like making the trek out to Brooklyn, be on the lookout for their new Manhattan location coming soon! www.jvpizzeria.com

Grotta Azzurra Pizzeria & Restaurant (8505 21st Avenue): A little further up the Bensonhurst grid is Grotta Azzurra. I know we’re talking squares, but I’ve never tried one from here. I can tell you that they make a mean vegetable pie though, so I had to throw them in the mix. Loaded with garden fresh veggies like peppers, onions, eggplant, mushrooms, and then some. Definitely my pick if you’re feeling a little…well…healthy? Well, it has vegetables! That’s my excuse and I’m sticking to it.

L&B Spumoni Gardens (2725 86th Street): Okay, okay…here is everyone’s FAVORITE place. Home of the famous square pie. I’m indifferent to it. I tend to steer away from popular opinion. Call me a misfit. It’s not bad though. You have to at least try it just to say you have. www.spumonigardens.com

Victoria Pizzeria (2716 Gerritsen Avenue): The day I moved from Bensonhurst, I thought that might be the day the pizza died. Well, I was proven wrong. Upon moving in, we didn’t have an oven so we made Victoria our kitchen away from home. Better for me since I didn’t have to cook and clean, but not so great on the waistline. Squares. Are. To. Die. And I love that they added the grandma pie to their menu! I like it saucy and they definitely deliver. www.victoriapizzeria.com

Knapp Street Pizza (2157 Knapp Street): Not too far from Victoria, in neighboring Sheepshead Bay, sits a cozy corner pizzeria with outdoor seating. Not only does Knapp Street make a killer deep dish eggplant pie, but I have to give them props for their grandma pie as well. So good!!!

I could go on and on, but figured I’d give you a little tease for now. Don’t take my word for it though. Go out there and taste for yourself. Or, better yet, let me know what your favorites are and I’ll judge for myself. But remember, when it comes to pizza, to each his own.

My name is Brooklyn Mama and I am a self-proclaimed pizza snob. Oh, and I don’t care what they say…it’s still called A SQUARE!

That Pasquale (Patsy) Lancieri was one smart fellah. An immigrant from Naples, he realized during The Great Depression, it was easier to sell part of something than the whole thing. And he took it a step further by taking his slices from the store to the people…to construction sites in particular. He’d sell out, and then go back to the shop and refill. And repeat. Still some of the best pizza in the city.

From Scott:

Even native New Yorkers rarely venture to the city’s secluded pizza havens. With the NYC Pizza Bus, you’ll taste some of the city’s best kept secrets as you learn everything there is to know about America’s favorite food.

People always ask me where to find the best pizza in New York but that question is impossible to answer; it’s like asking an artist’s favorite color. There are too many variables: Do you want a sit-down restaurant? Are you looking for a slice or a whole pie? Does too much cheese make you cringe? How far are you willing to travel?
I used to pile inquisitive minds and tummies into my car for a day of sampling interesting pies but demand has far exceeded my Nissan’s capacity. The solution seemed clear: rent a school bus and deliver the people to the pizza! And so the NY Pizza Bus was born.

Each trip visits four of New York’s best pizzerias. We’ll eat slices from some of the city’s oldest brick ovens as well as classic New York slice counters, all while discussing the intricacies of pizza history and culture! The itinerary is ever-changing, as there are far too many worthy destinations to adhere to a single route. The bus always starts in Manhattan but possible destinations include pizzerias in Brooklyn, Queens and the Bronx.

I can’t wait to take you on a pizza tour!
Your pal,_Scott

Even native New Yorkers rarely venture to the city’s secluded pizza havens. With the NYC Pizza Bus, you’ll taste some of the city’s best kept secrets as you learn everything there is to know about America’s favorite food.

People always ask me where to find the best pizza in New York but that question is impossible to answer; it’s like asking an artist’s favorite color. There are too many variables: Do you want a sit-down restaurant? Are you looking for a slice or a whole pie? Does too much cheese make you cringe? How far are you willing to travel?
I used to pile inquisitive minds and tummies into my car for a day of sampling interesting pies but demand has far exceeded my Nissan’s capacity. The solution seemed clear: rent a school bus and deliver the people to the pizza! And so the NY Pizza Bus was born.

Each trip visits four of New York’s best pizzerias. We’ll eat slices from some of the city’s oldest brick ovens as well as classic New York slice counters, all while discussing the intricacies of pizza history and culture! The itinerary is ever-changing, as there are far too many worthy destinations to adhere to a single route. The bus always starts in Manhattan but possible destinations include pizzerias in Brooklyn, Queens and the Bronx.

I can’t wait to take you on a pizza tour!
Your pal,_Scott