Skip to content
Do you have adblock enabled?
 
If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(Eater)   Free pizza at a Brooklyn dive bar is better than it should be. It should be bad   (ny.eater.com) divider line
    More: Interesting, Pizza, Masonry oven, Naples, free pizza, improbable special, Wi-Fi password, recent Friday, brick oven  
•       •       •

659 clicks; posted to Food » on 16 Aug 2022 at 4:50 PM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



20 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2022-08-16 3:50:59 PM  
Finally installed the new grill that I bought three years ago on clearance (yes, I'm a first class procrastinator) and started experimenting with how it might do as a pizza oven.

It'll get up to 700 degrees with all the burners on, and the first pizza incinerated itself, mostly because the stone was a bit too hot and I managed to get sauce on the bottom of the pizza while transferring it, so attempt number two came out much better.  I set the burners under the stone to low, and used the searing element to keep the air temp up.  The gauge showed 550 for the air temp at the top of the grill, and my laser thermometer said the stone was right around 500, and this time it came out pretty damn well.

It'll never work as well as a purpose built pizza oven, but in a pinch it'll do.

Fark user imageView Full Size


As for the ingredients, it's Trader Joe's prepared raw pizza dough, San Marzano crushed tomato sauce, fresh mozzarella, fresh basil from my herb planter, and uncured pepperoni.

This one was maybe 10 inches in diameter, which seems to work well with the pizza peel I have.
 
2022-08-16 4:01:04 PM  
Same deal/grouo but in Manhattan.

https://www.crocodileloungenyc.com/

Been to both dozens of times.  Because I'm cheap (and a local)
 
2022-08-16 4:26:28 PM  
Gansett is really not good beer. Stop it.

PBR Old Milwaukee, MGD? the Champagne of beers? These are all much better choices.
 
2022-08-16 5:18:29 PM  
Simply modest ingredients will always make good food. Bad food is a result of penny pinching.  Like not putting salt in pasta water.  Bean counters ruin food. Not, the food. Ever. Punch the fark out of bean counters.
 
2022-08-16 5:39:08 PM  
I've had the pizza, it's good. Best thing to do is go there with a group of people and get all the pizzas from the drinks together. You probably can't eat that much pizza, even as a group, but that's ok.
 
2022-08-16 5:55:07 PM  

markie_farkie: <Pizza tale>


No snark to give there, that's a nice pizza you've concocted with non-standard cooking gear.  Kudos
 
2022-08-16 7:23:38 PM  

markie_farkie: Finally installed the new grill that I bought three years ago on clearance (yes, I'm a first class procrastinator)


Dude you had an entire pandemic to get that done. What exactly were you doing that whole time?
 
2022-08-16 7:34:50 PM  

Valter: markie_farkie: Finally installed the new grill that I bought three years ago on clearance (yes, I'm a first class procrastinator)

Dude you had an entire pandemic to get that done. What exactly were you doing that whole time?


Drinking, fapping, and Farking.
 
2022-08-16 7:37:54 PM  

markie_farkie: Valter: markie_farkie: Finally installed the new grill that I bought three years ago on clearance (yes, I'm a first class procrastinator)

Dude you had an entire pandemic to get that done. What exactly were you doing that whole time?

Drinking, fapping, and Farking.


Well at least you didn't just waste the time - fair enough
 
2022-08-16 7:45:53 PM  
I've been there a few times. It's a good joint. It's so not a dive bar.
 
2022-08-16 8:11:38 PM  

Ragin' Asian: I've been there a few times. It's a good joint. It's so not a dive bar.


It always seem like people define "dive bar" as place they would never go.
 
2022-08-16 8:27:28 PM  
I disliked the entire tone of the article.

It sounded dismissive and patronizing while praising how good the pizza is at the same time. A "dive bar" that gives pizza for every drink you buy shouldn't be able to make good pizza. Only a pizza place can do this sort of thing. Phrases like "minor miracle" to describe the edibility and "by the numbers, it should be bad" because they make pizza by hand, to order, and at large quantities is a load of sh*t.

If the pizza is good, then it's good, no matter where it comes from.
 
2022-08-16 8:30:48 PM  

Some Junkie Cosmonaut: markie_farkie: <Pizza tale>

No snark to give there, that's a nice pizza you've concocted with non-standard cooking gear.  Kudos


Thanks!  Next time I think I'll move the stone a little closer to the searing element to simulate the heat source in a regular wood-fired pizza oven.

If I can keep the stone right around 500 degrees and the air closer to 700 I can get that bubbly crust and caramelized tomato thing going.
 
2022-08-16 8:37:06 PM  

markie_farkie: Some Junkie Cosmonaut: markie_farkie: <Pizza tale>

No snark to give there, that's a nice pizza you've concocted with non-standard cooking gear.  Kudos

Thanks!  Next time I think I'll move the stone a little closer to the searing element to simulate the heat source in a regular wood-fired pizza oven.

If I can keep the stone right around 500 degrees and the air closer to 700 I can get that bubbly crust and caramelized tomato thing going.


Yeah, 550F I can do in my ordinary kitchen stove (and it does make a pretty damn good pizza). But if you could get the air a little hotter you might nail the char+chewy sweet spot, which you can't quite hit at 550F.
 
2022-08-16 11:27:08 PM  
Dunno about cheap pizza, but when I lived in NYC (Queens) many years ago, there was some bar in Manhattan me and my pals would go to that had 5 shots of anything for $10. And I mean anything.

First time we were there we asked for 5 shots of Jonny Walker Blue, they said they'd do it if they had it but they never had any. So we looked at their selection and got 5 shots of Maker's. For $10. Never seen a better drink deal in NYC.
 
2022-08-17 1:07:20 AM  

Moose out front: Dunno about cheap pizza, but when I lived in NYC (Queens) many years ago, there was some bar in Manhattan me and my pals would go to that had 5 shots of anything for $10. And I mean anything.

First time we were there we asked for 5 shots of Jonny Walker Blue, they said they'd do it if they had it but they never had any. So we looked at their selection and got 5 shots of Maker's. For $10. Never seen a better drink deal in NYC.


Well, you certainly got 5 shots of something out of a Maker's bottle...
 
2022-08-17 7:30:31 AM  

eyeq360: I disliked the entire tone of the article.

It sounded dismissive and patronizing while praising how good the pizza is at the same time. A "dive bar" that gives pizza for every drink you buy shouldn't be able to make good pizza. Only a pizza place can do this sort of thing. Phrases like "minor miracle" to describe the edibility and "by the numbers, it should be bad" because they make pizza by hand, to order, and at large quantities is a load of sh*t.

If the pizza is good, then it's good, no matter where it comes from.


As you can see from other posts here, people act like pizza is some sort of S-tier culinary achievement that requires training and professional equipment.
 
2022-08-17 4:55:07 PM  

assjuice: eyeq360: I disliked the entire tone of the article.

It sounded dismissive and patronizing while praising how good the pizza is at the same time. A "dive bar" that gives pizza for every drink you buy shouldn't be able to make good pizza. Only a pizza place can do this sort of thing. Phrases like "minor miracle" to describe the edibility and "by the numbers, it should be bad" because they make pizza by hand, to order, and at large quantities is a load of sh*t.

If the pizza is good, then it's good, no matter where it comes from.

As you can see from other posts here, people act like pizza is some sort of S-tier culinary achievement that requires training and professional equipment.


Just pizza isn't S-tier, no. Really good pizza is.  Fairly easy to get an average reasonable example, rough to do perfectly consistently
 
2022-08-17 9:50:27 PM  

Some Junkie Cosmonaut: assjuice: eyeq360: I disliked the entire tone of the article.

It sounded dismissive and patronizing while praising how good the pizza is at the same time. A "dive bar" that gives pizza for every drink you buy shouldn't be able to make good pizza. Only a pizza place can do this sort of thing. Phrases like "minor miracle" to describe the edibility and "by the numbers, it should be bad" because they make pizza by hand, to order, and at large quantities is a load of sh*t.

If the pizza is good, then it's good, no matter where it comes from.

As you can see from other posts here, people act like pizza is some sort of S-tier culinary achievement that requires training and professional equipment.

Just pizza isn't S-tier, no. Really good pizza is.  Fairly easy to get an average reasonable example, rough to do perfectly consistently


Yeah, I don't think anyone who cooks pizza thinks the technique is impressive or particularly difficult, as results are largely dictated by ingredient quality and ability to cook at very high temps. However, both of those things are plenty challenging enough for the home cook to generate endless discussion, and you cannot achieve top-tier results without excellent ingredients and high temps.

But you can still do pretty farking great with lazy bread-machine dough and a home stove. It's a very accessible food to get pretty good at making.

Accessible to do well, but with some special equipment or DIY effort to do great, is the perfect recipe for a food that home cooks will love to talk about on the Internet.
 
2022-08-17 11:08:57 PM  

fallingcow: Some Junkie Cosmonaut: assjuice: eyeq360: I disliked the entire tone of the article.

It sounded dismissive and patronizing while praising how good the pizza is at the same time. A "dive bar" that gives pizza for every drink you buy shouldn't be able to make good pizza. Only a pizza place can do this sort of thing. Phrases like "minor miracle" to describe the edibility and "by the numbers, it should be bad" because they make pizza by hand, to order, and at large quantities is a load of sh*t.

If the pizza is good, then it's good, no matter where it comes from.

As you can see from other posts here, people act like pizza is some sort of S-tier culinary achievement that requires training and professional equipment.

Just pizza isn't S-tier, no. Really good pizza is.  Fairly easy to get an average reasonable example, rough to do perfectly consistently

Yeah, I don't think anyone who cooks pizza thinks the technique is impressive or particularly difficult, as results are largely dictated by ingredient quality and ability to cook at very high temps. However, both of those things are plenty challenging enough for the home cook to generate endless discussion, and you cannot achieve top-tier results without excellent ingredients and high temps.

But you can still do pretty farking great with lazy bread-machine dough and a home stove. It's a very accessible food to get pretty good at making.

Accessible to do well, but with some special equipment or DIY effort to do great, is the perfect recipe for a food that home cooks will love to talk about on the Internet.


Yep pretty much - I mean some guy with a pizza joint and perfectly seasoned ovens and the knowhow can knock you out a great one time after time without much effort, but the home game?  Not to many people have access to that level of equipment, even a home pizza oven setup generally is not what a professional large scale seasoned pizza oven is - it's not going to be as forgiving
 
Displayed 20 of 20 comments

View Voting Results: Smartest and Funniest

This thread is closed to new comments.

Continue Farking




On Twitter


  1. Links are submitted by members of the Fark community.

  2. When community members submit a link, they also write a custom headline for the story.

  3. Other Farkers comment on the links. This is the number of comments. Click here to read them.

  4. Click here to submit a link.