Saturday, October 31, 2009

Pizza the Dog

Richmond is home to many heroes. One of our villains is this dirt bag named James "Barf" Callahan. Mr. Callahan has been terrorizing the city with his jerky friends and lewd drawings for a while now. He hangs around with known graffitiers, pranksters, and scoundrels. He and his cronies wreak havoc on the capital city on their skateboards and they even have the audacity to photograph these terror sprees and document them in this rag of a magazine called Born Ugly. What kind of name is that?

Every time I want to purchase a concert ticket or compact disc of music by a respectable band like Cannabis Corpse, Cough, Pink Razors or Municipal Waste or even The Extraordinaires, I see his grotesque drawings all over the posters or album artwork. Slowly, he has been infecting my life with his crass devil-may-care style of artwork. When I last went to my local purveyor of fine and wholesome reading materials I saw that someone has published collections of his chicken scratch into graphic novels and comic books which he aptly named "Barf Comics."

Worst of all he is has this BEAST of a dog named PIZZA of all things. This vicious K9 has been known to wear an eye patch on occasion. How fitting for an evil-doer's best friend. Recently Mr. Callahan shared a drawing of this dog with me. I was disgusted, of course. Still, I feel I must warn you about this menacing character in our midst. If you can stomach it, take a look at these disturbing images all by the hand of James "Barf" Callahan. Whatever you do, do not go to his websites. They are full of foolishness.

Thursday, October 29, 2009

a haiku pizza

topping idea, just for you
pizzalicious fans:

Crisp Bartlet Pear, sliced
Sweet Gorgonzola, Lemon,
Pepper. Just sayin'

Wednesday, October 28, 2009

Pamparius Pizza Crawl

The pizza loving dudes from Pamparius are teaming up with Carytown Bicycle Company to present a tour of Richmond's pizzerias. Read more here! Check out a map of the Pizza Crawl destinations here.

In honor of this awesome event. I've designed a pizza spoke card for all you cycling fans of Pizzalicious! And if you need a little extra help. I also made a How to Make a Spoke Card tutorial. Click to enlarge.

You could get really crazy and make a WHOLE pizza spoke card like this pizzalicious bike from Lorenztom's flickr.

Tuesday, October 27, 2009

Pizza R. Crumb

I'm going to see famed cartoonist R. Crumb do a rare public appearance tonight. I'm so excited. I hope he will sign my book. I haven't gotten my hands on his new book, Genesis, yet. I'm really excited for this. In honor of my exciting night. Here is another pizzalicious R. Crumb drawing, you may remember that I posted one in the earlier days of Pizzalicious! Enjoy. Click to enlarge.

Any insanely generous soul out there is welcome to buy it for me.

R. Crumb
Girl at a Pizza Restaurant, Sauve

Ink and correction fluid on paper
Image Size: Frame: 12 3/8 x 12 1/2 x 1 inches 31.4 x 31.8 x 2.5 cm Paper overall: 10 1/2 x 10 1/2 inches 26.7 x 26.7 cm



For sale at David Zwirner

Monday, October 26, 2009

Halloween Pizza

Halloween is just a week away and I've already covered some pizzalicious Halloween pizza costumes. Now it's time to get your Halloween party menu in order. I'm sure it will come as no surprise that I'm recommending pizza. It is a versatile food perfect for any festive occasion.

Imagine a trick-or-treat pizza topped with candy corn, gross gummy worms, chocolates and caramel sauce, or a spooky skull pizza or pizza Jack-o-lantern. You could even get super gross and top a pie with meal worms like they do at the Paleo festival in Nyon, Switzerland.

On second thought, you better stick to more appetizing toppings. Here are some recipes for pizza to get the Halloween spirit on a pizzalicious level. Enjoy them with you favorite boo brew.

Skull Pizza: cut a rolled out pizza dough into the shape of a skull and cross bones. Use your favorite toppings to create the skull's face and bake. I think some white sauce would lend itself well to this pizza. Or maybe a blood red sauce is what you're after. You could also try using mozzarella to top the pie and leave the no cheese were you want the eyes, nose and mouth.

Spider Web Pizza: This pie is care of's halloween treats idea page. Use pieces of string cheese to create a web on your pizza and fashion some spiders out of olives or your favorite veggies. This would be awesome if you were Spider Man for Halloween. Remember Peter Parker's job in Spiderman 2 is a pizza delivery guy after all.

Candy Corn Pizza Slices: This also comes from the page. Use cheddar and mozzarella cheese to top a pie like a bulls eye. Separate the cheeses with a ring of just sauce. When you slice up the pie you'll have cute slices that look just like candy corn.

Ghost Pizza: Turn a mishaped dough into a ghoulish pie. Top a wonky dough with red or white sauce. Use olives for the eyes and mouth and mozzarella cheese for the rest. You could also branch out on your cheese selection. Any white cheese will do. Try taleggio, Parmesan, swiss cheese, feta cheese, get creative or even mix them up.

Scaredy Cat Pizza: This comes from the Hormel holiday idea website. They have tons of halloween themed pizza ideas there. Including a Dracula Pizza and a Frankenstein Pizza. I would top this scaredy cat pie with LOADS of chopped olives for more of a black cat effect. They recommend using a (*gasp!) premade crust, but true pizza lovers know that a good dough recipe is easy to find. Try spicing up the dough by adding herbs in the mix.

Sunday, October 25, 2009

Pizza Tailgating

Last week, "reigning King of Tailgating" Eddy D. announced the winner of the Maximum Tailgate competition on Gizmodo. The winner is an insane portable sports bar from Michale W. Actually most of the entries were pretty insane. I think it is fair to say that most contestants had a lot of time, imagination and disposable income. The Micheal won two tickets to Super Bowl XLIV in Miami.

I was rooting for David L.'s portable 6,500 pound wood-burning pizza oven. The top of the oven is in the shape of a football helmet with facemask and all. Check it out.

Saturday, October 24, 2009

Erm... too soon?

Here's a bit from the September 22 episode of Jimmy Kimmel's show.

Friday, October 23, 2009

Holy Heartattack

Pizza? Now that's what I call a taco!

This skit aired on SNL a while ago, but I just found it again. Did you know someone made a REAL Taco Town taco? Ugh.

A Taco Town taco is a crunchy beef taco smothered with nacho cheese, lettuce, tomato and southwestern sauce wrapped in a soft flour tortilla with a layer of refried beans in between, then wrapped in a corn tortilla with a layer of Monterey jack cheese, wrapped in a deep fried Gordita shell with "guacamolito sauce," then baked in a corn husk topped with pico de gallo, wrapped in a crepe filled with egg, Gruyère cheese, sausage and portabello mushrooms, all wrapped in a Chicago style deep dish pizza, wrapped in a blueberry pancake, then dipped in batter and finally deep fried. It's served in a comemorative tote bag filled with spicy vegetarian chili sauce.

Thursday, October 22, 2009

Pizzalicious tattoos

Richmond is one of the most tattooed cities I've ever seen. It is nothing to see men and women with full sleeves walking down the street. Punks, bikers, college kids, soccer moms, they all have tattoos now. Richmond is home to some of the best tattooers in the US so it's no wonder so many people are tempted to go under the needle around here.

Some tattoos are meaningful, some are beautiful, some are gorey and some are just plain silly. Check out some of these pizza tattoos (not from Richmond). I've tried to credit the tattooer when possible. If this is your work, please let me know and I'll insert a link.

This ham and pineapple slice was tattooed in 2007 by UK tattooer Blane Dickinson. He tattooed this on the head of Colin Helsby, a pizza shop owner, for a benefit for the Cystic Fibrosis Trust. They raised about £500 (about $820) for the charity. Helsby was once a butcher but changed his shop to a pizza take away joint due to tough competition from supermarkets.

This angelic slice in on the hip of Jill Elise the writer of Hey, That tastes good! an excellent gluten free food blog. I've tried a few gluten free pizza recipes, some of which are listed on the Pizzalicious! Jill reccomends rice flour/xanthan gum recipe. Check it out. The tattoo is credited to her good friend Amy. Holler if you have a link for Amy.

This next one is from the side margin of the blog Pizza is Delicious. Pizza is Delicious is a great Philadelphia based pizza blog... and also a truism. I can only assume that Matt or Jon has this tattoo.

This tribute to cold pizza and warm beer is the needle work of Suzanne Moe (aka SuMoe) a Virginia based tattooer and artist.

This one is from OkayJerks. "Done by Eddie Kes at Olde City Tattoo in Philly."

UPDATE: There are even more pizza tattoos HERE.

Wednesday, October 21, 2009

Origami Pizza

I found some pizzalicious origami. It's hard to believe, but all of these things are made out of folded paper!

This classic pepperoni slice is from Gilad's Origami Page. Instructions can be found in the Origami USA 2003 convention book.

This origami tomato plant is from Graphic Content.

This Mushroom is from Diagrami.

This onion/garlic is from Toxel.

This could be a slice of Chicago syle deep dish if you used the right paper. You can get the PDF tutorial on how to make it from lilblackdog's Etsy page.

Here is some basil for your pie from Joost Langeveld Origami.

Tuesday, October 20, 2009

Pizza Costumes

Halloween is right around the corner. You have 11 days until the big day and I know some of you are scrambling for a costume. I suggest pizza. This costume can be made from things around the house, or you could sew a fancier version for yourself. You can even buy a costume from a shop. If you make a good one you could even end up on the website, People in Pizza Slice Costumes Becoming Pizzas. Take a look at some of the Pizzalicious costumes I found on the internet.

Send pics fo your pizza costume to

This super easy costume is from the Fremont Library's preschool crafts page. It is made from a paper grocery bag, construction paper and yarn.

This one is from the Food Network website. It is made from butcher paper and other items you can grab from any craft store. The website includes great step-by-step instructions and a good how-to illustration. It also features other foodie costumes.

These great costumes are from Coolest Homemade Costumes. The both are made from easy to find items from a craft store. Bonus points for their awesome hats. The Pizza box hat is great and the over turned colander dumping out the yarn spaghetti is so original!

I'm willing to bet you can make a fantastic DIY version of this costume but if you're lazy and have the extra dough to spend you could buy this awesome zombie pizza boy costume from The same site has a few other pizza costumes as well.

OK, so this is just a picture of a regular pizza delivery guy. But it is still a great costume idea. You can find dorky polo shirt at the thrift store, just pair it with stone washed jeans of pleated khaki pants and a belt. New white sneakers are a bonus. You'll really be the hit of the party if you come with hot pizza!

Monday, October 19, 2009

Sean Taylor is Pizzalicious!

Sean Taylor celebrates National Pizza Month by eating at least one slice of pizza a day with at least one other person. He blogs these pies and even posts video entries about some of them. So far this year he has hit up some Pizza heavy weights like Roberta's, Luzzo's Paulie Gee's and Co. He's also some not so heavy places like Subway. You can read about his pizza exploits online. Tip of the hat Mr. Taylor. Buon Appetito!

Sunday, October 18, 2009

Lady Gaga Is Pizzalicious

Well, at least this parody of "Poker Face" is pizzalicious. Mmmarshmallow from New Zealand put this remake on her youtube channel. I didn't think that sound could be more ridiculous. I guess was wrong.

Saturday, October 17, 2009

Donatos Billboard

Click images to enlarge. I wonder what Don Draper would think?

Several things set Donatos apart from other pizza joints. Their pies are square cut. They use provolone instead of mozzarella. Their signature thin crust pies also feature a sweeter tomato sauce than most pizzerias. Lately something else is setting this Ohio based chain restaurant apart from competitors. Billboards.

Donatos is quickly becoming known for it's eye catching billboards. This past August the company launched a campaign to promote their new hand-tossed crust - A thicker pie with the same sweet sauce with mozzarella that is cut into wedges.

To promote this new pie Donatos has launched a billboard campaign featuring billboards that literally jump out at viewers... or rather onto the neighboring billboards. Models in neighboring ads simply cannot resist a slice. Long stings of mozzarella stretch from the pie to a slice in the hands of the model in the next ad over.

Donatos newest billboard also aims to make pizza irresistible. The the ad features a picture of huge, steamy pie with with actual steam billowing out of the billboard. Steam ducts were installed in the billboard and were programed to release steam every minute during peak commuter hours in downtown Columbus, Ohio.

Columbus based ad agency, Engauge, is behind this eye-catching ad campaign and has also produced several clever television campaign for the company. Including this Pizzagami commercial.

Here's another Donatos commercial. This one is from Radical Media.

And here is another Donatos ad in which they spoofed the bad law firm commercials. They even created a bad law firm website for this campaign. Check it out.

Friday, October 16, 2009

TMNT Pizza Guy Audition

I know! More TMNT stuff. It is the TMNT 25th anniversary this year... and they love pizza. What can I say?

As far as I can tell there is still no official word that there will be a new Teenage Mutant Ninja Turtles movie in 2010. The rumor mills are buzzing though and I've gotta hand it to this guy for being pro-active about his desire to become NYC's most tubular pizza guy with turtle friends.

UPDATE: My friend/Pizzaiolo/TMNT fan Harris tells me that the movie IS happening.

From RVA Magazine via Johnny Hugel

Our friend Hugel sent us this audition his brother Rob put together to the new TMNT movie coming out next year. I thought it was pretty funny.

"This is my audition video for Pizza Dude part in the new Teenage Mutant Ninja Turtles movie that is rumored to be released in 2011. I've always dreamed of playing the pizza dude in a TMNT film. I wrote the dialogue and improvised my idea of what they are looking for.

Please pass this video along to everyone you know! I'm hoping the power of the internet will make my dreams come true! Thanks for watching! -Rob Michael Hugel"

Thursday, October 15, 2009

Pizzalicious Meet Up 2009 - Roberta's

Saturday night after the Slice/Serious Eats event at the old Una Pizza Napoletana/new Motorino some pizza bloggers and friends met my sisters and I for pizza at Roberta's in Bushwick Brooklyn. Paulie Gee and Adam Kuban both recommended this joint to me so I knew it would be a great choice.

From the outside in the front Roberta's doesn't look particularly exciting. It was dark when we arrived. The doors and cinder block walls are scrawled with toy graffiti. The textured glass in the front window doesn't allow any hints to what is inside, and above the door hangs a very modest, dark red and yellow sign: "Roberta's." I was still excited when I arrived because I couldn't wait to meet everyone that was going to be there. Just take a look at this guest list:
Inside, Roberta's is definitely something to write home about. My maiden voyage to this Brooklyn spot did not disappoint. When you walk into the joint directly to your right is a shelf of chopped wood for their beautiful red oven, which is directly to your left. The long polished wooden picnic tables are lined up next to the wooden walls with old, mismatched, wooden chairs. Each table has a great view of the oven and pizzaiolos at work.

We waited for our table by the bar in the back of the restaurant. We ordered fancy beers and cocktails served up in Mason jars and chatted about pizza and got to know each other. Next to the bar there is a door leading out to Roberta's very large outdoor dining area. More picnic tables with open umbrellas filled this courtyard and were closed in by several boxcars that had been turned into a radio station. A big window had been installed to one of the cars so you could see a radio show in progress, but alas no one was on the air while we were there.

Around the corner from there is an outdoor bar and and several more tables under a big white tent. The outdoor space was romantic and lowly lit with ropes of lights and other interesting light fixtures. On top of the box cars was a wonderful greenhouse where much of the fresh herbs and produce for the restaurant is grown. We were permitted to climb the steps up there and admire their beds of squash, fennel, basil, thyme and other edible flora in the dark. They even had a few tomato plants left.

Eating outside were several of the owners and friends of the restaurant including Chris Parachini. Mr. Gee introduced me and we talked about their place a little. Parachini told me that when they were getting the restaurant together they didn't want to settle on featuring a specific style of pizza. They wanted to pull what they loved from New York, Neapolitan, Sicilian style pizza and more. Parachini and his friends were sharing beers and a bottle of wine and dug into a beautiful braised pork shoulder over a thick pool of cheese polenta. I'm sure my eyes widened and mouth watered when the waitress brought it to the table because they served me up a taste. I reluctantly shared with Paulie, Maya and Josh. It was delicious. It was so flavorful, juicy and cooked very well. The polenta was also perfectly cooked and added so much to the dish, but could easily be served in a bowl by itself to any good southern girl like me, raised on cheesy grits for breakfast, lunch or dinner.

Our table was ready before I knew it and the ten of us sat down to tackle their menu. Honestly I could barely bring myself to look at anything other than pizza. We did manage to order a few antipasti. A tasty cheese plate served with fresh bread, some Hen of the Woods mushrooms, and an order of Coppa Di Testa (headcheese) served with toast and a nice orange mustard were what really stood out to me.

On to Pizza!
There are roughly ten pizzas on the menu at Roberta's and of course you can build your own from their impressive list of toppings. We ordered the entrees and pizzas that struck our fancy and passed them around the table. Two pies really stuck out to me. The Good Girl (kale, taleggio, pork sausage and garlic) and the Cortes (red sauce, chorizo, fresh shaved radish, crema fresca, pickled onion, cilantro and jalapenos). These stuck out to me because they were the most surprising and good example of originality of the pizza menu at Roberta's. I consider myself to be a pretty innovative pizza topper, but easily half of those toppings on just those two pies I have never considered putting on a pizza. I mean, raddish? Really?

The Good Girl was delicious and the pork sausage went so well with the kale. It had kind of a smoky southern flavor. Traditionally kale is cooked with a piece of pork fat in the south. The kale was definitely fresh and the talegio cheese was a nice diversion from the standard mozzarella. There wasn't too much garlic on it either. Kale was such a surprising topping but it really worked on this pie. Rose Ordered a Good Girl with olives instead of sausage, and while she enjoyed it she noted that the fat from the pork cooking in with the kale is probably what really makes this pie so good. Maybe a drizzle of olive oil would do it for the veg version... I don't know.

The pizza that impressed me most was The Cortes. I don't have a lot of experience with pizza and uncooked toppings. This pizza was so surprising and unusual. For this pie red sauce and spicy chorizo was baked on a nice crispy crust with a chewy cornicione and then topped with fresh shaved radish, crema fresca, pickled onion, sprigs of bright green cilantro and sliced jalapenos.

This is a taste sensation that I am not entirely sure I can accurately explain. It was spicy but also tasted so fresh and really clean. Clean is key for describing this pie because you know that spicy sometimes overpowering taste in your mouth after eating, radish, pickles, onions or hot peppers? It was just not there. It was just balanced by the cool crema fresca and fresh cilantro. The pizza was spicy but it was a very flavorful spice, not just heat. The texture of a bite was really delightful because of the warm crust and cool, crisp toppings. It wasn't my favorite pizza ever, but it was so delicious such a good example of their innovative menu.

The ambiance of the place was great, the food was interesting and tasty. The waitress was really sweet and knowledgeable and service in general was totally on point even for our party of 10. Though perhaps the fact that we were all food bloggers might have something to do with that.

I had such a great time getting to know Adam, Kelly, Jen and Paulie and it was awesome to share such a good meal with old and new friends. By the end we all had a bit of a cornicione graveyard building on our plates and when we were all full with good pizza and Paulie and Kelly's lemoncello, we paid our bill, and parted ways. But not before taking a picture of the first annual Pizzalicious Meet Up! Unfortunately none of my pics from the meet up turned out well. Luckily there were several other professional photographers there to help out. Thanks to Dave for the gem below. (L-R Josh Grove, Rose Vincelli, Adam Kuban, Maya Vincelli, Paulie Gee, Lauren Vincelli, Kelly Pizzablogger)

All in all I'd say the Pizzalicious Meet Pp was a great success. I hope that we can all meet up again next year. I hope next year's meet up will be bigger and better!

Wednesday, October 14, 2009

Pizza Rock Stars

Last weekend was a huge weekend for pizza in NYC. Pizza fans from all over came to Manhattan to attend the sold out Serious Eats/Slice Piemans Craft Event hosted by Ed Levine, founder of and author of Pizza: A Slice of Heaven and Adam Kuban, founder of, A Hamburger Today and Managing Editor of Serious Eats. At the event Mathieu Palombino of Motorino; and Anthony Mangieri, of Una Pizza Napoletana fame made pizza side by side for the group and Ed Levine and Adam Kuban gave a talk on the state of pizza in the pizza state. The late luncheon also included samples of other "street pizza" from Totonno's (Manhattan) and Pizza Suprema.

For those of you unaware, Anthony Mangieri (left) of Una Pizza Napoletana recently sold the space (and the gorgeous 4,000 lb oven inside) to Motorino. Mangieri plans to open a new shop in San Francisco in 2010. I can't wait to see what he'll do with the new place and what beautiful behemoth oven he'll put inside. If what they say about the NYC Una Pizza Napoletana is true San Franciscans have a lot to look forward to. I'm also slightly relieved that he is opening a new place because I thought my chance to taste a UPN pie was gone.

The Motorino crew made a big change at the old UPN space. *gulp* They turned the oven black. I only saw this with my own eyes from a distance. But I saw pictures, pictures, I heard the scandal uttered amongst other pizza bloggers. Here is Mathieu Palombino (left) in front of the new black oven. As you can see the tile of St. Florian is gone and the tiny, white hexagonal tiles are gone now, replaced with little black squares. *Sniff. It looked like a black veil pulled over a mirror of the historic past of UPN. I suppose it is natural to want to make the space their own, but I was so looking forward to seeing those beautiful tiles that Mangieri laid himself even in Motorino. Still, I suppose the inside of the oven is what counts and the pizzaiolo working in even more so. Read more about he scandalous oven change and the event here and here.

So, lack of funding and bad timing kept me from attending this historic event, but I did show up outside like a total fan girl to get a glimpse behind the proverbial velvet ropes. It must be what groupies with out back stage passes feel like. You're there. You see the security guards, and just beyond them you can see the band partying with other hotties and important people. You try not to look desperate, but you really want to get back stage, so you stick it out and hope someone notices. ha ha.

Luckily it wasn't long before Ed Levine (left) came outside for a breath of fresh air and we chatted for a few minutes. He was tall and sort of serious. I told him the best place for a pizza in RVA (8 1/2) and he knew a little about Richmond food as well, citing the bakery at Sally Bell's Kitchen. Ed was super nice and even brought out a slice from Totonno's. It was beautiful cold slice with a crispy crust and chewy end crust, nice cheese and good cheese to sauce ratio. I was warned by several people that the Manhattan Totonno's is not as good as the OG Brooklyn location, but it was really nice to have a glimpse of what that might be like. Personally I love cold pizza. We talked about how a cold slice stand up to hot one. Ed said, "Cold pizza should just turn into good bread." Spot on.

Next out was pizza rock star Adam Kuban (left). Kuban was bearded and bespectacled as expected and also seemed a little quiet. he was really friendly though. It was also our first time meeting and he snapped pictures of me stuffing my face with the Totonno's slice and we talked pizza. He pointed out other pizza rock stars inside, Paulie Gee, Pizza Blogger, Anthony and Mathieu. Then out came Paulie Gee himself and it was over to his car (parked remarkably close) for a nip of homemade lemoncello. This is where I left the pizza rockers to enjoy their pies at the event. I went around the corner for a cheap slice from Hot and Crusty. It paled in comparison to the cold Totonno's slice.

But after the party was the after party.

To be continued.