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Bridget and I are loving the new book from @pauliegee and @maryanngee1! Honored to have been part of the PG's fam early on back in 2010. But who is that total doofus blogger on page 169? 🤦🏼

Bridget and I are loving the new book from @pauliegee and @maryanngee1! Honored to have been part of the PG's fam early on back in 2010. But who is that total doofus blogger on page 169? 🤦🏼

I've never been the biggest fan of Wednesdays, until Chef Paul Pearson got his hands on a killer mobile WFO (maybe an Acunto? I forgot to check - someone please keep me honest). He's been cranking out Neapolitan-inspired puffybois at The White Hart in Salisbury, CT until they sell out. Wednesdays only, giddyup!

I've never been the biggest fan of Wednesdays, until Chef Paul Pearson got his hands on a killer mobile WFO (maybe an Acunto? I forgot to check - someone please keep me honest). He's been cranking out Neapolitan-inspired puffybois at The White Hart in Salisbury, CT until they sell out. Wednesdays only, giddyup!

I've never been the biggest fan of Wednesdays, until Chef Paul Pearson got his hands on a killer mobile WFO (maybe an Acunto? I forgot to check - someone please keep me honest). He's been cranking out Neapolitan-inspired puffybois at The White Hart in Salisbury, CT until they sell out. Wednesdays only, giddyup!

I've never been the biggest fan of Wednesdays, until Chef Paul Pearson got his hands on a killer mobile WFO (maybe an Acunto? I forgot to check - someone please keep me honest). He's been cranking out Neapolitan-inspired puffybois at The White Hart in Salisbury, CT until they sell out. Wednesdays only, giddyup!

I've never been the biggest fan of Wednesdays, until Chef Paul Pearson got his hands on a killer mobile WFO (maybe an Acunto? I forgot to check - someone please keep me honest). He's been cranking out Neapolitan-inspired puffybois at The White Hart in Salisbury, CT until they sell out. Wednesdays only, giddyup!

Local idiosyncracies and interpretations of #pizza are what I love most about this regional-turned-global food, but sometimes you just need a good Neapolitan-style with buffalo mozzarella to scratch an itch. A coke always pairs well, but a whiskey & coke pairs even better 😉

Local idiosyncracies and interpretations of #pizza are what I love most about this regional-turned-global food, but sometimes you just need a good Neapolitan-style with buffalo mozzarella to scratch an itch. A coke always pairs well, but a whiskey & coke pairs even better 😉

Local idiosyncracies and interpretations of #pizza are what I love most about this regional-turned-global food, but sometimes you just need a good Neapolitan-style with buffalo mozzarella to scratch an itch. A coke always pairs well, but a whiskey & coke pairs even better 😉

Local idiosyncracies and interpretations of #pizza are what I love most about this regional-turned-global food, but sometimes you just need a good Neapolitan-style with buffalo mozzarella to scratch an itch. A coke always pairs well, but a whiskey & coke pairs even better 😉

Local idiosyncracies and interpretations of #pizza are what I love most about this regional-turned-global food, but sometimes you just need a good Neapolitan-style with buffalo mozzarella to scratch an itch. A coke always pairs well, but a whiskey & coke pairs even better 😉

Local idiosyncracies and interpretations of #pizza are what I love most about this regional-turned-global food, but sometimes you just need a good Neapolitan-style with buffalo mozzarella to scratch an itch. A coke always pairs well, but a whiskey & coke pairs even better 😉

It hasn't been easy to find a proper #pizza slice ("un par"), but the little Sicilian joint A Picca A Picca in Cagnes-sur-Mer knows what the hell they're doing.

It's 2024 and robots are doing everyone's jobs (just not very well when it comes to pizza). I couldn't NOT try the #pizza automat, but I definitely shouldn't have 🤢🤮

It's 2024 and robots are doing everyone's jobs (just not very well when it comes to pizza). I couldn't NOT try the #pizza automat, but I definitely shouldn't have 🤢🤮

It's 2024 and robots are doing everyone's jobs (just not very well when it comes to pizza). I couldn't NOT try the #pizza automat, but I definitely shouldn't have 🤢🤮

It's 2024 and robots are doing everyone's jobs (just not very well when it comes to pizza). I couldn't NOT try the #pizza automat, but I definitely shouldn't have 🤢🤮

It's 2024 and robots are doing everyone's jobs (just not very well when it comes to pizza). I couldn't NOT try the #pizza automat, but I definitely shouldn't have 🤢🤮

Had "Pizza Marseillaise" today, which comes either as fromage (mozzarella and emmantaler), or sardine - so you can really pick your poisson 😉

Had "Pizza Marseillaise" today, which comes either as fromage (mozzarella and emmantaler), or sardine - so you can really pick your poisson 😉

Had "Pizza Marseillaise" today, which comes either as fromage (mozzarella and emmantaler), or sardine - so you can really pick your poisson 😉

Had "Pizza Marseillaise" today, which comes either as fromage (mozzarella and emmantaler), or sardine - so you can really pick your poisson 😉

Had "Pizza Marseillaise" today, which comes either as fromage (mozzarella and emmantaler), or sardine - so you can really pick your poisson 😉

Had "Pizza Marseillaise" today, which comes either as fromage (mozzarella and emmantaler), or sardine - so you can really pick your poisson 😉

Had "Pizza Marseillaise" today, which comes either as fromage (mozzarella and emmantaler), or sardine - so you can really pick your poisson 😉

When hitting up the calanques, always remember to BYO #pizza. The French frequently drop a black olive in the center of the slice, and it's socially acceptable to either eat it, or flick it off. Actually I'm not sure about the latter, but that's what I do.

When hitting up the calanques, always remember to BYO #pizza. The French frequently drop a black olive in the center of the slice, and it's socially acceptable to either eat it, or flick it off. Actually I'm not sure about the latter, but that's what I do.

When grabbing the daily baguette today, I made an impulse buy of pizza fromage, basically a boulangerie-style slice with little wheels of goat cheese. Slightly under done and could use a reheat (if I had an oven), but très bien!

I love a good bar pie, but why are they so hard to come by? Outside of CT and NJ, they're indeed a rare breed. Sparrow does it well by opting for elevation over tradition, but man why are we limiting ourselves to just 10" pans? What I'd give for an 18" full size with proper slices...

Rarely making any lists or any sort of buzz, Angelo's in Midtown (two locations) is quietly making some of my favorite #pizza in the city. Now I just need to figure out how to get them to deliver to BK...

If you haven't been to Mama's Too's (threes?) location in best neighborhood for #pizza in the whole world, what are you even doing?

If you haven't been to Mama's Too's (threes?) location in best neighborhood for #pizza in the whole world, what are you even doing?

If you haven't been to Mama's Too's (threes?) location in best neighborhood for #pizza in the whole world, what are you even doing?

When #pizza picnicking, always BYOBlanket