Today, Martin meets one of his pizza heroes, Frank Pinello, owner of Best Pizza in Brooklyn. Frank’s pizzeria bakes up some of New York’s best slices – a mix of classic flavors and careful craft. Martin and Frank talk about the importance of fermentation, why Frank lowered the temperature at which he bakes New York pizza, and how to honor a style while doing your own thing.
Buy Martin’s new cookbook, The Book of Pizza: https://bakewith.us/skm87pfa
Check out Martin’s tour of Paulie Gee’s pizzeria: https://www.youtube.com/watch?v=y_G1gBIE4FI
Credits
Host: Martin Philip
Senior Producer: Tucker Adams
Producer: Cecile Dyer
Editor: Rob Strype
Multimedia Design: Matthew Johnson
Editorial Coordinator: Rachel Burcham
Executive Producer: Chris McLeod
Chapters
0:00 Martin introduces Frank Pinello and Best Pizza
0:50 How Best Pizza captures its signature taste
3:51 Why Best Pizza lowered its baking temperature
6:21 Frank gives a tour of Best Pizza’s production area
23 Comments
very interesting!
FASCINATING!
Frank is nice guy I meet him a few years ago ago at his shop
Frank is the best! Anytime a video drops with Frank in it is a good day. 🙏
The day martin retires, I unsubscribe.
Frank and Martin in a video. We’re pretty dang lucky. Franks grandma pie is what I picture in my mind when I want to make a grandma pie or get one
What a great combo, Martin & Frank…love to see
Love these videos of Martin in NYC pizzerias.
I can almost smell his grandpa’s fermentation room. What a killer memory.
Frank is just a great person. He cares for the product he is selling. I just made my own sourdough pizza today with king arthur flour. so good. Unfortunately i have no good pizzerias near me to support.🍕🍕🍕🍕🍕
I would love to hang out with Martin and Frank share some beers and talk pizza!
Try City Pizza and Cacia's Bakery in South Philly
How do you make the dough not hurt your jaw?
Pizza looks great! Curious what the denim jacket is that Martinis wearing??
I’m glad I just ate, great looking pizzas.
When I quit eating cheese, pizza required a different approach. I tried the plant-based cheeses, some of which are decent, some pretty good, but none of them were much better for me than dairy.
So I started making pizza without cheese at all, and I focused on the pie and the sauce. I make a good pie and tasty sauce, and it is better than with cheese. The cheese distracts from the other flavors, and weighs me down. Pizza without cheese is lighter and lipsmacking good.
Classic New York pizza made by a CIA-trained chef? Wow. The restraint that goes into something like that is seriously impressive. Lesser men would be tempted to throw countless ingredients and techniques at those pies – but not Frank. He sticks to simple, quality ingredients that are thoughtfully prepared. Nice!
Frank seems like such a quality human being. I love that he’s clearly connected to his family’s legacy, but he doesn’t let tradition dictate everything he does. He respects his roots without being boxed in by them. And he’s such a cutie too – WHAT?! 😉
This was a really high-quality profile, Martin. Eating a few slices from Best Pizza is officially on my bucket list now. I’m serious too – I’m gonna do what I can to make that trip happen before my time on Earth is up. Thanks for introducing me to Frank.
Loved this video, thanks for sharing.. Do more like this, the people make food great!
Where did you grow up in NYC ? In the 70s we had bubbles and great pizza! Sal’s on 74 th street ( westside the “ best side”) and Amsterdam Ave. NYC! Lots of other small holes in the wall made awesome Napolitano and Sicilian slice.
Best Pizza is a mandatory stop every time I get to visit New York City, wonderful pizza.
Loved the good bacteria part, then of course learning more about REAL pizza too!
Two of the greats in one video! 🍕
What is sir Galahad flour??? Never seen that from King Arthur