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
