Competitions & Events
When Frank Pinello opened eight years ago, he wanted to provide his neighborhood with a grab-and-go pizzeria where they could drop in, snag a slice and a brew, and be on their way in less than three minutes. For Frank, a pizzeria has always been about a place you walk in a grab a slice of pizza. That’s key in New York!
Frank follows old-world traditions from Napoli, though he’s always looking to experiment with new ideas and techniques for his dough, and he’s committed to using fresh local ingredients whenever possible in order to put out the best possible product at an inexpensive price. Frank grew up in Bensonhurst, Brooklyn and Long Island, NY. Growing up Frank learned the secrets of cooking from his Sicilian grandmother in her basement kitchen. These formative years influenced his decision to attend the Culinary Institute of America at Hyde Park to turn his passion for pizza into a career. After graduating, Frank’s journey continued while making pizza at Giacomo’s and Roberta’s. In 2016, Frank teamed with Matt DiGesu to open Pizzeria LaRosa, a full bar/sit-down restaurant.
What makes his pizza so special is his signature dough recipe using non-traditional flours. He offers what every pizza aficionado wants—that 00 flour pizza dough, cooked in a wood-fired pizza oven, with an acidic tomato sauce and homemade mozzarella. They currently make about four batches of dough each day, which produces approximately 200 pies a day. Their routine is to start the 24-hour fermentation process in the middle of the day, so they are always a day ahead.
Frank is currently a hot commodity across the globe and has worked on projects in Hong Kong, the UK, Canada and the Middle East. From starting the oven fire to making dough, Frank will give you insight into the inner workings of his slice joint. He’ll talk shop and uncover a few of his secrets during this Pizza & Pasta Northeast kick-off session.
Join moderator Scott Wiener, of Scott’s New York Pizza Tours, for a wide-ranging discussion of pizza’s traditions and pizza’s future. The New York-based panelists are:
Anthony Falco — The founding pizza maker at Roberta’s in Brooklyn is now a pizza consultant. He built his reputation when he was the pizza chef at famed Brooklyn’s pizzeria, Roberta’s. For the past two years Anthony has helped pizzeria owners from Iowa to Kuwait City perfect their pizzas using locally sourced ingredients.
Matt Hyland — Executive Chef and co-owner of Pizza Loves Emily restaurants, EMILY and EMILY SQUARED. Specializing in several different styles. EMILY pays homage to his childhood memories, serving thin crust, New York / New Haven style pizza with inventive toppings, baked in a wood-burning oven. At EMMY SQUARED they serve Detroit-inspired pizza, a style known for its distinctive square shape, crispy bottom, fluffy dough. cheesy “frico” crust and sugnature sauce stripes adorning the top the pizza. His pizzas have been praised as some of the best pizza in New York and U.S. Not to mention, his burgers are staples on many of the ‘best burger’ lists.
Justin Bazdarich — Owner of Speedy Romeo in New York City.
This event will conclude with a reception and networking session for all Pizza & Pasta Northeast attendee.
Food and drink will be served.
Speedy Romeo is named after one of the owners’ family’s champion race horse. The owner, Justin Bazdarich, is know for his riffs, the culinary kind, has a wood-fired pizza oven painted like rocker Eddie Van Halen’s guitar. His signature pizzas include Paul’s Boutique Pizza, KC Royale and the St. Louie. Paul’s Boutique Pizza starts with a dough that’s made from a blend of double-zero and high-gluten flours, which results in an airy, yet textured crust. It’s then topped with a Dijon mustard bechamel sauce, pastrami, smoked red cabbage kraut and fontina cheese. The KC Royale is a clam-studded white pizza that also includes pancetta, kale, fontina and lemon. The St. Louie is made with San Marzano tomato sauce, provel cheese, Italian sausage, pepperoni and pickled chilies.