New York's Best Slice.
New York City’s Best Slice
Food Network: Chopped - Winner
Food Network: Chopped - Winner
Originally appeared on Pizza Media
Williamsburg Pizza won Chopped!
Some of the biggest and most lovable characters in the pizza industry came together March 19th to compete on “Chopped.” The Food Channel’s competitive cooking show brings four chefs together for three rounds of cooking. The goal of each competitor is to make a dish that is so ingenious, they make it on to the next round i.e. don't get “chopped.”
In this atypical edition, every round included pizza. Competitors were presented with mystery baskets which contained unusual ingredients (pig’s head, banana blossoms in brine, cola slushie, etc.) along with a pizza dough.
Some of the biggest names and leaders in the industry made it on air. John Arena (Metro Pizza, Las Vegas), Nino Coniglio (Willamsburg Pizza, New York), Giulio Adriani (The Local Pizzaiolo, Atlanta) and Vincent Rotolo (Good Pie, Las Vegas).
KETV Channel 3: Williamsburg Cheap Eats
Omaha is in for a treat
Omaha is in for a treat
Williamsburg Pizza has successfully test launched their latest location, and Omaha is in for a treat. The grand opening is scheduled for May 30th at 16869 Audrey, Ste 200. The Omaha location joins the roster as the only Williamsburg Pizza outside of New York, with the five existing sites existing in Brooklyn and New York City.
New York pizza shop started by Omaha native to open local outlet
New York pizza shop started by Omaha native to open local outlet
Omaha native Aaron McCann moved to New York City and opened a pizza shop in 2012 with chef and co-owner Nino Coniglio, who was a champion on the Food Network's "Chopped" competition.
The shop, Williamsburg Pizza, was named after a neighborhood in Brooklyn, where it was located. The duo has since opened four additional shops across Brooklyn and Manhattan.
Now Williamsburg Pizza is coming to Omaha. It will open May 30 at 16869 Audrey Plaza Suite 200 on the far-southwest side of the city.
McCann partnered with lead franchisee and investor Matt Hodges to open the Omaha store. Hodges operates Jimmy John's outlets in five states, including Nebraska. They say it's possible that more Williamsburg locations will open in the Midwest.
Williamsburg shops use Sicilian sea salt, freshly ground black pepper and Ciao tomatoes from the Campania region of Italy.
Their long warm and cold fermentation process makes the dough more complex, delicious and digestible, they say.
Fan-favorite Williamsburg pizzas include the Grandma, with pecorino, basil, Parmigiano-Reggiano, olive oil, homemade fresh mozzarella and tomato sauce, and the Tarfufo, with mixed wild mushrooms, rosemary, white truffle oil and homemade fresh mozzarella.
The New York Times included the restaurant on its top 10 list of pizza eateries.
Williamsburg Pizza Heads West to Open Outpost in Omaha
Williamsburg Pizza Heads West to Open Outpost in Omaha
Originally appeared on Pizza Media
Owners Aaron McCann and Nino Coniglio will bring their famous Brooklyn pizza concept to McCann's hometown on May 30.
Since Williamsburg Pizza opened in Brooklyn a little more than 10 years ago, it’s become recognized as one of those classic joints that deliver a true New York pizza experience. But will the concept thrive in America’s heartland?
Owner Aaron McCann and acclaimed head chef/owner Nino Coniglio will find out when they open their first out-of-state location in Omaha, Nebraska, on May 30.
To bring the concept to Omaha, McCann has partnered with lead franchisee and investor Matt Hodges, who operates 37 Jimmy John’s stores in five states, including Nebraska.
McCann and Coniglio grew Williamsburg Pizza to a total of five locations in New York, including the Lower East Side, Crown Heights, the Upper East Side and Bushwick. McCann kicked it all off with the first store on the south side of Williamsburg in 2012. Now he’s ready to circle all the way back to his roots—Omaha is his hometown.
Coniglio, meanwhile, has built a stellar reputation as a pizzaiolo, winning the Food Network’s Chopped competition and becoming the first non-family member to train under the legendary Dom DeMarco of Di Fara in Brooklyn. Additionally, Williamsburg Pizza was featured in Modernist Cuisine’s latest three-volume tome, Modernist Pizza.
Long fermentation is key to the pizza chain’s dough-making process. The team does an extensive warm and cold ferment, which makes the dough more digestible as well as complex and delicious. In addition to Ciao tomatoes from Campania (a region in Italy near Mount Vesuvius known for its rich volcanic soil), their tomato sauce boasts Sicilian sea salt from Trappani (a region of Sicily celebrated for the quality of its salt since the Roman Empire) and freshly ground butcher-grind black pepper.
The Omaha outpost will look to local sources for its meat and the bread for its famous meatballs, the company said, including sausage from Compart Duroc and bread from Rotella’s Italian Bakery.
The menu will include both Grandma square pies and Brooklyn rounds. On the Grandma side, the Paesano is topped with local Italian sausage, roasted red peppers, cremini mushrooms, basil, Parmigiano-Reggiano, fresh mozz and tomato sauce. The round-pie selection will include the Sophia Loren, made with fresh mozz, sliced tomatoes, garlic and basil.
Found Treasure: World Pizza Champ Nino Coniglio
New York Magazine: The Pizza Rat Taste Test
Serious Eats: The Best Pizza Slices in New York City
Serious Eats: The Best Pizza Slices in New York City
Nino Coniglio is an idiosyncratic, itinerant pizza guy who went from pizza competitions to a superb, now-defunct shop in deep Brooklyn and is now a partner and lead pizza-maker at Williamsburg Pizza. He's also a pizza consultant, developing pizza programs at pizzerias, restaurants, and bars. Judging by his work at Williamsburg Pizza, those places are in good hands. We had a very good grandma slice here, and the regular slice has an old-school NYC crust with a crisp veneer and tender insides, and plenty of color and bubbles to boot.
Food & WIne: Where to Eat Pizza in Brooklyn, by Neighborhood
Food & WIne: Where to Eat Pizza in Brooklyn, by Neighborhood
Made with aged mozzarella and San Marzano tomatoes, the New York slice at Williamsburg Pizza embodies a classic in every way. Chef Nino Coniglio teamed up with pizza-lover Aaron McCann to create this sensation—with slices fired up in a gas oven and served on paper plates—that shows no signs of slowing down. Don’t forget to order a grandma slice, too.
New York City’s Most Famous Pizza Slices, Re-Tasted And Ranked For 2022
Omaha Magazine: Best New Restaurant
Omaha Magazine: Best New Restaurant
We’re excited to win best new restaurant in Omaha, NE!
The 13 Best Places To Grab Your Late-Night Pizza Slice In NYC
The 13 Best Places To Grab Your Late-Night Pizza Slice In NYC
Williamsburg Pizza is a New York City-based slice chain. It operates multiple locations in different boroughs and neighborhoods, including Bushwick, the Lower East Side, Williamsburg, the Upper East Side, and Crown Heights. On the weekends, all locations — aside from the Crown Heights one — are open late. By our definition, that means until at least 1 a.m. But Williamsburg Pizza knows better. They know about the nightlife-to-pizza-slice pipeline, and keep some locations open as late as 3 a.m. on the weekends.
This local chain offers both traditional triangular slices and square Grandma-style slices. There are staple offerings like a margherita slice, white pizza slice, or pepperoni slice (aka the Cup & Char Grandma). The slices themselves prove to be a satisfying nighttime snack, according to customers. "It was a perfect way to end the night! Pizza slices are a bit on the pricier side but I'd say it's worth it," wrote one person on Yelp.
You rarely ever just get one slice
You rarely ever just get one slice
“Grabbing a slice” is a thing people say a lot, but don’t really do. You rarely ever just get one slice. When you’ve been working from home all day and realize that you’ve eaten nothing but Captain Crunch, you’re going to grab two, maybe three slices. When you stop on your way home from a bar, you grab three slices, but usually end up with one and a half after tripping on your way up to your apartment. The very good slices at Williamsburg Pizza, however, are big enough that a single slice usually does the trick.
This paper-plate spot in Williamsburg doesn’t claim to be revolutionizing pizza and they don’t speak at length about where their flour is milled - they just serve some really good pizza. The round pies are solid (especially the ones that go heavy on fresh tomatoes), but you should come here for the buttery, cheesy grandma square pies. Get the one with soppressata and a ton of fresh melted mozzarella or the one with kale, sausage, and taleggio. Or if you want to prove that grabbing a slice is really never an accurate statement, then get both.
The Best Pizza in the World Can Be Found in One Square Mile of Williamsburg
Paul Rudd Loves WP Pizza
New York Times: Top 10 Pizza in NYC
New York Times: Top 10 Pizza in NYC
The regular slices are good enough, but Williamsburg Pizza vaults itself into the pizza ionosphere with its grandma squares. The ones sitting out at the counter may appear past their prime; forge on, because what emerges from the oven is freshly assembled (try the Apple Bacon slice, with walnuts and three cheeses) and as crisp as you can imagine, with an oily sizzle on the bottom and a lacy collar of browned grated cheese around the edge.
Emily Ratajkowski Loves WP Pizza
Emily Ratajkowski Loves WP Pizza
Emily Ratajkowski was seen on the internet posting her love for Williamsburg Pizza!
That thing when you're on the cover of Vogue Italia.
Pizza Today on the Road: Williamsburg Pizza, Brooklyn, NY