Manero

DIY Hipster Pizza

By: Joel Marino

Roberta’s has secrets. Delicious pizza secrets. And they’re telling us every last one of them...

The hipster pie joint that first made Brooklyn’s Bushwick neighborhood a foodie destination just released a cookbook (simply titled Roberta’s Cookbook), and all 288 pages are worth the delicious read.

All three of Roberta’s founders worked on the recipes, including Carlo Mirarchi, the restaurant’s award-winning head chef. Their writing is full of detailed, and sometimes oddly demanding, suggestions, like asking that we bite into toppings at the market before buying them or requesting that meats be from heritage breeds raised on small farms (they provide a list of their own sources).

The easy-to-understand recipes are partnered with mouthwatering pictures of the finished products. There are also little hints and secrets along the way to help us improve them. We’re told, for example, that adding honey to standout pie Cheesus Christ (a punny taleggio-and-parmigiano offering) will add a tastier edge to it.

The biggest secret, though, is revealed from the get-go. Apparently, the only way to achieve Roberta’s signature charred, crispy texture... is by baking the dough in a wood-fired oven like the one housed in their brick-and-mortar.

So excuse us a moment. We have some kitchen furniture we need to toss out.

Joel Marino is a NYC-based freelance writer and editor who enjoys traveling and saying “I told you so” as much as possible. When not writing, he spends his time on a never-ending quest to find the perfect empanada.