As the Post makes clear by drumming up a battle royale between old-school and new-school pizzerias (Johns of Bleecker triumphs over Kest!), you cant walk two blocks without getting pied in the face by a Neapolitan these days, so its with some relief that we discover, via Slice, that Nate Applemans product at Pulinos (made in a gas oven that can be supplemented with wood) wont be more of the same: He says hes been working with the bakers at McNallys Balthazar Bakery, and theyve come up with a dough that yields crust that's ultra thin yet remains crisp and, he says, exhibits no tip sag. Appleman put out a second hiring call on Twitter yesterday, so its clear he wont be opening in the immediate future he tells Slice three weeks (and told us March 9, to be precise).
NYC: Nate Appleman Will Not Be Serving Neapolitan Pizza at Pulino's Bar & Pizza [Slice/SeriousEats]
You Wanna Pizza Me? [NYP]