Scott's Pizza Tours

Scott's Pizza Tours We've been leading tours of the NYC pizza scene since 2008, with behind-the-scenes looks into the world's top pizza kitchens.
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Public and private tours available on foot and by bus. We are a team of well-informed pizza nerds led by founder Scott Wiener. Trace the evolution of pizza with our private events and guided tours to NYC's most exciting pizzerias!

05/27/2026

Sauce on top of the cheese? 🍕🍅

It might look upside-down, but there’s a historical—and scientific—reason for it!

While it seems “weird” to some, this was actually the standard for many New York pizzerias in the early 1900s. The reason lies in the coal-fired ovens of the early 20th century. These ovens
created an incredibly dry atmosphere that would quickly deplete moisture.

If you put fresh mozzarella on top in that environment, it would dry out and burn almost instantly.

By inverting the toppings and putting the sauce on top, the tomato moisture acts as a shield, protecting the cheese and keeping your slice perfectly gooey.

Today, you’ll still see this “inverted” style at legendary spots like Totonno’s, Juliana’s, Grimaldi’s, John’s of Bleecker, Arturo’s, and Lucky Charlie. All of them make thin crust pizza with sauce on top of cheese.

05/25/2026

While I had the attention of a few hundred pizzeria operators during my seminar, I took the opportunity to beg them not to burn reheated slices. 🍕🔥

A proper reheat is vital. It’s all about bringing that slice back to life without drying it out like a piece of toast.

When done right, you get that signature New York “fold and crack” that we all know and love.

Some shops even have dedicated ovens just for this process!

Many iconic New York spots rely on the reheat to finish their slices to perfection. Keep your slices crisp, not dried up and burnt!

05/22/2026

These two New Jersey tomatoes products are essentially identical! They’re both widely available in grocery stores and foodservice distributors. All the Jersey canned tomatoes I’ve seen are crushed, so you won’t find a whole peeled version. These all get canned within 24 hours of harvest. So what’s the difference between these two?

Fattoria Fresca (often mistakenly called “Jersey Fresh”) is grown by only 5 farmers. Those farmers get paid a portion of sales. That’s why this can might be slightly more expensive than Sclafani. That’s really the only difference. They both get the Jersey Fresh branding because they’re both grown entirely in the Garden State.

Sometimes you’ll notice two tomato products are very similar even though the labels are different. Ignore the labels and look at the can codes printed directly on the can top or bottom. If the coding language is the same, it’s the same canner. Likely even the same exact tomato.

05/21/2026

Which is the best pizzeria wall art from in the financial district?

05/21/2026

Think there’s a “Secret Recipe” in the pizza world? 🤫🍕

As John Arena from Metro Pizza perfectly puts it, most pizzerias are working with very similar formulas.

The “secret” was that many of the early NYC slice shops had only learned how to make pizza based on instructions from the company that sold the ovens.

A huge number of pizzerias owe their start to a man named Frank Mastro.

In the 1940s, Mastro revolutionized the industry by:

Inventing the Equipment: He created the stainless steel oven with a stone base that we still see today.

Sharing the Blueprint: He didn’t just sell ovens; he offered to send pizzerias a standard recipe if they simply sent him a postcard!

So, while that family recipe might feel unique, it likely shares a common ancestor with many of the best pies in the country.

05/11/2026

Here’s another excerpt from my seminar about current pizza trends. 🍅🍕

I’m seeing a major trend taking over pizzerias everywhere: the Tomato Pizza. It’s simple, it’s bold, and it’s surprisingly versatile.

We’re talking about a pie topped with lightly seasoned
tomatoes and maybe a touch of oregano—that’s it!
This trend is blowing up for a few reasons:

Vegan-Friendly: It’s a naturally animal-free product that’s perfect for the growing vegan
community.

Lighter Options: It fits perfectly with the GLP-1 trend of people looking for lighter, less filling meals that still deliver on flavor.

The “Instagrammable” Lingua di Pizza: There’s a long, yeast-free version called Lingua di Pizza that’s taking over social media. It’s loved for its:

Portability: You can fold it over and eat it like a sandwich!

The Crunch: The texture is incredible. Remember, flavor and taste aren’t just about what hits your tongue—the sound and feel of that crunch are just as important!

Whether you’re vegan or just looking for a lighter snack with a massive crunch, the tomato pizza is a trend worth biting into.

Have you tried one yet? 🍕✨

05/07/2026

How do we judge pizza at huge competitions like ?

I’ve been judging these competitions for 20 years and it’s always fascinating.

VISUAL: First we give a score for appearance. Does it look appetizing? Is the topping distribution balanced? Am I excited to eat this?

BAKE: We score the bake based on a visual inspection of both the exterior crust and interior crumb. Is it underbaked? Overbaked? Is there lovely char or accidental burn? Finding a hole in the crust is grounds for immediate disqualification!

CRUST: We score the crust based on flavor and texture. I like to take my first bite from the edge of the pizza so I can isolate it from the toppings.

OVERALL FLAVOR: I move to the front for a bite or two to get the full flavor profile. I’m hunting for imbalances. With so many pizzas to taste, I need to keep my bites to a minimum. If I want to go in for a third bite, that’s a great sign!

Keeping it Fair: To stay sharp over so many pizzas, we keep our bites small and cleanse our palates with seltzer and room-temperature tap water.

And yes, I take photos of every flaw just in case a pizza maker comes looking for me two months later wanting revenge! 🍕📸

I’m so pumped for this Saturday! Pizza on the PierSaturday, May 9 @ 12-5pmBrooklyn Bridge Park Pier 6 30+ of the NYC ar...
05/06/2026

I’m so pumped for this Saturday!

Pizza on the Pier
Saturday, May 9 @ 12-5pm
Brooklyn Bridge Park Pier 6

30+ of the NYC area’s top pizza makers baking fresh pizzas on ovens. Tickets are $50 in advance or $60 at the door. Your ticket gets you 90 minutes of unlimited pizza. All proceeds benefit the Pie It Forward program from .

Tickets and lineup at sliceouthunger.org

05/04/2026

Have you ever had your beautifully topped pizza get stuck to the peel right as you’re ready to bake?

It’s a common frustration, but there’s a simple (and hygienic) trick to save your pie.

Back in the day (before COVID) New York pizzaiolos would lift the edge of the dough and blow underneath it to create an air pocket.

While effective, it’s essentially like spitting under the pizza—not exactly the “premium” experience we’re going for!

Enter the “Air Bottle”:

The Tool: A simple, empty plastic squeeze bottle.

The Move: If your pizza is stuck, just slide the nozzle under the edge of the dough and give it a quick squeeze.

The Result: That burst of air acts like a magic carpet, letting your pizza float right off the peel and into the oven.

In our classes, we’ve even started labeling these bottles “AIR” so nobody accidentally fills them with dish soap! It’s a low-tech solution to a high-stress problem. 🍕✨

05/01/2026

Meeting up with Tony from in Cobble Hill, Brooklyn . Tony rules. I’ve known him for years through and he has been on a bunch of pizza tours. He’s even coming on my Naples tour this fall! His place in Tokyo is only open on weekends and he only makes 20 pies a day, 20” pies sold by the slice. That’s it! I hope I get to visit him in Tokyo soon.

04/30/2026

No, your pizza won’t taste better if it’s been tossed 55 feet in the air—it actually might taste worse! 🍕🤸‍♂️

I’m here at the International Pizza Challenge in Las Vegas checking out the World Pizza Games, and the “dough” these acrobats are tossing isn’t your standard edible crust. Here’s the science behind the show:

High Salt Content: The acrobatics dough is loaded with salt to bind the gluten, making it super strong and resistant to rips.

Low Hydration: It has much less water than a typical pizza dough, which keeps it stiff for those under-the-leg flicks.

The Taste Test: If you actually tried to eat this dough, it would taste disgusting! 🤢

Pizza acrobatics is a high-level sport that requires constant practice at home and in the shop. It’s an incredible skill to watch, but it has zero to do with the quality of your dinner. In fact, if someone doesn’t know what they’re doing, tossing the dough is a great way to ruin a perfectly good pie.

Keep the acrobatics for the stage and the quality ingredients for the oven! 🍕✨

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