Some of you know that I like to cook. What most of you won’t know is that I’ve harbored a secret desire to run a restaurant. I’ve resisted the idea because of my nature — sometimes I just don’t like to deal with people. But, as I get older, I yearn to do something different with my life, something different than the 9-to-5 at IBM (software programming, mostly Java, if you’re curious), and I think I’ve mellowed a bit, so I’m better able to deal with the day-to-day annoying stuff that’s sure to come up. I was hoping I could some day shift over to real estate (I own a few properties) and writing, but, well, let’s just say that over the last couple of years that bubble has burst (not to mention the one that was holding up the housing market).

I’ve been playing with various restaurant themes for a while. Fish tacos, a la Southern California. A breakfast place. Gallettes. Sammiches. None of it seemed quite right for either me or the area (Racine, WI – very Midwest) or both. I’m not classically trained, and so I don’t think I’d be able to run anything more than a specialty shop, where the choices are somewhat limited (so that I can master them in a reasonable time). I could, of course, simply hire a chef and cooks to do the cooking, but that’s not what I want.

Recently, I decided that pizza might make a good choice. Pizza’s always in demand. It’s relatively easy to master. It’s easy to make (i.e. they’re not terribly labor intensive). And they still allow for quite a bit of creativity on the part of the chef. So, I’ve been researching. I’ve been playing around with a few recipes (Alton Brown, Peter Reinhardt, and a few others), trying to find the style of pizza I want to make, and I’ve narrowed it down to pizza napolitana (or Neapolitan pizza). I’m not worried about staying terribly true to the form with respect to traditional ingredients. What I like is the crust and the simplicity of ingredients. Focus on crisp, chewy crust, good sauces, and a few, quality ingredients, bake in a wood-fired oven, and there you have it.

So, I’m finally getting to the part where I need help. I’m taking two trips this year, one to Flagstaff (for the Starry Heaven workshop) and one to New York (for a getaway). I’ve already decided to visit Pizzeria Bianco in Phoenix, which is supposed to be one of the best pizza places in the U.S. And while I’m headed to New York, I figured I’d try one there as well. Everyone raves about NY pizza, right? (Though I must admit I’ve yet to have a really good slice while I’m there.) I’m wondering if anyone can give me a good recommendation for a pizza joint. And I mean good — like, sell your soul for a slice good. I’ve done a bit of research and I’ve found Una Pizza Napoletana and Luzzo’s Coal Oven Pizza in Manhattan. Anyone ever been to these two places? Any other recommendations?

And for that matter, any recommendations across the US? I get around for work and conventions, and it’d be fun to go to a really awesome pizza place, depending on where I’m headed.