Five Delicious Bites with Chef Andrew Bellucci of Andrew Bellucci's Pizza

One of the unspoken rules of life that should probably be a law at some point is that you can’t live in New York City without eating pizza. We’re not sure what life was like before pizza, but we’re thankful we’re living in an age where people obsess over what combination of flour, water, cheese, and sauce is the best at hitting the spot.

Chef Andrew Bellucci is one of the few but mighty that have made the transition from pizza eater to to pizza maker, and it just so happens he’ll be sharing a few of his secrets during our upcoming Leisurely experience on Saturday April 29th (though if you can’t make that date he’s also available for private group events)

We sat down with “The Don of Dough” to stretch our minds around what it is about pizza making that’s so pleasurable:

Andrew Bellucci outside his Astoria pizzeria.

Tell us more about your background in the world of hospitality and your passion for food.

I started my culinary career with two years of training in France, including two 3-star Michelin restaurants (L’Auberge de l’ill & Au Crocodile) I pivoted to pizza in 1992, working at the original Two Boots and the Three of Cups, both in the East Village.  In late 1994, I reopened Lombardi’s Pizza on Spring Street.  I’ve done extensive work for Joe’s Pizza, including several months in their Shanghai location and opening their Ann Arbor shop on the University of Michigan campus.  I was also the executive chef of Rubirosa and have consulted all over the world, including Malaysia, Indonesia, Thailand & Hawaii.  I opened Andrew Bellucci’s Pizzeria in early 2022.

You are leading a hands-on experience with Leisurely that will showcase how to make classic NYC Pizza. Tell us: what is it you personally love about making pizza and talking about the history of pizza?

I like that every pizza you make is just a little bit different.  It’s a hand-made food.  It’s not supposed to look like it came out of a machine. I like talking about the history of pizza because it changes over time.  New information comes to light and another story is told.

It’s not always easy to get that dough into shape, so if you have any advice for Leisurely members before heading into class to make the most of their experience, what would that be?

If you start with a circle, you’ll finish with a circle.  Envision a circle throughout the process.  Take your time.  There’s no rush.  I like to say I can sell a good “slow pie” but I can’t sell a bad “fast pie”.

Andrew Bellucci’s classic regular slice Photo: @andrewbelluccispizzeria

And for the record, what makes classic NYC pizza distinct from other regional styles? What must you have in order to call yourself a real classic NYC pizza?

A classic NYC pizza is round and thin with a distinctive outside crust.  I feel the better NYC pizzas are baked at higher temps between 5 – 6 minutes.  This is different than say Detroit-style which is baked in a pan and at lower temps and longer bake times.  It’s also very different than Neapolitan-style, which is baked quickly at higher temperatures - usually in a wood-fired oven

Why is this Leisurely experience unique? What might guests learn that they did not know before?

I’ve made pizza for over 30 years throughout the world and at some of the top pizzerias in NYC.  This experience is unique because you’ll be working side-by-side with me.  Nothing tastes better than a pizza you made yourself.

To snag a spot in their next class or to book a private group pizza making session, head on over to our Leisurely event page