Screenshot from Vice’s video, showing Pinello serving a fresh white pie. Click to go to video.
In a new entry for Vice Magazine’s online show “Munchies,” Williamsburg “Best Pizza” owner and Bensonhurst native, Frank Pinello takes a tour of what he considers the best pizza shops in Bensonhurst on a nostalgic and delicious trip down memory lane.
The short film begins with Frank surrounded by his large and loving Italian family as they prepare to feast on his grandmother’s authentic Sicilian cooking which he cites as a major inspiration for his own pizza shop.
Action then shifts to Frank’s own “Best Pizza” in Williamsburg, a lively and fast growing hot spot for top notch pizza, made with fresh, high quality ingredients all cooked in a 100-year-old brick oven.
It is at this point when we meet Bill, Frank’s free-spirited, yet dedicated delivery man who joins Frank on his journey to Bensonhurst. Both are determined to cram as much authentic Brooklyn pizza as possible, and they start at 6322 18th Avenue with J&V’s.
Frank lauds J&V’s square slice, for its “crispy bottom, a nice fluffy middle, [and] saucy, cheesy top to it.”
For round slices, Frank heads to 6514 18th Avenue for Da Vinci Pizzeria, which Frank describes as “Classic, these guys know how to do it right.” Bill giggles in approval.
For dessert, Frank and Bill head to 7001 18th Avenue for “Villa Bate Alba Bakery,” to pick up some world class espressos and cannoli. “Amazing,” is the response from a near speechless Frank.
Just when you think Frank and Bill have eaten themselves to death, they head back to Frank’s grandmother’s place for a huge Italian dinner featuring country style stuffed pizza, sausages, and Sicilian pasta.
Frank’s enthusiasm for cooking and food is best summed up by his father Steve.
“He loved to eat … he’d actually advice us on what spice to use every now and then, he’d put his own two cents in,” he said.
Correction (10/25/2012 @ 10:40 a.m.): The original version of this article incorrectly spelled Frank Pinello’s name as Pinelli. It has been corrected, and we offer our sincerest apologies to Pinello and our readers for the confusion.