Frank Pinello

The Path

Pizza work is built on repetition: dough, timing, heat, service. Frank Pinello moved through that sequence at Angelo's, then as a pizza maker at Giacomo's in Hudson Valley, then as a pizza maker at Roberta's in Bushwick. Each stop added to the same set of judgments every pizza room depends on: how to handle dough, when to move, how to read the oven, how to keep a room moving through service. That is the practical base of his work. Best Pizza, which Frank founded in 2010, marks the point where those skills became his own shop model. The name is direct; the work behind it is the daily kind, built on repetition rather than rhetoric. His current roles as a reporter of Viceland, a regular contributor of Munchies, and a chef of Nuovo York Pizza extend that same pizza practice into media and broader food conversation without leaving the counter behind.

The Work Today

"I love to sweat when I eat." Frank Pinello’s line keeps appetite physical. It puts the focus on heat, urgency, and the bodily side of eating, which matches the way his pizza background is described: hands-on work, direct service, and food meant to land hot. The quote does not dress the idea up. It frames eating as something immediate, and that plainness fits the rest of his practice.

Signature

The white slice with caramelized onions sits in the register of pizza that relies on balance more than ornament. Frank Pinello’s version pairs the sweetness of the onions with the plain structure of a white base, so the slice reads as rich but controlled. It is comfort food handled with restraint, the sort of slice where the details do the work.

In Their Words “I love to sweat when I eat.”

Acclaim

Frank Pinello’s career is defined by a clear line through pizza rooms: Angelo's, Giacomo's in Hudson Valley, Roberta's in Bushwick, then Best Pizza (since 2010). That sequence shows a trade built through repetition and refinement. His later work as a reporter of Viceland, a regular contributor of Munchies, and a chef of Nuovo York Pizza broadened that platform, but the base remains the same: pizza made through routine, heat, and direct contact with the room.