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Jeff Berman

@pizzaloversofflorida

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🍕 Exploring Florida, one slice at a time. 🌴
Discovering great pizza & supporting local pizzerias.

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by @pizzaloversofflorida

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3 days ago

On my way to Pizza Expo (Columbus), and I ran into the one and only Tyrell Reed of Pizza King Podcast, who just magically happens to be sitting next to me on the flight! 🍕 🍕 by @pizzaloversofflorida

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9 days ago

Which pizza book am I missing from the collection? by @pizzaloversofflorida

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12 days ago

Tomorrow, Sunday Sept 20th is NATIONAL PEPPERONI PIZZA DAY!!

Where is everyone going to celebrate? by @pizzaloversofflorida

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a month ago

For generations, America’s pizza conversation has centered on New York, New Haven, Chicago, Detroit and New Jersey, and those historic pizza cultures deserve their recognition.

But Florida belongs in that conversation now, too.

From nationally ranked pizzerias and internationally recognized pizzaiolos to competition champions, world championship podium finishes and an official Congressional Record recognizing Florida as “A Pizza Destination,” the evidence is impossible to ignore.

This isn’t about one restaurant, one city or one style. Exceptional pizza is being made throughout the Sunshine State, and Florida’s pizza story is only beginning.

Florida is a Pizza Destination.

#PizzaLoversOfFlorida #PizzaDestination by @pizzaloversofflorida

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a month ago

Francesco Martucci | Miami

Francesco Martucci is the chef behind I Masanielli in Caserta, named the No. 1 pizzeria in the world in 2025. His first U.S. restaurant is now in Miami and already ranks No. 5 in the country.

The experience began with a creative flowerpot amuse-bouche containing cauliflower purée, toasted breadcrumbs resembling soil and an edible shoot.

DOC

This pizza uses Martucci’s two-temperature technique: fried first, rested and then finished in the wood-fired oven.

Topped with San Marzano tomatoes DOP, fior di latte, 36-month Parmigiano Reggiano, tomato confit and incredibly fresh basil, it was light, airy, crisp and crazy flavorful.

One of the most interesting pizzas I have ever eaten. I absolutely loved it.

Mani di Velluto

Chef Andreas made me a special portion of this signature pizza with friarielli cream, fennel sausage and Pecorino Romano.

The crust was beautifully developed, exceptionally light and perfectly executed.

I do not say this lightly: it was the best Neapolitan-style slice I have ever eaten.

#PizzaLoversOfFlorida #MartucciMiami #MiamiPizza by @pizzaloversofflorida

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a month ago

🍕 A PIZZA DESTINATION: @nickspizzasouthbeach | Miami Beach

Nick’s is best known online for its massive pizzas and 24-inch slices, but the quality of the dough impressed me more than the size.

I ordered the fresh mozzarella, roasted cherry tomato, and pesto slice, then added stracciatella.

The bottom was extremely crisp, the cornicione was light and airy, and the crust had excellent flavor. There was plenty of char, but it was controlled and added flavor without becoming bitter. This was about as close to a perfect bake as I could ask for.

Pizzaiolo John explained that they use King Arthur Sir Galahad flour, sourdough and a three day cold fermentation. At only 11.7% protein, Sir Galahad is much lower than the high-gluten flour normally associated with New York pizza. I never would have guessed it. The slice still had plenty of structure and remained crisp under all those toppings.

They use Alta Cucina tomatoes and Grande whole-milk mozzarella, then bake in a three-deck PizzaMaster electric oven running around 610 to 650°F.

John was extremely helpful, passionate and knowledgeable. It was clear that he cared about far more than making something enormous for social media.

The 24-inch slice may get people through the door, but the dough, fermentation and execution are what make Nick’s different. This wasn’t just a novelty. It was crisp, airy, flavorful and exceptionally well baked.

#PizzaLoversOfFlorida #APizzaDestination #MiamiPizza by @pizzaloversofflorida

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a month ago

This is one of the most unique pizzerias I've ever visited! 🍕 ❤️ by @pizzaloversofflorida

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a month ago

FLORIDA: A PIZZA DESTINATION

After traveling around Florida and visiting hundreds of pizzerias, these are the places that have made the biggest impression on me so far.

This is not a ranking. Each one stands out for something different, whether it’s the pizza, the people, the atmosphere or the overall experience.

@uncle_ricos_pizza239 | Fort Myers
@bythechefpizza | Lakeland
@traliapizza | Sarasota
@romansq_artisanpizza | Sarasota
@bellanapolipcfl | Port Charlotte
@angelospizzeriaristorante | Hernando
@thenonaslicehouse | Safety Harbor
@dolo.pizzaiolo | Cape Coral
@sodoughsquare | Orlando and Tampa Bay
@originalflavor1889 | St. Pete
@sals_pizzabar_orlando | Orlando
@nuristavern | Orlando
@pizzasuprema1905 | Lutz

Different styles, different approaches and different parts of the state, but every one of these places has served me pizza that I still think about. by @pizzaloversofflorida

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a month ago

📍 Nuri's Tavern | Downtown Orlando

I walked into Nuri’s expecting another tavern-style pizza that would probably let me down. It has traditionally been one of my least-favorite styles.

I walked out having eaten the best tavern-style pizza I’ve ever had, and it wasn’t even close. I’m already craving another one.

Nuri’s opened in 2025 as part of Team Market Group, the Orlando hospitality group run by brothers Keith, Romi and Daniel Mawardi. The restaurant is named after their brother, Nuriel.

The idea was to bring a Midwestern tavern experience to Downtown Orlando, inspired by the thin, crispy pizzas found throughout cities like Chicago and Milwaukee. Executive chefs Nick Grecco and Jason Campbell spent months developing and refining the dough before opening.

The wood paneling, memorabilia, old photographs and small details make Nuri’s feel like a neighborhood tavern that has been there forever. I really liked the atmosphere.

Then the pizza arrived.

🍕 VODKA

Mozzarella, pecorino, red sauce, vodka sauce and pesto. MVP combinations are often among my favorites, and this one delivered.

Tavern-style pizza is known for being extremely thin, crispy and party-cut into small squares. But being thin and crispy isn’t enough. The crust still needs flavor.

That is what separated Nuri’s for me.

The pizza was extremely crisp with some excellent char, but it was also very saucy. The vodka sauce had a ton of flavor and somehow worked beautifully with such a thin crust.

What surprised me most was the dough itself. There was a depth of flavor in that crust that I rarely experience with tavern-style pizza. I would love to know exactly what flour, or blend of flours, they are using.

Whatever they’re doing, it works. The crispness, char, vodka sauce and flavor of the crust came together into something pretty special.

🔥 This was the best tavern-style pizza I’ve ever had. That is not something I say lightly.

Nuri’s is now the pizza I’ll have in the back of my mind whenever I try another tavern-style pizza.

It completely changed the benchmark for me. taken in Nuri’s Tavern by @pizzaloversofflorida

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a month ago

Had a great visit to @fireside.pizza.cafe (Palm Harbor).

I ordered a small Sardinia ($13.95), topped with "Dad’s homemade meatballs, sausage and ricotta." The crust had an excellent char, the toppings were full of flavor and the sauce really stood out. Everything worked together exceptionally well.

Great pizza and excellent service from start to finish. Thanks to @jaydrumztpa from @saltylifefft for the recommendation! by @pizzaloversofflorida

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a month ago

Had a great time at @ginosnystylepizza (Palm Harbor).
I’ve been seeing the viral Bar Pie, and it did not disappoint. Insanely crispy, perfectly well done, thin and flavorful. I went with their Skinny Margherita, which uses their Grandma sauce and has basil.

I loved this so much, I will be adding it as a BONUS pizza during our upcoming visit for the Pizza Crawl - Pinellas Tour. by @pizzaloversofflorida

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a month ago