food The Last Great Pizza Thread
- Thread starter texas blues
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The pizza looks awesome! But it's kinda strange it's not cut into slices. Is that an American thing?
Lombardi's and John's here are close to that. And a few joints by me. But I would love to do a taste test!
I can't wait to hear your report when you get back. And to see your new pies from what you learned!
Lombardi's and John's here are close to that. And a few joints by me. But I would love to do a taste test!
I can't wait to hear your report when you get back. And to see your new pies from what you learned!
Gettin' down brown on pizza never looked so good.
The crust on that last pizza looked really light, as in airy light, but looked to also have a nice chew to it.
The crust on that last pizza looked really light, as in airy light, but looked to also have a nice chew to it.
Nice Jammin' TB! Been waiting for that for quite awhile!!!!!!!
I just made some pizzer dō, but left out the 'vital wheat gluten', which I was told helps to make it thin & crispy.
I was inspired by that poofy, light & airy Naples dough! I WANT that!
Lord knows what I'll end up with - but it's just fun to play with dough.
I blame the PlayDo of the 70s..........
(who is remembering that smell right now????!!!!!)
I just made some pizzer dō, but left out the 'vital wheat gluten', which I was told helps to make it thin & crispy.
I was inspired by that poofy, light & airy Naples dough! I WANT that!
Lord knows what I'll end up with - but it's just fun to play with dough.
I blame the PlayDo of the 70s..........
(who is remembering that smell right now????!!!!!)
Yeah knife and fork or folded into a wallet (street food), never sliced. I need the buy/build an oven to get any where close... the key is bake time.
Neo pies use low protein(gluten) 00 caputo + 60-90 second bake times...keeping the pies very tender.
It was like cuting into a cloud. It is our favroite so far made by maestro pizzaiuolo Ciro Salvo at Masse pizzeria. http://pizzanapoleta...-of-ciro-salvo/
Pretty much...our taste buds have been spoiled. Nothing compares. time to start saving for an oven
http://www.fornobravo.com/store/-Peter
Da Attilio pizzeria, three generations of pizzaioli.
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Into a wallet huh? Kinda like how they fold a traditional crepe? I like my slices! LOL. Fork knife... plah!
Example of a wallet/booklet
(not my photo)
last night in Napoli...back to London with family till the end of January. Should have time to hunt down the few VPN certified pizzerias in London.
22 pizzas at 12 prominent pizzerias in 6 days with around 65 miles walked. Along with 4 excellent free concerts, in front row seats. Perfect trip without any schedule
-Peter
Final pizzas: Margarita and Margarita con Melanzane(eggplant) at Di Matteo
last night in Napoli...back to London with family till the end of January. Should have time to hunt down the few VPN certified pizzerias in London.
22 pizzas at 12 prominent pizzerias in 6 days with around 65 miles walked. Along with 4 excellent free concerts, in front row seats. Perfect trip without any schedule
-Peter
Final pizzas: Margarita and Margarita con Melanzane(eggplant) at Di Matteo
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Yup. Like a crepe. I never knew that. I'm all about hand food but that's a little too far.
I'll take my slice, and do the "fold" where it's still not a complete fold where everything melds together. It's more of a loose fold. But folding the pie?
Lovin' the pies but not the pizza crepes.
Crepes:
I'll take my slice, and do the "fold" where it's still not a complete fold where everything melds together. It's more of a loose fold. But folding the pie?
Example of a wallet/booklet
(
(not my photo)
Lovin' the pies but not the pizza crepes.
Crepes:
Booma - I'm almost surprised you aren't making your own mozzarella!!!! I'm sure you've got the talent for it! You're a kitchen wizard!
Since it is National Pizza Week here in the U.S. I thought I would make a couple. And before anyone sites rule #27-A, no I did not make the dough. These are Freschetta Artisan Pizza Shells. Everything else is mine though.
Pizza #1
Romano Alfredo sauce, mozzarella cheese, baby spinach, sliced grape tomatoes, sliced jalapenos, cremini mushrooms sauteed in garlic butter, grilled Italian chicken slices, pecorino romano cheese, drizzled garlic butter.
Pizza #2
Marinara sauce, mozzarella, provolone, and cheddar cheeses, sweet Italian sausage, pepperoni, Pecorino Romano, oregano.
Finished pics coming after it is cooked and eaten...
Pizza #1
Romano Alfredo sauce, mozzarella cheese, baby spinach, sliced grape tomatoes, sliced jalapenos, cremini mushrooms sauteed in garlic butter, grilled Italian chicken slices, pecorino romano cheese, drizzled garlic butter.
Pizza #2
Marinara sauce, mozzarella, provolone, and cheddar cheeses, sweet Italian sausage, pepperoni, Pecorino Romano, oregano.
Finished pics coming after it is cooked and eaten...
f**k yeah, that looks good ... we're going to have to do a week of pizza's again soon over heeyah ...
Are pizza shells like taco shells?? 
I was going to comment on how non-amoeba they were but now I see why.
Lookin' tasty.
I was going to comment on how non-amoeba they were but now I see why.
Lookin' tasty.
