I had a slice of pizza from the 99 cent pizza place across the street from my apartment in Queens. It's still really good. After living in rural Pennsylvania, I don't get why other areas of the country have such a hard time making decent pizza.
Jeff Varasano's Famous New York Pizza Recipe (2008)
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Re: Jeff Varasano's Famous New York Pizza Recipe (2008)
#42Folks who know pizza: What can those us with regular ovens do? You know, the sort of oven you find in most kitchens that top out at 250C (500F)?
Doesn't the article cover this? No one seems to be saying what I thought the article said, but I don't "know" pizza.
He broke the safety latch off his oven and put a piece of foil over the sensor, and runs his oven on Clean mode.
Re: Jeff Varasano's Famous New York Pizza Recipe (2008)
#43Folks who know pizza: What can those us with regular ovens do? You know, the sort of oven you find in most kitchens that top out at 250C (500F)?
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Re: Jeff Varasano's Famous New York Pizza Recipe (2008)
#44Folks who know pizza: What can those us with regular ovens do? You know, the sort of oven you find in most kitchens that top out at 250C (500F)?
you can make good pizza in a normal oven, it will not be the same as a proper oven, but can definitely be good, and generally better than what you can get in a random pizza place outside of Italy.
OTOH, you can get something like this for ~100€, https://www.g3ferrari.net/en/pizzeria-snack-napoletana-p153
Re: Jeff Varasano's Famous New York Pizza Recipe (2008)
#45Earlier quoted context omitted.
1. Make great dough. The ingredients are cheap, it doesn't take much manual time -- but you want to let it ferment in your refrigerator at least overnight. 2. Make your own sauce. The ingredients are cheap, and a little experimentation will get it to the taste that you want. 3. Don't overtop it. The natural tendency is to want more - more sauce, more cheese, more whatever else. Start off very simply. Scatter little b…
> 5. Experiment. This. I improvised a pan "pizza" that the whole family likes that's non-traditional but delicious... Dice 1/2lb of thick bacon or pancetta. Dice a few yellow potatoes. While the meat bits brown in a pan, parboil the potatoes. Chop a bunch of rinsed kale. Drain the potatoes. Set aside the meat, reserving the fat in two portions. Cook chopped garlic with a dash of salt in one portion of fat, about a mi…
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Re: Jeff Varasano's Famous New York Pizza Recipe (2008)
#46surprised to see this here, but it doesn't have style sheets, so maybe not too surprised ;) jeff varasano's website is a great resource for pizza hackers and lays a lot of myths to rest (like proofing). my own process (which I cook in a blackstone pizza oven at ~800°) has a bit more in common with tony gemignani's basic neopolitan (described in his pizza bible ), with the addition of the earlier and longer autolysing…
Pizzaiolo is good, reminded me of Paulie Gee's and Speedy Romeo, both of which are places in Brooklyn I really like. I always find Una Pizza Napoletana extremely soft and doughy, and personally I think it's really overrated. Maybe I've just gotten bad pies on the two occasions I've tried it.
> Una Pizza Napoletana extremely soft and doughy
This is just hilarious. Compared to NY pizza, "soft and doughy" is what most pizzas in Naples and Rome are. That's precisely the original concept.
Re: Jeff Varasano's Famous New York Pizza Recipe (2008)
#47I had a slice of pizza from the 99 cent pizza place across the street from my apartment in Queens. It's still really good. After living in rural Pennsylvania, I don't get why other areas of the country have such a hard time making decent pizza.
Culture.
Re: Jeff Varasano's Famous New York Pizza Recipe (2008)
#48Here's a couple interviews from a few years back on what it was like to transition from basically an extremely dedicated hobbyist to a pro (Varasano opened his first restaurant in 2009): http://slice.seriouseats.com/archives/2014/04/jeff-varasano-... http://slice.seriouseats.com/archives/2014/04/the-slice-inte...
living here in Atlanta and this is the first time I have ever read about this place. so I got something to drive towards one weekend; about thirty miles in my case.
always on the lookout for a good pizza. far too many chains that are boring but consistent and too many local pop up stores seem to all serve the same doughy mess (always thick crust)
Re: Jeff Varasano's Famous New York Pizza Recipe (2008)
#49Warning: this is about American pizza. This is an American cooking site. This guy is not Italian.
In Rome and Naples, they think of pizza in a very different way. The dough is more pliable, soft and slightly thicker. They also do care a lot more about quality, origin and freshness of toppings than the obsessive and meticulous dough preparation and baking. Charred bottoms in pizza is not a common thing in Italy.
In São Paulo, Brazil (another Italian emigrants outpost) the dough is like in Italy but the emphasis is in diversity and amount of toppings.
I wonder what pizza is like in other parts of the world.
Re: Jeff Varasano's Famous New York Pizza Recipe (2008)
#50surprised to see this here, but it doesn't have style sheets, so maybe not too surprised ;) jeff varasano's website is a great resource for pizza hackers and lays a lot of myths to rest (like proofing). my own process (which I cook in a blackstone pizza oven at ~800°) has a bit more in common with tony gemignani's basic neopolitan (described in his pizza bible ), with the addition of the earlier and longer autolysing…
Any recommendations for L.A.?