Jeff Varasano's Famous New York Pizza Recipe (2008) • Hacker News Board

Re: Jeff Varasano's Famous New York Pizza Recipe (2008)

#71

Post by fauria » Mon, May 08, 2017, 4:40 PM UTC

panglott wrote: post #60

I'm not going to modify my stove to cook at 800 deg F., so for my money the best way to get half-decent pizza at home is to make a soft, elastic dough and then cook on a surface that has some thermal mass. I've had good luck with a cast-iron pizza pan. https://www.cooksillustrated.com/equipment_reviews/1340-cast... There are some things that it's better to have specialists do with specialist equipment, and I'm fine w…

If you have a grill you can try with KettlePizza, it's an add-on that fits into gas and charcoal BBQs: https://www.kettlepizza.com/kettle-ovens/charcoal-grill-inse...

Re: Jeff Varasano's Famous New York Pizza Recipe (2008)

#72

Post by batbomb » Mon, May 08, 2017, 4:46 PM UTC

tribby wrote: post #3

surprised 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…

If Pizzetta is packed, you can walk down the street to Fiorella too. Il Casaro is good too. Pizzetta has the most flavorful and distinct/seasonal toppings, but the crust is better at some other places.

Re: Jeff Varasano's Famous New York Pizza Recipe (2008)

#73

Post by archagon » Mon, May 08, 2017, 4:48 PM UTC

tribby wrote: post #3

surprised 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…

+1 for Emilia's (just don't forgot to call ahead), adding Casey's (one of the best pizzas I've had on any coast) and Pizza Hacker (though it has a bit of California flair). I'm so happy the East Coast no longer has a monopoly on amazing pizza!

I'm not the biggest fan of Tony's margherita, but it seems the dude can make a perfect pizza in practically any style. Capo's is the best deep dish pizza I've ever had, including Chicago!

Re: Jeff Varasano's Famous New York Pizza Recipe (2008)

#74

Post by btouellette » Mon, May 08, 2017, 4:58 PM UTC

Shivetya wrote: post #48

lhl wrote: post #6

Here'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)

I haven't been in a few years but Varasano's is the best pizza I've ever had. Antico comes in a close second. If you're a fan of Neapolitan style pizza definitely don't miss this one.

Re: Jeff Varasano's Famous New York Pizza Recipe (2008)

#75

Post by crsmith » Mon, May 08, 2017, 5:08 PM UTC

tribby wrote: post #3

surprised 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…

SF: Del Popolo

Re: Jeff Varasano's Famous New York Pizza Recipe (2008)

#76

Post by DigitalJack » Mon, May 08, 2017, 5:15 PM UTC

pao wrote: post #68

I decided about two years ago try to make a lot of pizza and see how good I could get. I live in a small apartment with a gas oven. When I started, I would make them on a regular baking pan with the oven set to 400°. They were terrible, but it was fun. At some point, my wife jammed a rectangular grilling stone (from Amazon) into our broiler. That made more of a difference than anything. If your broiler is in the main…

Our stones specifically say not to use them with the broiler.

Which one do you use?

Re: Jeff Varasano's Famous New York Pizza Recipe (2008)

#77

Post by mikeryan » Mon, May 08, 2017, 5:21 PM UTC

archagon wrote: post #73

tribby wrote: post #3

surprised 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…

+1 for Emilia's (just don't forgot to call ahead), adding Casey's (one of the best pizzas I've had on any coast) and Pizza Hacker (though it has a bit of California flair). I'm so happy the East Coast no longer has a monopoly on amazing pizza! I'm not the biggest fan of Tony's margherita, but it seems the dude can make a perfect pizza in practically any style. Capo's is the best deep dish pizza I've ever had, includi…

Is there a way to hack that line for Emilia's?

I start dialing at 4pm and get a 7:30pm pie....

Awesome place though - totally worth it. Between Emilia's the Cheeseboard and Zachary's Berkeley has a pretty awesome choice of Pizza. Boot and Shoe is also opening a location on Shattuck ....

Re: Jeff Varasano's Famous New York Pizza Recipe (2008)

#78

Post by otherdave » Mon, May 08, 2017, 5:23 PM UTC

pao wrote: post #68

I decided about two years ago try to make a lot of pizza and see how good I could get. I live in a small apartment with a gas oven. When I started, I would make them on a regular baking pan with the oven set to 400°. They were terrible, but it was fun. At some point, my wife jammed a rectangular grilling stone (from Amazon) into our broiler. That made more of a difference than anything. If your broiler is in the main…

The best successes I've had for making a starter (I've done 3 or 4 by this point) is with rye flour. Once it gets going I switch out the flours gradually and it's been good. If you haven't used rye before, might be worth a shot.

Re: Jeff Varasano's Famous New York Pizza Recipe (2008)

#79

Post by pkroll » Mon, May 08, 2017, 5:30 PM UTC

panzer_wyrm wrote: post #14

MikeTaylor wrote: post #4

Folks 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)?

Thermal mass is your friend. You need something that can hold a lot of heat, is flat, food safe, heatproof, textured and porous. Preheat for an hour and drop the pizza on it. Also turn the infrared broiler. Or blowtorch. Thin crust also helps. Edit: If you can think of way to make the topping stay in place(impossible) , the perfect way to bake a pizza is tandoor. Good pizza is rich flatbread and not casserole on a do…

Casserole on a dough, or crust, is Chicago's deep dish pizza. Which is glorious, but is a very different beast.

Re: Jeff Varasano's Famous New York Pizza Recipe (2008)

#80

Post by archagon » Mon, May 08, 2017, 5:31 PM UTC

mikeryan wrote: post #77

archagon wrote: post #73

Earlier quoted context omitted.

+1 for Emilia's (just don't forgot to call ahead), adding Casey's (one of the best pizzas I've had on any coast) and Pizza Hacker (though it has a bit of California flair). I'm so happy the East Coast no longer has a monopoly on amazing pizza! I'm not the biggest fan of Tony's margherita, but it seems the dude can make a perfect pizza in practically any style. Capo's is the best deep dish pizza I've ever had, includi…

Is there a way to hack that line for Emilia's? I start dialing at 4pm and get a 7:30pm pie.... Awesome place though - totally worth it. Between Emilia's the Cheeseboard and Zachary's Berkeley has a pretty awesome choice of Pizza. Boot and Shoe is also opening a location on Shattuck ....

Also Artichoke Basille! Not fancy at all, but it's a real NY chain and they have authentic-tasting slices and Sicilian squares. (Plus monstrosities like their artichoke pizza, but I admit it's an occasional guilty pleasure...)