241–250 of 297 posts
I am from Naples and eat regularly at Gino Sorbillo's and Ciro Salvo's places. As it often happens here, everyone will swear by its pretty small and obscure "favorite place", but they are masters without doubt ;) The dough recipe from the article is pretty legit and exactly the way I do it at home; the main problem I see is that it would be pretty hard to find good Mozzarella or Fiordilatte cheese (Fiordilatte di Age…
My biggest challenge has been making a good sauce. I love making pizza at home with my kids.
I'm lucky that I have an absolutely fantastic Italian specialty store here in Copenhagen, where I can get amazing quality canned tomatoes and great cuts of cured meat for toppings. And 'nduja, oh boy the 'nduja. For cheese I actually use completely ordinary Danish Havarti, it's like a slightly aged low-moisture whole milk mozzarella, it melts great and it's available literally everywhere here.
Neapolitan pizza is something you really need a wood-fired oven or something that gets similarly hot. An ordinary oven won't cut it. As I live in an apartment and have very limited space for gadgets, I stick to Roman-style pizza tonde, where you can get absolutely amazing results in an ordinary oven with a baking steel (mine is an 8mm thick 8kg slab of iron from an industrial steelworks, but the commercial ones are great too).
Earlier quoted context omitted.
Neapolitan Pizza is the poster child for fetishism, hipster cargo cult, worshiping a style that has only been deemed by the community as superior, not experienced individually to be so. At its absolute best it is significantly inferior to top American examples.
Saying that the best American examples are better is exactly the same kind of fetishism... Me personally, I think Italian (non-Neapolitan) thin crust pizza is the best I’ve ever tried but they’re all just different styles.
I also adhere to the Roman style in that there are no rules for toppings. Anything goes.
I typically buy my dough from Trader Joe's but what to start doing it myself. There's a recipe in the article, but anyone else have a goto recipe they love?
https://www.pizzamaking.com/pizza-recipes.html Perhaps start with the New York style
Which should really be called a Roman-style pizza tonde dough, which is the style that was predominantly adopted in NYC.
I am from Naples and eat regularly at Gino Sorbillo's and Ciro Salvo's places. As it often happens here, everyone will swear by its pretty small and obscure "favorite place", but they are masters without doubt ;) The dough recipe from the article is pretty legit and exactly the way I do it at home; the main problem I see is that it would be pretty hard to find good Mozzarella or Fiordilatte cheese (Fiordilatte di Age…
My second favorite is in Switzerland of all places, in the small town of Meilen. Amazing toppings too. But I went there once since the start of the lockdowns, and it didn't taste as good. I don't know if it's the pandemic leaving a bitter taste, or just an issue for their supply chains...
I am from Naples and eat regularly at Gino Sorbillo's and Ciro Salvo's places. As it often happens here, everyone will swear by its pretty small and obscure "favorite place", but they are masters without doubt ;) The dough recipe from the article is pretty legit and exactly the way I do it at home; the main problem I see is that it would be pretty hard to find good Mozzarella or Fiordilatte cheese (Fiordilatte di Age…
Mozzarella is surprisingly easy to make at home in less than an hour.
I am from Naples and eat regularly at Gino Sorbillo's and Ciro Salvo's places. As it often happens here, everyone will swear by its pretty small and obscure "favorite place", but they are masters without doubt ;) The dough recipe from the article is pretty legit and exactly the way I do it at home; the main problem I see is that it would be pretty hard to find good Mozzarella or Fiordilatte cheese (Fiordilatte di Age…
Mozzarella is surprisingly easy to make at home in less than an hour.
I am from Naples and eat regularly at Gino Sorbillo's and Ciro Salvo's places. As it often happens here, everyone will swear by its pretty small and obscure "favorite place", but they are masters without doubt ;) The dough recipe from the article is pretty legit and exactly the way I do it at home; the main problem I see is that it would be pretty hard to find good Mozzarella or Fiordilatte cheese (Fiordilatte di Age…
Are they ever made using sourdough (wild yeast)? I imagine that would be more "traditional"?
I don't especially care whether or not my results would ore wouldn't pass Neaopolitan milspec.
Earlier quoted context omitted.
I use packed dry yeast but I have always let my dough do a slow rise in the refrigerator for a minimum of 3 days up to 6 days. I use 00 flour and cook the pizza's using my Roccbox pizza oven or a custom Baking Steel 23x19 3/8" steel in the oven. Also if you want a good guide for NY style pizza then this is a good read. http://www.varasanos.com/PizzaRecipe.htm
He hacks his home oven to use the self-cleaning cycle to bake at 800°F. :blink: I'm not comfortable doing that. I rarely crank mine to 500°F, when I do there's quite a bit of smoke that has to be vent.
https://youtube.com/watch?v=HXAW2GseICs
Top comment: "There is more drama in this video than in the entire Transformers franchise."