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That's junk, Furious Pete has the official GBWR for eatting a pizza with a knife and fork in 45 seconds. He could have probably done it faster if they let him use his hand like Kobayashi.
All you need is some lemon juice on top and roll it up, thats how I've been eating them since I was a baby. My dad likes putting labne on it but he puts that on everything.
I'd agree though, this isn't pizza and shouldn't be sliced. Just because it's round and made of dough doesn't mean it has to be called a pizza.
We can agree to disagree about whats right and wrong but this isn't that kind of place.
Yet another food stolen from Armenian's to be called Turkish...
Did they recently change the oven to gas because I'm pretty sure it's running on oil. Sometimes even the North End location can be hit or miss. And it's usually when it's busy when you get the misses. I've been there maybe 7 or 8 times 2 on busy days at like 12am and those were the worst times. But overall their the best around that area.
As for the other locations, the only one that I've been to that was good is the one in the Burlington Mall which I think was the first sat location. IDK how it is now but back about 10-12 years ago it was the best and had just as long if not longer lines then the one in the North End.
Someone definitely forgot to sweep the deck. I'm wondering if your second visit was at a busy hour? When I would forget to sweep the floor and something like that happened, I'd get yelled but it never happened with whole pies, only when reheating a slice. Theres nothing worse than eating a pizza made from an unswepet oven.
@conaglio: Wannabepizzaiolo.com huh? You can tell a lot about a person who uses that word, "pizzaiolo".
It's funny because the "wannabes" on that site are making better pizza then most of the POS places in this country. Weathers it's NY, Neapolitan, Pizza in Teglia, American, ex. If it's made in a WFO, stock/modded/hacked home oven, LBE, Modded grill, ex. For you to make that comment shows your ignorance about pizza and anything else otherwise said on that subject.
There are some people who started out from that site and have opened some of the best places in the country, Jeff Varasano and Peter Taylor to name a couple.
Who are you BTW, why don't you show us all what you have done/know so we can critique you and your expertise?
PS: That comment that you cut and pasted oh so well from the thread DMC created on PM.com was not talking about pizza and was talking about the burgers that are reviewed on SE.com. You have some great Hollywood editing skills.
Nice way to promote yourself. He actually has his own restaurant in Texas with a Stefano Ferrera oven. He was just featured on Diners, Drive-ins and Dives this past Monday.
That real dough he used is some strong stuff. I wonder what the salt % is, 5%+ probably. That definitely isn't their everyday dough.
What type of pizza are you thinking about making?
Are you in Worcester?
Doesn't surprise me. Tobins seems like a scumbag and is already being/been sued by his employees. This is why I haven't been to UC in about 2-3 years.
I like ST's, I hate that they say Neapolitan but w.e. I drive from the other side of Waltham to pick up pizza. Honestly its worth it since there aren't any good place around here to get pizza at all. You have to eat it while its hot/warm or it starts to get super jaw breaking chewy.
I wish the pendulum would swing in the direction of Boston. There are none at all here and the 1 or 2 that say they are aren't even close.
You have to try their sticky buns, they are really good. She was on Bobby Flay's Throw Down couple years back and won.
@dinaofdoom: Once a MassHole always a Masshole.
Papa Gino's is hit and miss. Sometimes they get it right and it's pretty good. Then sometimes you get caramelized onions and you get all burnt beyond belief onions.
Pizza alla Metro is baked directly on the hearth of the oven not in a pan like Pizza in Teglia.
Pizza in Teglia is pizza baked in a square pan(40cm X 60cm). The way that Pizza in Teglia is served is called Pizza alla Taglio(pizza by the cut).
Had Motorino's BS&P and it's wasn't that good at all. Maybe it was on a bad day but it was very bitter and I could barely taste the pancetta.
@PB: You know what the funny thing is that she mostly likely doesn't because if she did she wouldn't have started the way she did.
It looks like he opened the dough in a pile of flour and didn't shake any off. Then baked it on another layer of flour in the oven.
From their site:
"Proto’s first opened in 1999 when Pam Proto finally decided that in order to get true Neapolitan Pizza in Colorado, she would have to do it herself."
"Since 1999 I have been committed to making the best Neapolitan Pizza ever eaten. At Protos Pizza we never compromise.
Please sit back, take your time and enjoy." -Pam Proto
This isn't neapolitan pizza, it isn't even neapolitan-ish/neo-neapolitan. This is more like a coal oven or NY style.
Like monopod said try the other places that are actually doing neapolitan pizza. I've been following Locale before they opened and the pies they are producing look great.
I thought this was for sale. Either way it looks great. I want to do the same thing but with a WFO inside.
Nice video. The best is near the end with the two old men fighting over bocce ball positioning.
Small correction on the SF ovens. There are actually about 20 of them in the US(including this one) and the number is growing all the time.
Caleb I always love reading your posts. Dreaming can only get you so far, sooner or later you have to grab that lion by the tale. That's what your doing with no past pizza experience and were all rooting for you.
"the current recession suggests people may not opt for the higher price-point pizza"
Neapolitan pizza doesn't need to be as expensive as others make it out to be. When you price out a single pizza it doesn't really cost anything. I know there is rent, salaries and ex. to worry about but it doesn't give the right for a lot of places to charge what they do. I think they charge an arm and a leg for a 10"-12" pie is because there aren't others in the area making the same style pizza. Those places usually suck anyways.
Look at Pupatella in Arlington, VA. There isn't a single item on their menu over $12. From what I've read they put out a great product. One because the owners have the passion and care about what they are doing, which you have. Two because they have the right type of oven, which you have.
Keep up what your doing it will all pay off in the end.
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