Serious Eats - seriouseats.com

I love Bourdain, but he quite frankly offended me with this espisode. His pizza ignorance was a bit of a surprise to start off with.....then he doesn't eat the DAMN CRUST!?!?! After seeing him eat every morsel of some random disgusting looking fish stew for breakfast in the phillipines or any other SE Asian country till he's near explosion, this was a shocker. Then they spend half the episode dedicated to Napoli...in friggin Torisi "Italian Specialties" in NYC!!!???! Believe me there are at least one hour's worth of good restaurants to try in Napoli Anthony. Go back and try again.

REALLY? Dont waste your time at this place with the pizza. I cant believe the final verdict is that it's even "respectable". I beg to differ. When you have excellent toppings (which i'll grant them) placed on an absolute abomination / sorry excuse for crust, cooked in a cold oven.......the pizza can't be good and IT ISNT. Now if you want a good stiff drink and some crispy pork belly well then you're at the right place. Head down the street to Pupatella for some real pizza, made by a real uomo napolitano.

great post Caleb. Your stories of italy and passion for pizza always manage to choke me up man. I'll be sure to make my way to Az when you get started to try some pizzas. I wish you the best of luck and admire that you're going after your dream. (also im a bit jealous, as i sit in my gray cubicle)

I'm with Bessfour....add an egg to anything and i would eat it. I do a ricotta, arugula, egg w/ hot soprasotta pie...which is a pretty friggin delicious combo. I like eggs in my pizza, on my pizza, beside my pizza and also underneath my pizza.

@ nextgospel.....the last paragraph of your translation the best good one!

@shimpiphany: Hey man great oven, cool project....I'm thinking about something similar. Ever get a temp read on the oven (floor and air around dome)? I'm wondering how hot you can get that sucker....

also your breads look amazing keep the good work!

thanks to those who offered a suggestion...i just want a peel that's cool looking maybe a different type of wood or something custom ......

I was not trying to rag on anyone for using a basic $20 job peel or anything, no need to get all defensive or philosophical about random stuff that i'd like to have.....

deep dish isnt pizza. can you buy it in italy?.....no nowhere, never. I challenge anyone to find a pizzaria in italia serving deep dish.

italianyc84 is right oblong pizzas are pretty common however around rome and even some parts of tuscany.

would i still eat Marcus Samuelsson's "pizzas" ? hell yeah because he's a great chef and that is still good food even if it isnt really pizza.

i love fancy pants burgers ......and would make some really good, super fancy ones if i were given 24 delicious AHT patties! But you always gotta repect the meat....

donatella is really hot. i cant wait till she gets all floured up and starts tossin some dough around....this is gonna be great.

Ho dimenticato il dato!!!!! e' l'uno di aprile... bell scherzo ma spero di questo era raggione!

dood you gotta eat the crust!!! its the ony way to truely tell if the dough was successful on a thin crust pizza.....any respectable italian will tell you the cornicione e molto importante per giustare la pasta per pizza!!!