It's all about Peter Pan Bakery in Brooklyn. It's been a staple for decades and is everything a great doughnut should be.
A nice sized slice and a Coca-cola.
Can this be kept after being cooked sous vide and refreshed at a later time? For example, could it be cooked, chilled, and deep fried the next day to be refreshed and heated through?
Edit: Please don't assume every Neapolitan pizza in Naples has been touched by the hand of God... just as in the USA there are plenty of mediocre places. Maybe far less of them, but they do exist. Don't fool yourself.
Yea, Masse in Torre Annunziata blends 0 soft white winter wheat and 00 flour, but it looks very "Neapolitan" to me.
Anyway, Neapolitan isn't inherently "soupy." Yes, the crust should be very tender but if it's soupy the cheese is probably too wet or something...
On a side note, at least I can pronounce the names of the pies on Etto's menu. Pizzas named in Italian make perfect sense...when you're eating in Italy. Please don't make me fumble or sound stupid by trying to pronounce the pies on your menu because you want to "sound authentic," unnamed and future Nea/Neopolitan joints... might sound insignificant to some but it's something I notice!
I'm onboard with the on-site milling but the crust looks, unfortunately, inedible.
I can't remember the last time I had mint with my Eggplant Parm....
I hope they at least salt the stuff to draw the bitter water out....
@ConAglio If you want to push the issue give me your contact info. I don't want to spam the comment section.
Long story short the end result is very close (IMHO) but the road traveled to get there is a little different. In Naples there are a number of ways the dough is prepared including but not limited to fresh yeast, old dough, natural leavens, combinations of the aforementioned and mixtures of flour tailored to the seasons.... Anthony's got his own different thing going on that's more akin to breadmaking....maybe a little more labor intensive but it works. Some of the previous methods are more similar than others, with some producing different flavors due to a number of factors. Even so, I believe they all have a common denominator but I'll discuss that with you via email.
@Conaglio Anthony makes great pizza, and it was my favorite at the time I had it in NY. it's just not "traditional." Anyway, never said I didn't want to eat one of Jimmy's pies. They look delicious.... you guys would eat 'em don't lie ;)
If you want a truly Neapolitan workflow you're looking in the wrong place if you replicate Mangieri. Just saying.
Could this be done Sous Vide?
If you have the opportunity to try this, you should. It's a killer pie.
As an aside, If there's more video with Roberto it's probably worth it for that reason alone. He also makes mozzarella in house using a pretty clever method...
Unfortunately, it doesn't look like much thought went into the issue. Sugar and oil in Neapolitan dough? Semolina for dusting? For a magazine that claims to champion authentic food...it's not very authentic.
@Hedonovore; Well, the application for the tomato sauce would dictate the use of sugar, no? In Neapolitan style pizzas and traditional italian tomato sauces I will not use sugar. However, for some NY style sauces or other styles of pizza sauce I do consider it and have used it.
@Mr. Nick; Interesting on the baking soda trick. I'll try it if I get overly acidic tomatoes at some point.
@CandiRisk; we should be careful when correcting for acidity in tomato sauces. While a sour taste or sensation is one that indicates acidity, sugar does not actually "correct" acidity. It may mask it, to some degree, but the acidity still remains. The only way to change the acidity would to employ the technique Mr. Nick has mentioned. Flavor and pH level are not the same thing.
But we're talking, with regard to Neapolitan pizza, about San Marzano tomatoes. These tomatoes have origins in Peru, but were masterfully cultivated over centuries in Italy, grown in mineral rich volcanic soil. By nature they have dry flesh and very few seeds. There's a reason they are considered one of, if not the best, sauce tomatoes in the world. The Italian's just happened to "perfect" them.
It's not so much a matter of authenticity or originality. Rather, it's a belief that is often validated by tasting; Truly great tomatoes need nothing other than their bright, red flesh to shine.
Sugar may work in a pinch, but it can never approximate a truly great tomato.
In response to pizzablogger's scenario;
The sweetness from good tomatoes may not, necessarily, be the same sweetness one gets from sugar. The sugar in tomatoes comes from fructose and glucose, while sugar is sucrose. I think the idea that one can magically replicate a good tomato by putting in some sugar in the sauce is one that should be challenged a bit more. When I taste a tomato, I'm not looking only for sweetness. Also, can we be sure sugar doesn't affect anything else in the tomato?
I'm firmly in the camp of letting the ingredients stand on their own. Different crops of tomatoes will have subtle differences in flavor, and I think that's a beautiful thing. Personally, it reminds me I'm eating something "real."
But, if worst did come to worst and a batch of tomatoes was so off I didn't want to use it, I'd consider another supplier of tomatoes.
But different strokes for different folks. There's no right or wrong answer, just different approaches.
Haven't been, but wouldn't be happy if I was served the Margherita in that picture. Burn cornicione...
Not a fan.
Gragnano and Lettere
Did this make any difference in terms of flavor or texture on pizza, if you've tried it?
Eh, not so sure that's my type of pizza....
Definitely check out Un Dici in Rumson. Amazing, pizza and pastas. Every component made fresh.
I studied at Rutgers, and one place has stood the test of time; Filippo's Famous Pizza.
They make their own sausage (fennel) that pools delicious fat on the pie. When I went back, I saw a cart of all trumps flour and grande cheese. This is your go to place for NY pizza if you go to NJ's university!
I'm a little disappointed. I pitched this idea on Quirky over 2 years ago. No one picked it up. This guy pitched my idea on kickstarter...