I know and enjoy good bread, and that's not good bread. This is just someplace where we'll have to agree to disagree. Even so, lay my opinion aside. There is, however, the fact burnt flour is all over that pie, and burnt flour doesn't taste good in any capacity. I'm sure the toppings are great, but you know the story.

There's a reason I'm not a huge fan of Roman pizza, either...the bread is killed.

I don't care if a Michelin star chef owns this restaurant, that pizza just isn't good bread. It's absolutely killed and devoid of any moisture.

You know when you get a pie that's so overcooked the crumb dries out and separates into "sheets?" Exactly what's going on here. I'm absolutely surprised slice is letting it pass because of this guy's reputation.

PizzaBlogger's sicilian cooking method made the best square pie I've made in my home. No joke.

We already have severely underrated pizza and italian food in the Red Bank area. It's from Un Dici.

If this place was in NY it'd be one of the hot spots. Talk about passion.

Kenji,

Where in the oven did you bake this? I noticed you expressed your desire for a crisper bottom. If you didn't bake this on the lowest rack, perhaps it could be achieved by doing so?

Yes. And as such, I must point out the pizza in this image is inferior, as there is brown flecking on the cheese. Instant disqualification.

No, in all seriousness, I'm with Gianluca. And I do have a thing against people that talk up absolutely mediocre pizza, though. Nothing against half the people here, but I'm so sick of hearing about Di Fara and L&B Spumoni...

@Dancer85

If you took the time to look at their other videos you'd find they are actually skilled cooks (I think one or two are even trained...) and there videos are strictly for entertainment, using their culinary skills to create outrageous things.

I'd really like to see if you could cook up something edible in the scale they do things.

Nothing "barfaroni" about it; it's clever and skillful at the same time. The only thing "barfaroni" is your use of that horrid word.

The thermometer must be broken, because one could never tweak a recipe to look like that at just slightly above 500 degrees.

Kenji,

I feel like you've tested every method except one; the butter-crust method. I've found cooking a steak in a pan that is not smoking hot produces a delicious final product. Butter at the beginning using your pan won't work because it is too hot and will burn, but cool the pan down and cook it entirely in butter, maybe replacing once if it nears that burning point (though it doesn't always.)

The crust is off the charts, as is the flavor. Pans or grills that are too hot give a different crust...sometimes even imparting burnt flavors...so I really think you should try this.

But I will try your salting method with this to see how it comes out!

Chau is the man. I always look forward to his posts on pizzamaking.com

Unfortunately, it doesn't look very Neapolitan. The oven likely isn't hot enough, which is probably where there is more even browning than char and a dried out crumb. Toppings seem to be applied with a heavy hand as well.

And the fresh mozz looks more than melted...do I spot some brown bits on it?

These pies looks unique and interesting...would love to try 'em

Calories from meats and fats are handled differently than calories from bread. A calorie is not necessarily a calorie.

I love my breads, but anything bread really is bad for you. It doesn't matter if it's white or whole wheat...it's your bodies response to it and how it breaks it down.