Serious Eats: pizzanator's Profile

Easy At-Home Pizza Dough (from the Guys at Roberta's)

Oil molecules do not contain any charge. Oil is comprised of long chains of hydrogen and carbon atoms linked to each other and does not carry any net charge. So, salt and oil are not "chemically alike." One is charged, the other is not. As a result, when salt is added to oil, no bonds are broken. Salt and oil simply do not mix. They remain separate as salt molecules and oil molecules (online)

you should mix the salt with the flour not with the liquids as the liquids holds the yeast and yeast and salt are not compatibles.
that is baking basics.oil should replace water to your desired ratio.

pizzanator at 10:06PM on 10/26/10

From Recipes

Easy At-Home Pizza Dough (from the Guys at Roberta's)

sugar do not disolve in oil

pizzanator at 9:51PM on 10/26/10

From Slice

Leftovers: The Day's Stray Links

iOzerski's accent when he present coccia as a pizzaiol-a is too much for me to handle.

pizzanator at 9:08AM on 09/29/10

From Serious Eats: New York

Hit and Miss Pizza at Olio Pizza e Più & Zigolini's Pizza Bar

According to texts from the Italian government, on which VPN bases its requirements for "real Neapolitan pizza," the pizza should be light and easy to digest - the opposite of what you get from a pizza that is raw in the middle.

These Neapolitans cannot meet their own standards of authenticity that they talk about so proudly.

This is not a matter of purposely "undercooking" the pizza to obtain a soupiness in the center, it is simply a lack of knowledge as to how to create a well-structured pizza.

pizzanator at 12:05PM on 08/04/10

From Serious Eats: New York

Hit and Miss Pizza at Olio Pizza e Più & Zigolini's Pizza Bar

Again, here is the eternal question: must an authentic Neapolitan pie be soupy? Is it the way Neapolitans are eating it because it's better that way? This seems to be what some of the Neapolitan pizzaioli are telling us.

Perhaps it is because these same pizzaioli simply cannot figure out how to make a structurally sound pizza consistently? Despite all their talent and experience and Neapolitan heritage, they cannot accomplish it.

This is what makes the difference between the people who call themselves champions and people who actually are champions.

pizzanator at 11:33AM on 08/04/10

From Slice

Video: Neapolitans Talk Pizza (While Ed Levine Antagonizes Them!)

I know what an artisan looks like, and those clowns don't look - or act - like artisans to me.

pizzanator at 8:47AM on 05/06/10

From Slice

NYC: Nate Appleman Will Not Be Serving Neapolitan Pizza at Pulino's Bar & Pizza

appleman can't achieve a neopolitan pizza that's not soggy ??

pizzanator at 5:39PM on 02/09/10

From Slice

Now It Can Be Told: What 'Pizza Madness 2009' Was All About

come on Motorino , bring it home !!!!!!!!!

pizzanator at 7:49PM on 02/04/10

From Slice

Open Thread: What's on Your Grease-Addled Mind?

Frozen Mozzarella di Bufala is not acceptable. You know who you are.

pizzanator at 1:48AM on 02/04/10

From Slice

All of This Has Happened Before, and It Will All Happen Again

god bless america

pizzanator at 7:25PM on 01/30/10

From Slice

Motorino: No Sleep 'til Naples

VPN certification is nothing more then, a check ,a wood fired oven, 00 flour
and san marzano tomatoes,it has nothing to do with quality ,it has to do with the sourcing of the ingredients, the type of oven, and a basic recipe that is online . Anyone with a visa card and a phone can get certified .

pizzanator at 8:21AM on 01/26/10

From Slice

Motorino: No Sleep 'til Naples

best in new-york ! absolutely !

pizzanator at 11:33PM on 01/22/10

From Slice

Scandal: Some Italian Buffalo Mozzarella Found to Contain Cows' Milk

this is not much of a surprise. the us market probably consumes as much as all of italy and it boomed only a few years ago here, so in order to keep up... here we go again.

pizzanator at 10:20AM on 01/21/10

From Slice