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craig, that is a great interview, your margherita collage needs to be blown up poster size and used in your upcoming pizza joint craig's np garage.i saw the way you were taking in information from paulie and roberto durring our NY pizza crawl. pizzablogger another great interview!!

i have had her meatball sandwich and it was delicious! arugula, chili oil and the bread made from pizza dough were a killer combination . i went for the pizza but left loving the sandwich.

the positive of the vpn certification are the rules that tell you how the pizza is to be made, no secrets. you can create an authentic pizza at home by reading the document. when i got my wood oven i used the document to produce my first wood oven pies. i then went to a few vpn joints and was surprised how close my pizzas were in taste. the main differences were the type of ingredients being used. i had pizza from antica in LA and it was good,i also had pizza at la pizza fresca and it was the pizza i wanted to copy .i loved that pie!!

my daughter was training for a job and stayed close to 800 deg . we visited 800 often. the pizza changed depending on the oven temperature and day. it was always really good pizza sometimes new york looking and other times had the characteristics of Neapolitan pizza. as a wood fired enthusiast i introduced myself and asked lots of questions. the owner took me into his kitchen and gave me a complete tour. their dough stretching method was very unique. four pulls and rotations and it was a nice 11 inch round skin. as for the menu and the white looking pizzas they look nothing like that they have color if the oven is smoking friday and saturdays they get spots and a lot of rise. during a sunday visit it was more like a good ny style crust. they also used same day dough on the weekends and cold proofed on the nights where demand was less.
the restaurant used a mugnaini oven and a chef on their staff helped with the training.

dough conditioners are usually made from whey which is a milk by product ,so you dough would not be vegan friendly. don't know if anyone gives a crap,but i quite using it to make my dough vegan acceptable.

soft, pillowy , melts in your mouth, with great ingredients !! I'm there, sounds like a really good neapolitan pizza

since i got my forno bravo wood oven a year ago i made pizza 5 nights a week, trying to master pizza napoletana .i am now down to one night per week ,still haven't mastered it and am 20 pounds heavier.

what luck mt next visit to ny 11/7 . sign me up!!

i'll take those four or six center cuts, having a hard time seeing the cut lines. i favor sauce and cheese over crust. where is that pie from , rose & joes ? it looks delicious!!

the slide show pics of the dough show that the dough seems fresh and hasn't risen much. the pics of the stretch show the same thing. I'll bet this dough will take on a totally different taste and texture by their dinner service.i think mr. coccia teaches a 6 to 8 hour room temperature risen dough.

thanks Adam that was a nice write up. mike is done with school this week .he wants to stay in new york for a minimum of a year and learn in the best food environment there is.
FCI has ovens that they cook their breads in and mike baked at whatever temp they were set at. when we make pizza our dough is place in a pan that we lightly coat with crisco or a similar shortening. after the dough rises we stretch the dough by hand let it rise then we put it in our cooler to slow it down. we pull out what we think we will use in an hour and let it warm up. when the pizza crust gets a light shine to it it is ready to make and bake. the way i was taught was to put the dough away after it is put in the pan. bring the dough out and proof it then strength and bake. that gives the pizza more of a thin bottom NY style.i know this goes against a lot of slice readers way of doing things, but this is how i was taught and i have been in the kitchens of pizzerias since i was 5 years old so my PCT runs deep. my fondest memories are visits with relatives and the smells of pizza sauce cooking in big vats and the yeasty dough mixing in the hobart mixers.
i actualy had a wonderful job as a rep with M&M Mars which i gave up because of my love of the pizza business. First day lunch sales at Lorenzos pizzeria 10.00 dollars. Do you think my wife and i questioned this move. The time spent as a kid in the kitchen of my uncles restaurant gave me a belief in what i was doing and it had to be done with quality as a priority. I has all worked out and i am still here 28 years later. i am glad to say that 10 dollar lunches are no more and i employ 35 people.to help me . when mike was here it was 5 less so i miss him but he needs to expand his knowledge .
i hope i didn't bore this crew but as you can tell i love pizza!
as my final note one of my pizza heroes is Pauli Gee i love his pizza and dedication . i want to one up him,i want to be the pizzeria owner that retired from his pizzeria to open a 30 seat neapolitan joint. thanks ,Larry

after reading the article i think he has learned some modesty . it was a pretty good Q&A. his information on how he makes his dough is interesting.

i have had anitca pizza and il pizzaiolo never upn. antica pizza is good ,but il pizzaiolo is one of the best i personally have tasted. it is the quality and choice of his ingredients that set it apart, i still can't pin down his flavor profile bit it is a great pizza! most of the time i am eating it 4 hours old and it is still delicious. i have friends in Pittsburgh and they don't visit without a couple of pies from there.