Serious Eats: tonecapo's Profile

To all that have commented negatively, relax...Ed said himself that if he lived in the neighborhood, and was too tired to cook he would order one, so it can't be THAT bad. Even though it not of Mangieri quality and execution, or in this case Al Forno, doesn't mean it deserves all the hating. Bob and Timmy's is somebody's hard work. If you all can do better open your place.

tonecapo at 12:33PM on 07/18/09

From Slice

Frank Bruni on the Great Artisanal Pizza Boom

"I believe by and large that Neapolitan pies — if they can avoid soupiness..."

Honest question here, but aren't true traditional Neapolitan pizzas supposed to be soupy?

tonecapo at 11:29PM on 07/08/09

From Slice

A Mini San Francisco Pizza Jaunt: Does Alan Richman Know His Bay Area Pizza?

just the fact that pizza is being analyzed and dissected to this degree makes for a pretentious conversation. just fucking enjoy the pizza. christ!

tonecapo at 1:26AM on 06/12/09

From Slice

LaRosa's: A Tradition Cincinnatians Should Not Be Proud Of

I lived in Hamilton, a suburb of Cincinnati for almost 5 years. In my time there I tried LaRosa's not really impressed. BUT Hamilton had 3 local family run shops Chester's, Mililo's (SP?), and Richard's. Richard's was borderline OK. Chester's and Mililo's you could tell were family run and delicious. I believe Chester's had won the AOL Cincinnati CitySearch Award. All three of Hamilton's homegrown shops have been there for 50+ years.

tonecapo at 11:14AM on 06/11/09

From Slice

Judah Friedlander Hates St. Louis-style Pizza

checked out dudes site because you called him out, definitely will fail. He's FAR from a pizza expert. That has to be one of the lamest attempts at a comment. I just want to comment that i can't comment on this, just a comment so everyone knows i run a shitty site and talk out of my ass.

tonecapo at 12:56AM on 05/23/09

From Slice

An Evening with Paulie Gee, Pizza Madman

Paulie, I noticed in the eighth picture it MAY appear as you were about to throw the dough. But we all know, it's not to be so.

tonecapo at 12:24AM on 04/22/09

From Slice

An Evening with Paulie Gee, Pizza Madman

@PaulieGee:

"Thanks again to everyone. Hopefully in the future I'll be able to have all of you join me at your whim."

Is this teh foreshadowings of PaulieGee becoming a Pizziola of his own place? Try a Marinara with some cold capicola. It is amazing.

tonecapo at 12:21PM on 04/16/09

From Slice

Leftovers: The Day's Stray Links

From the Boston Examiner Link:

"In 2001, Jordan Tobins brought the simple concept of traditional Neapolitan-style pizza (thin crust, chunky sauce) to an urban setting"

Neapolitan Pizza deserves a better description than that doo doo.

tonecapo at 9:36PM on 04/01/09

From Slice

Brooklyn Grimaldi's vs. Texas Grimaldi's

Dull blond? While I do enjoy the charred crust, I think there is something to be said for the blond crust. It packs just as much flavor as the charred.

tonecapo at 10:28AM on 02/27/09

From Slice

In Which I Eat the Hot Dog and French Fry Pizza at Pizzeria Reginella

i just puked in my mouth,.

tonecapo at 9:50AM on 01/30/09

From Slice

Hot Dog and French Fry Pizza at Reginella

that doesn't even sound good. Thats up there with the Mac N' Cheese pizza. Grody.

tonecapo at 1:54PM on 01/29/09

From Slice

New York-Style Pizza at Denver's Fuhgidabowdit

wasn't the chant pizza, pizza? At least the marketing here on the shores of lake erie echoed with caesar's pizza pizza chant. Where's the upskirt? Just a profile?

tonecapo at 10:47PM on 01/22/09

From Slice

Jim Lahey's No-Knead Pizza Dough Recipe

i don't believe that recipe would be too wet.

tonecapo at 1:16AM on 01/22/09

From Slice

Inauguration Dinner: 'Hawaiian' Pizza

OMFG. the path is complete, Hawaiian pizza is the pizza anti-christ.

tonecapo at 9:55AM on 01/21/09

From Slice

WTF? Leave Co. Alone, People

I'm sure the purist thought is that all these issues stem from Lahey throwing the dough. All of this could have been avoided if he hadn't thrown the dough...sigh. ;)

tonecapo at 1:59PM on 01/19/09

From Slice

First Taste: A Pizza Preview of Jim Lahey's Upcoming Pizzeria, Co.

Do the snobs also agree that no good pizza can come from dough thats been thrown?

tonecapo at 8:39PM on 11/24/08

From Slice

First Taste: A Pizza Preview of Jim Lahey's Upcoming Pizzeria, Co.

"I'm sorry to see him tossing the dough though. Hopefully that's just a joke. Real pizzaiolos don't toss no dough. "

Could someone explain this comment? Why is "dough throwing" frowned upon? Why is it not an accepted way to stretch the dough? Any resources on the subject?

thanks,

tone

http://tonecapo.com

tonecapo at 1:01PM on 11/22/08

From Slice

Types of Pizza-Crust Eaters

eat the crust! st. louis is nuts!

tonecapo at 12:41AM on 10/25/08

From Slice

Here's a Tip: Mediocre Pizza Is Better When You Order It 'Well-Done'

my customers still don't understand that sometimes a burned pizza is the best thing evar!

tonecapo at 12:40AM on 10/25/08

From Slice

Bollini's Pizzeria Making Worthy Neapolitan Pies in Monterey Park, California

"Personally, I prefer the classical approach of the ancient Greeks, who valued balance, restraint, and proportionality rather than the excesses of the subsequent Hellenistic era."

you sucked all the fun out of eating pizza.

I am not commenting on the amount of toppings the writer prefers, everyone enjoys pizza their own way.

tonecapo at 12:15PM on 10/21/08

From Slice

Photo of the Day: Composite C.R.U.S.T. Scan of Undisclosed Pizzeria's Wares

UPN?

tonecapo at 10:16PM on 10/20/08

From Slice

This Week's Poll Results: You Got to Know When to Fold 'Em

Folding? Gasp! The cheese-sliding, the favoring of the crust over topping--I am horrified! That is like trying to judge a slice only eating the crust and taking off the cheese or vice versa!

I do use a knife and fork, often for sanitary reasons. If you 'have' to fold you're eating your pizza too fast and too casually!

HeartofGlass at 5:25AM on 09/01/09

From Recipes

How to Make Pizza Bianca at Home

I was a failure at years of breadmaking until I got a KitchenAid. I don't work for the company or anything, and since I'm old, it was hard to learn anything new. But I'm glad I did. I'm not sure what it does to the dough but suddenly, getting some new recipes on BetterBaking.com and the KitchenAid really made a difference.

pocleves at 6:46PM on 08/31/09

From Slice

Saag Paneer Pizza? Why Not?

This could be tasty with a few tweaks, but right now that slice looks like someone regurgitated on it!

jlewfoodie at 6:19PM on 08/30/09

From Slice

Saag Paneer Pizza? Why Not?

Chicken Pizza Masala?

Lorenzo at 12:27PM on 08/27/09

From Slice

Saag Paneer Pizza? Why Not?

I must have awoken in an alternate universe this morning.

Ciao,

Paulie Gee

pauliegee at 9:14AM on 08/27/09

From Slice

Saag Paneer Pizza? Why Not?

@tonecapo: lmao, that's what I thought!

I love saag paneer.....add a decent pizza crust and I'm definitely game to try it.

Pizzablogger at 6:54AM on 08/27/09

From Recipes

How to Make Pizza Bianca at Home

The pictures show what looks like a very nice result. A question I have is that there are many resting periods some of which are shown in the pics. There is no mention of and no visual evidence that the dough is covered w plastic film or a towel during these resting periods. Am I to assume that thecovering is not necessary ?
thanks

Don

dasmueller at 11:29PM on 08/26/09

From Recipes

How to Make Pizza Bianca at Home

@Don

Yes, the containers were covered with plastic - actually a clear plastic shower cap - which was removed so I could take the pictures. Didn't mean to mislead you! So to anwer your question - yes, covering is advisable (certainly for the refrigerated stage).
FP

foolishpoolish at 11:29PM on 08/26/09

From Recipes

How to Make Pizza Bianca at Home

The pictures show what looks like a very nice result. A question I have is that there are many resting periods some of which are shown in the pics. There is no mention of and novisual evidence that the dough is covered w plastic film or a owel during these resting periods. Am I to assume that thw covering is not necessary ?
thanks

Don

dasmueller at 11:22PM on 08/26/09

From Recipes

How to Make Pizza Bianca at Home

Final comment on farina semola. It seems there are two types of farina semola di grano duro.
One is coarser and used for pasta. The other is 'semola rimacinata' which literally means 'remilled' and therefore, I presume, more suitable for bread. The DOP specification for Pane di Altamura specifies this 'remilled' flour for bread making. Hard to find outside of Italy.
FP

foolishpoolish at 1:45PM on 08/26/09

From Recipes

How to Make Pizza Bianca at Home

@rumanddiet
So glad you enjoyed the sicilian.
I'm afraid this is a recipe which I've not tried without a baking stone. The initial heat from the stone contributes a lot to the rise and hence airiness of the crumb. The only possibility I can think of is to place a heavy duty pan of the right size, bottomside up, in the oven and preheat it for about 1/2 an hour and slide the parchment on to the preheated pan. Can't guarantee that will work though because I haven't tried it.
FP

foolishpoolish at 10:13AM on 08/26/09

From Recipes

How to Make Pizza Bianca at Home

This looks great, I made your Sicilian style square pizza, last week and it turned out awesome. Question though, should I do anything differently for this pizza if I don't have a baking stone.

rumanddiet at 9:31AM on 08/26/09

From Recipes

How to Make Pizza Bianca at Home

Re: my previous comment - I may have been wrong about 'farina di semola' - 'di semola' may in fact be the correct durum flour for breadmaking. I've used it in making bread before but the stuff I was labelled as suitable for pasta making. It was much finer than the usual semolina that I normally find at supermarkets.
FP

foolishpoolish at 11:54PM on 08/25/09

From Recipes

How to Make Pizza Bianca at Home

FYI - the owners of Antico Forno have opened up a sister restaurant in NY. Farinella. Somewhere near city hall, but can't remember the address offhand.

It uses the exact same ovens and same recipe as the Roman version.

That said, I've been to both, and the one in Rome was much better. I think it has to do with the freshness. In Rome, there's always a line, so you get your pizza hot out of the oven every time. When I went in NY, our bianca was at room temp, and a little too chewy.

It was, however, right after they've opened. Perhaps they've improved?

J. Kenji Lopez-Alt at 9:51PM on 08/25/09

From Recipes

How to Make Pizza Bianca at Home

ugh, this really brings me back to living in Rome. I used to love getting pizza bianca paninis--just the crusty bread sliced down the middle and stuffed with smoked mozzarella, salsa rosa (Italian version of Russian dressing) and tons of thinly sliced, salty prosciutto. Now that I have the recipe for the pizza itself, I will definitely be posting about this particular snack sometime soon!

BigGirlPhoebz at 9:32PM on 08/25/09

From Recipes

How to Make Pizza Bianca at Home

My italian spelling went to pot. granO not grana.

foolishpoolish at 7:06PM on 08/25/09

From Recipes

How to Make Pizza Bianca at Home

@K
I've not tried that particular combo because I can't find '0' flour easily. Mixing in canadian hard wheat flour (farina manitoba as they refer to it in Italy) would be my best bet.
As you are probably know, the designation '0' or '00' alone doesn't really guarantee the performance of the flour.
Most of the grana tenero grown in Italy is soft wheat but mills often source their grain from all over in order to maintain a consistent quality. I wonder if mixing in some durum wheat (grana duro) would work but again it's not easy to find farina grana duro which isn't 'di semola' outside of italy.
As you've probably found out through experimentation, no two flours are identical. It's often a case of tailoring the recipe for whatever flour you have at hand.
FP

foolishpoolish at 7:04PM on 08/25/09

From Recipes

How to Make Pizza Bianca at Home

Toby, have you tried an Italian Tipo 0 or 00 when making a Ciabatta or Foccacia? Wouldn't that be a closer approximation?

I'm asking because I have not tried an all 0 or 00 (or mix of the two) in a Ciabatta of Foccacia yet, opting for some mix of unbleached KABF and 00, usually around 50-50.

I told this to the nonna running the Italian deli/bakery and she looked at me like I was a madman. "I have a plenty of beautiful 0 and 00 flour that I can sell you, why not use nothing but it?" Good grief :)

Pizzablogger at 6:51PM on 08/25/09

From Recipes

How to Make Pizza Bianca at Home

@tonecapo There's some additional flour info in the ingredients section of the post, now.
High gluten worked really well at a higher hydration (95%).
King Arthur Unbleached Bread Flour would be ideal and the initial development of this recipe was done using this flour.
All purpose really needs to either be blended with high gluten flour for a good result.
If you still want to pursue a 100% all purpose dough, then I would drop the hydration to about 85% hydration (468g water). Even then, I would stick to a hard wheat all purpose flour - the only one I know of in the US would be King Arthur Unbleached All Purpose which is milled from hard, red winter wheat.

Hope that helps,
FP

foolishpoolish at 5:27PM on 08/25/09

From Slice

Bob & Timmy's Is the Fifth Best Pizzeria in the U.S.?

Man, I don't know, Ed. They were really good. I haven't had many other ones on the list (Sally's, Frank Pepe, Totonno's, Santarpio's), so maybe I'm not too sure about top 5 pizzas. But I would say it's up there with Sally's and Frank Pepe, and way better than the one time I had Santarpio's (which I do need to try again, but for now consider far worse than Picco or Regina). Probably below Totonno's, but not by too much. It's a tough call, and one that I am definitely willing to research further.

For reference, here are the pizzas we ate.

airstrikemike at 11:05AM on 08/03/09

From Slice

Bob & Timmy's Is the Fifth Best Pizzeria in the U.S.?

You're right. It could have been a bad day, airstrikemike. But were the pizzas you had worthy of being called one of the best five pizzas to be had in America?

Ed Levine at 7:59PM on 08/02/09

From Slice

Bob & Timmy's Is the Fifth Best Pizzeria in the U.S.?

Just got back from Providence. We got one spinach and mushroom pizza and one half "Pizza II" and half four cheese. They were all really good. I was pretty skeptical after seeing some of the photos on their very own website, but was pleasantly surprised with the results. The cheese was all melted, they all looked really nice, and were well-made. No cold spots, nothing wrong at all. The pomodoro sauce had a little more oregano flavor than I care for, maybe, but hey. Maybe Ed just got it on a bad day? Or am I the only one here that thinks at all favorably about it?

airstrikemike at 3:55PM on 08/02/09

From Slice