6 ms·
surprised to see this here, but it doesn't have style sheets, so maybe not too surprised ;) jeff varasano's website is a great resource for pizza hackers and l
by tribby 9y ago
surprised to see this here, but it doesn't have style sheets, so maybe not too surprised ;)
jeff varasano's website is a great resource for pizza hackers and lays a lot of myths to rest (like proofing). my own process (which I cook in a blackstone pizza oven at ~800°) has a bit more in common with tony gemignani's basic neopolitan (described in his pizza bible), with the addition of the earlier and longer autolysing period used by jeff. the difference is night and day and I wish I'd learned about it a lot sooner!
if you're in the bay area and this kind of pizza is your thing, be sure to check out the following places --
SF: pizzetta 211, una pizza napoletana, tony's, firetrail, a16
oakland: boot & shoe, pizzaiolo, also a16
berkeley: lucia's, emilia's
on that list, emilia's is far and away my favorite. it's a one man operation, dirt cheap ($21 tax included for an 18" pie), and just impossibly good. he gave me some of his sourdough starter once, and killing it rather quickly is one of my greatest regrets.
- jclem 9y agoPizzaiolo is good, reminded me of Paulie Gee's and Speedy Romeo, both of which are places in Brooklyn I really like. I always find Una Pizza Napoletana extremely soft and doughy, and personally I think it's really overrated. Maybe I've just gotten bad pies on the two occasions I've tried it.
- subpixel 9y agoI agree - not about Una Pizza in particular but about the Neopolitan style in general. When pizza crust resembles naan (overly soft, pliable after baking) things have gone too far.
- diego_moita 9y ago> Una Pizza Napoletana extremely soft and doughy This is just hilarious. Compared to NY pizza, "soft and doughy" is what most pizzas in Naples and Rome are. That's precisely the original concept.
- jclem 9y agoI'm not comparing it to "NY pizza", if you're referring to common pizzeria pizza. Compared to other Neapolitan pizzas, I have found Una Pizza Napoletana to be really doughy, even on the outside.
- colordrops 9y agoAny recommendations for L.A.?
- goldenkey 9y agoCalifornia Pizza Kitchen
- getpost 9y agohttp://www.lodgebread.com/ http://www.lodgebread.com/ http://www.sottorestaurant.com/ http://www.sottorestaurant.com/ http://pizzeriamozza.com/ http://pizzeriamozza.com/ http://www.miloandolive.com/ http://www.miloandolive.com/ http://felixla.com/ http://felixla.com/ http://fahrenheitla.com/ http://fahrenheitla.com/ new/haven't tried/coming soon: http://www.slowrisepizza.com/ http://www.slowrisepizza.com/ http://pizzana.com/ http://pizzana.com/
- archagon 9y agoI've only been once, but Mozza is fantastic (if a bit unorthodox). They have a bar special where you can get a pizza, glass of wine, and dessert for $30. It used to be an insane $20, but it's still a bargain when you consider that some of their pizzas cost $20+ and their desserts are in the $10 range.
- tdumitrescu 9y agoOn a recent trip I discovered DeSano, which was awesome. Some of the most realistic Neapolitan I've found in the states.
- batbomb 9y agoIf Pizzetta is packed, you can walk down the street to Fiorella too. Il Casaro is good too. Pizzetta has the most flavorful and distinct/seasonal toppings, but the crust is better at some other places.
- archagon 9y ago+1 for Emilia's (just don't forgot to call ahead), adding Casey's (one of the best pizzas I've had on any coast) and Pizza Hacker (though it has a bit of California flair). I'm so happy the East Coast no longer has a monopoly on amazing pizza! I'm not the biggest fan of Tony's margherita, but it seems the dude can make a perfect pizza in practically any style. Capo's is the best deep dish pizza I've ever had, including Chicago!
- mikeryan 9y agoIs there a way to hack that line for Emilia's? I start dialing at 4pm and get a 7:30pm pie.... Awesome place though - totally worth it. Between Emilia's the Cheeseboard and Zachary's Berkeley has a pretty awesome choice of Pizza. Boot and Shoe is also opening a location on Shattuck ....
- archagon 9y agoAlso Artichoke Basille! Not fancy at all, but it's a real NY chain and they have authentic-tasting slices and Sicilian squares. (Plus monstrosities like their artichoke pizza, but I admit it's an occasional guilty pleasure...)
- simtel20 9y agoUnlike the OP dough, the pizzas at artichokes in NYC has always been mediocre. Going west on 14th st to the Joe's will get a better crisp slice in a hotter oven. I can't imagine that they are better in SF if that's what we're talking about, but I guess it's possible.
- archagon 9y agoYes — but we don't get a lot of genuine NY slices over here on the West Coast!
- tribby 9y agothere are in fact a few emilia's hacks and secrets -- but I can't share them here! the most important one is getting to know keith :) berkeley does indeed have good pizza. outside the neopolitan pizzerias, gioia is excellent, arinell is one of my favorites for a NY slice (same as the one on 16th & valencia), and artichoke basille's isn't great but for a gigantic margherita slice at 3am, I'll take it! make sure to check out benchmark in kensingson (basically berkeley) too.
- crsmith 9y agoSF: Del Popolo
- damnfinecoffee 9y agoHave you found any good places in the south bay? I have so far been unsuccessful and would love an option that doesn't require a trip into the city
- ccmonnett 9y agoAwesome! I saved every one since I've never been to any... can you do the South Bay/Peninsula (anyone else too)? About the OP: I effing _love_ pizza but struggle to make it at home. The quality and quantity of knowledge in this post is fantastic!
- archagon 9y agoPizza Bocca Lupo in San Jose is good and pretty inexpensive!
- someheavyocean 9y agoBibo's NY Pizza on Bird in San Jose is amazing.