Hi All- Fairly slow time of year so why not discuss one of the world's greatest foods :). I started and contributed to a few threads a while back on "at home pizza making" as I was just kicking off my pizza obsession.
Since then it has really taken off. I have the whole set up - Blackstone pizza oven, thermometer gun, pizza peels, and a proof box.
Ingredients- The wife has tolerated my 60lbs bag of Caputo 00 flour I bought on Amazon, San Marzano Tomatoes (Costco), and fresh basil and the cheese either comes in the form of great $4 a lbs (half price everywhere else) fresh mozz balls or on a couple of occasions I have purchased the curd and made my own mozz at home - more to come on this one.
Initially, I started out as a purist, only making traditional Neapolitan pies - the wife and I spent 10 days in Italy (from Florence to Capri) where I took multiple pizza classes and ate pizza about 12 times in every city we stopped. Since then, I have let the creative juice flow a bit and expanded into more "American" style pie combos. Take a look at my IG pics in the attached- I havent posted my most recent pies but will do soon.
A few points things I was hoping to get input/people's experiences with were:
A) A wood fire oven - do you have one? Have you bought or built? Any insight into brand/ style/ kit to buy? I am leaning towards a Pizza Party oven but open to anything in the $1K range.
B) Homemade Mozzarella - How do I get soft supple cheese? Mine is always hard and rubbery - it melts well, but I want the feel of buffalo mozz if possible. I am doing the standard warm, hot boiling water (and added cream) routine, stretching the cheese, balling it and cooling it in salt water. Anything I am missing here?
C) Why isn't there more good traditional pizza in the US/Tristate area? I know Gino Sorbillo just came to NYC and is a must try for everyone but I feel like there is an opportunity for an east coast fast-casual joint - do you agree? This is a long-term passion project of mine I hope to invest in and run.
IG Pizza Pics - (
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I just don't get neapolitan pizza.
The blackstones rotating floor makes it super easy. There's videos on my IG link actually you can see.
I also suggest this bc of price. You can find the blackstone for around $250 (I am actually selling mine if interested ;) so I can upgrade to wood-fired) whereas the Roccbox is double that - with less surface area as well.
If you are willing to drop $500, I would get the Uuni pro - much more versatile, bigger, and same portability.
Filthy where in the south are you located? Some of the best most authentic pizza I have had was in Atlanta - Pizza Antico. Amazing food, you wont look at Neapolitan the same.
Pizza Antico - ( New Window )
gm7b5 : 12:10 pm : link : reply
its bread cheese and sauce, its cool, but its like crack in this usa. THAts just me. Too each their own i guess.
With the endless variety of breads, cheeses and sauces I'm sure there is a recipe out there for you.
Just no pineapple.
that's just like, your opinion man
Report back on the uuni. I looked into it, I mean 90 seconds for a pizza in a 900 degree oven sounds perfect for what I'd like to do. Only complaints I've seen are that the bottom either doesn't get hot enough or retain heat well enough so the crust isn't done at the same time the toppings are or it's not done enough.
Would love to hear your results.
Another reason I like the blackstone is the flame comes from the bottom up - similar to the set up for a dome wood fire oven.
Most authentic NY pizza is neapolitan too.
A couple of things from my experiences:
- The oven can get in The 900-1000° so be careful with the dough. I make mine with just 00 flour, yeast, water and a pinch of salt. The dough would start to burn before the cheese melted when I used recipes with sugar or olive oil.
- Make sure to keep checking the pellet hopper every two pizzas, it seems to know when you’re not paying attention and will run through it’s fuel.
- I bought a wood pizza peel to make the pizzas on and steel peel for moving the pizza while and after it cooks. It usually takes about 90 to 120 seconds to come out perfect.
Neapolitan is about minimal toppings and letting the pure essence of the flavors meld together to make a beautiful symphony of deliciousness in every bite - was that too much? Haha
If the Neapolitan is soggy, its because you didnt eat it fast enough - if you dont burn your mouth, youre too slow - the pizza was covered and steamed, or overdressed - a common cardinal sin.
You are welcome to central NJ anytime to try a pie, I assure you I have converted many a NY slice fan.
T in NJ - whats your recipe? 60% hydration? >1% yeast? (live or dry active?) 5% salt?
I miss real pizza so much -- sigh!!!
It's not for everyone, but New Haven pizza is very closely related to Neapolitan.
This is a Neapolitan pie from Pepe's:
so is this from Modern:
and this from Sallys:
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When I lived in NoVa everyone there kept saying "you need to go this place" and I'd go and it would be terrible, frozen crust pizza or just bad in general.
and John's isn't the best in NY from what I hear, but it's not close to New Haven.
if you don't like chewy crust, a couple times when my family has been in Burlington, VT or Portsmouth, NH we ate at a place called American Flatbread (Burlington) or the Flatbread company (Portsmouth, NH). All supposed to be locally sourced/organic ingredients, on a crispy flat crust, and it's decent for what it is, and some people may prefer that.
there was an American Flatbread in Manhattan, but it didn't last.
When outside the New Haven area I'd go there.
When I lived in NoVa everyone there kept saying "you need to go this place" and I'd go and it would be terrible, frozen crust pizza or just bad in general.
and John's isn't the best in NY from what I hear, but it's not close to New Haven.
if you don't like chewy crust, a couple times when my family has been in Burlington, VT or Portsmouth, NH we ate at a place called American Flatbread (Burlington) or the Flatbread company (Portsmouth, NH). All supposed to be locally sourced/organic ingredients, on a crispy flat crust, and it's decent for what it is, and some people may prefer that.
there was an American Flatbread in Manhattan, but it didn't last.
When outside the New Haven area I'd go there.
bleecker st pizza across the st from johns,grab n go,thank me later.
It appears to be only half made
That's how their pizza looks, tastes great though. Here are some more:
The blackstones rotating floor makes it super easy. There's videos on my IG link actually you can see.
I also suggest this bc of price. You can find the blackstone for around $250 (I am actually selling mine if interested ;) so I can upgrade to wood-fired) whereas the Roccbox is double that - with less surface area as well.
If you are willing to drop $500, I would get the Uuni pro - much more versatile, bigger, and same portability.
Filthy where in the south are you located? Some of the best most authentic pizza I have had was in Atlanta - Pizza Antico. Amazing food, you wont look at Neapolitan the same. Pizza Antico - ( New Window )
I originally was going to get the Uuni, but the more I read about the roccbox and people who switched to it and their satisfaction. The thing about the Blackstone I have rad is that the motor burns out. Still mulling it over, but the Blackstone does seem to be a really good value.
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it's delicious. and they don't burn the hell out of it there is usually a slight char.
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Can't wait to give it try. I also have the Big Green Egg, and while friends of mine have had great success, I can't seem to get the hang of it. The Uuni looks like it's an easier operation.
Report back on the uuni. I looked into it, I mean 90 seconds for a pizza in a 900 degree oven sounds perfect for what I'd like to do. Only complaints I've seen are that the bottom either doesn't get hot enough or retain heat well enough so the crust isn't done at the same time the toppings are or it's not done enough.
Would love to hear your results.
Will do. I've read where you have to let the stone heat up for 20-30 minutes to make sure the bottom cooks. Hopefully I'll get to use it this weekend.
I'll defer the nuances of charring to the guys that live in places where you can get consistently good pizza. I live in the Philly burbs and it's almost all mediocre out here. There's only one place near me that has wood-fired and compared to everything else it's orgasmic.
Thank you for posting that -- maybe there's hope after all -- there were actually a bunch of videos on the right that were equally interesting and gave me a few ideas -- hey I'm excited -- Pizza!!!!
1) cooked for 90 seconds - 2 minutes
2) a wood fired oven
3) high gluten flour helps
4) 850 degrees
I don’t know what to tell you beyond that. Make your own oven out of cinder blocks and French clay. Some of the best pizza I’ve had is that way.
I made my first gluten free pizza tonite from scratch and it was awesome --- amazing texture I never thought I'd have again -- I am in heaven. Haven't eaten real pizza since being diagnosed with Celiac's Disease six years ago. I'm a guy who grew up in Brooklyn the land of real pizza. It's a Jones that goes all the way back to my childhood.
Thank you! Thank you! Thank you!!