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Almost any time someone tells me about the great new pizzeria in their town, I roll my eyes, knowing that there's a 90% chance it's another in the seemingly endless string of neapolitan pizza joints. Don't get me wrong; I appreciate the move to better ingredients, but I'm more impressed by masterful recipes. Neapolitan pizzerias remind me of the sort of farm-to-table restaurant that prides itsef on the sourcing of its ingredients, but trots out a series of uninspired mediocrities.
And don't get me started on the crust...why would I want to eat a pizza whose crust is simultaneously charred and soggy? WTF?
You have a point. Most of the Neopolitan pizza crust is charred but as for soggy, I think that depends on who is preparing it. The charred obviously comes from a wood fire. My favorite is a cracker thin crust without the extra bread around the edges and as crispy as possible.
It's amazing. The guy does have some $30k oven made from ashes from mt vesuvius or something that cooks the pizzas in about 90 seconds. But whatever they are doing it's amazing. Obviously mileage will vary on Neapolitan pizzas depending on ingredients, oven, technique and the chef
Pizza should never be soggy. Crispy with a slight char. Perfecto. There's really little point over arguing about personal tastes/preferences. You're in the minority that thinks NP is overrated.
I don't have a problem with the char, and obviously, crisp is a necessity. But my main issue when I get a not-so-great pizza is when the crust is utterly flavorless, or tastes overwhelmingly floury as the sole flavor of note. A flavorful crust is a must, no matter the style. Why eat toppings on a piece of flour-dusted tagboard?
Almost any time someone tells me about the great new pizzeria in their town, I roll my eyes, knowing that there's a 90% chance it's another in the seemingly endless string of neapolitan pizza joints. Don't get me wrong; I appreciate the move to better ingredients, but I'm more impressed by masterful recipes. Neapolitan pizzerias remind me of the sort of farm-to-table restaurant that prides itsef on the sourcing of its ingredients, but trots out a series of uninspired mediocrities.
And don't get me started on the crust...why would I want to eat a pizza whose crust is simultaneously charred and soggy? WTF?
What did you think of Pizza Taglio in East Liberty?
Don't get me wrong; I appreciate the move to better ingredients, but I'm more impressed by masterful recipes. ........
And don't get me started on the crust...why would I want to eat a pizza whose crust is simultaneously charred and soggy? WTF?
Neapolitan Pizza is the best pizza in the world. Most places in the US that offer this are simply Americanized versions much like most the other "Italian" restaurants.
Neapolitan Pizza and Italian cuisine in general isn't about a masterful recipe, its about taking a few high quality ingredients that pair together and great technique. Most all Neapolitan Pizzas are basic 3 or 4 toppings + sauce. They serve great pizza there because they grow some of the best tomatoes in the world, and make the best mozzarella in the world.
My point I guess is that most of what we have available in the US throws out what makes Neapolitan pizza great, fresh high quality ingredients. So judging Neapolitan pizza based on that is a little rough.
I just stick to NY style pizza places myself, or chicago deep dish which can be just as good, in different ways in their own right, and save my Neapolitan pizza eating for when I am in Italy (or a really great place in the US).
Quote:
Originally Posted by gguerra
Like this
That is more like Roman pizza.
Quote:
Originally Posted by gguerra
And not like this
Thats clearly an Americanized version because you won't find grated mozzarella (real mozz is too soft to grate), or pepperoni anywhere on a Neapolitan pizza (or anywhere in Italy).
We were just in Brooklyn, NY and went to Numero 28 Pizzeria---it was wonderful. Had one pizza with Buffalo mozzarella--Buffalo mozzarella was a new one for me.
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