Good NYC style pizza in Sarasota?? (Tamiami, Westchester: casino, moving to, metro)

[jnanner]

Originally Posted by Caligula1

I have been told that back in the day when tomatos were not hybred and geneticly altered in some way shape or form a small Very very small amount of sugar was added to cut down on acidity, now that tomatos are grown "differently" it's not needed anymore. Stil if i'm making a from scratch sauce with alot of paste added I will add a dash of sugar less then an 1/8 tsp it does not make the sauce sweet and to be honest i'm not sure it does anything at all.

you don't need sugar. i make sauce every week. my folks didn't use sugar, my grandmother didn't use sugar. i use up to 1 small can of paste (make sure the only ingredient listed is tomato) with 2-4 big cans of puree or crushed & 1-2 big cans water. i've heard the acidity thing but i always say "cook it longer"

btw i just almost died from the awesomeness of the meatball parm hero i made myself for lunch...why was i looking for take out anyway? lol

[Teshortt]

Fratelli's Pizza & Brew in Venice is the best pizza I have had in Florida.

[Rushmore]

Bumping this thread because after a week of traveling and another week of illness, we are gingerly stepping out to go try Il Panificio. STIR CRAZY!

Trip report to follow.

[Rushmore]

Originally Posted by Rushmore

Bumping this thread because after a week of traveling and another week of illness, we are gingerly stepping out to go try Il Panificio. STIR CRAZY!

Trip report to follow.

Il Panificio:

REALLY good crust. Sauce is very good. Toppings just OK (canned spinach on the spinach and fresh mozz?).

It's a nice atmosphere, though. Nice high ceilings, friendly service, wines by the glass or bottle, and a dessert case.

We will definitely visit again. It's a nice family place.

[JViello]

Originally Posted by Caligula1

I have been told that back in the day when tomatos were not hybred and geneticly altered in some way shape or form a small Very very small amount of sugar was added to cut down on acidity, now that tomatos are grown "differently" it's not needed anymore. Stil if i'm making a from scratch sauce with alot of paste added I will add a dash of sugar less then an 1/8 tsp it does not make the sauce sweet and to be honest i'm not sure it does anything at all.

You are correct, and it does do something. Food is chemistry, not a mystery.

Cento canned tomatoes are about the closest thing I've had to eating a tomato off the vine on family property in Italy. (Tuscan and Basilicata region, not that "rock" off the SW shore. )

Originally Posted by jnanner

you don't need sugar..."cook it longer"

Bull. Sometimes a "sugar" is needed. You have to taste and season accordingly. Surgar is sugar. Many old schoolers use onion as the sugar source. They cook the onions down "till they die" and that becomes the sugar source. A dash of refined sugar can work in a pinch.

Cooking it further actually increases the acid content, and should not be done. That whole myth of grandma bent over the stove for 12 hours is just that...a myth. A good sauce takes less than an hour to produce, start to finish. Too many people in American are used to overcooked, WAY overspiced "gravy".

This thread reminds me of divorce. The ex "tastes" a lot better 4 years later. Time and distance tends to trick the mind...even if it's just "pizza".

BTW, your NY noodle pie can't touch a New Haven Style apizza.

[jnanner]

Originally Posted by JViello

You are correct, and it does do something. Food is chemistry, not a mystery.

Cento canned tomatoes are about the closest thing I've had to eating a tomato off the vine on family property in Italy. (Tuscan and Basilicata region, not that "rock" off the SW shore. )



Bull. Sometimes a "sugar" is needed. You have to taste and season accordingly. Surgar is sugar. Many old schoolers use onion as the sugar source. They cook the onions down "till they die" and that becomes the sugar source. A dash of refined sugar can work in a pinch.

Cooking it further actually increases the acid content, and should not be done. That whole myth of grandma bent over the stove for 12 hours is just that...a myth. A good sauce takes less than an hour to produce, start to finish. Too many people in American are used to overcooked, WAY overspiced "gravy".

This thread reminds me of divorce. The ex "tastes" a lot better 4 years later. Time and distance tends to trick the mind...even if it's just "pizza".

BTW, your NY noodle pie can't touch a New Haven Style apizza.

i will personal not budge on the sugar issue .of course i get the onion thing but there are no onions in my sauce either, or my grandmother's. maybe it's regional. my people are from frosinone.

12 hrs sauce is nuts but i like at least an hour to simmer, longer is better. i like cento or tuttorosso.

try 4 months not 4 years lol i was here a few months when i got really homesick for a few things i was used to in NY.

wtf is a noodle pie? kugel? lol and yeah, CT is famous for it's pizza - that whole NY thing is a myth

[keelybella]

We've tried a few places in search for a good pie:

- Definitely prefer the Gulf Gate Rico's over the Bee Ridge Rico's.

- Notoli's in Bradenton, on SR 64 is very good. Just never find myself out that way.

- Joey D's on 14th St. in Bradenton is not good. At all. Frozen pizza is better. Only gave it one shot, could have been my experience... but not going back for a second taste.

- Oma's on Bradenton Beach is probably the best we've had yet. Crust is excellent, slices are huge with the perfect amount of cheese. We go there often and we're always happy!

- Bella Mia on Manatee Ave. in Bradenton is not good. Tried it twice to make sure it wasn't just a first time fluke... nope. sauce is so sugary sweet it's hard to eat!

- Solorzano Bros. is good. Tried the Hoboken Heart Attack on Webber. Too much for me. Hubby liked it - too much meat, not enough sauce. Just a bad menu choice on our part for a first time tasting. That said ... haven't tried a regular pie to give them a fair shake yet. Crust was good. We've only tried them once so far, but I want to go back. They're from Hoboken, NJ (and I'm from that part of the world). They also have a restaurant on Siesta Drive in Sarasota in addition to the pizzerias. Haven't been there yet, though.

- Ferraro's in Bradenton is pretty good, too. Another northern NJ family. Their dinners (baked ziti, lasagna, etc.) are excellent. Sauce is perfect.

.... wow. Guess we eat a lot of pizza Now, if we can only find some decent Mexican around here....

[davery5872]

Originally Posted by keelybella

.... wow. Guess we eat a lot of pizza Now, if we can only find some decent Mexican around here....

Our fav used to be El Toro Bravo, until the new place on Clark opened up. I can not remember the name right now, but it's sort of across from Valentino's and BW3. Great place.

[JViello]

Originally Posted by jnanner

i will personal not budge on the sugar issue .of course i get the onion thing but there are no onions in my sauce either, or my grandmother's. maybe it's regional. my people are from frosinone.

12 hrs sauce is nuts but i like at least an hour to simmer, longer is better. i like cento or tuttorosso.

try 4 months not 4 years lol i was here a few months when i got really homesick for a few things i was used to in NY.

I don't disagree, and I'm not saying you always have to use a dash of sugar. As was said, it all depends on the tomato. Some are more acidic than others and sometimes you need a pinch to balance things out. Sometimes you don't.

I've seen people use roasted red peppers for the sugar as well. I actually made a red pepper sauce that was to die for. Fire roast the peppers, toss them in a zip lock for 10 minutes, peel the skins, toss them in a blender with a touch of cream and garlic, salt. Super duper yummy.

Originally Posted by jnanner

wtf is a noodle pie? kugel? lol and yeah, CT is famous for it's pizza - that whole NY thing is a myth

NY pies tend to be "limp". (There are only two places I know of that have proper coal fired ovens at 800+*) You know the whole "fold" thing. I like it, but I prefer a slightly charred crust with the toppings cooked just right. (See above pic) Same way they do it in Napoli.

And yes, CT IS famous for it's pizza. This is not a secret, do a quick google search and you'll see. Presidents and celebrities visit for it, people line up for hours, and there is even a youtube of a guy piloting his plane 600 miles to New Haven just for a pizza. LOL

You havn't lived until you try a New Haven Style fresh white clam pizza. I have yet to meet anyone, even those who recoil at clams who have not walked away impressed and wanting more.

[jnanner]

Originally Posted by JViello

I don't disagree, and I'm not saying you always have to use a dash of sugar. As was said, it all depends on the tomato. Some are more acidic than others and sometimes you need a pinch to balance things out. Sometimes you don't.

I've seen people use roasted red peppers for the sugar as well. I actually made a red pepper sauce that was to die for. Fire roast the peppers, toss them in a zip lock for 10 minutes, peel the skins, toss them in a blender with a touch of cream and garlic, salt. Super duper yummy.



NY pies tend to be "limp". (There are only two places I know of that have proper coal fired ovens at 800+*) You know the whole "fold" thing. I like it, but I prefer a slightly charred crust with the toppings cooked just right. (See above pic) Same way they do it in Napoli.

And yes, CT IS famous for it's pizza. This is not a secret, do a quick google search and you'll see. Presidents and celebrities visit for it, people line up for hours, and there is even a youtube of a guy piloting his plane 600 miles to New Haven just for a pizza. LOL

You havn't lived until you try a New Haven Style fresh white clam pizza. I have yet to meet anyone, even those who recoil at clams who have not walked away impressed and wanting more.

ok, i'm sure it's awesome pizza in CT but i lived in NY 40 years and never met a single person that said "We gotta drive to New Haven for pizza, believe me" I heard NJ has good pizza too, actually i hear that alot (and Rut's Hut supposed to be worth the drive for the hot dogs)... just never it about CT. I think I was in New Haven once, for a Dali exhibit. Didn't eat while we were there though. Hours in line for pizza huh? conveniently in NYC & LI I never wait more than 5 min, that must be some life-changing pizza you got up there!! If I am ever in New Haven again I will give it a try