Another Forno Napoletano Oven in Virginia

[pizzablogger]

I love pizza! 

[Infoodel]

Geez who needs advertising when you've got fornonapoletana...sorry...pizzamaking.com?

[widespreadpizza]

Infoodel,  I'm sure you are just poking fun,  but lets not forgot how much Marco has done and contributed to the knowledge of this forum and its memebers.   The ovens speak for themselves with the products the produce,  and everyone still knows they have other options for ovens when they open up shop.  Just my 2 cents.  -marc

[Infoodel]

.

[scott r]

im with you marc.   I think there would be much less use of wild yeast or incredibly long and slow room temperature fermentations going on here in the US without his input.   

[Infoodel]

im with you marc.   I think there would be much less use of wild yeast or incredibly long and slow room temperature fermentations going on here in the US without his input.   

Seriously?

[scott r]

yes.   Maybe I give pizzamaking.com too much credit, but it does seem like it has had a profound impact on new pizzerias opening up around the country.   If you look at the dates that marco brought his knowledge of wild yeast and 16 hour plus room temp fermentations to the attention of this forum you will see that the only pizzeria in the US using these techniques at that time was UPN.   Everyone else was using fridge fermentation or commercial yeast.  An argument could be made that the deluge of home pizza makers and professional pizza makers moving to wild yeast and very slow room temperature fermented doughs came with the influx of intrest in neapolitan pizza, but it should be noted that even in naples both of these practices are extremely rare.   Even there most pizzas are made with dough that is mixed in the morning and sold later in the day. 

[Infoodel]

yes.   Maybe I give pizzamaking.com too much credit, but it does seem like it has had a profound impact on new pizzerias opening up around the country.   

Well be fair - you're not giving this site credit - you're giving an individual credit.
I'm not really trying to question an individual - they can act and say whatever they like. Fine.
 The problem lies with how the rest of us have to act as a result. The 'powers that be' made this clear to me recently (echoing much of what has been said above) and added a not-too-subtle reminder that I hadn't paid membership.
Bow down and pay up.
Gotta love it.

[scott r]

Well be fair - you're not giving this site credit - you're giving an individual credit.

Yes, but I really do think that Marco was the one that brought this information to the forums attention for the first time.   Knowing that these were the secrets of what are considered the best pizzerias in naples especially made people step up and take notice.

[Infoodel]

Knowing that these were the secrets of what are considered the best pizzerias in naples especially made people step up and take notice.

ie Pizzeria Salvo and maybe Da Michele.
Don't think I need to spell that one out...

[scott r]

Yes, mainly Da Michele....salvo is a new addition.   

[pizzablogger]

[Infoodel]

I love pizza! 

And I do too!
Amen to that