Author Topic: Una Pizza Napoletana Website (Read 9426 times)

Jackie Tran · « **Reply #20 on:** September 17, 2010, 07:49:04 AM »

you know Scott and Matthew, visually that was the one thing that jumped out at me when looking at the pics. I was also surprise to see how light (sparse) the sauce was. Overall the pie looks visually appealing. Taste is a different story though so who knows. For someone of AM's caliber though, I would have expected him to work all of the kinks out prior to opening.

The oven is beautiful though and the place looks nice and spacious. Reviews are great. I hope he does really well.

If anyone is eating there soon, I'd love to see a crumb shot if it's not too much trouble.

Chau

BrickStoneOven · « **Reply #21 on:** September 17, 2010, 12:03:28 PM »

I did see that it was a little watery but I still think the pizzas look good. Something I noticed yesterday was that if you watch videos of the better pizzerias in Naples you'll see that their crumbs aren't really puffy almost flat. Maybe he has changed his perception on having a puffy crumb and is follow the flatter crumb road.

All these places have a crumb that is on the thinner side.

Pizzeria dal Presidente:

<a href="http://www.youtube.com/watch?v=IG6opi0yyZk" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=IG6opi0yyZk</a>

Trianon:

<a href="http://www.youtube.com/watch?v=LnscC-Xm-CU" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=LnscC-Xm-CU</a>

Di Michele:

<a href="http://www.youtube.com/watch?v=kxziymzXclg" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=kxziymzXclg</a>

,

<a href="http://www.youtube.com/watch?v=JZoruOm3_5w" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=JZoruOm3_5w</a>

Sorbillo:

<a href="http://www.youtube.com/watch?v=GYIEN0oSvgc&p=36E4BFC0C0B1B11B&playnext=1&index=3" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=GYIEN0oSvgc&p=36E4BFC0C0B1B11B&playnext=1&index=3</a>

Ciro Salvo:

<a href="http://www.youtube.com/watch?v=cpzE5h4RMWA" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=cpzE5h4RMWA</a>

dellavecchia · « **Reply #22 on:** September 17, 2010, 02:34:01 PM »

Even if I was the best pizzaiolo in the world, being on stage for opening night at a restaurant that has been hyped for over a year would probably throw me off my game a little (if you really can call those pies "off"). And if I only used airborne yeast in a brand new place that was just finished being constructed, it may affect the performance of my dough

John

cornicione54 · « **Reply #23 on:** September 17, 2010, 03:59:09 PM »

Agreed with BrickStoneOven - I think a lot of Naples pies are relatively flatter than some of the "puffier" crusts I've seen on Neapolitan-style pies elsewhere.
That said, if you compare the old (NY) UPN crust to the new SF crusts, there does seem to be a difference in volume but it might be a little early to judge whether this is just an opening-night thing or part of a "new style".
"Filetti" pie: http://insidescoopsf.sfgate.com/paololucchesi/files/2010/09/P9150204.jpg

scott r · « **Reply #24 on:** September 17, 2010, 07:42:14 PM »

Quote from: Pizza Rustica on September 16, 2010, 10:44:01 PM

Scott, I was under the impression that Anthony was still using the old dough technique. Is he using that in conjunction with wild yeast?

I'm only an hour a way, can't wait to try it out. I will report back with some pizza pics.

Yes, old dough technique with wild yeast.

Even though the pies look a little soupy, they are still less soupy than most of what I encountered in Naples where at trianon for example, there was absolutely no way to pick up a slice. The pizza could only be eaten in the classic neapolitan style of a knife and fork because it was soaked through with liquid. My only gripe with UPN is that he is following the Neapolitan tradition of not thickening his sauce in any way. This means you have to sauce quite lightly (especially if your going to go bannanas with the olive oil and flying in your buffala like UPN does).

gtsum2 · « **Reply #25 on:** September 17, 2010, 10:48:18 PM »

the man knows his stuff it appears! I am almost afraid to admit, I have never had a true Neo pie like those...but they sure look fantastic...I definitely need to rectify this and scour the area for something similar

buceriasdon · « **Reply #26 on:** September 18, 2010, 06:21:27 AM »

Interesting. Is it normal to have that much pooling of olive oil on a Margherita? I think I perfer the amount I use. Personal preference I suppose.
Thanks for the pics!
Don

Matthew · « **Reply #27 on:** September 18, 2010, 06:47:02 AM »

Quote from: buceriasdon on September 18, 2010, 06:21:27 AM

Interesting. Is it normal to have that much pooling of olive oil on a Margherita? I think I perfer the amount I use. Personal preference I suppose.
Thanks for the pics!
Don

The pooling of liquid is mostly water from the buffalo mozzarella.

buceriasdon · « **Reply #28 on:** September 18, 2010, 06:58:43 AM »

http://www.flickr.com/photos/etalk/4995062484/in/set-72157624841474001/
I guess.........whatever the reason, just doesn't float my boat.
Saludos, Don

Quote from: Matthew on September 18, 2010, 06:47:02 AM

The pooling of liquid is mostly water from the buffalo mozzarella.

Essen1 · « **Reply #29 on:** September 18, 2010, 12:36:48 PM »

I don't know what people expected but the ratings on Yelp are already going down.

Cut the man some slack, let him settle in and work out the final kinks before handing out bad reviews.

http://www.yelp.com/biz/una-pizza-napoletana-san-francisco?rpp=40&sort_by=date_desc

BrickStoneOven · « **Reply #30 on:** September 18, 2010, 01:14:19 PM »

First video of AM in action in the new place.

<a href="http://www.youtube.com/watch?v=EoYJ4CbfSqA" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=EoYJ4CbfSqA</a>

Matthew · « **Reply #31 on:** September 18, 2010, 01:28:38 PM »

Quote from: BrickStoneOven on September 18, 2010, 01:14:19 PM

First video of AM in action in the new place. http://www.youtube.com/watch?v=EoYJ4CbfSqA

He's awesome. Those pizza's look fantastic.

Jackie Tran · « **Reply #32 on:** September 18, 2010, 01:30:48 PM »

Very cool video. He seems like he's a very happy guy doing what he loves. Lucky guy.

Essen1 · « **Reply #33 on:** September 18, 2010, 02:08:53 PM »

The dough looks incredibly soft and easy to work with.

Damn, I'd like to know his secret.

dellavecchia · « **Reply #34 on:** September 18, 2010, 03:18:56 PM »

I did not notice until now, he does the sign of the cross with his olive oil on each pizza.

John

BrickStoneOven · « **Reply #35 on:** September 19, 2010, 05:09:30 PM »

http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2010/09/19/FD6F1FFIJJ.DTL&o=0

Is it me or do these look bigger then what a usual neapolitan dough ball. Those look like the 480g balls I make for NY pies.

widespreadpizza · « **Reply #36 on:** September 19, 2010, 07:59:10 PM »

BSO, are they proofed already? they look ready to go, or overweight? -marc

BrickStoneOven · « **Reply #37 on:** September 19, 2010, 08:44:59 PM »

Marc I'm pretty sure they were just balled. I was just looking it over and went to watch his NR video http://www.divisionofsafety.com/NATURALLYRISEN/ and they are the same size in the sfgate picture. I looked closer IDK if its my eyes playing games but when you see him scaling the dough at 1:30 the dough looks like its around the 280g area. But then when you look at the dough at 2:00 it looks much bigger, then when he balls them they look even bigger. Anyone else notice this or am I crazy?

David · « **Reply #38 on:** September 19, 2010, 10:59:04 PM »

.[/quote]This means you have to sauce quite lightly (especially if your going to go bannanas with the olive oil and flying in your buffala like UPN does).
[/quote]

He was using Bubalis in New York so I assume he is continuing with that Scott ?

scott r · « **Reply #39 on:** September 20, 2010, 12:29:05 AM »

well he was doing that at the end, but used italian for most of his run in NY. I have heard that he is back to imported again, but I can't confirm for sure.

Author Topic: Una Pizza Napoletana Website (Read 9426 times)

cornicione54

buceriasdon

buceriasdon