Author Topic: Una Pizza Napoletana Website  (Read 17294 times)

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Offline gtsum2

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Re: Una Pizza Napoletana Website
« 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

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Re: Una Pizza Napoletana Website
« 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

Offline Matthew

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Re: Una Pizza Napoletana Website
« Reply #27 on: September 18, 2010, 06:47:02 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

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Re: Una Pizza Napoletana Website
« 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


The pooling of liquid is mostly water from the buffalo mozzarella.
« Last Edit: September 18, 2010, 07:01:36 AM by buceriasdon »

Offline Essen1

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Re: Una Pizza Napoletana Website
« 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
Mike

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Offline BrickStoneOven

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Re: Una Pizza Napoletana Website
« Reply #30 on: September 18, 2010, 01:14:19 PM »
First video of AM in action in the new place.

Offline Matthew

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Re: Una Pizza Napoletana Website
« Reply #31 on: September 18, 2010, 01:28:38 PM »
First video of AM in action in the new place.

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

Offline Jackie Tran

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Re: Una Pizza Napoletana Website
« 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.


Offline Essen1

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Re: Una Pizza Napoletana Website
« 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.
Mike

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Offline dellavecchia

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Re: Una Pizza Napoletana Website
« 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

Offline BrickStoneOven

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Re: Una Pizza Napoletana Website
« 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.
« Last Edit: September 19, 2010, 05:11:43 PM by BrickStoneOven »

Offline widespreadpizza

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Re: Una Pizza Napoletana Website
« Reply #36 on: September 19, 2010, 07:59:10 PM »
BSO,  are they proofed already?  they look ready to go,  or overweight? -marc

Offline BrickStoneOven

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Re: Una Pizza Napoletana Website
« 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?

Offline David

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Re: Una Pizza Napoletana Website
« 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 ?
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Offline scott r

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Re: Una Pizza Napoletana Website
« 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.   

cornicione54

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Re: Una Pizza Napoletana Website
« Reply #40 on: September 20, 2010, 12:44:25 AM »
.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).   


 He was using Bubalis in New York so I assume he is continuing with that  Scott ?
The UPN website has the "Mozzarella di Bufala Campana" and "Denominazione D'Origine Protetta" badges on the front page so I'd assume he's gone back to italian Bufala.

The logo to the left (though hard to make out) is: "Pomodoro S. Marzano dell'agro Sarnese-Nocerino"
« Last Edit: September 20, 2010, 08:10:23 PM by cornicione54 »

Offline scott r

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Re: Una Pizza Napoletana Website
« Reply #41 on: September 20, 2010, 01:48:43 AM »
I have noticed that the Italian buffala has been especially good lately, but im not sure if thats just because it has been summer time and the beasts just have better stuff to graze on.   That would be a good question for Roberto, David.  ;)  It could also be that all the busts over there and the dioxin scandal has forced them them to get their act together.   ;D


Offline Matthew

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Re: Una Pizza Napoletana Website
« Reply #42 on: September 20, 2010, 07:44:49 AM »
I have noticed that the Italian buffala has been especially good lately, but im not sure if thats just because it has been summer time and the beasts just have better stuff to graze on.   That would be a good question for Roberto, David.  ;)  It could also be that all the busts over there and the dioxin scandal has forced them them to get their act together.   ;D

I'm pretty sure that Roberto is still using Torrelupara which comes in frozen, no?

Offline PizzaVera

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Re: Una Pizza Napoletana Website
« Reply #43 on: September 20, 2010, 12:09:52 PM »
20 bucks is cheap! 

go to a nice restaurant and you will pay 25-30 bucks for a pasta or a pizza.
and the pizza is nowhere near as good as UPN.

pizza hut, dominoes costs 20-35 dollars where I live.. 30 bucks for crap!!!
people pay it, and they don;t complain...

you want the best pizza.. pay alittle more..its worth it...

Offline scott r

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Re: Una Pizza Napoletana Website
« Reply #44 on: September 20, 2010, 01:29:51 PM »
I'm pretty sure that Roberto is still using Torrelupara which comes in frozen, no?

I meant we should ask Roberto because he was originally a cheese maker.   (or so I have been told, could be wrong).

Offline andreguidon

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Re: Una Pizza Napoletana Website
« Reply #45 on: September 23, 2010, 01:30:44 PM »
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline norma427

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Offline Matthew

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Re: Una Pizza Napoletana Website
« Reply #47 on: September 23, 2010, 05:09:20 PM »
http://www.youtube.com/user/gianluc7#p/u/6/xynKa6nASmw


I'm pretty sure the first guy that's being interviewed is Justin (NJPizzaiolo) from la piazza al forno in Arizona.


Offline norma427

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Re: Una Pizza Napoletana Website
« Reply #48 on: September 23, 2010, 08:34:16 PM »
I'm pretty sure the first guy that's being interviewed is Justin (NJPizzaiolo) from la piazza al forno in Arizona.



Matt,

I think you are right.  In the link below on Facebook there is the same video and the pizzeria is called La piazza al forno.

http://www.facebook.com/pages/Glendale-AZ/La-piazza-al-forno/145349279417?ref=nf&v=wall

http://www.lapiazzaalforno.com/

Norma

Offline norma427

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Re: Una Pizza Napoletana Website
« Reply #49 on: October 01, 2010, 05:26:17 AM »