Author Topic: Una Pizza Napoletana Website  (Read 17303 times)

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Offline scott r

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Re: Una Pizza Napoletana Website
« Reply #50 on: October 01, 2010, 11:56:42 AM »
Looks like Anthony stayed with the spiral mixer.   


Offline PizzaVera

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Re: Una Pizza Napoletana Website
« Reply #51 on: October 02, 2010, 12:32:01 AM »
the guy opened like 2 weeks ago, and is now closed for 3 weeks to go on vacation to Italy.. man I love this guy!
he doesn't forget to breathe and enjoy life.  I admire his attitude!



A question regarding his oven.

its a Stefano Ferrara MOBILE oven.. but it looks like it was built from the ground up.. do you think he just build the bottom of it to look like a built oven?

Offline Essen1

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Re: Una Pizza Napoletana Website
« Reply #52 on: October 02, 2010, 12:45:24 AM »
Quote
the guy opened like 2 weeks ago, and is now closed for 3 weeks to go on vacation to Italy

He's closing from Oct 20th - Nov 3rd, which in my book is two weeks.
Mike

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Offline BrickStoneOven

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Re: Una Pizza Napoletana Website
« Reply #53 on: October 02, 2010, 12:01:16 PM »
Mike have you stopped by there yet? It would be awesome for someone on here to be able to report on his pizza. If you do can you take a picture of the bottom of his pizzas for me please? I wanna see how they are baking.

Offline PizzaVera

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Re: Una Pizza Napoletana Website
« Reply #54 on: October 02, 2010, 12:31:51 PM »
He's closing from Oct 20th - Nov 3rd, which in my book is two weeks.

yeah, still.. the guy is cool.. crazy, but cool...

Offline Essen1

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Re: Una Pizza Napoletana Website
« Reply #55 on: October 02, 2010, 12:45:29 PM »
Mike have you stopped by there yet? It would be awesome for someone on here to be able to report on his pizza. If you do can you take a picture of the bottom of his pizzas for me please? I wanna see how they are baking.

BSO,

I haven't had the chance to go yet.

I also thought I'd wait until most of the kinks have been worked out because when you look at the reviews from several websites, they're all over the board. But I'll definitely check the place out and I promise I'll take pics and post them.

PV,

It's a little unusual for someone who just opened a new business to go on vacation in Naples after only a month or so of opening. I have a feeling it might be work related somehow.
Mike

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cornicione54

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Re: Una Pizza Napoletana Website
« Reply #56 on: October 03, 2010, 01:40:04 AM »
It's a little unusual for someone who just opened a new business to go on vacation in Naples after only a month or so of opening. I have a feeling it might be work related somehow.

Not work related it seems (from grubstreet):

Quote
I asked her to marry me while I was there and she said no, which was probably smart. But she stayed in my mind, and we kind of kept in touch over the years, both lived our lives. And then I was back in Naples seeing about the oven last fall, and I looked her up again, and here we are. She came back with me and we were married in New Jersey and she hasn't been back since. We're going back to Italy for a wedding in October so she can see her family.

Offline bicster

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Re: Una Pizza Napoletana Website
« Reply #57 on: October 07, 2010, 12:11:36 AM »
any idea which olive oil he is using?

i remember a few years ago there was thought it might be sicillian, but ive yet to come across anything close.

PaulsPizza

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Re: Una Pizza Napoletana Website
« Reply #58 on: October 07, 2010, 07:19:04 PM »
Sicilian EVOO is the best I have ever tasted.


Offline bicster

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Re: Una Pizza Napoletana Website
« Reply #59 on: October 07, 2010, 10:47:57 PM »
Sicilian EVOO is the best I have ever tasted.

any particular one?

Offline Essen1

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Re: Una Pizza Napoletana Website
« Reply #60 on: October 07, 2010, 11:50:02 PM »
Not work related it seems (from grubstreet):


Bad timing in my book.

When you move to a new City, open a new business and have people all hyped up, lined up in lines with long waiting times you should be working your ass off, not closing the doors. It's either a case of bad logistics, timing or both.

SF is not NYC and it's already showing when you look at the reviews and comments posted so far on several sites.

I think Anthony might have to adjust a little to the West Coast.  ;)

Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline norma427

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Re: Una Pizza Napoletana Website
« Reply #61 on: October 08, 2010, 03:40:13 PM »
« Last Edit: October 08, 2010, 03:42:09 PM by norma427 »

Offline NJPizzaiolo

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Re: Una Pizza Napoletana Website
« Reply #62 on: October 15, 2010, 01:29:31 AM »
/Users/user/Pictures/iPhoto Library/Modified/2010/Sep 15, 2010_3/photo.jpg/Users/user/Pictures/iPhoto Library/Modified/2010/Sep 15, 2010/photo.jpg/Users/user/Pictures/iPhoto Library/Modified/2010/Sep 15, 2010_2/photo.jpg

I was actually there opening night,and was the first one through the door.The place is amazing and ,besides my own{I am biased],have never had a better pizza.And Anthony and Ilara are gracious and kind people.Must try if in the area.

Offline norma427

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Offline norma427

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Re: Una Pizza Napoletana Website
« Reply #64 on: March 03, 2011, 09:26:47 AM »

Offline jeff v

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Re: Una Pizza Napoletana Website
« Reply #65 on: March 26, 2012, 02:37:10 PM »
Was in SF this past week and ate at UPN. I was there w 4 people that live in the area and they say that the lines are still there and UPN is as popular as ever. I thought the pizza was really good. Maybe a little wet for my liking (at home really get the water out), but as far as fermentation and baking they were spot on. As I've said about Anthony before, it is great to see someone with that much passion about what they do. You could tell he wasn't just "at work".

Jeff
Back to being a civilian pizza maker only.

Offline norma427

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Re: Una Pizza Napoletana Website
« Reply #66 on: March 26, 2012, 05:19:21 PM »
Jeff,

Thanks so much for your report of UPN pizza.  :) Glad to hear Anthony still has the same passion for making his pies.

Norma


Offline Jackie Tran

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Re: Una Pizza Napoletana Website
« Reply #67 on: March 26, 2012, 05:21:02 PM »
That's a good looking pie!

Offline TXCraig1

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Re: Una Pizza Napoletana Website
« Reply #68 on: March 26, 2012, 05:31:21 PM »
It does look wetter and the cheese less melted than the pie I had at UPN in NYC and other pictures I've seen. The crust looks the same.

CL
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Offline pizzablogger

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Re: Una Pizza Napoletana Website
« Reply #69 on: March 26, 2012, 08:18:05 PM »
It does look wetter and the cheese less melted than the pie I had at UPN in NYC and other pictures I've seen. The crust looks the same.

CL

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Offline PizzaVera

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Re: Una Pizza Napoletana Website
« Reply #70 on: March 26, 2012, 09:18:36 PM »
Was in SF this past week and ate at UPN. I was there w 4 people that live in the area and they say that the lines are still there and UPN is as popular as ever. I thought the pizza was really good. Maybe a little wet for my liking (at home really get the water out), but as far as fermentation and baking they were spot on. As I've said about Anthony before, it is great to see someone with that much passion about what they do. You could tell he wasn't just "at work".

Jeff


looks like he added the basil towards the end of the bake? what do you think
the basil doesn't look like it was dressed in the beginning and cook for the whole time, I don't know.. any thoughts?

Offline widespreadpizza

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Re: Una Pizza Napoletana Website
« Reply #71 on: March 26, 2012, 09:31:31 PM »
PV, not a chance he took that out and added the basil and put it back in,  the bufula,  presumably was way to wet,  and the water protected the basil IMO,  way too wet,  but I be the overall taste was outstanding.  -Marc

Offline BrickStoneOven

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Re: Una Pizza Napoletana Website
« Reply #72 on: March 26, 2012, 09:33:23 PM »
It would make no sense to pull out the pie throw some basil on and throw it back in. He uses a lot of oil and the water from the cheese adds a lot of protection to the basil from burning. That's why the tips are only burnt and not the body of the basil.

Offline randyjohnsonhve

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Re: Una Pizza Napoletana Website
« Reply #73 on: March 26, 2012, 09:41:45 PM »

Please tell me what basil IMO means...Thanks

RJelli :chef:
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Offline Jackie Tran

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Re: Una Pizza Napoletana Website
« Reply #74 on: March 26, 2012, 09:44:43 PM »
Imo = In my opinion.  Also the freshness and health of the basil affects how it cooks.  I agree, lots of oil and moisture from the sauce and cheese help protect it the basil.  
« Last Edit: March 26, 2012, 10:26:59 PM by Jackie Tran »


 

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