Author Topic: Una Pizza Napoletana Website  (Read 17648 times)

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Offline jeff v

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Re: Una Pizza Napoletana Website
« Reply #75 on: March 26, 2012, 09:55:31 PM »
Just to clarify-the basil was added before baking. Also, to Jackie Trans point the basil and the oven have quite a bit to do with it not burning. I can get those results in my 2stone if it's hot enough using fresh mozz and moderate oil.

Edit:FWIW, I attribute the basil not burning to it sticking to the sauce and the parts that are sticking up in the hot air getting burnt. Hope that makes sense-Just my guess.
« Last Edit: March 26, 2012, 09:58:46 PM by jeff v »
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Offline TXCraig1

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Re: Una Pizza Napoletana Website
« Reply #76 on: March 26, 2012, 10:21:52 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

I agree. Looks like almost all of the water came from the cheese. It was probably also a pretty fast bake time.
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Offline norma427

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Offline bakeshack

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Re: Una Pizza Napoletana Website
« Reply #78 on: June 25, 2012, 07:19:13 AM »
We ate at Una Pizza Napoletana last Saturday night.  This is one place that I had to try at least once to use as a benchmark given its legendary status.  While driving by the SF neighborhood, I was expecting a line outside so I had some backup Neo places to go to like Mozzeria or even Del Popolo just in case, but there was no line and there was a parking spot a few meters away so it was a no brainer. 

As soon as you walk in the door, you will see Anthony right in front with the stunning oven right at the center of the pizzeria.  We were immediately seated since there were a few tables open.  We ordered the Margherita and the Apolonia - Eggs, salame, parm, bufalo mozzarella, garlic, basil, evoo, black pepper (which was only available on Saturdays).  According to their menu, they use Dickson Napa Ranch Olive oil and Dani Coop San Marzano.  It seems like Anthony is also following the "local" craze among chefs which, IMO, is smart and responsible.

The Margherita came after about 15 mins and was followed by the Apolonia after another 15 mins.  I timed his pies as soon as they were launched in the oven and on the 3 separate batches that I timed them, they were all above 2 mins (around 2:15 secs average).  I was a bit surprised since I always thought that his bake times would be in the 90 sec range max. 

CRUST

The crust had an excellent flavor from the natural leaven.  The wild yeast flavor is really coming through without being sour.  This is one area where Anthony really displayed his expertise in managing fermentation.  It was very soft and tender with just the right amount of chew.  However, the crust was too puffy for my taste which was bordering on being too "bready" or doughy.  The puff from the rim was too big in relation to the overall size of the pie, which I was not a fan of.  I know some people prefer a large puffy rim.

SAUCE

The tomato flavor was really coming through but some seasoning to balance the acidity from the tomatoes would have made it really "pop" and make you come back for more after the 1st bite. 

CHEESE

The buffalo mozzarella leaked too much water.  It seemed like the cheese was not drained at all so the pie was a bit too watery for me.

OTHER TOPPINGS

The eggs and salame were nowhere to be found in the Apolonia pie.  He put beaten eggs underneath the cheese and they turned into scrambled eggs.  The salame where cut into 1/4in cubes.  Maybe, he put 6-8 pieces but I did not really see or taste them. 


I have to say that I was a bit underwhelmed with his pizzas.  They were good pizzas but I cannot even try to justify the huge price tag that goes with it especially when some decent competition is charging 40% cheaper.  That being said, any pizza enthusiast should still eat at UPN at least once even if only to experience the flavor from the crust. 

Some pics:



scott123

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Re: Una Pizza Napoletana Website
« Reply #79 on: June 25, 2012, 07:23:07 PM »
Great write up, Marlon.

Prior to tasting Neapolitan pizza, I had heard some people call it soupy and was a bit concerned, but, out of all the places I've been to in NY and NJ, I can't recall any pie being that wet.

Claims about UPN being soupy go pretty far back- that's disappointing that he hasn't worked that out. It's really not that hard to properly drain mozzarella. He's also gotten some flack for salt.  How were the levels of salt?
« Last Edit: June 25, 2012, 07:34:43 PM by scott123 »

Offline dellavecchia

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Re: Una Pizza Napoletana Website
« Reply #80 on: June 25, 2012, 07:34:59 PM »
Excellent review Marlon. I remember seeing his dough balls and thinking they were nearing 300 grams, maybe even over. That would explain the massive rims. Although the crumb looks really nice, I can see where it would become bready after a few bites.

John

Offline TXCraig1

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Re: Una Pizza Napoletana Website
« Reply #81 on: June 25, 2012, 08:36:37 PM »
Excellent review Marlon. I remember seeing his dough balls and thinking they were nearing 300 grams, maybe even over. That would explain the massive rims. Although the crumb looks really nice, I can see where it would become bready after a few bites.

John

I think they are ~10oz/280g, but it's also a relatively small diameter pie.

CL
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Offline Tscarborough

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Re: Una Pizza Napoletana Website
« Reply #82 on: June 25, 2012, 08:50:37 PM »
That did not look like pizza I would enjoy*.  280-300 gram ball equals a 14" pizza with as much rim size as he has.

*edit - make that enjoy paying top dollar for.

Offline bakeshack

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Re: Una Pizza Napoletana Website
« Reply #83 on: June 25, 2012, 08:51:29 PM »

Claims about UPN being soupy go pretty far back- that's disappointing that he hasn't worked that out. It's really not that hard to properly drain mozzarella. He's also gotten some flack for salt.  How were the levels of salt?

Thanks Scott.  It was very wet although his crust was pretty thick up to the center of the pie so it did not become a soggy mess.  The thickness, however, was also not a good thing for me since I expected a much thinner base.  

My wife did not enjoy the pizza because it was very bland for her taste.  It didn't sing in your mouth so there was no urge to take another bite although I still finished it for her.  :-D  

When I tasted the sauce by itself, it seemed unseasoned to me or very little salt was used so it did not have a balanced flavor, IMO.  I understand that some people prefer the clean flavor from the tomato but I prefer the sauce seasoned with a little bit of salt.  


Excellent review Marlon. I remember seeing his dough balls and thinking they were nearing 300 grams, maybe even over. That would explain the massive rims. Although the crumb looks really nice, I can see where it would become bready after a few bites.

John

Thanks John.  One thing I noticed was the pizza was very heavy on my stomach after I finished my pie.  When he was taking the dough balls out of the tray, it definitely looked big and I would think the weight would be around 290 grams or even a bit more.  He only had 5 dough balls in the standard 18x26" tray and they looked pretty big in there.  

Marlon








Offline Tscarborough

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Re: Una Pizza Napoletana Website
« Reply #84 on: June 25, 2012, 09:03:55 PM »
Balanced with the salt.  Every batch of sauce has to be balanced, sometimes with salt, sometimes with sugar, sometimes with pepper; there is no one set recipe that works for each batch (IMO).

Offline bakeshack

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Re: Una Pizza Napoletana Website
« Reply #85 on: June 25, 2012, 09:26:43 PM »
Balanced with the salt.  Every batch of sauce has to be balanced, sometimes with salt, sometimes with sugar, sometimes with pepper; there is no one set recipe that works for each batch (IMO).

Agree.  Any good dish starts with proper seasoning. 

Offline TXCraig1

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Re: Una Pizza Napoletana Website
« Reply #86 on: June 25, 2012, 09:42:40 PM »
Maybe he's trying to capture some of the clam chowder in a SF sourdough bread bowl crowd?  :-D

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Online Pete-zza

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Re: Una Pizza Napoletana Website
« Reply #87 on: June 25, 2012, 09:47:54 PM »
Can anyone tell me who in Naples that makes a Neapolitan pizza Anthony is trying to emulate? Or, asked a somewhat different way, is his pizza really a Neapolitan pizza?

Peter

Offline TXCraig1

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Re: Una Pizza Napoletana Website
« Reply #88 on: June 25, 2012, 09:56:15 PM »
The eggs and salame were nowhere to be found in the Apolonia pie.  He put beaten eggs underneath the cheese and they turned into scrambled eggs.  The salame where cut into 1/4in cubes.  Maybe, he put 6-8 pieces but I did not really see or taste them.  

If you measured the weight of the salami in milligrams, it would still sound like a tiny number. That pie is, IMHO, ridiculous - and I'm not talking about the price - $25 for that pie is just plain disrespectful. On my next trip to SF, UPN won't be on my list though I did get there in NYC, so it's easier for me to say that.


« Last Edit: June 25, 2012, 10:39:28 PM by TXCraig1 »
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Offline TXCraig1

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Re: Una Pizza Napoletana Website
« Reply #89 on: June 25, 2012, 09:56:41 PM »
is his pizza really a Neapolitan pizza?

Peter

Marco never seemed to think so.
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Online Pete-zza

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Re: Una Pizza Napoletana Website
« Reply #90 on: June 25, 2012, 10:01:47 PM »
Marco never seemed to think so.

Craig,

That is why I asked: Reply 2 at http://www.pizzamaking.com/forum/index.php/topic,4010.msg33504/topicseen.html#msg33504. That post was some time ago and I wondered whether Anthony might have changed his methods since then.

Peter

Offline TXCraig1

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Re: Una Pizza Napoletana Website
« Reply #91 on: June 25, 2012, 10:17:43 PM »
Craig,

That is why I asked: Reply 2 at http://www.pizzamaking.com/forum/index.php/topic,4010.msg33504/topicseen.html#msg33504. That post was some time ago and I wondered whether Anthony might have changed his methods since then.

Peter

He doesn't strike me as the type that changes the way he does things very often - not something as fundamental as how he makes his dough.

I don't think he is trying to emulate anyone, and I have to give him credit for that.

Is it Neapolitan? To me, yes.
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Offline bakeshack

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Re: Una Pizza Napoletana Website
« Reply #92 on: June 25, 2012, 10:28:08 PM »
If you measured the weight of the salami in milligrams, it would still sound like a tiny number. That pie is, IMHO, ridiculous - and I'm not talking about the price - $25 for that pie is just plain disrespectful. On my next trip to SF, UPN won't be on my list though I did get there in NYC, so it's easier for me to say that.


Same here, I won't be back.  I was really shocked with the quality of the pies given his experience and status in the pizza industry.  I am not sure how much longer he can be successful with his business model considering there have been an influx of strong players in the SF area over the past year or so.  Also, the attitude does not help his cause.  

Offline Tscarborough

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Re: Una Pizza Napoletana Website
« Reply #93 on: June 25, 2012, 10:34:52 PM »
I would definitely call it Neapolitan, and I am sure there are dozens if not hundreds of pizza joints in Naples that I would not pay to eat at.

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Re: Una Pizza Napoletana Website
« Reply #94 on: June 25, 2012, 10:39:06 PM »
Having followed the progress of Mr Mangieri from afar (ie visuals and reviews rather than eating - :( ) , I've come to the conclusion that his pizza is probably best judged as a thing unto itself rather than by  some "authentic" neapolitan yardstick. An issue not helped by Anthony Mangieri's insistence that his pizza meets some sort of neapolitan ideal.
It certainly does seem to be fairly unique at least among pizzerias in the US and I doubt there are many using the same process. It is what it is. Whether that's true neapolitan or not has little bearing imo on the pricetag or its true value.

parallei

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Re: Una Pizza Napoletana Website
« Reply #95 on: June 25, 2012, 10:40:31 PM »
Would anyone care to hazard a guess as to what the hydration levels in those large rimmed, 2 min bake pies are?

Offline TXCraig1

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Re: Una Pizza Napoletana Website
« Reply #96 on: June 25, 2012, 10:43:17 PM »
Same here, I won't be back.  I was really shocked with the quality of the pies given his experience and status in the pizza industry.  I am not sure how much longer he can be successful with his business model considering there have been an influx of strong players in the SF area over the past year or so.  Also, the attitude does not help his cause.  

I think he's burned out. It would not surprise me in the slightest to see him close shop in SF and move back to NYC - maybe partner up with someone there rather that go at it by himself a 3rd time.
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Offline TXCraig1

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Re: Una Pizza Napoletana Website
« Reply #97 on: June 25, 2012, 10:44:23 PM »
Would anyone care to hazard a guess as to what the hydration levels in those large rimmed, 2 min bake pies are?

64.7%
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cornicione54

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Re: Una Pizza Napoletana Website
« Reply #98 on: June 25, 2012, 10:45:55 PM »

Offline Tscarborough

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Re: Una Pizza Napoletana Website
« Reply #99 on: June 25, 2012, 10:49:01 PM »
I would guess closer to 70 percent and no more than a 24 hour ferment.


 

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