Author Topic: A Mano yesterday  (Read 216 times)

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Offline Jersey Pie Boy

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A Mano yesterday
« on: April 29, 2016, 09:45:35 AM »
Inspired by Chau recalling his visit during the NY pizza crawl a few years back, I took the afternoon off yesterday and head to Ridgewood to try A Mano's for a highly-ranked NP. Got there about 2 pm so the place was quiet and the pie came fast.This was a margarita with bufalo mozzarella.


Very good flavor..they said 24 hour RT dough. Didn't time the bake but would estiimate just over 60 seconds. I'm far from an expert in this, but as new aficionado of NP, I can compare this to Liberty Hall pizza in Lambertville. For me, the LH pie has a slight edge. LH's bake is a bit longer so a little crisper, a positive for me. The cheese on the LH pie was somewhat creamier and far whiter, sio these may be very different cheeses, though both are bufalo. Still, excellent pie, glad I got to try it
« Last Edit: April 29, 2016, 09:52:49 AM by Jersey Pie Boy »

Offline Jackie Tran

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Re: A Mano yesterday
« Reply #1 on: April 29, 2016, 12:43:11 PM »
That's a beautiful looking pie.  I'm jealous!   This is motivating me to go back to the drawing board!  I want to replicate their pizza. 
« Last Edit: April 29, 2016, 12:45:57 PM by Jackie Tran »

Offline Jersey Pie Boy

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Re: A Mano yesterday
« Reply #2 on: April 29, 2016, 02:23:11 PM »
It was really tasty and light.


I was a little surprised by the texture of the buffalo mozzarella..though I only had one other to compare to...well two if I count one I made. The first, at Liberty Hall. was a very creamy fresh mozz, which I really liked. The one I made myself may have been at too low a temp for best use of that cheese..still creamy, but it melted into a pink puddle with the sauce..tasted great, but visually not even there!   At A Mano , it was more semi-soft and more like regular mozz than fresh...I couldn't call it creamy..Now, it's possible this was intended and I know nothing about bufalo mozz (including how many f's to spell it with). But do I wish I could have another one right now? Why yes, yes  I do  :)

Offline Jackie Tran

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Re: A Mano yesterday
« Reply #3 on: April 29, 2016, 02:37:47 PM »
I know what you mean about the different qualities of bufala mozz.  Some are definitely creamier or tangier than others.  Some melt really soft while others are slightly more firm.  How did you make bufala mozz?? Where did you get the curd from?

Offline Jersey Pie Boy

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Re: A Mano yesterday
« Reply #4 on: April 29, 2016, 03:55:25 PM »
Well, I just went out to my backyard and milked the buffalo out there  :-D :-D :-D :-D


Actually, I see I wrote that pretty misleadingly....I meant I tried making an NP...and I bought some bufalo mozz to use on it.


But thanks for thinking I could actually do that  :) :)

Offline Jackie Tran

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Re: A Mano yesterday
« Reply #5 on: April 29, 2016, 04:01:17 PM »
I didn't think that was the case but I had to ask.  Leave no stone unturned.  Lol

Offline texmex

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Re: A Mano yesterday
« Reply #6 on: April 29, 2016, 04:28:55 PM »
Well, A Mano does mean hand made.
Reesa

Offline Jersey Pie Boy

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Re: A Mano yesterday
« Reply #7 on: April 29, 2016, 04:37:45 PM »
 :)   and authentic it was.The guys making the pies were wearing Caputo tee shirts and spoke Italian...It was a great looking place too











Offline HBolte

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Re: A Mano yesterday
« Reply #8 on: April 29, 2016, 05:23:32 PM »
That's a beautiful looking pie.  I'm jealous!   This is motivating me to go back to the drawing board!  I want to replicate their pizza.

^^^
Hans

Offline thezaman

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Re: A Mano yesterday
« Reply #9 on: April 29, 2016, 10:02:21 PM »
not sure john from flirting with fire is on much. he knows this dough and method very well.


 

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