Author Topic: A PHILOSOPHY OF PIZZA NAPOLETANISMO! (Read 173555 times)

Pizza Napoletana · « **Reply #1480 on:** June 05, 2012, 02:50:00 PM »

Quote from: Jbravo on May 30, 2012, 01:59:11 PM

Pizza Napoletana, thank you for this thread - very interesting read and amazing pizzas.

Quote from: scarboni on May 30, 2012, 02:04:54 PM

As noted in a PM to Omid, this thread is probably one of the greatest reads for an aspiring Pizzaiolo.

Quote from: Pulcinella on June 03, 2012, 05:54:26 PM

Omid this is incredible. So much to know.. i look forward to your future articles

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Quote from: Mangia Pizza on May 30, 2012, 10:55:00 PM

I met Omid, we spent quite sometime afterwards talking about pizza napoletana. All I have to say is that Omid is a genius..... he knows so much about pizza, from the history to the techniques to the equipment to the methods etc.etc.etc. I was truly impressed, plus he really is a nice, down to earth person..... I wish him the best......

Dear friends, thank you for the kind thoughts. Have a great day!

Regards,
Omid

Pizza Napoletana · « **Reply #1481 on:** June 05, 2012, 03:29:18 PM »

Quote from: Mangia Pizza on May 30, 2012, 10:55:00 PM

Last Thursday I made it to Bruno's, here are the proofs......

Margherita pizza with bufala mozzarella and margherita pizza with bufala mozzarella and imported prosciutto.....

I met Omid, we spent quite sometime afterwards talking about pizza napoletana.

All I have to say is that Omid is a genius..... he knows so much about pizza, from the history to the techniques to the equipment to the methods etc.etc.etc. I was truly impressed, plus he really is a nice, down to earth person..... I wish him the best......

Oh, yes the pizzas were delicious too.....

Dear Paolo, I very much enjoyed meeting you and your brother. Let me know when you receive your wood-fired oven. Mine should be ready in about two or three weeks, I think. Last week, I found out that there is going to be a new Neapolitan pizzeria in your State. Per their website (http://pizzanapoletana.com/), "We are planning on opening beginning of 2013 in the beautiful Berkshires in Massachusetts." In addition, there is going to be another Neapolitan pizzeria in your State in an undisclosed location. Have a great day, and please convey my regards to your brother!

Sincerely,
Omid

Pulcinella · « **Reply #1482 on:** June 05, 2012, 05:06:58 PM »

Omid this picture from your blog is worth a thousand words http://pizzanapoletanismo.com/

I didn't get it at first after a while it started to make sense..

BrickStoneOven · « **Reply #1483 on:** June 05, 2012, 05:47:58 PM »

Quote from: Pizza Napoletana on June 05, 2012, 03:29:18 PM

Dear Paolo, I very much enjoyed meeting you and your brother. Let me know when you receive your wood-fired oven. Mine should be ready in about two or three weeks, I think. Last week, I found out that there is going to be a new Neapolitan pizzeria in your State. Per their website (http://pizzanapoletana.com/), "We are planning on opening beginning of 2013 in the beautiful Berkshires in Massachusetts." In addition, there is going to be another Neapolitan pizzeria in your State in an undisclosed location. Have a great day, and please convey my regards to your brother!

Sincerely,
Omid

Berkshire county is all the way in West MA, right next to NYS, if he lives anywhere near Boston that's going to be a hike and a half. Where did you hear about the other place?

Pizza Napoletana · « **Reply #1484 on:** June 05, 2012, 06:33:46 PM »

Quote from: BrickStoneOven on June 05, 2012, 05:47:58 PM

Where did you hear about the other place?

Dear BrickStone, I had a phone conversation with the prospective owner who told me about his future Neapolitan pizzeria. He gave me the URL to his website, but I do not seem to find it in my browser history. I will post the URL here if I find it. Good day!

Pizza Napoletana · « **Reply #1485 on:** June 08, 2012, 06:30:18 PM »

Dear friends, here's my tribute to Pulcinella!

http://pizzanapoletanismo.com/2012/06/08/a-philosophy-of-pizza-napoletanismo-part-8-the-mask-of-naples/

Mangia Pizza · « **Reply #1486 on:** June 08, 2012, 09:13:13 PM »

Quote from: Pizza Napoletana on June 05, 2012, 03:29:18 PM

Dear Paolo, I very much enjoyed meeting you and your brother. Let me know when you receive your wood-fired oven. Mine should be ready in about two or three weeks, I think. Last week, I found out that there is going to be a new Neapolitan pizzeria in your State. Per their website (http://pizzanapoletana.com/), "We are planning on opening beginning of 2013 in the beautiful Berkshires in Massachusetts." In addition, there is going to be another Neapolitan pizzeria in your State in an undisclosed location. Have a great day, and please convey my regards to your brother!

Sincerely,
Omid

Hi Omid, it was great meeting you! Thanks for all the great info. you shared with me, I really appreciate it.

I talked to Giuseppe today and he told me that my forno piccolo rosso and your forno piccolo bianco were being made side by side and should be ready in a week or so, I can't wait......

I hope you don't mind if I call you sometimes to pick your brains on how to fully optimize the new WFO we are acquiring.....

Lastly, grazie for the info. on the new pizzerias in my state, I will check them out when they open.

Best,

Paolo

P.S. My brother sends his regards and is still raving about the pizzas you made for us at Bruno's.......

Pizza Napoletana · « **Reply #1487 on:** June 09, 2012, 07:40:08 PM »

Quote from: Mangia Pizza on June 08, 2012, 09:13:13 PM

Hi Omid, it was great meeting you! Thanks for all the great info. you shared with me, I really appreciate it.

I talked to Giuseppe today and he told me that my forno piccolo rosso and your forno piccolo bianco were being made side by side and should be ready in a week or so, I can't wait......

I hope you don't mind if I call you sometimes to pick your brains on how to fully optimize the new WFO we are acquiring.....

Lastly, grazie for the info. on the new pizzerias in my state, I will check them out when they open.

Best,

Paolo

P.S. My brother sends his regards and is still raving about the pizzas you made for us at Bruno's.......

Dear Paolo, thank you for the information about the ovens. Please, feel free to call me whenever you like! I'm glad that your brother was enchanted by the pizzas; however, the merit for the pizzas should be rightfully attributed to Mr. Peter, the pizzaiolo of Pizzeria Bruno Napoletano. Have a great weekend!

Regards,
Omid

Phar Lap · « **Reply #1488 on:** June 10, 2012, 08:36:23 PM »

Omid,

Hi...I am curious about the transition/s you anticipate that you will experience using your new Forno Piccolo versus the current commercial SF oven you work with??...congratulations on your new oven!

Adam

Pizza Napoletana · « **Reply #1489 on:** June 12, 2012, 05:21:34 AM »

Quote from: Phar Lap on June 10, 2012, 08:36:23 PM

Omid,

Hi...I am curious about the transition/s you anticipate that you will experience using your new Forno Piccolo versus the current commercial SF oven you work with??...congratulations on your new oven!

Adam

Dear Adam, thank you! As expected, there are indubitably incontrovertible disparities between the two ovens; however, I am certain that the transition will be deftly manageable. I have used a Forno Piccolo before with good results. I will post here some pictures of pizzas that I will bake with it. Have a great day!

Regards,
Omid

Pizza Napoletana · « **Reply #1490 on:** June 14, 2012, 03:24:33 PM »

Dear friends, please meet my new sous-chef! Her name is Pizzaiuola.

She is a French bulldog who will help me make and—devour—pizzas when I receive my WFO soon. Stand by!

RobynB · « **Reply #1491 on:** June 19, 2012, 03:25:09 PM »

Blinded by cuteness!! Lucky pup - I bet she'll make your less-than-perfect results vanish like they never happened

Bobino414 · « **Reply #1492 on:** June 19, 2012, 04:03:32 PM »

I can't imagine Omid having less than perfect results.

Bob

tinroofrusted · « **Reply #1493 on:** June 19, 2012, 04:15:54 PM »

Hi Omid!

Congratulations on your new little pal. She's pretty cute, I must say. I have a couple of sous-chefs myself who patiently wait for a taste of pizza whenever I make them. Honestly I think pizza is their favorite food!

Regards,

TinRoof

Pizza Napoletana · « **Reply #1494 on:** June 20, 2012, 04:37:22 AM »

Quote from: RobynB on June 19, 2012, 03:25:09 PM

Blinded by cuteness!! Lucky pup - I bet she'll make your less-than-perfect results vanish like they never happened

Quote from: Bobino414 on June 19, 2012, 04:03:32 PM

I can't imagine Omid having less than perfect results.

Bob

Quote from: tinroofrusted on June 19, 2012, 04:15:54 PM

Hi Omid!

Congratulations on your new little pal. She's pretty cute, I must say. I have a couple of sous-chefs myself who patiently wait for a taste of pizza whenever I make them. Honestly I think pizza is their favorite food!

Regards,

TinRoof

Dear friends, Pizzaiuola and I thank you all for your kind comments. We both look forward to sharing great moments with you all in this great forum. Good night!

wheelman · « **Reply #1495 on:** June 20, 2012, 07:29:22 AM »

they quickly gain a taste for the margarita!

TXCraig1 · « **Reply #1496 on:** June 20, 2012, 08:10:41 AM »

Quote from: Pizza Napoletana on June 14, 2012, 03:24:33 PM

Dear friends, please meet my new sous-chef! Her name is Pizzaiuola.
She is a French bulldog who will help me make and—devour—pizzas when I receive my WFO soon. Stand by!

She looks so serious. Looks like she is in charge already.

Congrats on the new friend.

CL

JConk007 · « **Reply #1497 on:** June 20, 2012, 08:46:35 AM »

you will need a seperate thread for that little guy Beautiful !! Those french like to smoke keep her off the butts if possible

thezaman · « **Reply #1498 on:** June 20, 2012, 09:44:01 AM »

hi omid, I'm excited that you are getting a new oven. are you getting a standard oven or will it be modified? i also want to tell you how much i am enjoying your blog.i am printing it one section at a time. this will be my go to reading material on all things pizza napoletana.

Tscarborough · « **Reply #1499 on:** June 20, 2012, 07:32:29 PM »

It would not be possible to take a picture of one of my bone collectors with pizza-in-mouth, it is gone far too quickly!