Author Topic: Don Antonio - Startita  (Read 5875 times)

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Offline TXCraig1

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Re: Don Antonio - Startita
« Reply #25 on: March 30, 2012, 10:45:51 PM »
Scott, I don't know about robertos pizza from lunch to dinner.   Are you sure he only does one batch per day?  I guess I am really picky, but I only like the super fermented doughs...almost on the verge of death.         

I'm pretty sure he's right about one batch/day, but by the time they get to the oven +/- more than a few hours, I think the qualify as "super fermented."
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Offline scott r

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Re: Don Antonio - Startita
« Reply #26 on: March 30, 2012, 10:51:27 PM »
I know roberto and I are both on the same page of wanting things about to fall off the cliff.    Well, now im going to have to try his wonderful pizza twice, once at opening and once at close.   Darn, what a bummer :)   

I wish he preached this on more of his consulting gigs.    I have heard that even in his own pizzeria (keste) the other pizzaiolos are not taught to use the dough as aged as when roberto himself is there.   

Offline TXCraig1

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Re: Don Antonio - Startita
« Reply #27 on: March 30, 2012, 11:00:40 PM »
Go right when they open. If there is any dough left over from the night before, you'll get it. Sounds like it is right up your alley. You might need to go 3 times - including mid-service  :)
« Last Edit: March 30, 2012, 11:06:09 PM by TXCraig1 »
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Offline scott r

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Re: Don Antonio - Startita
« Reply #28 on: March 31, 2012, 08:34:08 AM »
YES! Problem is, I love johns across the street too.    Gotta hit them at least once too

Offline TXCraig1

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Re: Don Antonio - Startita
« Reply #29 on: March 31, 2012, 09:35:18 AM »
YES! Problem is, I love johns across the street too.    Gotta hit them at least once too

I know what you mean. A couple months ago, I ate a whole pie at Keste, walked across the street ate a whole pie at Johns.  :-[

Just have to pace yourself and eat maybe half or 2/3 of a pie each time.  :-D
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Offline JConk007

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Re: Don Antonio - Startita
« Reply #30 on: March 31, 2012, 12:46:11 PM »
I am allways willing to help out scott lets do the test  :P
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Offline thezaman

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Re: Don Antonio - Startita
« Reply #31 on: April 19, 2012, 12:16:25 PM »
 john conklin and i visited  don antonio's Monday. we took along our wives, za junior,and his girl friend samantha. john, i told you your wife would get along with mine. mine is never lost for words and val seemed to hold her own.
  i really enjoyed the pizza a lot.the only thing that i personally didn't like was the pizza monitor. took away from a classy joint. i though the appetizers were good but i want to save my carbs for pizza.the exception is the angioletti which was fried pieces of dough topped with seasoned grape tomatoes and arugula. this was delicious and would not eat at don antonio's with out ordering it.i do not remember all of the pizzas by name the margherita was very good the grated cheese was put on heavy and added that sharper taste to the pizza.i loved it. one of our guests , Samantha who is a keste loyalist didn't like it as much as a keste margherita. i had to get a regina margherita to satisfy her craving for pizza margherita, it was very tasty and  eaten very quickly. i do remember the sorrentina pizza which was smoked buffalo, sliced lemons,and basil.i think you are supposed to eat the whole lemon,which was good when it was sliced thin enough to cook in under two minute that it is in the oven. the thicker cuts were overpowering.we got a fried pizza style called pizza fritte. this is filled and lightly fried.we got a pizza planeta. this was rectangular half filled with a delicious escarole in half and ricotta in the other half topped tomatoes, basil,and grape tomatoes. delicious !!! i think that might be all we ate.john has pictures he may want to give us his opinion on the visit.
« Last Edit: April 19, 2012, 05:19:12 PM by thezaman »

Offline JConk007

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Re: Don Antonio - Startita
« Reply #32 on: April 21, 2012, 09:00:12 AM »
Ok I will chime in. I really enjoyed the  visit to Starita  this time. Not only was the compant 1st class but the pizza was Great !! My favorite appy was also the  Angoiletti. Perfect balance of seasonings and fried dough. We tried fried everything!
Rice balls, Popatoes, and Macoroni. Similar flavor of fried with diferent inside. I have a few pics but nothing realy of the fried goodies .
Pizza was really good, and its obvious the first time I was there dough was just a little off. This time great! we had i think 5 pies and a few other fried goodies as Laryy mentioned. I also think the lemons should be much thinner as I am not accustomed to eating rind? Matthew ? you eat the whole lemon  right ?  like Dellavechia thicness factor much better.
As with the first time Roberto did not speak much with me  or us even though he is freindly with Larry.
I am getting a bit of a complex? and there must be some bad feelings somewhere on past posts ?? when we went on the tour he was really cool and gracious host for all ? no biggy heres a few pic. I hope he understands I am just a pizza fanatic and mean no harm
« Last Edit: April 21, 2012, 09:04:01 AM by JConk007 »
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Offline JConk007

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Re: Don Antonio - Startita
« Reply #33 on: April 21, 2012, 09:03:36 AM »
which would yuou prefer thickness of the lemon wise  ?? and guess who made the #2 ?? ok gave it away by title.
« Last Edit: April 21, 2012, 09:05:13 AM by JConk007 »
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scott123

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Re: Don Antonio - Startita
« Reply #34 on: April 21, 2012, 09:29:52 AM »
It definitely looks like they worked out their dough/oven issues. That sausage pie looks phenomenal. I wish I could have been there.

Citrus pith, imo, has no place in savory foods. I love orange marmalade on an English muffin just as much as the next chap, but you start giving me pith in something savory, and we're having words.

But that's just me.  Bitter flavors and I don't mix.  I stay away from overly hoppy beers, I like a little coffee with my milk and sugar and I use milk chocolate chips in chocolate chip cookies.
« Last Edit: April 21, 2012, 10:13:00 AM by scott123 »

Offline dellavecchia

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Re: Don Antonio - Startita
« Reply #35 on: April 21, 2012, 10:16:17 AM »
It definitely looks like they worked out their dough/oven issues. That sausage pie looks phenomenal. I wish I could have been there.

Citrus pith, imo, has no place in savory foods. I love orange marmalade on an English muffin just as much as the next chap, but you start giving me pith in something savory, and we're having words.

But that just me.  Bitter flavors and I don't mix.  I stay away from overly hoppy beers, I like a little coffee with my milk and sugar and I use milk chocolate chips in chocolate chip cookies.

Scott - the trick is to use Meyer lemons, which have a thin pith and are much less acidic than normal lemons. They also have a scent of thyme to them. And you need to use a mandolin to get them paper thin. That pie is always the hit of the bunch with people because it works so well. But I don't think it would work for a longer baked pie.

John - it is a little self concious to see my pie next to a pro pie!

John

Offline Jackie Tran

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Re: Don Antonio - Startita
« Reply #36 on: April 21, 2012, 10:23:42 AM »
John between the two, yours looks like the more pro pie to me.  But of course there is a lot more control in the home envirnonment. 

Offline dellavecchia

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Re: Don Antonio - Startita
« Reply #37 on: April 21, 2012, 10:51:52 AM »
John between the two, yours looks like the more pro pie to me.  But of course there is a lot more control in the home envirnonment. 

Thanks Chau, but you are right - what makes the pie pro is the ability to have consistency day in and out.

John

Offline pizzablogger

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Re: Don Antonio - Startita
« Reply #38 on: April 21, 2012, 06:17:07 PM »
It definitely looks like they worked out their dough/oven issues. That sausage pie looks phenomenal. I wish I could have been there.

But that's just me.  Bitter flavors and I don't mix.  I stay away from overly hoppy beers, I like a little coffee with my milk and sugar and I use milk chocolate chips in chocolate chip cookies.

Idios mio.......give me the espressos of Southern Italy. Thick, and speaking of doughs ready to drop off a cliff...the coffee super oily and bitter  just almost right at the point of being unpleasant...with a rust colored crema in top. I think I just wet myself thinking of it!

-k
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Offline JConk007

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Re: Don Antonio - Startita
« Reply #39 on: April 21, 2012, 08:43:29 PM »
True that! with all respect the commercial environment is a differnt world All together thatn the onsis twosiey at home. Even with my little rinky dink mobile operation to  keep it all together fire, dough, production  it aint easy! oh yes then beyond the obvious pizza we have those pesky employees, bookings .. you know that business stuff PITA but a critical part no matter the size
JOhn
« Last Edit: April 21, 2012, 08:45:57 PM by JConk007 »
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Offline thezaman

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Re: Don Antonio - Startita
« Reply #40 on: April 21, 2012, 09:40:47 PM »
 john, your pizza business is as important to you as roberto's restaurants are to him .you both care and that is what makes your product so good.if you put out something you are not proud of you will beat yourself up. the customer will benefit, and your business will grow. i think the main love that i have for Neapolitan pizza is the pride that everyone takes in it. put up pictures of friday event.