Author Topic: Neapolitan: On Its Way to Chain Pizza?  (Read 3699 times)

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Offline Tman1

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Re: Neapolitan: On Its Way to Chain Pizza?
« Reply #25 on: March 23, 2012, 09:12:17 PM »
Query: If part of neopolitan pizza is based on using what is (was) around you, is it proper to have stuff shipped from so far away (even if it's east coast to west coast) and still call it that? I guess I'm asking if it's the actual pizza that is neopolitan, or if the using local ingredients makes it neopolitan? Probably a little semantics in there...


Offline Giggliato

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Re: Neapolitan: On Its Way to Chain Pizza?
« Reply #26 on: March 25, 2012, 01:51:33 PM »
I would say no, it is not proper to import ingredients from halfway around the world so you can simply say your pizza is authentic.

Offline TXCraig1

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Re: Neapolitan: On Its Way to Chain Pizza?
« Reply #27 on: March 25, 2012, 02:26:53 PM »
I would say no, it is not proper to import ingredients from halfway around the world so you can simply say your pizza is authentic.

I tend to agree with you. Use the best ingredients you have available be it local or imported.

Ironically, most of time a place promotes its pizza as "authentic," it's not so good...
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline johnnydoubleu

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Re: Neapolitan: On Its Way to Chain Pizza?
« Reply #28 on: March 26, 2012, 05:39:03 PM »
http://www.viatribunali.net/index.php?page=New-York

This was always inevitable. Anything good always gets mass produced and watered down. At least it is an acknowledgement that Neapolitan pizza is worthy copying. Y'all should find it flattering.

Offline TXCraig1

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Re: Neapolitan: On Its Way to Chain Pizza?
« Reply #29 on: March 29, 2012, 06:04:10 PM »
"The founder of Lucille's Smokehouse BBQ is getting into the pizza business.
 
Craig Hofman is launching a string of 35 Neapolitan pizzerias in Southern California, he said Monday.  Hofman, who also runs Hof's Hut restaurants, will be a franchisee of Spin restaurants based Kansas City, Mo.

"I was prepared to create my own Neapolitan pizza concept until I discovered Spin," Hofman said. "Their great pizzas and salads were so good that I did not think I could improve the recipes."


http://www.ocregister.com/articles/bbq-346406-launching-lucille.html
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline bakeshack

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Re: Neapolitan: On Its Way to Chain Pizza?
« Reply #30 on: March 29, 2012, 06:09:08 PM »
 :o

Offline Jet_deck

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Re: Neapolitan: On Its Way to Chain Pizza?
« Reply #31 on: March 29, 2012, 11:32:02 PM »
With my foot in my mouth, I recend any statement that I have made against the VPN.
Her mind is Tiffany-twisted, she got the Mercedes bends