YOU WORKED AT BEST?!?!?!?!?!?!
We're not worthy!
(and Olio ain't shabby either)
Can you share any details of their process? Flour? Kneading time? Hydration? Fermentation time? They do at least an overnight dough, correct? If Frank is secretive about this stuff, then I understand, but any insight would be fantastic. I'm not personally striving for a Best clone (it's a little too thin/crispy for me), but I'm sure that some of our members have it in the back of their minds.
I'm sure that Giulio, with his background as a VPN teacher, is most likely an open book when it comes to his process. Do you have any details about his dough management at Olio? VPN's guidelines for bulk ferments were discussed recently here and I'm curious as to how long Giulio bulks for.
I haven't been to Originals, but it sounds like I need to go. How would you compare Originals to Bronx Pizza? I saw the Luigi/Fieri segment and have seen photos of some of the better looking NY style places in San Fran (Avellino's etc.) and LA (King of New York, Joes), but I've always been curious how these places compare to a real NY slice.
Bronx is cold fermenting just like Luigi's, right? I'm sorry about all these questions, but, believe it or not, I am holding back
Let's face it, you can't work at Best, Olio and Bronx and not expect to be mobbed when you join a pizza forum.
So, let me get this straight, Matt opens Bronx Pizza, Luigi works for him, learns the craft, then, at some point, Luigi takes an almost carbon copy of Matt's process and opens a new place? And Matt was fine with that? And Luigi goes on National TV and tells Fieri he learned in Milan? Milan?!