Author Topic: What do you think of these "Napoletan" pizzas?......... (Read 1898 times)

Mangia Pizza · « **on:** August 28, 2012, 05:03:55 PM »

Supposedly a very well know and recommended pizzeria....... with a Ferrara oven to boot....

Clam pizza $19

Quattro Formaggi $15

I was not impressed, but I am new at this so I would like to hear your comments......

pizzaboyfan · « **Reply #1 on:** August 28, 2012, 05:11:53 PM »

Looks like dry clams and cheese on bread that resembles the shape of a pizza.
Might as well use a Boboli.

BrickStoneOven · « **Reply #2 on:** August 28, 2012, 05:40:25 PM »

Is this in MA?

dellavecchia · « **Reply #3 on:** August 28, 2012, 06:02:33 PM »

I would guess it is Nomad because of the caramelized onions on the 4 formaggio. Just a guess though. I think they have a SF oven as well.

How did they taste? The clam pie looks unappetizing somehow.

John

Chicago Bob · « **Reply #4 on:** August 28, 2012, 06:11:12 PM »

Crumb pics look like Wonder bread...

cornicione54 · « **Reply #5 on:** August 28, 2012, 06:25:15 PM »

It's a bit weird asking someone who wasn't there to judge a pizza. I mean, visually, it looks like a bit of a sloppy job but I guess the crucial questions are: How did it taste? What was it like? Did the topping combinations work? What was the crust like?

Mangia Pizza · « **Reply #6 on:** August 28, 2012, 07:19:35 PM »

The clam pie was a BIG disappointment, very dry, I couldn't tell if they were clams or peanuts on top.......

The cheese pie was a bit tastier, but totally undercooked.....

I am not going to mention the name of the pizzeria, maybe it was the new hire learning the process......

The Ferrara oven was amazingly beautiful......

The pizza place is not in MA......

cornicione54 · « **Reply #7 on:** August 28, 2012, 07:37:58 PM »

yikes doesn't sound good.

In the second picture there looks to be a mushroom? pizza but I'm guessing it wasn't your pie.

Jet_deck · « **Reply #8 on:** August 28, 2012, 07:49:43 PM »

Quote from: Mangia Pizza on August 28, 2012, 07:19:35 PM

...I am not going to mention the name of the pizzeria, maybe it was the new hire learning the process......

I don't think the dough is fixable.

Giggliato · « **Reply #9 on:** August 28, 2012, 08:00:45 PM »

The dough is either overmixed or under fermented, by the bubbling I'd say underfermented.

Chicago Bob · « **Reply #10 on:** August 28, 2012, 08:01:13 PM »

Quote from: Mangia Pizza on August 28, 2012, 07:19:35 PM

I am not going to mention the name of the pizzeria, maybe it was the new hire learning the process......

At your expense....

Mangia Pizza · « **Reply #11 on:** August 28, 2012, 08:57:40 PM »

Quote from: cornicione54 on August 28, 2012, 07:37:58 PM

yikes doesn't sound good. In the second picture there looks to be a mushroom? pizza but I'm guessing it wasn't your pie.

You are talking about the Tartufo pizza..... we had 8 pizzas at our table.....

Toppings for this one somewhat better tasting, the dough itself undercooked and doughy.....

What a waste for a beautiful Blue mosaic Ferrara oven.....

I would definetely never go back to this place again......

bakeshack · « **Reply #12 on:** August 28, 2012, 09:55:54 PM »

The Tartufo pie and the blue SF oven tells me that John was right with his guess.

TXCraig1 · « **Reply #13 on:** August 28, 2012, 10:11:00 PM »

Quote from: dellavecchia on August 28, 2012, 06:02:33 PM

The clam pie looks unappetizing somehow.

A pie with fresh shucked clams is one of my favorites; with chopped clams, one of my least.

pizzablogger · « **Reply #14 on:** August 28, 2012, 10:45:14 PM »

The only blue mosaic SF I have seen in America is employed by Nomad. The black wire steel tables fit in with that guess as well.

The pics of the pies do not, so it may be somewhere else?

Do tell!

scott123 · « **Reply #15 on:** August 28, 2012, 10:46:36 PM »

Nomad was, imo, already a step down from Amano, Keste and Motorino, but it looks like Stalin's departure to open the Philadelphia location has had an especially damaging effect. I've heard that Amano had some growing pains after Roberto left for Manhattan, but I don't think it was ever this bad.

I wanted to confirm that this wasn't the new Philly location by making sure that the oven there isn't blue. It isn't. It's a Mugnaini

http://pennappetit.blogspot.com/2012/02/night-at-nomad.html

Stalin is a member of this forum, I believe, and a really nice guy, and I know that he's capable of a formidable pie, but, between the photos I'm seeing here and the Mugnaini, I wouldn't necessarily say that Nomad is creatively dead, but I do think any chance at national acclaim is looking slim.

pizzaboyfan · « **Reply #16 on:** August 28, 2012, 10:57:35 PM »

They neither resemble the pies that I had in Philly, nor the pies that come off their mobile truck.
Too bad.

Mangia Pizza · « **Reply #17 on:** August 28, 2012, 11:21:07 PM »

Quote from: TXCraig1 on August 28, 2012, 10:11:00 PM

A pie with fresh shucked clams is one of my favorites; with chopped clams, one of my least.

Craig, I was expecting fresh shucked clams too......

Instead I got chopped clams out of a can, dried up to death......

Anyway, I will say no more about the pizzeria.....

On a side note guys, by reading all of your comments, I have to say that I'm impressed by the very sharp and knowledgeable members on this thread.....

Jet_deck · « **Reply #18 on:** August 29, 2012, 12:09:35 AM »

Quote from: Mangia Pizza on August 28, 2012, 11:21:07 PM

.. I have to say that I'm impressed by the very sharp and knowledgeable members on this thread.....

The forum appreciates you, as well.

Carmine D · « **Reply #19 on:** September 09, 2012, 05:15:32 PM »

Hi Paolo,
there is 2 kinds of bubbles you can have on pizzas. The ones that have a good fermentation show a leopard dots and the others show when the yeast doesn't kick in, which is your case.
Usually you get them on top of the crust and they are from a medium or big size, then the picture of the slice shows that is not cooked and there is no air in the crust.
Ciao I hope next time goes better