Author Topic: What do you think of these "Napoletan" pizzas?.........  (Read 4057 times)

0 Members and 1 Guest are viewing this topic.

Offline Mangia Pizza

  • Lifetime Member
  • *
  • Posts: 240
  • Location: MA
What do you think of these "Napoletan" pizzas?.........
« 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......

Paolo


Offline pizzaboyfan

  • Supporting Member
  • *
  • Posts: 485
Re: What do you think of these "Napoletan" pizzas?.........
« 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.

Offline BrickStoneOven

  • Lifetime Member
  • *
  • Posts: 1599
  • Location: Boston
Re: What do you think of these "Napoletan" pizzas?.........
« Reply #2 on: August 28, 2012, 05:40:25 PM »
Is this in MA?

Offline dellavecchia

  • Lifetime Member
  • *
  • Posts: 2632
Re: What do you think of these "Napoletan" pizzas?.........
« 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


Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12514
  • Location: Durham,NC
  • Easy peazzy
Re: What do you think of these "Napoletan" pizzas?.........
« Reply #4 on: August 28, 2012, 06:11:12 PM »
Crumb pics look like Wonder bread...
"Care Free Highway...let me slip away on you"

cornicione54

  • Guest
Re: What do you think of these "Napoletan" pizzas?.........
« 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?

Offline Mangia Pizza

  • Lifetime Member
  • *
  • Posts: 240
  • Location: MA
Re: What do you think of these "Napoletan" pizzas?.........
« 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......
Paolo

cornicione54

  • Guest
Re: What do you think of these "Napoletan" pizzas?.........
« 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.

Offline Jet_deck

  • Registered User
  • Posts: 3054
  • Location: Corpus Christi, Texas
Re: What do you think of these "Napoletan" pizzas?.........
« Reply #8 on: August 28, 2012, 07:49:43 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.
Her mind is Tiffany-twisted, she got the Mercedes bends


Offline Giggliato

  • Registered User
  • Posts: 266
Re: What do you think of these "Napoletan" pizzas?.........
« 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.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12514
  • Location: Durham,NC
  • Easy peazzy
Re: What do you think of these "Napoletan" pizzas?.........
« Reply #10 on: August 28, 2012, 08:01:13 PM »

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


At your expense.... ???
"Care Free Highway...let me slip away on you"

Offline Mangia Pizza

  • Lifetime Member
  • *
  • Posts: 240
  • Location: MA
Re: What do you think of these "Napoletan" pizzas?.........
« Reply #11 on: August 28, 2012, 08:57:40 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......
Paolo

Offline bakeshack

  • Registered User
  • Posts: 721
Re: What do you think of these "Napoletan" pizzas?.........
« 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. 

Offline TXCraig1

  • Registered User
  • Posts: 16014
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: What do you think of these "Napoletan" pizzas?.........
« Reply #13 on: August 28, 2012, 10:11:00 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.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline pizzablogger

  • Registered User
  • Posts: 1334
  • Location: Baltimore
Re: What do you think of these "Napoletan" pizzas?.........
« 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!
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

scott123

  • Guest
Re: What do you think of these "Napoletan" pizzas?.........
« 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.

Offline pizzaboyfan

  • Supporting Member
  • *
  • Posts: 485
Re: What do you think of these "Napoletan" pizzas?.........
« 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.


Offline Mangia Pizza

  • Lifetime Member
  • *
  • Posts: 240
  • Location: MA
Re: What do you think of these "Napoletan" pizzas?.........
« Reply #17 on: August 28, 2012, 11:21:07 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.....
Paolo

Offline Jet_deck

  • Registered User
  • Posts: 3054
  • Location: Corpus Christi, Texas
Re: What do you think of these "Napoletan" pizzas?.........
« Reply #18 on: August 29, 2012, 12:09:35 AM »
.. I have to say that I'm impressed by the very sharp and knowledgeable members on this thread.....

The forum appreciates you, as well.
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Carmine D

  • Registered User
  • Posts: 8
Re: What do you think of these "Napoletan" pizzas?.........
« 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

cornicione54

  • Guest
Re: What do you think of these "Napoletan" pizzas?.........
« Reply #20 on: September 09, 2012, 05:34:32 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


All due respect that just isn't true from what I've seen. I've seen both small and large so-called "leopard" spots on pizzas without any correlation between either their size, distribution or how airy the crust is. I've watched small leopard spots form on crusts turning into bigger ones as the pizza is left in the oven longer but with a perfectly airy crust in the final pizza.

Sorry but my conclusion is there is no magic differential between "good" and "bad" leopard spots - you just have to evaluate the pizza as a whole. It's not possible to tell just from looking at "bubbles" whether the pizza is any good. I realise this opinion is seen by many as "negative" and disrespectful and it puts in me in the minority  - but I can't go against what I've seen for myself. I maintain, and have always maintained that the whole "leopard spot"-based analysis is a red herring. I realise I don't have the same credentials as some experts but IMO the truth is always in the final product and I've yet to see the correlation/differential for "leopard spots" and "defective" dough.

cornicione54

  • Guest
Re: What do you think of these "Napoletan" pizzas?.........
« Reply #21 on: September 09, 2012, 05:40:49 PM »
Now if you want to make the argument based on aesthetics or personal "char" preference, then that's a different matter - each to their own.

Offline Carmine D

  • Registered User
  • Posts: 8
Re: What do you think of these "Napoletan" pizzas?.........
« Reply #22 on: September 09, 2012, 06:01:05 PM »
Cornicione it's not the look that we are talking about here or preferences on the char or how many bubbles or leoparding it has, if it's good I would eat it no matter how many bubble it has. I'm just saying that we can actually just tell from looking at a pizza if is fermented well or not at all.
When I see those kind of bubbles I cut the pizza and is never cooked.
Just from years of experience and a lot of mistakes when I started this carrier, but you don't have to agree of course.
Have a good one

Offline Mangia Pizza

  • Lifetime Member
  • *
  • Posts: 240
  • Location: MA
Re: What do you think of these "Napoletan" pizzas?.........
« Reply #23 on: September 09, 2012, 07:31:09 PM »
Cornicione it's not the look that we are talking about here or preferences on the char or how many bubbles or leoparding it has, if it's good I would eat it no matter how many bubble it has. I'm just saying that we can actually just tell from looking at a pizza if is fermented well or not at all.
When I see those kind of bubbles I cut the pizza and is never cooked.
Just from years of experience and a lot of mistakes when I started this carrier, but you don't have to agree of course.
Have a good one
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

Ciao Carmine, good to hear your expert opinion......

Just to clarify, these are not my pizzas, well..... (I guess they were mine since I paid for them)... I didn't make them.....

They were from a well review pizzeria in NJ.......

You are correct that the pizzas were doughy and undercooked (see reply 11) so your theory about yeast and leopardization is most likely valid....

I am not ever going back there again, I may just come to LV instead and maybe spend some time and learn from you.....

Arrisentirci.....
Paolo

cornicione54

  • Guest
Re: What do you think of these "Napoletan" pizzas?.........
« Reply #24 on: September 10, 2012, 12:25:29 AM »
Cornicione it's not the look that we are talking about here or preferences on the char or how many bubbles or leoparding it has, if it's good I would eat it no matter how many bubble it has. I'm just saying that we can actually just tell from looking at a pizza if is fermented well or not at all.
When I see those kind of bubbles I cut the pizza and is never cooked.
Just from years of experience and a lot of mistakes when I started this carrier, but you don't have to agree of course.
Have a good one

I think this is along the same lines as the misunderstanding that I had with Marco. I am NOT advocating one way or another regarding preferences for bubbles/leopard spots.

What I AM saying is that leopard spots alone are not a reliable indicator of fermentation. I have seen all manner of leopard spots (big, small, high density, low density) on all manner of crusts (nice and airy, flat and dense, overcooked, just right, undercooked etc.)
Some have gone so far as to suggest there is some differential between "good" and "bad" leopard spots (see other threads). Personally I think they're just a side effect which may OR MAY NOT be an indicator of a defective dough/fermentation. Imho, what you can't do is use them as a reliable gauge of anything.  I guess we'll just have to agree to disagree.
« Last Edit: September 10, 2012, 12:41:55 AM by cornicione54 »