i have a few pictures from the show as well as a few pictures from pizza rock and 800 degree. the best demo pizza i had was the Detroit and artichokes new your pizza. the two cousins that are featured on that show are very comical. they offered advice on how to of new york.Scott and Walter preach the same things. they like blodget or barri ovens. they instructed the audience to keep the door shut load and unload at the same time. make sure the side vents are closed to hold floor heat. on ingredients they like polly-o block mozzarella nina whole tomatoes and 7/11. they add salt pepper and pumice olive oil that's it.when their pies came out they threw two away because the marsal oven didn't get hot enough, and the crust didn't rise. they finished the pies with pumice olive oil fresh basil and lots of grated cheese. the crust was delicious very crisp and light like a good baguette. enclosed are some pictures.
the show was fun lots of demos. i enjoyed the neapolitan dough making demo that the vpn america organization put on. they also had their ovens outside so they were able to use wood. they were right next to the blackstone demo area. i did not taste any of the neapolitan cooked outside. most of the stuff inside was a little rough. there were tomatoes, and flour from many different sources. most booths rushed their pizzas because there were a lot of samples being consumed. ciao tomatoes stood out for me as one of the better products. as far as flour antonino esposito was making wood fired pizza with a flour that had a very dark blackish color to it his pies were very good. he made more use of toppings such as eggplant,artichokes,and fresh tomatoes than the neapolitan guys. this flour had a mix of burnt wheat and regular wheat that gave this flour a realy dark color that dissipated a lot when it baked. Tampa Dave was not fond of it ,but i thought it was quit good!
the most impressive booth was stanislaus. they had a buffet that included a pasta dish, and a tomato on toasted bread appetizer. then you sat at one of 15 tables to a bottle of wine, imported grated cheese, olive tray, and meat tray.all of the family was there including Dino Cortopassi, who was as gracious as could be. meeting him was absolutely the best part of the show. they all thanked us for our business, asked us to sit down and enjoy!!!
tuesday night we hit pizza rock one of tony gemignani's restaurants. i saw tony at the show and told him we were going that night he called ahead and set up a kitchen tour for us. it was supposed to be a pm.com meeting but the only guy to show was jimmy mac and he did not recognize our group so it was my son Mike his boss from the merea group Bill, my friend in pizza crime Atruro and Ankur of pizza CS in Rockville MD we tried three styles. his award winning margherita. another award winning pizza called cal italia a food network pizza champions winner and a sicilian called fratellanza. all were good the cal italia was the best. the margherita very good the fratellanza also very good.the sicilian was a par bake and you can always tell that by the lightness and dryer texture that they have. they use a poolish in all of their doughs and the kitchen was quite impressive in their number of different ovens and their dough storage methods. pictures of the neapolitan included.
last we were invited to 800 degee pre opening party which is located in front of the monte carlo where we were staying. the pizza was quit delicious!!!and it is a amazing concept. pizza chipolti style. there are 5 of them and they average 2000 pies a day!this store has three stefano ferrara ovens! because of the volume they use a machine to cut their dough, it is still hand balled. because of the machine and the use of wooden peels they are not vpn approved. pictures enclosed I'm done. Larry