So, my pizza journey began last fall during a trip to New York City to see a taping of SNL.
I had some great coal-fired pizza in NYC, and came home craving good pizza. We found an Anthony's Coal Fire Pizza had oppened recently and paid a visit. I really liked it and was happy to have something besides the local Italian-American neighborhood pizza joint with the big slices of greasy pepperoni pizza.
About that time I started my quest for making my own pizza and have generally been following the Varasano method in my modified grill.
Dough has been the Varasano method with KABF and Caputo 00 at about 75/25% ratio. Using an Ischia perferment culture and a cold-ferment of about 3-4 days. Sauce has been immersion-blended Cento Certified with a little garlic powder, olive oil and kosher salt. Cheese has been imported buffalo mozzarella. Some fresh basil from the garden and a little EVOO drizzled on top. With my modified gas grill (lined with corderite and bricks) I've managed cook times between 2 and 2 1/2 minutes at about 750-800 degrees.
My pizza has been pretty damn good and I have a number of fanatics between family, friends, and my son's nurses.
Today, we went back to Anthony's and I was severely disappointed. What was once really spectacular to me, is now just bland. I didn't like the rather flat and dull crust. No spring to the dough. No flavor. The sauce was very tart and acidic. It had nice char and was cooked somewhat properly, but I guess nothing beats homemade.
Here is today's pizza from Anthony's Coal Fired