Author Topic: Lucca Wood Fire Bistro  (Read 2745 times)

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Offline dsw@widenor.com

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Lucca Wood Fire Bistro
« on: September 02, 2013, 08:23:45 AM »
If you are traveling through Victor, NY, you must find this Bistro.  It is awesome.  They have mastered wood fire pizza.

We tried the Funghi pizza, which is topped with garlic and olive oil, fresh mozzarella cheese, roasted red peppers, spinach, prosciutto, white and Portobello mushrooms, and finished with Black Diamond truffle oil. It was truly amazing! The combination of flavors complemented each other perfectly. No one flavor dominated. It can be best described as a symphony of flavors!

You can read more about our review at http://www.pizza-making-supplies.com/pizza-night-reviews-lucca-wood-fire-bistro/

Well worth the visit.
For the Love of Pizza


Offline FuocoPizza

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Re: Lucca Wood Fire Bistro
« Reply #1 on: September 03, 2013, 01:37:10 AM »
Doesn't look like it was cooked in a WFO...

Offline JConk007

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Re: Lucca Wood Fire Bistro
« Reply #2 on: September 03, 2013, 01:18:49 PM »
Yes Nice combo of toppings. The crumb in the Cornicione in the last shot looks very tight ? Bread Flour ? AT? Short fermentation ? Lower Hydration ? Zuppardi ish ?
« Last Edit: September 03, 2013, 01:21:42 PM by JConk007 »
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Offline Tscarborough

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Re: Lucca Wood Fire Bistro
« Reply #3 on: September 03, 2013, 05:08:55 PM »
FuocoPizza, all Neapolitan is woodfired, but all woodfired is not Neapolitan.  They look pretty good, but have the micro-blistering I see on dough with lots of oil.

Offline TXCraig1

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Re: Lucca Wood Fire Bistro
« Reply #4 on: September 03, 2013, 05:24:59 PM »
Kind of reminds me of Pizzeria Mozza.
I love pigs. They convert vegetables into bacon.

Offline FuocoPizza

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Re: Lucca Wood Fire Bistro
« Reply #5 on: September 04, 2013, 10:58:51 AM »
FuocoPizza, all Neapolitan is woodfired, but all woodfired is not Neapolitan.  They look pretty good, but have the micro-blistering I see on dough with lots of oil.

You are right. The light brown, uniform colored crust looks like the product of a low temp oven. Not bad, but different than the usual results of a high temp WFO.

Offline dsw@widenor.com

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Re: Lucca Wood Fire Bistro
« Reply #6 on: September 06, 2013, 08:39:30 PM »
I have email the restaurant about the process.  It was great.  But your comments make me think how this was cooked.  Let you know. 
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Offline dsw@widenor.com

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Re: Lucca Wood Fire Bistro
« Reply #7 on: September 09, 2013, 11:44:44 AM »
When Lucca read the comments . . . the chef was . . . no happy.  He thinks you are all full of it.  Sorry.
Next time I go I will get a picture of the wood burning fire oven in the middle of the restaurant.
This is really great pizza.
For the Love of Pizza

Offline JD

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Re: Lucca Wood Fire Bistro
« Reply #8 on: September 09, 2013, 03:19:54 PM »
When Lucca read the comments . . . the chef was . . . no happy.  He thinks you are all full of it.  Sorry.
Next time I go I will get a picture of the wood burning fire oven in the middle of the restaurant.
This is really great pizza.

Nobody is questioning whether the pizza is good. This is a semantics issue now and like others have said it is wood fired pizza, but it is not Neapolitan pizza. I don't see any mention of Neapolitan anywhere, so he's probably not claiming to be a master in Neapolitan pizza.

So the semantics question of the day: Does a WFO master automatically equal Neapolitan master? Could you have a NY Style (or other) WFO Master?

Tell Lucca to calm down, nobody is trying to take his trophy away. It's just word play. Personally I think those pictures are very attractive (but not Neapolitan  >:D)
Josh

Offline Tscarborough

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Re: Lucca Wood Fire Bistro
« Reply #9 on: September 09, 2013, 03:32:53 PM »
The pizzas my Uncle makes in his restaurant in a WFO looks similar to Lucca.  He runs it at 450-500 degrees and would not call his Neapolitan, more Roman than anything.  He does cook many other dishes in it.

http://www.bellafigura.net/foodgallery.html


Offline TXCraig1

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Re: Lucca Wood Fire Bistro
« Reply #10 on: September 09, 2013, 06:24:19 PM »
When Lucca read the comments . . . the chef was . . . no happy.  He thinks you are all full of it.  Sorry.
Next time I go I will get a picture of the wood burning fire oven in the middle of the restaurant.
This is really great pizza.

I can think of worse things than being compared to Pizzeria Mozza.  ???
I love pigs. They convert vegetables into bacon.

Offline dhorst

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Re: Lucca Wood Fire Bistro
« Reply #11 on: September 10, 2013, 08:43:58 AM »
Thanks for the heads up. It's about an hour and 15 from my place and I'll be checking it out soon.
For the love of Aleppo chile, ask and you shall receive.

Offline dsw@widenor.com

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Re: Lucca Wood Fire Bistro
« Reply #12 on: September 10, 2013, 04:08:13 PM »
Neapolitan pizza concerns the ingredients, right?
Not the way the pizza is cook, or am I wrong?
I thought you comment interesting.
Thanks
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Offline TXCraig1

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Re: Lucca Wood Fire Bistro
« Reply #13 on: September 10, 2013, 04:19:58 PM »
Neapolitan pizza concerns the ingredients, right?
Not the way the pizza is cook, or am I wrong?
I thought you comment interesting.
Thanks

That is not correct. Neapolitan pizza most certainly concerns the way it is cooked - most specifically: wood fire, ~900F, 60-90 seconds.

Ingredients and work flow are also important, notwithstanding, in my opinion, high temperature/sub 90 sec. bake is the hallmark of Neapolitan pizza.


BTW - if you use the Quote feature when you reply, we will know who you are responding to when you make a comment like "I thought you comment interesting" else we are just guessiog who you are talking to.
« Last Edit: September 10, 2013, 04:23:40 PM by TXCraig1 »
I love pigs. They convert vegetables into bacon.

Offline dsw@widenor.com

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Re: Lucca Wood Fire Bistro
« Reply #14 on: September 13, 2013, 08:58:48 AM »
That is not correct. Neapolitan pizza most certainly concerns the way it is cooked - most specifically: wood fire, ~900F, 60-90 seconds.

Ingredients and work flow are also important, notwithstanding, in my opinion, high temperature/sub 90 sec. bake is the hallmark of Neapolitan pizza.


Wow.  That is interesting.  Thanks.  I did not know that.
I really am glad I joined this forum.
There are so many knowledgeable people here!
Thanks for the tip too!
For the Love of Pizza

Offline FuocoPizza

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Re: Lucca Wood Fire Bistro
« Reply #15 on: September 13, 2013, 05:05:50 PM »
When Lucca read the comments . . . the chef was . . . no happy.  He thinks you are all full of it.  Sorry.
Next time I go I will get a picture of the wood burning fire oven in the middle of the restaurant.
This is really great pizza.

I'm sure it's a great pizza and theres no reason for him to be unhappy. Not sure what he thinks im full of. Please do get some pics of the restaurant and the pizzas.