Author Topic: Are artisinal Neapolitan Pizzerias going to be mass market soon?  (Read 4589 times)

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Offline Tscarborough

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Re: Are artisinal Neapolitan Pizzerias going to be mass market soon?
« Reply #25 on: January 06, 2014, 10:11:28 PM »
A century ago Neapolitan pizza was the Mcdonald's of the world.  They used cheap (local) ingredients, cooked them as fast and as simply as they could, and pumped them out to the streets for the workingman's meal.   


Offline kerrymarcy

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Re: Are artisinal Neapolitan Pizzerias going to be mass market soon?
« Reply #26 on: January 09, 2014, 10:15:22 PM »
Nice point Tscarborough!

Kerry
« Last Edit: January 09, 2014, 10:18:17 PM by kerrymarcy »

Online Pete-zza

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Re: Are artisinal Neapolitan Pizzerias going to be mass market soon?
« Reply #27 on: January 10, 2014, 08:42:25 AM »
A century ago Neapolitan pizza was the Mcdonald's of the world.  They used cheap (local) ingredients, cooked them as fast and as simply as they could, and pumped them out to the streets for the workingman's meal.
Tom,

I have long  theorized that the starting point for what was to become the Neapolitan style of pizza was the realization that the local grains produced rather weak flours that required a very hot oven in order to produce a crust with decent coloration. So, they used indigenous materials to make ovens that could deliver the necessary heat. Once they found that they could make some pretty good pizzas, they perhaps discovered that there was a practical limit as to what they could put on the pizzas that would fully bake in the short bake times that were used to bake the pizzas. So, simplicity flowed from the short bake times.

Peter

Offline Chicago Bob

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Re: Are artisinal Neapolitan Pizzerias going to be mass market soon?
« Reply #28 on: January 11, 2014, 05:53:26 PM »
Tom,

I have long  theorized that the starting point for what was to become the Neapolitan style of pizza was the realization that the local grains produced rather weak flours that required a very hot oven in order to produce a crust with decent coloration. So, they used indigenous materials to make ovens that could deliver the necessary heat. Once they found that they could make some pretty good pizzas, they perhaps discovered that there was a practical limit as to what they could put on the pizzas that would fully bake in the short bake times that were used to bake the pizzas. So, simplicity flowed from the short bake times.

Peter
Good insight.....I have seen NP establishment menus that have number of toppings restrictions. :chef:
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