Author Topic: My First Marinara  (Read 6077 times)

0 Members and 1 Guest are viewing this topic.

Offline varasano

  • Registered User
  • Posts: 712
  • Location: Atlanta (Bronx born and raised)
  • Seeking perfection
Re: My First Marinara
« Reply #25 on: March 16, 2006, 11:30:29 PM »
One more thing about patsy's dough. I have NEVER seen a dough as windowpaned as theirs. It had THOUSANDS of bubbles and blisters. It could probably have been pulled into phyllo dough without breaking. It was so springy, like playing with a balloon. The feeling was unlike anything I've ever reproduced. Yet when I baked it in my oven, it tasted just like my pie.

Jeff


Offline scott r

  • Supporting Member
  • *
  • Posts: 3102
  • Age: 44
  • Location: boston
  • I Love Pizzafreaks!
Re: My First Marinara
« Reply #26 on: March 16, 2006, 11:50:33 PM »
Jeff, I just got some bad news about UPN.  I quote: "UPN has been slacking big time--the dough has been hard with very little rise and not that great flavor".  This comes from a friend who lives in NY and really loves the place.

Is there any place we can recommend where there aren't problems with consistency??? It must be Bianco's.

Hopefully the place Marco likes--Luzio's or whatever it is called--will just keep it up.  PPPLLLLLEEEEAAAAAASSSSSSEEEEEEE!!!!!!!!!

« Last Edit: March 19, 2006, 08:00:34 AM by Pete-zza »

Offline scott r

  • Supporting Member
  • *
  • Posts: 3102
  • Age: 44
  • Location: boston
  • I Love Pizzafreaks!
Re: My First Marinara
« Reply #27 on: March 21, 2006, 05:54:47 PM »
Ok, Have some good news about Luzzo's Restaurant Italian & Coal Oven Pizza,  211 1st Ave, New York 10003 Btwn 12th & 13th St Phone: 212-473-7447

Jeff, you need to go here.  If you like Patsy's you are going to love this pizza. I thought my pie was going to float off the plate it was so light.  I would say that it was not totally authentic Neapolitan pizza, but that might be a good thing to many of you.  No bitter taste, not soggy (I am not saying I think Neapolitan is like this, but I have heard the comments lately).  The pizzaiolo did not use the Neapolitan stretching procedure, but used the on the knuckles NY style procedure. It was not an ultra high hydration dough, but it cooked up great.  He told me they are using a normal Hobart mixer, and a two day fridge rise.  Don't let this scare you.  The pizza was more than excellent.  It TOTALLY BLEW a16 out of the water, and I know they are pretty much doing the same thing.  I have had a few Patsy's pizzas that were exceptionally light fluffy and cooked perfectly, and this was like that but with better flavor because of the better quality ingredients.  They put their basil and oil on the pies after the bake. They claim the pies are 80 seconds in the oven, but it did seem like more like 3 min to me.  I think this will actually please many people because the pie I had was soft fluffy, but also crisp. No sourdo starter here, but I did not really miss it that much.  They use fresh (beer) yeast and it tastes great with their high quality sauce and cheese.  So far this and UPN are the best I have had in the sates by far.  I will hit UPN this week as well and see what kind of luck I have. 

Also UPN and Luzzo's are a one minute walk from one another.

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23573
  • Location: Texas
  • Always learning
Re: My First Marinara
« Reply #28 on: March 21, 2006, 08:28:16 PM »
scott,

I got the impression from a recent Marco post that Luzzo's may be using a different (and stronger) flour than the Caputo flour. Can you describe the attributes of the crust you had and what type of flour might have been used? I believe Marco indicated that the flour was from Naples.

Peter

Offline varasano

  • Registered User
  • Posts: 712
  • Location: Atlanta (Bronx born and raised)
  • Seeking perfection
Re: My First Marinara
« Reply #29 on: March 21, 2006, 08:29:47 PM »
scott can you bounce over to my new list and give me your thoughts?

http://www.pizzamaking.com/forum/index.php?topic=2925

Offline scott r

  • Supporting Member
  • *
  • Posts: 3102
  • Age: 44
  • Location: boston
  • I Love Pizzafreaks!
Re: My First Marinara
« Reply #30 on: March 23, 2006, 06:28:14 PM »
scott,

I got the impression from a recent Marco post that Luzzo's may be using a different (and stronger) flour than the Caputo flour. Can you describe the attributes of the crust you had and what type of flour might have been used? I believe Marco indicated that the flour was from Naples.

Peter

Peter, the crust was very fluffy and light.  To me it seemed like it was a little bit more like an American style flour than a straight Caputo blue.  It reminded me of the pies I made for you with a blend of KASL and Caputo, but with less flavor and a tighter crumb.   I don't know the brand they are using, but it does seem like quality flour for sure.  I didn't want to pry too much about specifics (like the flour brand) but I will be back maybe tomorrow and I will try to get more info.
« Last Edit: March 23, 2006, 06:37:39 PM by scott r »


 

pizzapan