Author Topic: UPN Revisited; Interesting Article  (Read 3281 times)

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Offline Chicago Bob

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Re: UPN Revisited; Interesting Article
« Reply #75 on: August 03, 2014, 02:19:01 PM »
IMO, that picture looks badly edited.
It has to be...unless the judges were blindfolded.
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Offline stonecutter

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Re: UPN Revisited; Interesting Article
« Reply #76 on: August 03, 2014, 02:21:13 PM »
The tint and contrast are way off.
http://oldworldstoneandgarden.com/


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Offline woodmakesitgood

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Re: UPN Revisited; Interesting Article
« Reply #77 on: August 03, 2014, 04:16:19 PM »
Whether or not the title "World Pizza Champion" is a joke is irrelevant IMO.
Besides, how is King of Pizzamaking.com or Super Mod of PMQ Forum any less ridiculous than some competition in Italy?

Making good pizza consistently, of many different styles is, on the other hand, impressive.
Selling hundreds of quality pies a day like the pros do is an entirely different ballgame than what most backyard warriors do here.

Tony seems to do it better than many of the pros, based on the reviews of his pizza.
I for one am looking forward to his version of a Trenton tomato pie, not a common offering on the west coast.

http://tonyspizzanapoletana.com/wp-content/uploads/2014/05/TONYS-PIZZA-proof4.pdf
Charles

Offline BenLee

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Re: UPN Revisited; Interesting Article
« Reply #78 on: August 03, 2014, 05:10:15 PM »
These pizza competitions are a joke.  I remember the guy from Staten Island that Bobby Flay challenged had won one in Italy.  He's pizza looked pretty mediocre.  You'll never catch someone like Chris Bianco in a competition like that.  I'm pretty sure the best guys are too busy working to even think about entering such a competition.

Most awards are a popularity contest with the in crowd.  That's why Nancy Silverton gets a James Beard Award for making pizza that most of us wouldn't pay for.  That's why Kenji gets nominated for one for making videos on things like how to hard boil an egg. 
« Last Edit: August 03, 2014, 05:12:23 PM by BenLee »

Offline TXCraig1

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Re: UPN Revisited; Interesting Article
« Reply #79 on: August 03, 2014, 07:45:32 PM »
It has to be...unless the judges were blindfolded.

Ya'll realize that is not THE pie that won, right? That picture is the pie served to the Slice contributor that wrote the story that contained the picture in question.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline TXCraig1

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Re: UPN Revisited; Interesting Article
« Reply #80 on: August 03, 2014, 07:46:12 PM »
...

Now you have me all curious what you wrote???
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Chicago Bob

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Re: UPN Revisited; Interesting Article
« Reply #81 on: August 03, 2014, 07:51:39 PM »
Ya'll realize that is not THE pie that won, right? That picture is the pie served to the Slice contributor that wrote the story that contained the picture in question.
Yep, and didn`t he write that it looked just like the one Tony won the Title with?
"Care Free Highway...let me slip away on you"

Online tinroofrusted

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Re: UPN Revisited; Interesting Article
« Reply #82 on: August 03, 2014, 08:20:55 PM »
IMO, that picture looks badly edited.

Especially compard to the many beautifully edited pictures that Scott has posted of his pies.

Offline TXCraig1

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Re: UPN Revisited; Interesting Article
« Reply #83 on: August 03, 2014, 08:34:53 PM »
Yep, and didn`t he write that it looked just like the one Tony won the Title with?

Who is "he?"
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


Offline Tscarborough

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Re: UPN Revisited; Interesting Article
« Reply #84 on: August 03, 2014, 08:44:28 PM »
He has 5 or 6 different styles of pizza on his menu.  If he can pull that off and make money, he is a rockstar.

Offline Jackitup

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Re: UPN Revisited; Interesting Article
« Reply #85 on: August 04, 2014, 12:14:36 AM »
Just so we're clear about this. You're defending a guy that built an empire based on the premise that this is the greatest Neapolitan pizza in the world:

There would be a long list of empires based on the "I have the greatest......." McDonald's, BK, Domino's, Pizza Hut, White Castle, Famous Dave's (except I REALLY like their mac and cheese with corn and japs)..............and they all pretty much suck, but obviously business geniuses!! But I digress, just my 2c

jon
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline thezaman

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Re: UPN Revisited; Interesting Article
« Reply #86 on: August 04, 2014, 08:40:52 AM »
 i visited tony's pizza rock in Vegas during the last expo. he invited our group back into the kitchen . his dough formulation and storage methods were amazing. each pizza style had a different dough and oven that he cooked in. we tried four styles and they were all very good and different in taste and texture. to me the most amazing section of the pizzeria was his slice shop that was at the entrance of the pizzeria. he had a window serving the busy sidewalk traffic and counter service, it was super busy. and it was probably the most profitable part of the whole restaurant. as Tom said if he can sell all of those styles then he is a rock star! give the man some credit!
 
 i saw a reference to a 1.5 salt level posted by scott if he is talking about tonys neapolitan recipe that was from many years ago and was  a mistake on a video he had done

 I'm not defending tony i just don't think it makes you less credible because you are successful and own multiple pizzerias. i can say that he is approachable and a very nice man who makes time for everyone.

Offline norma427

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Re: UPN Revisited; Interesting Article
« Reply #87 on: August 04, 2014, 10:14:37 AM »
I have never tasted Tony Gemignani's Neapolitan pizzas.  I don't think this article from Forbes has been posted before on the forum.  http://www.forbes.com/sites/larryolmsted/2014/07/18/the-best-pizzeria-in-america/  The Neapolitan pizza in the article does look very good to my eyes. 

I think Tony is a rock star too.

Norma

Offline mitchjg

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Re: UPN Revisited; Interesting Article
« Reply #88 on: August 04, 2014, 11:14:50 AM »
If I may be so bold, the original posting here was about an interesting article which had a lot of focus on making a pizza with egg on top.

I am planning on a neapolitan bake tonight and may give it a try.  I am unclear on how to get the egg "just right", not too cooked, not too undercooked.

I see one pointer from Craig, here: http://www.pizzamaking.com/forum/index.php?topic=31575.msg313635#msg313635

I also found this thread on the fornobravo board.  I thought reply 8 was interesting, partially cooking the egg in advance and then putting it on the cooked pie.  http://www.fornobravo.com/forum/f10/egg-pizza-aka-bismarck-14563.html

Any other ideas?  Pointers?  Do's and don'ts?

Thanks,
Mitch
« Last Edit: August 04, 2014, 11:36:10 AM by mitchjg »
Mitch

Offline TXCraig1

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Re: UPN Revisited; Interesting Article
« Reply #89 on: August 04, 2014, 01:31:14 PM »
If I may be so bold, the original posting here was about an interesting article which had a lot of focus on making a pizza with egg on top.

I am planning on a neapolitan bake tonight and may give it a try.  I am unclear on how to get the egg "just right", not too cooked, not too undercooked.

I see one pointer from Craig, here: http://www.pizzamaking.com/forum/index.php?topic=31575.msg313635#msg313635

I also found this thread on the fornobravo board.  I thought reply 8 was interesting, partially cooking the egg in advance and then putting it on the cooked pie.  http://www.fornobravo.com/forum/f10/egg-pizza-aka-bismarck-14563.html

Any other ideas?  Pointers?  Do's and don'ts?

Thanks,
Mitch

The original posting is a duplicate of the thread with my post that you reference above which is probably why it's never been about eggs on pizza here. The first thread is probably a more appropriate place for your post than here.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline mitchjg

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Re: UPN Revisited; Interesting Article
« Reply #90 on: August 04, 2014, 01:53:54 PM »
The original posting is a duplicate of the thread with my post that you reference above which is probably why it's never been about eggs on pizza here. The first thread is probably a more appropriate place for your post than here.

Good idea, I will do that.   This thread became nonproductive and non-entertaining quite awhile ago, IMO and at least for me.  So, going elsewhere for the advice is a good thing.

- Mitch
Mitch

Offline JConk007

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Re: UPN Revisited; Interesting Article
« Reply #91 on: August 05, 2014, 10:54:16 PM »
real quick.
Tony has taken the time to speak with me the last 2 years at pizza expo even ave me his cel #! Fascinating and Passionate  yes!  Pompus Nah,  rock star yes ! He does it all would like to spend some time at the rock for sure ! One of my helpers trained with him in Ca. had some good words as well
And what are your thoughts on a real slice at a ball field ? wager to bet it blows away  any crap they call pizza at most any other stadium Period !
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com