A wonderful lunch today at Amano AGAIN!
I have no gig this weekend
so I stopped in to feed my addiction to at my favorite Neapolitan Pizza stop . I am also able to purchase some seriously good DOP Smoked Buffalo Mozzarella. Thats just my excuse to go in an shoot the breeze with the pizziaolo's eat great pizza,and hang around those beautiful ovens. Nice and quite 1 pm and only 1 table service. perfect ! Well this time was even better!! I have gotten to know these great guys Freddy, David, and Bob and I often show them pictures of what I am doing... They know my story and Passion for this stuff and appreciate my enthusiasm so when the I asked if they minded if I make my own they said sure ! YES
I jumped, I had my hands in the dough square doughball withing seconds, and whipped up 2 pies a margherita 1st and witha choice of the topping bar I did a favorite for me Brocolli Rabe and sausage. The dough was very soft softer than what I am used to and stretched out with ease. I loaded on the peel freddy launched and I baked it up in the real deal ! I could feel the power and heat of this large oven as I gently lifted to check the bottom after just 20 sec. Then much to freddies suprise I one handed the peel and spun her a few times then to the dome few more quick spins and out to the plate. well under 90 sec. WOW this was really cool !! Somehow I felt a step above the 1000s of pies I have made in the mobile ? and I now know how lucky craig is to have this type of professional oven in the garage. there IS a HUGE difference in the way these things cook!! I could easily get used to this
I think after about 25 I would have it down pretty well. at least good enough for people to purchase and eat. A Few of the waiters came by to see what was going on an make a few comments ( all Good) The second pie was just as nice. I needed to keep it much smaller as this dough easily stretches on the launch peel. Some much fun!! Yes its still fun for me !! I ate 1/2 of each and grabbed a few pics WHA LA! THANKS GUYS !! I'll be back !