Author Topic: Franco Manca Pizza - Brixton Market - London UK (Read 23432 times)

pizzanapoletana · « **Reply #20 on:** April 14, 2008, 07:54:37 AM »

New review by Time Out:

http://www.timeout.com/london/restaurants/reviews/12537.html

Amir · « **Reply #21 on:** April 16, 2008, 06:20:12 PM »

Hi Marco. Congrats on the nice review.

I was about to come there but my relatives here tell me they avoid Brixton at all cost. Apparently there is some drug dealings and not so good things going on there. They are not quite sure though where the shop is located and whether it suffers the same.

So is it safe for me to go down there against their advice? Will I take the wrong turn and not make it back home to US?

pizzanapoletana · « **Reply #22 on:** April 16, 2008, 06:28:32 PM »

Brixton does have a very bad reputation and that is why it was even more challanging to open there.

The Pizzeria is inside the Brixton Market, just behind the Underground Station. In the morning (lunch) it is quite safe. It doesn not scare me during the market hours, it is a bit like East Harlem in the morning.

Ciao

pizzanapoletana · « **Reply #23 on:** April 19, 2008, 04:51:26 PM »

The oven today was a pleasure to work with. I am not even going into timing because there is no sense, but I was cooking 5 pizze at time for 3.5 hours non stop..

The dough was also great to work with, here are some pictures:

Essen1 · « **Reply #24 on:** April 20, 2008, 12:52:25 AM »

Hi Marco,

Love the pics you posted. I'm wondering what temp the pizza was cooked at? Also, from the look of your sauce, it doesn't seem to have any major spices in it. Does your sauce just contain tomatoes, salt & pepper or is there an additional ingredient?

I'm also wondering what the individual weight of each dough ball is?

Mike

pizzanapoletana · « **Reply #25 on:** April 20, 2008, 04:27:43 AM »

Hi Mike,

It is just ground peeled tomatoes and a pinch of salt, nothing else. We have a laser gun that measure up to 540 degree celsius and the gun can only indicate HI when we are serving pizza.... The dough ball are approx 250g but cannot be so sure as we form them by feel.

Ciao

ebpizza · « **Reply #26 on:** April 20, 2008, 12:32:32 PM »

Marco:

Are the tomatoes passed through a food mill or are they just crushed by hand or with a blender for a short period of time?

pizzanapoletana · « **Reply #27 on:** April 20, 2008, 07:10:24 PM »

Just crushed, not with a food mill.

Essen1 · « **Reply #28 on:** April 21, 2008, 08:23:06 AM »

Marco,

Thanks for the info.

540 C...that's a little more than a 1000 F! I don't know if I can generate that kind of heat with my LBE.

In regards to the weight, 250 gr. is that for a 12"? What weight would you recommend for a 14" pizza, made from Caputo 00 and 25% KABF?

Mike

ebpizza · « **Reply #29 on:** April 21, 2008, 08:24:09 AM »

Marco,,
one last question.
are the tomatoes crushed by hand? or they pre-ground from the can?

pizzanapoletana · « **Reply #30 on:** April 21, 2008, 08:40:50 AM »

Essen, I am sure someone on the tecnical threads by Pizza Type can answer your question on your dough weight issue.

The pizzas are more like 13 inches (The plates are 38cm).

ebpizza,

Peeled tomatoes from the can, crushed quickly with a stick blender in a container.

Ciao

Barry · « **Reply #31 on:** April 21, 2008, 02:05:15 PM »

Hi Marco,

The pizzas look fantastic ! I have sent a copy of the review (and address) to friends of mine in London. I await their report.

Kind regards.

Barry in Cape Town.

scott r · « **Reply #32 on:** April 21, 2008, 11:50:54 PM »

Looks like you got the cheese issue sorted out. Nice work Marco!

pizzanapoletana · « **Reply #33 on:** April 22, 2008, 11:55:31 AM »

Quote from: scott r on April 21, 2008, 11:50:54 PM

Looks like you got the cheese issue sorted out. Nice work Marco!

Thanks Scott,

The cheese is getting better, much, much better then the one in the early pictures, however it still doesn't melt like I would like.

widespreadpizza · « **Reply #34 on:** April 22, 2008, 07:54:43 PM »

Marco, real nice looking pie. The crust is amazing looking. A couple questions for you, I am just curious, but why is all the cheese mostly in the middle? is that your preference, or does it have more to do with the melt? Also it looks like you bake the pizza with the basil on it as opposed to putting it on after. Is that to release more flavor because the bake time is so short? Finally, I know that you said the flour is an italian stone groung organic type. Is it also a 00 flour? thanks -marc

Amir · « **Reply #35 on:** April 22, 2008, 10:49:14 PM »

Quick note that I did go there. Asked for you Marco but they said you were out enjoying sunshine some place

. Seriously, they said you were out. We had great food there and I took some pics. Will upload them later and post more details....

Amir

machrychar · « **Reply #36 on:** April 23, 2008, 12:57:33 AM »

Quote from: widespreadpizza on April 22, 2008, 07:54:43 PM

Marco, real nice looking pie. The crust is amazing looking. A couple questions for you, I am just curious, but why is all the cheese mostly in the middle? is that your preference, or does it have more to do with the melt? Also it looks like you bake the pizza with the basil on it as opposed to putting it on after. Is that to release more flavor because the bake time is so short? Finally, I know that you said the flour is an italian stone groung organic type. Is it also a 00 flour? thanks -marc

Thanks widespreadpizza.
What is it nice in this forum is that there's always someone who asks questions that I'm curious to know but can't ask them by myself due to my bad English skills and my lack of technical vocabulary.
I'm waiting for pizzanapoletana to answer.

pizzanapoletana · « **Reply #37 on:** April 23, 2008, 05:31:51 AM »

Hi,

I do not normally pay to much attention on where the cheese goes, nor does the majority of neapolitan pizzamkers: I grab some and throw it on the pizza and when it melts it usually gets almost everywhere, but yes I could pay more attention to this detail.

For the pizza napoletana the basil should always go in when baking. Some add more once out of the oven.

The flour is like a mixture of 0 and 00 (the difference is the refinement/ impurity level, not the strenght of the same flour).

Amir,

I am glad you went, but as I said early, I am only there on Saturday and even then, not always...

I hope you had an overall good experience and that the product met your expectation and the highest standard we keep on Saturdays.

Ciao

pizzanapoletana · « **Reply #38 on:** May 07, 2008, 06:03:37 AM »

Another good review, this time on a free newspaper which is distributed on the London Transport Network and read by few million people...

http://www.metro.co.uk/metrolife/food/article.html?in_article_id=146260&in_page_id=26

Bill/SFNM · « **Reply #39 on:** May 07, 2008, 09:01:41 AM »

Quote from: pizzanapoletana on May 07, 2008, 06:03:37 AM

Another good review, this time on a free newspaper which is distributed on the London Transport Network and read by few million people...

http://www.metro.co.uk/metrolife/food/article.html?in_article_id=146260&in_page_id=26

Brilliant! Congratulations on the praise, marco - 'Indiana Jones of criscito'.