Spontanious Trip to Spacca Napoli...Chicago

[jeff v]

Chicago is a 2 hour drive for me, but yesterday work had me close enough I decided to go to Spacca Napoli for lunch. It's been a little over a year since I've been, so I was pretty excited. Pizza was very good as usual, and I had the chance to speak with Jonathan for a few minutes. He is a class guy. We had some good pizza conversation, and he went on his way.

I sat as close to the oven as possible to watch the action. I ordered a margherita, and a bianca con bufala and washed them down with a Menabrea beer. The pizza maker was good, but he was not exceptionally speedy or amazing to watch...not that he should have been. I also learned my Neopolitan style pizza has come a loong way. I mean it's not quite as good as Spacca, but it's right there. That is exciting given my current limitations. I do think I prefer a puffier crust than traditional Neopolitan pies, but I flip flop on that sometimes. My phone was the only camera I had.

Jeff

[jeff v]

And yes there were leftovers! 

[JConk007]

Jeff,
Thanks for posting. Caputo  flour I presume?? was that buffula on the Margeherita ? or is that special. I wish I could get that look , very similar to Matthew post,did you get the oven temp ? Beer looked good too!
John
Hey BTW I got 2 weber grills in perfect shape when they closed my lake area down! they were left there
guess what Im gonna make??

[jeff v]

Hi John,

We talked a little bit about the oven, but I did not ask the temp this time. I asked on a previous trip when the original pizzaiolo was there (can't remeber her name-from Naples) and she said they bake at 900-1000.

It is Caputo flour, and fior di latte on the margherita. You can gat a margherita w/ bufala-it's called a bufalina there.

Best,

Jeff