Pizza Wars -Video Trip To da Michele and Trianon

[jeff v]

Not my trip 

Sorry if this has been posted already. There is some interesting info on these two places in this short video.

Just when I thought I never had a reason to see a Julia Roberts movie again...she does one where da Michele has a "starring role".

<a href="http://vimeo.com/6518496" target="_blank" class="aeva_link bbc_link new_win">http://vimeo.com/6518496</a>

Best,

Jeff

[ERASMO]

Nice video

What do they toss on the pizza last at Damichele.  Is that grated cheese or maybe sea salt.

[scott r]

those are some serious feebags for sure! 

[widespreadpizza]

That is a cool video!  did you see how the guys at da michele drooped the sides over the egde so he could almost drop the pie into the oven in back of some others,  that must take some practice.  Also those looked larger than 12 inches,  or is that just me?  -marc

[vitoduke]

When we were there, the pizza was about 14" {Scott--You're right about those feedbags}--Mel

[pcampbell]

how do you properly pronounce da michele?

[Matthew]

how do you properly pronounce da michele?

DA ME-K-LAY

Matt

[pcampbell]

DA ME-K-LAY

Matt

Thanks . That is what I thought! I saw this video (Da me-shellay) and got worried I have been working with Russians too long.

[artigiano]

Lol, she did a good job pronouncing everything else.. don't know why she got the name of the pizzeria wrong, guess that's what happens when you travel 4000 miles. 

[PizzaPolice]

The Trianon looks like a traditionally constructed pizza.  They use all the good stuff.

The dude at Da Michele looks more like an entertainer than a pizzaiolo.  The sauce is slopped on and the cheese is just one inth from being shredded.  Seed oil?  Hmm...  Probably Flax seed oil.  (guess)
Then there is that glop of a granular ingredient.  Salt?  I hope not.  It virtually covered one basil leaf.  The chick said there's a Umami taste to it so my guess is MSG.

This should be a much discussed video.  Thanks for the link.

[Pete-zza]

Seed oil?  Hmm...  Probably Flax seed oil.  (guess)

PizzaPolice,

According to pizzanapoletana (Marco), in his reply to Settebello (now sumeri) at Reply 24 at http://www.pizzamaking.com/forum/index.php/topic,656.msg11520.html#msg11520, the seed oil is typically sunflower oil or soy (soya) oil. They are sometimes combined with olive oil, but usually not with extra-virgin olive oil.

Peter

[PizzaPolice]

Thanks, Peter.  This forum is fortunate to have you in our collective hip pocket.

What's your take on the video?

[jeff v]

 The chick said there's a Umami taste to it so my guess is MSG.

   Another word (umami) people are beginning to throw around just to use it, IMO.

I'm guessing that was parm and not salt, but not sure.

Re-edit: It seems seed oil would be for a nuetral flavor...even though I thought (and do) most use EVOO for the aroma/flavor. I can understand regular olive oil as to not overtake the other ingredients I suppose.

[scott r]

guys, I ate at trianon and can assure you that it is not salt.   Pretty sure it is a blend of romano and parm.   Also, they mix up an interesting dough using a blend of both Red and Blue caputo flour.  The pizzas I had were pretty wet and soupy, and weren't my favorite of the visit because of this, but the cornicione had a texture that was out of this world.   

[Pete-zza]

What's your take on the video?

PizzaPolice,

Videos like this are always interesting but usually the reporter is unfamiliar with the topic and, as a result, you end up with a treatment like those you get when newspaper reporters write about pizzerias they visit. The kinds of questions I would ask, like hydration, dough ball weights, fermentation temperature/time, etc., rarely get asked.

I reached into my hip pocket to come up with this video link in similar vein, at least in terms of feminine pulchritude: http://www.ifood.tv/recipe/pizza_margherita.

Peter

[PizzaPolice]

Scott:
It was the Da Michele video that showed the unknown stuff.

Thanks Peter.  I guess it cuts both ways.  The reporters who get it all wrong and report same as fact.  Then there are the star struck pizzaiolos whose new found fame allows them to throw together a pizza with wild abandon.  After all, each one is a "work of art".  Similar to late in life Picasso scribblings.  A few lines on a napkin - ART!

[pizzaboyfan]

lso, they mix up an interesting dough using a blend of both Red and Blue caputo flour

Interesting...In my quest for pizza perfection, I've settled on 75/25  Caputo red/blue.
My efforts...