Author Topic: Song' E Napule Pizzeria NYC (Read 18820 times)

kuhne · « **Reply #40 on:** March 28, 2019, 05:33:31 AM »

Quote from: quietdesperation on March 27, 2019, 09:21:10 PM

you have 4 wives and 2 kids?

Please god no

PizzAmateur · « **Reply #41 on:** March 28, 2019, 06:20:19 AM »

Quote from: kuhne on March 28, 2019, 05:33:31 AM

Please god no

I understand and yet, I still chuckle... (grin)

Thanks! Takes my attention off of the fact that I heard gun shots, called 911, 25 minutes later called the police to inquire why they had not shown up and was referred to the dispatcher who seems to know NOTHING about it. VERY HEAVY SIGH!

The gun shots came from the house where the people who burglarized my GUNS from MY house!

Sorry... just venting...

I am a prisoner of not only my house, but my city...

Sorry if I broke some rules... Thanks for letting me vent.

kuhne · « **Reply #42 on:** May 01, 2019, 03:21:07 PM »

I just got back from NY and managed to go to Song e Napule twice. I couldn't fit my whole family there so I just ordered a large margherita to go. Then came back a week later and got another one.

Sadly this is just the picture of the second one, which wasn't as good looking as the first one but the taste was the same.

The pizzas are in the oven longer than 90 seconds it seems to me, maybe 2 minutes. The order they add ingredients is sauce, basil, parmesan, mozzarella and if I recall correctly, the olive oil goes after the bake. The basil goes before though. Their dough seems very, very elastic because the guy is definitely on the rougher side with the dough, he beats the crap out of it and stretches it in a way that I would be afraid to do so with mine.

The taste was something else, the crust was so soft, almost doughy, you could almost taste it as if it was undercooked but it obviously isn't. Both pizzas were equally as good and sadly that was all I could get from the restaurant because as much as I wanted to, we just couldn't fit.

The prices a bit on the expensive side, if I recall correctly 25 dollars for a large margherita but if their ingredients are all from italy as I think they are supposed to be, then it's not bad.

The dough tastes like there was some caputo in there but definitely not 100% caputo. Didn't someone here say they didn't use caputo at all? Maybe not then, I am not that experienced in flours.

Anyway, this was great, such a good recommendation and I can't wait to try them again.

After that we walked to Emmet's which is nearby to get a deep dish pizza. It was also pretty good.

HansB · « **Reply #43 on:** May 02, 2019, 03:08:26 PM »

Quote from: kuhne on May 01, 2019, 03:21:07 PM

The dough tastes like there was some caputo in there but definitely not 100% caputo. Didn't someone here say they didn't use caputo at all? Maybe not then, I am not that experienced in flours.

I have it on good authority that it is an eight hour fermented dough made with Caputo flour. Also on my first visit he owner, Ciro, told me it was more than one flour. Maybe there is some Caputo Tipo 0 or 1 in there?

TXCraig1 · « **Reply #44 on:** May 02, 2019, 03:26:42 PM »

Adam wrote this about a year ago:

Quote

(A couple well-sourced little birdies tell me that’s because they use an American flour rather than the usual Italian “00” flour most often found in Neapolitan pizza doughs.)

https://margotspizza.com/blog/2018/04/27/song-e-papule-pizza-greenwich-village-nyc/

HansB · « **Reply #45 on:** May 02, 2019, 03:39:55 PM »

Interesting. The owner Ciro claims to use only ingredients from Italy. I met the chef/founder of a popular NYC pizza shop and friend of Song's owner last Sunday that stated that Ciro uses Caputo. This chef uses another Italian brand.

kuhne · « **Reply #46 on:** May 03, 2019, 05:19:32 PM »

When I arrived home I passed by a new Neapolitan place by the airport and took one to go. They used caputo 00. I asked if they mix it and they said they only use caputo. They also add the basil before the bake and the oil afterwards. I ordered a personal size margherita. The actual dough tasted as good if not better than song but that’s where the similarities ended. The rest of the ingredients from Napule were much better and the dough itself while a bit blander in taste, had a beautiful softer consistency.

It took about 90 seconds in their WFO to bake. Too bad it’s too far from my house

Here’s a pic

HansB · « **Reply #47 on:** May 03, 2019, 05:27:48 PM »

I have a doughball fermenting now made with 5 Stagioni and 10% fresh milled high extraction Øland. I'm going to experiment with small additions of other flours to my NP dough...

Jersey Pie Boy · « **Reply #48 on:** May 03, 2019, 07:09:01 PM »

I think you'll be smiling a lot

HansB · « **Reply #49 on:** October 12, 2019, 07:26:10 PM »

Another excellent meal here.

Jersey Pie Boy · « **Reply #50 on:** October 13, 2019, 08:44:21 AM »

You've shown me how great their pizza is! But what else are we seeing..dessert?

HansB · « **Reply #51 on:** October 13, 2019, 08:58:54 AM »

Bill, it’s Paccheri alla Genovese. Rigatoni, onion ragu with veal...I think I’m addicted!

Jersey Pie Boy · « **Reply #52 on:** October 13, 2019, 10:09:30 AM »

That sounds amazing!

I saw it as Apple bread pudding with...uh, basil

HansB · « **Reply #53 on:** October 13, 2019, 10:11:15 AM »

Quote from: Jersey Pie Boy on October 13, 2019, 10:09:30 AM

That sounds amazing!

I saw it as Apple bread pudding with...uh, basil

HansB · « **Reply #54 on:** December 11, 2019, 10:04:35 PM »

Another excellent pizza tonight.

jsaras · « **Reply #55 on:** December 11, 2019, 11:20:38 PM »

Quote from: HansB on December 11, 2019, 10:04:35 PM

Another excellent pizza tonight.

I’d say so!

TXCraig1 · « **Reply #56 on:** December 12, 2019, 08:20:55 AM »

I really like the look of that pizza.

Jersey Pie Boy · « **Reply #57 on:** December 12, 2019, 08:40:06 AM »

I am so hungry for that pie!

mikep · « **Reply #58 on:** December 29, 2019, 11:19:39 AM »

Finally got around to trying Song; E Naplule and I can say it is probably one of the top three Neapolitan pizzas outside of Naples. Now THAT is saying something.
Great Margherita. Top notch ingredients and a passionate owner makes for a fun experience. Ciro is everything I read about. The pizza had nice balance with just the right amount of of zing in the sauce. The bufala mozzarella was spot on too. Crust fluffy and springy with a larg(er) cornice. Perfectly cooked with good char. I will return.

TXCraig1 · « **Reply #59 on:** December 29, 2019, 02:26:14 PM »

I would not have guessed that all the pies in this thread came from the same pizzeria.