A PHILOSOPHY OF PIZZA NAPOLETANISMO!

[Rolls]

Maybe it has been already mentioned elsewhere, but today I was shocked to notice that Omid's blog at pizzanapoletanismo.com no longer exists...

Take a look here https://pizzanapoletanismo.wordpress.com/


Rolls

[GualtieroIlVecchio]

Take a look here https://pizzanapoletanismo.wordpress.com/

Thanks a lot, Rolls! Luckily he has only given up the domain, but not the blog...

[fornographer]

I certainly miss Omid's posts.  I wonder what he's up to nowadays. 

[PizzAmateur]

I only found this thread, well... right now!

I had no idea Omid had moved to Cullman, Alabama.  I am less than 50 miles from there.

I guess there is a pizza road trip in my future. (grin)

[sk]

Having not read thru the entire blog, is he making pizza in Cullman?  If so, where?

[PizzAmateur]

Having not read thru the entire blog, is he making pizza in Cullman?  If so, where?

https://www.pizzamaking.com/forum/index.php?topic=49548.0

[Icelandr]

Regrettably it is now closed, last picture on their FaceBook page showed the WFO, being taken away, have not heard of a future location

[sk]

Thank you, about 140 miles from me.  I might have taken the road trip.  Probably not a booming location for NP pizza!

[PizzAmateur]

Regrettably it is now closed, last picture on their FaceBook page showed the WFO, being taken away, have not heard of a future location

Thanks.  I am not far from Cullman, but I did not know he had closed. 

I don't do Facebook.

I also just realized the link I posted did NOT have the address anyway.

[fornographer]

Regrettably it is now closed, last picture on their FaceBook page showed the WFO, being taken away, have not heard of a future location

Oh no!

[Roberto_buonissimo]

i mean WHAT an awesome post ... it is simply an outstanding work, so well written, so heavenly documented and detailed.
i am really lost for words - no one will ever understand the care and love we all try to give life to our pizzas.

if there is something like a PHD graduation work on PIZZA - this is it and will always be.

OMID u are a true master and inspiration - i really adore this thread. THANKS !!!

[tinroofrusted]

i mean WHAT an awesome post ... it is simply an outstanding work, so well written, so heavenly documented and detailed.
i am really lost for words - no one will ever understand the care and love we all try to give life to our pizzas.

if there is something like a PHD graduation work on PIZZA - this is it and will always be.

OMID u are a true master and inspiration - i really adore this thread. THANKS !!!

This is really true and worth noting from time to time. To me this is probably the most significant thread on the forum.  Omid is a true Renaissance Man. 

[Pulcinella]

[chrisgraff]

Regrettably it is now closed, last picture on their FaceBook page showed the WFO, being taken away, have not heard of a future location

I went there Spring 2018. Omid had already left the venture by that point. Nice guys, though...they even brought me behind the counter to make a pizza!

It’s  unfortunate that they closed. From living in the South for 20+ years, I can tell you Southerners generally don’t like true Neapolitan pizza. Most “Neapolitan” places in Nashville are baking pies in cold ovens (5-6 min bake).

Kudos to those guys for staying pure. Their pizzas were 100% DOP 

[Brent-r]

For those of you in the Toronto area we have a few pizzerias that are Certified Verace
I was invited to a Master Class by Breville at one of them.
I commented on the experience here
https://www.pizzamaking.com/forum/index.php?topic=53390.msg599834#msg599834

It was a treat to sample the real deal from their take-out and to compare with my efforts.

[rdbedwards]

Anyone know what happened to the oven at Strada di Napoli?

[mitcity22]

Hey Everyone, My wife was lucky enough to visit Bruno's in San Diego and she asked if they knew how Omid was doing. The staff said he lives north of San Diego and is working as a lawyer. He still stops in but has been very busy with work. Pizza was of course awesome.