Author Topic: From Europe, Lessons on Frying Pizza  (Read 927 times)

0 Members and 1 Guest are viewing this topic.

Offline mmarston

  • Supporting Member
  • *
  • Posts: 535
  • Location: Altamont, NY (Albany)
  • I can stop eating Pizza any time I want!
Nobody cares if you can't dance well.  Just get up and dance.  Dave Barry

Offline dellavecchia

  • Lifetime Member
  • *
  • Posts: 2642
Re: From Europe, Lessons on Frying Pizza
« Reply #1 on: April 18, 2012, 01:34:59 AM »
From the article:

At Don Antonio by Starita and at Forcella, I finished the crust on the montanara, but left the crusts of the traditional pizzas on the plate, losing interest after a bite or two. Both places have authentic Neapolitan pedigrees, and produce crusts with the spring and lightness that are hallmarks of that style. But they donít have the full flavor of the long-risen doughs that some American pizzerias like Co. are exploring.