Author Topic: Joe and Pat's/Rubirosa  (Read 817 times)

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Offline hotsawce

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Joe and Pat's/Rubirosa
« on: May 28, 2015, 02:03:36 PM »
Here's an open call to reverse engineer Joe and Pat's/Rubirosa. Rubirosa has easily become my favorite round pizza in the city. Thin, crisp, pliable, simple and packed full of flavor.

I had a chance to speak to the pizza maker in the back of Rubirosa. They use a rotating oven that bakes at around 500 most of the time, 550 sometimes for about 8 minutes. There's also a bit of (corn meal/semolina?) on the bottom of the crust. I watched the pizza maker pull out the pie and spin it a bit to shake off some excess.

Bonus points to anyone who can figure out that insane vodka sauce

Offline brooklynpizza12

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  • I Love Pizza!
Re: Joe and Pat's/Rubirosa
« Reply #1 on: August 13, 2015, 02:33:10 AM »
I too am a big fan of Rubirosa's pizza. Any idea what their dough baker's percentage may be? It's extremely thin yet not dry.