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Author Topic: da Michele franchise  (Read 3064 times)

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Offline jsaras

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Re: da Michele franchise
« Reply #20 on: June 10, 2019, 10:16:57 AM »
Any details on how they were fermenting the dough? I assume all room temperature. But LA is hot in the summer.

The mozzarella from Agerola surpasses anything we produce here...it's not as good as bufala but if we're talking cows milk mozzarella it's next level. I wonder who's distributing this stuff for them? I estimated 300g at around 14" - even if not 15", still much thinner than most neapolitan spots.

I'm very jealous I wish I could try it out!

I didn’t do a full interogation :-D.   I was happy to get the details that I did.  I’ll ask more questions on future visits.   I was more interested in getting to know the staff, which I did without revealing the depths of my craziness.   

They indicated that they had several choices of cheese that they could have chosen (including their pecorino), so it’s likely that list is dictated by the franchise agreement.  They also mentioned that certain cheeses were easier to get to the London location. 
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Offline Rick_F

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Re: da Michele franchise
« Reply #21 on: June 10, 2019, 10:44:59 AM »
I asked him about fermentation and yeast.  They do a room temp fermentation and adjust yeast quantities accordingly.  LA has really nice weather and even though it can be hot in the summer, restaurants have A/C.

Offline dmckean44

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Re: da Michele franchise
« Reply #22 on: June 10, 2019, 11:29:56 AM »
The average summer temperature between Hollywood and Naples isn't that different. It gets a little hotter during the day in August but it's also cooler at night.

Offline jsaras

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Re: da Michele franchise
« Reply #23 on: June 10, 2019, 01:06:28 PM »
I asked him about fermentation and yeast.  They do a room temp fermentation and adjust yeast quantities accordingly.  LA has really nice weather and even though it can be hot in the summer, restaurants have A/C.

Between the two of us, we’re one smart person
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Offline Rick_F

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Re: da Michele franchise
« Reply #24 on: June 10, 2019, 02:11:36 PM »
 :-D

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Offline CaptBob

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Re: da Michele franchise
« Reply #25 on: June 10, 2019, 09:53:44 PM »
This is terrible picture but this was the double cheese in Florence from three weeks ago.
Bob

Offline HansB

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Re: da Michele franchise
« Reply #26 on: June 10, 2019, 10:09:12 PM »
How did you like it Bob? I had the Doppia once in London and prefer the balance of the regular amount of mozz.
Hans

Offline jsaras

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Re: da Michele franchise
« Reply #27 on: June 10, 2019, 10:33:48 PM »
FWIW, this is the doppio I had in Florence
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Offline CaptBob

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Re: da Michele franchise
« Reply #28 on: June 11, 2019, 08:37:23 AM »
How did you like it Bob? I had the Doppia once in London and prefer the balance of the regular amount of mozz.

Hey Hans. It was delicious but i think i would do the regular next time as well. Ours seemed to have more cheese on it than the pic that Jonas posted.
Bob

Offline HansB

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Re: da Michele franchise
« Reply #29 on: June 11, 2019, 08:59:21 AM »
Hey Hans. It was delicious but i think i would do the regular next time as well. Ours seemed to have more cheese on it than the pic that Jonas posted.

The one I had did too. Just a bit too much of a good thing.
Hans

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Offline Stichus III

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Re: da Michele franchise
« Reply #30 on: July 12, 2019, 09:45:07 AM »

Offline jsaras

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Re: da Michele franchise
« Reply #31 on: July 12, 2019, 12:37:46 PM »
The LA Times is calling Da Michele LA a flop.

https://www.latimes.com/food/pizzeria-da-michele-hollywood-review-bill-addison-story.html

Ouch.

The non-pizza additiions to the menu are still in flux and they’re not the best part of the menu.  The owner knows that and he’s committed to improving it, i.e., he’s not arrogant or oblivious.  When we went, he specifically asked us if we liked the Ceasar salad, how it was prepared, presented, etc.  We gave him our honest feedback and he was genuinely glad to hear it.  I have little doubt that within a year they’ll have their non-pizza menu sorted out.  That aside, the writer is incorrect about the pizza.  They’re the same size as you get in their Italian locations and they’re as close to identical as can be made here.

Pizzeria Mozza is relatively closeby.  In my estimation, they have the reverse issue.  Their non-pizza items outshine the pizza. 
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Offline Stichus III

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Re: da Michele franchise
« Reply #32 on: July 12, 2019, 03:15:51 PM »
That aside, the writer is incorrect about the pizza.  They’re the same size as you get in their Italian locations and they’re as close to identical as can be made here.


That is exactly what I got from your mini review earlier in this thread.

Maybe the reviewer hasn't really been to the original or his memory is simply incorrect (he says he was there 'years ago'). 

 

Offline jsaras

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Re: da Michele franchise
« Reply #33 on: November 10, 2019, 05:38:32 PM »
My gang  visited Da Michele Hollywood today for lunch.  I was surprised to see the expanded pizza menu.  They clearly had to make concessions to the LA market.  We had the diavola and the Caserta.  I struck up a conversation with the head pizzaiolo on duty.  I didn't get much out of him, other than they ferment at about 57F and that they cut they cheeze with a knife.  Although we thoroughly enjoyed both pizzas, I think that the extra toppings detracted from the simplicity of their standard pizzas.  I still think that the Cosacca is their best pie.

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Offline jsaras

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Re: da Michele franchise
« Reply #34 on: November 10, 2019, 05:39:14 PM »
more pics
« Last Edit: November 10, 2019, 06:22:36 PM by Pete-zza »
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Offline ebpizza

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Re: da Michele franchise
« Reply #35 on: November 20, 2019, 08:52:18 AM »
Those look very tasty, but to me they don’t look like anything like the Naples location. 

Offline jsaras

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Re: da Michele franchise
« Reply #36 on: November 20, 2019, 01:19:16 PM »
Those look very tasty, but to me they don’t look like anything like the Naples location.

They don't serve toppings at the Naples location  :D
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Offline ebpizza

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Re: da Michele franchise
« Reply #37 on: November 20, 2019, 01:56:50 PM »
Yes I know that, but the rest of pie doesn’t look like a DaMichele pizza

Offline jsaras

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Re: da Michele franchise
« Reply #38 on: February 21, 2020, 05:03:05 PM »
I had a Cosacca pizza today.  I think this may be the best bake I've had there.
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Offline HansB

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Re: da Michele franchise
« Reply #39 on: February 21, 2020, 07:30:13 PM »
That looks like the pizza I've had at their London/Barcelona stores.
Hans

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