L'Antica da Rig-Talk..... Pizza/Pizzeria/dough thread ^_^

  • Thread starter Thread starter The~Kid
  • Start date Start date
Work of art for a customer ^_^


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My pizza, rosemary olive oil base, shredded mozzarella, parm, fungi, shiitake mushroom, sausage, bacon, goat cheese, ricotta, basil ^_^



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The~Kid said:
Also can't stress enough you don't need fancy flour and yeah Caputo can be had easily anywhere.....



You don't need fancy cheese, good cheese in Wisconsin all day long....




You don't need fancy tomatoes or "San Marzanos". Quality tomatoes from CA, AZ, FL or other parts of America are as good or better. Plus nowadays you don't know if your actually getting "San Marzanos" quality aside and it's best to get local/domestic ingredients and more responsible when it comes to cheese and tomatoes in general IMO......



In it's simplest form pizza and food essentially at its core is derived from nature and we forget that sometimes. Nature is to be respected and to be admired for its beauty. In a sense that is what is great about pizza because it really is derived from nature.




In its purest form IMO pizza is about nature and making that incarnate in a slice......this goes for any food really but if you have that sort of mentality making food using ingredients whatever they may be from that perspective ImO it makes a difference in the end product and it makes a difference for those who take the food on the receiving end as much as those who make it.




Sometimes even well expert and top chefs go about making food in automatic and mundane fashion and one can’t be blamed we all have problems with our lives and things going on around us and yeah it’s just a job. But sometimes it’s essential ImO to just stop, take time to appreciate and respect whatever it is your doing and just smell the roses sometimes.



This works for me and well this is how I approach making pizza. Maybe I can apply it to other parts of my life but yeah it’s all about balance when it comes to making a good pizza as much as life requires balance too and that’s what nature shows as well if you take time to appreciate and observe nature as well.



I mean you don't need Caputo either and many use All-Trumps Flour or King-Arthur Flour MIA especially for American or even Neapolitan style pizza and those are not bad either but my preference are 00 Italian flours and can't go wrong with Caputo IME ^_^
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You're a star dude!
 
I give it up for his 00 styles, but as we already discussed. I want to see a good NY slice. And then, a new Haven. I'll throw down some pizza pics.
 
japetus said:
I give it up for his 00 styles, but as we already discussed. I want to see a good NY slice. And then, a new Haven. I'll throw down some pizza pics.
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Honestly yeah I have made NY style for customers and pretty much make it that thin or thinner. I like going light sauce and cheese and very thin in general Neopolitan or not. I think even Italians appreciate a good carry and thin slice.


NY customers are Especially hard to please and if it's trash it goes in the garbage. For a New Haven style char and extra crispy is a must.



Will make one this following week for sure and thanks for the kind words and much appreciated *_*
 
pintspiller said:
You're a star dude!
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Thanks man. Really like making a good pizza and bringing something special to people.


Main secret other than simple quality ingredients to making a great pizza......


Passion, patience and persistance and without that no matter how fast you work or how consistent you are which are also as important it doesn't matter IME. Nothing and no one is perfect and aside from passion this is where patience and persistence go a long way too.



I feel this goes with anything one does and it adds meaning to ones work too ^_^
 
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