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Anonymous 13 years ago.
I almost always cook my pizza well-done, although I’ve never had the pleasure of a NY pie… If I order in for pizza I almost always oven-cook it further just a bit to get it to crisp.
Just went to Pepe’s the other day and had a small sausage, pepperoni and anchovy pie[:p][:X] It was great with just a slight bit of charring on the pepperoni and on barely one side of the crust. It was perfect and the dark crust was perfect too. Nothing was left. I told the waitress about this crust controversy, and she smiled.
The picture is pretty dark for a pie and I saw another pie which was dark at another table.
As I left, I noticed that the coal generates heat from the upper right hand side of the oven and I suspect that some convection current is at work here. The heat does not come from below the bricks.
My guess is that the pie in the picture was cooked very close to that side.
mark
I am sure you can order more basil … I’ll bet, over time, they’ve figured out how much basil works for the overall flavor experience.
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Originally posted by roossy90
quote:
Originally posted by Davydd
I just didn’t know any better. I just garnished my pizzas with basil the same way I would a spinach flavored pizza. I have since noticed in videos from Naples and the two Washington DC pizza parlors I visited that they only did sprigs like in that presumed Margherita picture. But now I am addicted on the taste of that fresh basil. I can’t go back. [:D]
I love it too…….Thats why the pic disappointed me so… "Extra Basil, please!"
Me too! Fortunately, it’s easy to grow here year-round. Although, if you guys send too many more 37� arctic blasts down here like we got last week, it will be rough on the herbs. [:(]
As a frequent Pepe’s pizza eater, I gotta agree with people who say "who cares how it looks?" I know that that is one good tasting pizza.
I like pizza crusts that some might consider burnt; but the one in that pic is a bit too charred for me [:D]
quote:
Originally posted by Davydd
I just didn’t know any better. I just garnished my pizzas with basil the same way I would a spinach flavored pizza. I have since noticed in videos from Naples and the two Washington DC pizza parlors I visited that they only did sprigs like in that presumed Margherita picture. But now I am addicted on the taste of that fresh basil. I can’t go back. [:D]
I love it too…….Thats why the pic disappointed me so… "Extra Basil, please!"
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Originally posted by roossy90
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Originally posted by wheregreggeats.com
I had a fiend from Texas …
Really……
Your fiend eats pizza?… I thought they just feasted on small animals and lost children.
That’s him, but the picture was taken a couple of years ago … He looked better then.
[:p]
I just didn’t know any better. I just garnished my pizzas with basil the same way I would a spinach flavored pizza. I have since noticed in videos from Naples and the two Washington DC pizza parlors I visited that they only did sprigs like in that presumed Margherita picture. But now I am addicted on the taste of that fresh basil. I can’t go back. [:D]
Anonymous
A shop I worked at, we grew basil in pots out back during the summer, and in the front window of the shop all year. Chef was wise in saving money, plus keeping his inventory going (or growing I should say). I get a chuckle out of some of the reviews where they take 1 leaf and tear it into 3pcs. More like a garnish then anything (if even that).
quote:
Originally posted by Davydd
Ha! I find 2 oz packages of fresh basil selling for $3. I will put the whole package on my pizzas but I guess I can understand why restaurants throw a sprig on basically for decoration at those prices.
They could grow the stuff themselves……I am sure a distributor gets them cheaper.. besides, they are gonna pass the cost onto the consumer anyway.
quote:
Originally posted by Davydd
Ha! I find 2 oz packages of fresh basil selling for $3. I will put the whole package on my pizzas but I guess I can understand why restaurants throw a sprig on basically for decoration at those prices.
That’s the truth. All summer, when I had 4 big "bushes" of basil growing on the deck, I was really loading up my pies with the stuff. I did manage to blanch and freeze a pretty good amount so I can still use it (sparingly) for a while but, when I run out, we’ll just have to settle for dried basil mixed in the sauce. I refuse to pay the price for fresh. [:0] pb
Ha! I find 2 oz packages of fresh basil selling for $3. I will put the whole package on my pizzas but I guess I can understand why restaurants throw a sprig on basically for decoration at those prices.
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Originally posted by MiamiDon
Boy, I’d better check out those frozen pizzas again! You say they are like this one?
Pie from Luzzo’s in lower Manhatten, NYC
What is with the lack of basil?….. I just dont understand!
Its not expensive at all!
quote:
Originally posted by wheregreggeats.com
I had a fiend from Texas …
Really……
Your fiend eats pizza?… I thought they just feasted on small animals and lost children.
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