Okay, I'll jump in on the water issue. Yes. The water is very important in making dough. Does it mean that New York has the best tap water? No. But when mixed with a high gluten flour it produces excellent dough. All pizza starts with the base. If you can't get that right, it doesn't matter what you do. It will never be perfect. I personally know pizza restaurant owners who moved to Florida to open restaurants. They will be the first to admit they could never get the dough right. They couldn't replicate the same pizza they made in New York using all the same ingredients.
Okay, I'll jump in on the water issue. Yes. The water is very important in making dough. Does it mean that New York has the best tap water? No. But when mixed with a high gluten flour it produces excellent dough. All pizza starts with the base. If you can't get that right, it doesn't matter what you do. It will never be perfect. I personally know pizza restaurant owners who moved to Florida to open restaurants. They will be the first to admit they could never get the dough right. They couldn't replicate the same pizza they made in New York using all the same ingredients.
Absolutely true, but if they tweaked the recipe to fit the new water, it could be. The gluten level would need to come down or the water would need softened and acidified slightly.
Okay, I'll jump in on the water issue. Yes. The water is very important in making dough. Does it mean that New York has the best tap water? No. But when mixed with a high gluten flour it produces excellent dough. All pizza starts with the base. If you can't get that right, it doesn't matter what you do. It will never be perfect. I personally know pizza restaurant owners who moved to Florida to open restaurants. They will be the first to admit they could never get the dough right. They couldn't replicate the same pizza they made in New York using all the same ingredients.
Absolutely true, but if they tweaked the recipe to fit the new water, it could be. The gluten level would need to come down or the water would need softened and acidified slightly.
Gambs there are several pizza places and bakeries around me that import the water from Brooklyn.
Not necessarily a pizza thread pic, but for any of you that are going to the Wrigley shows in August, go to La Scarola in Halsted and Grand. The food is second to none. Authentic gnocchi...
Too damn heavy... Maybe a 1/4 of that portion!!!
You are correct! The portions at this place are ridiculous. We all shared everything we ordered, but I still won’t need to eat for about a week. Over indulged to say the least.
Not necessarily a pizza thread pic, but for any of you that are going to the Wrigley shows in August, go to La Scarola in Halsted and Grand. The food is second to none. Authentic gnocchi...
Too damn heavy... Maybe a 1/4 of that portion!!!
You are correct! The portions at this place are ridiculous. We all shared everything we ordered, but I still won’t need to eat for about a week. Over indulged to say the least.
Not necessarily a pizza thread pic, but for any of you that are going to the Wrigley shows in August, go to La Scarola in Halsted and Grand. The food is second to none. Authentic gnocchi...
Too damn heavy... Maybe a 1/4 of that portion!!!
You are correct! The portions at this place are ridiculous. We all shared everything we ordered, but I still won’t need to eat for about a week. Over indulged to say the least.
Okay, I'll jump in on the water issue. Yes. The water is very important in making dough. Does it mean that New York has the best tap water? No. But when mixed with a high gluten flour it produces excellent dough. All pizza starts with the base. If you can't get that right, it doesn't matter what you do. It will never be perfect. I personally know pizza restaurant owners who moved to Florida to open restaurants. They will be the first to admit they could never get the dough right. They couldn't replicate the same pizza they made in New York using all the same ingredients.
Absolutely true, but if they tweaked the recipe to fit the new water, it could be. The gluten level would need to come down or the water would need softened and acidified slightly.
This is getting scientific.
But if you drop the gluten level you lose the elasticity which makes it possible to stretch the dough to the correct thickness/thinness.
Believe me, they knew all the tricks. During heat spells in New York they would add ice cubes during the mixing process to keep the temp down.
I had two slices from a pizzeria in Paris. Terrible. Like... legitimately terrible.
I also had a five hour delay in the airport and got back to Bellingham really, really late. Then the three hour drive home. Fuks sakes.
Going riding today and gonna try and burn off a bunch of fat I accumulated big timing it in LV. It's going to suck. This is one ride I'm looking forward to the end of it versus the journey lol.
I had two slices from a pizzeria in Paris. Terrible. Like... legitimately terrible.
I also had a five hour delay in the airport and got back to Bellingham really, really late. Then the three hour drive home. Fuks sakes.
Going riding today and gonna try and burn off a bunch of fat I accumulated big timing it in LV. It's going to suck. This is one ride I'm looking forward to the end of it versus the journey lol.
I've been trying to tell folks out there but they don't listen...
I had two slices from a pizzeria in Paris. Terrible. Like... legitimately terrible.
I also had a five hour delay in the airport and got back to Bellingham really, really late. Then the three hour drive home. Fuks sakes.
Going riding today and gonna try and burn off a bunch of fat I accumulated big timing it in LV. It's going to suck. This is one ride I'm looking forward to the end of it versus the journey lol.
I've been trying to tell folks out there but they don't listen...
Obviously I have a bug up my ass about this issue lol
That you do! Did a ny/nj slice of pizza wrong you in your younger years? did your high school sweetheart break up with you as you were munching down on a bagel while overlooking Central Park?
I had a slice from what was supposedly one of "the" places to get a NY slice in NYC. There was a line up around the corner .... I was geared up to understand why everyone is always going off about the NYC slice, and I was disappointed, or at best felt totally neutral. It was just a floppy, average-tasting slice of thin crust pizza. Perception is indeed almost everything if New Yorkers truly believe their pizza has anything on pizza anywhere else. (side note: I had the exact opposite experience with Chicago hot dogs. They totally lived up to the hype)
Post edited by PJ_Soul on
With all its sham, drudgery, and broken dreams, it is still a beautiful world. Be careful. Strive to be happy. ~ Desiderata
Not necessarily a pizza thread pic, but for any of you that are going to the Wrigley shows in August, go to La Scarola in Halsted and Grand. The food is second to none. Authentic gnocchi...
Too damn heavy... Maybe a 1/4 of that portion!!!
No way, pasta (or gnocchi) doggy bags are the best! There is a super popular pasta place where I am, always a line up outside for dinner, that serves ridiculously huge portions of pasta. People go there because they can order dinner and leave with dinner for the next couple of days as well, lol.
With all its sham, drudgery, and broken dreams, it is still a beautiful world. Be careful. Strive to be happy. ~ Desiderata
Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
VIC 07
EV LA1 08
Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
Columbus 10
EV LA 11
Vancouver 11
Missoula 12
Portland 13, Spokane 13
St. Paul 14, Denver 14
Philly I & II, 16
Denver 22
0
F Me In The Brain
this knows everybody from other commets Posts: 31,290
I prefer Calamari steak, so it looks nothing like that....but if I am eating fried squid I prefer it to look like that, and bot the heavily battered nastiness that most places serve.
Yuck. Is that what all calamari looks like in America or what?
I guess in nj,ny and pa it looks like that. It was tasty Allie! What does fried calamari look like in bc?
Usually like this. Your version is missing by FAR the best part - the parts with the little tentacles. So tasty! And I don't understand why the rings are so massive for yours. The rings here are a fraction of that size. Weird!
Post edited by PJ_Soul on
With all its sham, drudgery, and broken dreams, it is still a beautiful world. Be careful. Strive to be happy. ~ Desiderata
Yuck. Is that what all calamari looks like in America or what?
I guess in nj,ny and pa it looks like that. It was tasty Allie! What does fried calamari look like in bc?
Usually like this. Your version is missing by FAR the best part - the parts with the little tentacles. So tasty! And I don't understand why the rings are so massive for yours. The rings here are a fraction of that size. Weird!
The tentacles were buried in the bottom lol. Is that tartar sauce? Try marinara instead!
Yuck. Is that what all calamari looks like in America or what?
I guess in nj,ny and pa it looks like that. It was tasty Allie! What does fried calamari look like in bc?
Usually like this. Your version is missing by FAR the best part - the parts with the little tentacles. So tasty! And I don't understand why the rings are so massive for yours. The rings here are a fraction of that size. Weird!
The tentacles were buried in the bottom lol. Is that tartar sauce? Try marinara instead!
Ew, no, not tartar sauce. It's Tzatziki. It usually comes with at least that, but often also with a spicy chipotle-type sauce too. The idea of marinara sauce on calamari sickens me. I am going full-on calamari snob on you dude!!!
Post edited by PJ_Soul on
With all its sham, drudgery, and broken dreams, it is still a beautiful world. Be careful. Strive to be happy. ~ Desiderata
Yuck. Is that what all calamari looks like in America or what?
I guess in nj,ny and pa it looks like that. It was tasty Allie! What does fried calamari look like in bc?
Usually like this. Your version is missing by FAR the best part - the parts with the little tentacles. So tasty! And I don't understand why the rings are so massive for yours. The rings here are a fraction of that size. Weird!
The tentacles were buried in the bottom lol. Is that tartar sauce? Try marinara instead!
Ew, no, not tartar sauce. It's Tzatziki. It usually comes with at least that, but often also with a spicy chipotle-type sauce too. The idea of marinara sauce on calamari sickens me. I am going full-on calamari snob on you dude!!!
And here lies the difference between east coast Italian and the rest of the world lol. Marinara sauce and calamari are used in so many Italian dishes. They go hand and hand imo.
Yuck. Is that what all calamari looks like in America or what?
The rings here are a fraction of that size. Weird!
that kinda explains another, unrelated, canadian/american thing.
If I had known then what I know now...
Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
VIC 07
EV LA1 08
Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
Columbus 10
EV LA 11
Vancouver 11
Missoula 12
Portland 13, Spokane 13
St. Paul 14, Denver 14
Comments
Yes. The water is very important in making dough. Does it mean that New York has the best tap water? No. But when mixed with a high gluten flour it produces excellent dough.
All pizza starts with the base. If you can't get that right, it doesn't matter what you do. It will never be perfect.
I personally know pizza restaurant owners who moved to Florida to open restaurants. They will be the first to admit they could never get the dough right. They couldn't replicate the same pizza they made in New York using all the same ingredients.
I had two slices from a pizzeria in Paris. Terrible. Like... legitimately terrible.
I also had a five hour delay in the airport and got back to Bellingham really, really late. Then the three hour drive home. Fuks sakes.
Going riding today and gonna try and burn off a bunch of fat I accumulated big timing it in LV. It's going to suck. This is one ride I'm looking forward to the end of it versus the journey lol.
They need to start listening gawddammit.
(side note: I had the exact opposite experience with Chicago hot dogs. They totally lived up to the hype)
Pizza was awesome.
Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
VIC 07
EV LA1 08
Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
Columbus 10
EV LA 11
Vancouver 11
Missoula 12
Portland 13, Spokane 13
St. Paul 14, Denver 14
The idea of marinara sauce on calamari sickens me.
that kinda explains another, unrelated, canadian/american thing.
Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
VIC 07
EV LA1 08
Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
Columbus 10
EV LA 11
Vancouver 11
Missoula 12
Portland 13, Spokane 13
St. Paul 14, Denver 14