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Quick Profile on Jay Jerrier of Il Cane Rosso
I like to keep the oven violently hot so the pizzas cook for about 90 seconds or so...and I can do 4 at a time (which is a bit stressful). We run 50-60 per hour or so. The biggest event I've done is for 250 people. The main limitation is not oven capacity or throughput, but dough and ingredient storage. I don't have a refrigerated van yet and can only keep so much stuff at the proper temp.
Quick Profile on Jay Jerrier of Il Cane Rosso
Those are Hatch green chiles - we only get them 2 weeks per year! The sopressata comment was a tip of the hat to Paulie Gee and Motorino. Pepperoni is off the menu!
Sicilian-Style Square Pizza Pie
Just made this for my kids and it was a huge hit! (I had leftover dough, San Marzano sauce, and fior di latte from an event on Thursday night).
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Caprese Pizza @ Campania in Dallas
Posted by canerosso, January 22, 2009 at 9:55 AM
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A16, San Francisco
A16 was one of the places that pushed me over the edge to get into the pizza business for real. I had an amazing Margherita and a Sausage/Chile/Brocolini there one night when Hille was still there. Probably heresy, but I liked it much more than Bianco. A16 Food & Wine is a great book as well...
Quick Profile on Jay Jerrier of Il Cane Rosso
I like to keep the oven violently hot so the pizzas cook for about 90 seconds or so...and I can do 4 at a time (which is a bit stressful). We run 50-60 per hour or so. The biggest event I've done is for 250 people. The main limitation is not oven capacity or throughput, but dough and ingredient storage. I don't have a refrigerated van yet and can only keep so much stuff at the proper temp.
Quick Profile on Jay Jerrier of Il Cane Rosso
Those are Hatch green chiles - we only get them 2 weeks per year! The sopressata comment was a tip of the hat to Paulie Gee and Motorino. Pepperoni is off the menu!
Sicilian-Style Square Pizza Pie
Just made this for my kids and it was a huge hit! (I had leftover dough, San Marzano sauce, and fior di latte from an event on Thursday night).
Sicilian-Style Square Pizza Pie
One ounce = 28.35g
Once you switch to weighing ingredients vs. using measuring cups it makes a huge difference!!
Video: VendrTV Visits the Veraci Mobile Pizza Oven in Seattle's Pike Place Market
Here's a link to another mobile oven video from a buddy in the Sacramento area with Bella Familia Pizza:
http://www.kcra.com/video/19801412/index.html?taf=sac
And here's one of our oven in Dallas:
http://www.nbcdfw.com/around_town/dining/Mobile_Pizza_Oven_Dallas-Fort_Worth.html
It's a lot cheaper than starting a restaurant (though navigating health code is a bit more frustrating) and these ovens really produce great pizzas.
'New York Post' on Di Fara's $5 Slices
They should do what they do in Hawaii...tourists pay the full price and locals get the kama'aina rate. Just charge the premium to those in fanny packs and bike shorts.
Antica Pizzeria: A Culinary Oasis in a Pizza Desert
Dallas Grimaldi's is VERY chain-like...meh. We have a local coal fired place called Coal Vines that is much better. Also one called Russo's (another chain) that is not good. We also have Cavalli Pizza (VPN certified also) and Olivella's (Neapolitan but not certified - although the original pizzaiolo, Salvatore, has ties to Trianon).
Antica Pizzeria: A Culinary Oasis in a Pizza Desert
I love Antica! My training there with Jose Barrios - there excellent excellent pizzaiolo - is what sprung me out of my pizza doldrums. The pizza there was such a revelation compared to all of the NY/CA style pizza we used to have in Dallas. Peppe is incredibly passionate about the VPN standards. Since my training there back in 2006 I've opened a VPN pizzeria in Dallas (Campania) and launched a mobile business (Cane Rosso - ilcanerosso.com) that voluntarily adheres to the VPN standards (VPN won't certify mobile ovens...yet). It is most rewarding to see the look on people's faces when they first try VPN pizza vs. what they are used to. Glad to see such a good write up!!
Top Chef's Spike Mendelsohn Opening D.C. Pizzeria
My hair hurts from reading that quote. Really sounds like he is getting into the pizza business for all the right reasons.
An Evening with Paulie Gee, Pizza Madman
I am prepared to phase out pepperoni and go with only sopressata picante now. Between Paulie Gee and Motorino tweets, my pizza pants are going crazy. I need to do a NY tour - and Paulie has an open invite to come and work a few shifts down in Dallas!
Openings: Tonda
We have 2 rotating wood-burning ovens at our restaurant in Dallas and I don't like them at all. I turn off the rotation when I make pizza. They have crazy off-set fireboxes - kind of like a BBQ smoker. This pic looks like the fire is in the middle???
Brooklyn Grimaldi's vs. Texas Grimaldi's
Here is a better link to pics in and around Texas...there are some good ones and we are not all hicks or evil chains:
http://www.facebook.com/album.php?aid=103380&id=584065379&l=7278c
Brooklyn Grimaldi's vs. Texas Grimaldi's
I've eaten numerous times at the Grimaldi's in Dallas' West Village and the one in Allen. I was really excited for them to open - but so disappointed practically every time I've been there. Granted they are still relatively new and it's not like they have lifelong pizzaiolos running the ovens - but overall the pizzas they turn out are pretty "meh". I can't imagine these are they same pies as the original in NY...these locations are CLEARLY chains - from the decor to the menus on placemats (complete with supplier logos...thank you "hormel"!) it is totally formulaic. Generally the pizzas are cooked to death - dry - with no char which means the ovens aren't hot enough. Most of these locations are in the suburbs and there are a lot of NY transplants in Dallas, but the suburbs don't seem to have a sophisticated palate and prefer a cardboard crust as a topping delivery device only. Over seasoned over cooked. Coal Vines in Dallas does a much better job of NY Style Pizza and Olivella's does a great Neapolitan. Sad but true - many Texans just don't get a good "char" or fior di latte...and god forbid you should actually taste a San Marzano tomato instead of a mouthful of dried oregano. I have pics of various pizzas on flickr at www.flickr.com/photos/canerosso/sets
Eater on the Co. Shitstorm
You guys should be thrilled that a pizzeria is causing such a fuss and attracting big crowds with foodie cred. In the Dallas area we've had nearly 75 restaurants close in this crappy economy - all of them independents. Our restaurant just made the list of Top Ten New Restaurants in the Dallas Morning News and we had people complaining that a "pizza joint" shouldn't be included on the list. Oh well...can't please everyone :). I wish I could get to Co. and Motorino - or at least had the choice.
The 30-Day Tulsa-Area Pizza Challenge
I missed the hyperlink but read it after I had posted my comment...apologies. However, Hideaway makes their pizzas on screens and runs them through an impinger conveyor belt...so I'm not sure that they make a good pie. I wanted to like it after how much it was hyped by my co-workers in Tulsa - but ehh....
The 30-Day Tulsa-Area Pizza Challenge
Please don't tell me Hideaway or Mazzio's is on your list of good pizza in Tulsa...I worked there for a year - stick to the Rib Crib!
First Taste: Motorino Pizza Is Awesome
Judging from pics posted on Eater blog, it is a modular Renato oven. Judging by the looks of the pizzas - which look awesome - I'd say there is no gas used and it is all wood. Renato is just a couple towns over from me in the Dallas area. Neapolitan style is the only way to go!
Off topic, but just got back from a quick trip to San Antonio where we checked out Dough Pizzeria (www.doughpizzeria.com) - also extremely awesome neapolitan pies by a guy who knows what he is doing. Also made burrata to order. Texas is getting some good pie.
Do You Put Ranch Dressing on Pizza?
Gross. Our GM is from Naples and we get (mostly) girls in Dallas asking for a side of ranch dressing with their pizza. He gets the biggest question mark appearing over his head. When I tell them they want to dip their pizza in it he is shocked. His other pet peeve is when someone comes in and asks for a "meat lovers" or a "supreme".
L.A.'s Pizza Wars: Joe's vs. Vito's
Glad to see Antica get a nod.
Chicago's Spacca Napoli: Good But Not Great
Check out www.bufalita.com - this is the cheese we use at our pizzeria. It is made by Italians, using imported Italian equipment. They are shipping water buffaloes over from Italy in October. They pasteurize the milk at the time the cheese is produced - so it is the closest I've found to Italian cheese over here. Their plant is in Mexico so it is shipped to the US fresh, not frozen. Right now it is only available wholesale to restaurants but they are packaging it for retail although I don't think they have a distribution deal set yet. It is very tangy and creamy.
Best Pizza in San Francisco, According to Michael Bauer
I had several really great pizzas at A16 back in early 2006. I know they want through some chef changes and heard it slipped, but now have heard it is back to greatness. The place is very cool too...they were actually roasting corn on the cob in the ovens - practically every table had some.
Visiting New York City? 7 Must-Eat Pizzas You Should Try
Also - the UPN pizzas look fantastic
Visiting New York City? 7 Must-Eat Pizzas You Should Try
@jimbojones - I've tried the West Village one three times and found it very very ordinary. Way too much seasoning in sauce and toppings, meatballs tasted like commissary food, cheese was dried out, no effort put into the crust. Seems like it was there as a topping delivery vehicle only. NY Style is not my favorite (prefer Neapolitan), but I think Coal Vines does it much better. New Grimaldis just opened in Allen so I will try them too...
Visiting New York City? 7 Must-Eat Pizzas You Should Try
The Grimaldi's in the Dallas area are really awful...overcooked and overseasoned to death, no spring in the cornicone at all. But they are part of the chain and not the real Grimaldi's under the bridge.
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Caprese Pizza @ Campania in Dallas
Posted by canerosso, January 22, 2009 at 9:55 AM
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About canerosso
Website: http://www.campaniapizza.com
Location: Dallas, TX
About:
Favorite foods: Pizza...duh!
Last bite on earth: Sausage, chile and rapini pizza at A16 in SF or Margherita at Antica Pizzeria in LA.
A16 was one of the places that pushed me over the edge to get into the pizza business for real. I had an amazing Margherita and a Sausage/Chile/Brocolini there one night when Hille was still there. Probably heresy, but I liked it much more than Bianco. A16 Food & Wine is a great book as well...