This notion of following exact formulas is just that; a notion. But don't tell that to my friend Domenico, pizzaiolo and Italian food historian. So far I've made several good and bad efforts with Skura, the flour he had sent to me. I've tried to replicate the pizza...
Just the other day I recieved a 5 kilo bag of Skura, from Atalanta corp., through the auspices of my friend Domenico Bianco. Antonino Esposito who developed it for Molino Pivetti uses it to make pizza nera, with the smokey toasted grano arso. Skura is a a mixture of...
Recently I was able to meet pizzaiolo (pizza maker) Antonino Esposito. The introduction to this pizza master maker based in Sorrento, Italy, came from my friend Domenico Bianco, who had showed me some of Antonio's videos. Recently I had the chance to...
Pizza dough might be consider akin to scripture in Italy, especially within what's known as Napoletanismo culture. I've spent a long time playing with such scriptures, exploring a range of pizza doughs whenever opportunities arise. And when he's visiting New York from...
After my recent visit with James Lahey, I had a hankering to give his "no knead" pizza dough a go. It is not traditional Napolitano pizza, with about 10% more hydration than the usual 57-60% used in the Verace style. Having errands to which I had to attend, I followed...
It's always interesting to speak with James Lahey,protagonist of "no knead" bread and owner of New York's pizza restaurant, Sullivan Street Bakery. Recently, James and I connected on Facebook and he invited me down to watch him making some pizza at his Chelsea-based...
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