Daniel Posted July 28, 2008 Author Share Posted July 28, 2008 I cook pizza at home at use San Marzano tomatoes, I use from burratta to regular mozzarella in water, I also use the best ingrediants I can find, i.e OO Flour... However, using a pizza stone can not duplicate what a charcoal oven can do.. My pizza always comes out too crisp.. Where as the pizza from the hotter oven comes out crisp on the outside yet still airy and chewy on the inside.. This as far as I know can;t be done in an oven.. My pizza stiff as a board: Una Pizza's pizza.. Crunchy, soft and airy: Tottono's: Bendy, crunchy, airy, crispy.. Luzzo's the same: Quote Link to post Share on other sites
Daniel Posted July 28, 2008 Author Share Posted July 28, 2008 Thank you, Daniel, for this and other write ups with excellent photos. You make a solid contribution to this board. I appreciate your posts. Hey thanks Monk.. I appreciate that.. Quote Link to post Share on other sites
Marty L. Posted July 28, 2008 Share Posted July 28, 2008 However, using a pizza stone can not duplicate what a charcoal oven can do.. You could always try what this guy does: link Quote Link to post Share on other sites
splinky Posted July 28, 2008 Share Posted July 28, 2008 our oven is broken and gets much higher than 500 degrees when it's turned all the way up. makes fabulous pizza, so fabulous that i haven't bothered to have it repaired. no doubt it'll explode one of these days but great pizza is worth the risk. Quote Link to post Share on other sites
Daniel Posted July 28, 2008 Author Share Posted July 28, 2008 Thats so awesome.. Miss A would kill me.. I have shattered our oven window once already from making pizza and the inside lights a few times..Though she is crazier then me in some respects.. She was the one that wanted to bolt a mini grill to the ac unit that hangs out of our 11th floor window.. I had to step in and nix that one.. Quote Link to post Share on other sites
Rebecca Posted July 28, 2008 Share Posted July 28, 2008 I think fairly good pizza can be made at home but on the other hand 'true' Neapolitan Style is extremely difficult to accomplish in a home oven. Mostly because like mentioned above a home oven can't reach the desired temperature. Interesting indepth topic here. http://slice.seriouseats.com/jvpizza/ This sounds really interesting but I only get to leave a voice mail message and their posted email address comes back as "undeliverable." I have a real antipathy for burned/black spots anywhere on my pizza. Anywhere. Yuk. Quote Link to post Share on other sites
SethG Posted July 28, 2008 Share Posted July 28, 2008 I have a real antipathy for burned/black spots anywhere on my pizza. Anywhere. Yuk. That's okay, you're entitled to hate good pizza if you want to. Quote Link to post Share on other sites
robert40 Posted July 28, 2008 Share Posted July 28, 2008 I think fairly good pizza can be made at home but on the other hand 'true' Neapolitan Style is extremely difficult to accomplish in a home oven. Mostly because like mentioned above a home oven can't reach the desired temperature. Interesting indepth topic here. http://slice.seriouseats.com/jvpizza/ This sounds really interesting but I only get to leave a voice mail message and their posted email address comes back as "undeliverable." I have a real antipathy for burned/black spots anywhere on my pizza. Anywhere. Yuk. Not to get off the topic of TPC but see link below to my Flickr page. Notice the char on these pizzas from Pizzeria Bianco and surprisingly they had no discernable burnt taste. Only a wonderful smoky flavor from the wood oven. On the other hand I once had a square pie at Di Fara's so charred on the bottom that it was not edible. For the record this meal at Pizzeria Bianco stands as one of the most memorable restaurant meals I ever had. It had to be a anomaly as it was one of those meals when the whole package came together perfectly and makes it unforgettable. I'm afraid to go back. http://flickr.com/photos/84954050@N00/sets...57600966565712/ Must add, that I always preconceived pizza to be fairly simple to prepare with little technique involved. Since this visit I've done quite a bit of research and concluded making pizza consistently at this level is far more difficult then making Keller's oysters and pearls consistently daily. Quote Link to post Share on other sites
AaronS Posted March 16, 2009 Share Posted March 16, 2009 Apparently this place burned down over the weekend, which is a real loss in my opinion. While I wouldn't say it was the best pizza in Brooklyn it was definitely well worth the subway ride and was one of the better Brooklyn pies (at least that I've had). Looking at this thread reminded me that I really should get to Pizzeria Bianco sooner rather than later. Quote Link to post Share on other sites
AaronS Posted March 16, 2009 Share Posted March 16, 2009 Sorry double post. I guess I can add that I hope it re-opens soon. Quote Link to post Share on other sites
ghostrider Posted March 16, 2009 Share Posted March 16, 2009 Seems like there's an awful lot of stuff burning down lately. 60,000 years of civilization & we'rre still at the mercy of the most primitive forces. Be careful out there. Quote Link to post Share on other sites
Suzanne F Posted March 16, 2009 Share Posted March 16, 2009 News report today said they plan to rebuild and reopen very soon. Quote Link to post Share on other sites
SethG Posted July 14, 2009 Share Posted July 14, 2009 Anyone know if they're back open yet? News reports in May said June or July. Quote Link to post Share on other sites
StephanieL Posted August 8, 2010 Share Posted August 8, 2010 Totonno's is back and doing a roaring business. We got on line a little before 4:30 and had to wait about 20 minutes for a table to open up (in fairness, it was a beautiful day and there was a Cyclones game in the evening). We got a large pie with mushrooms and peppers + onions. Base large pies are $19.50 and toppings are $2.50 each, but a $24 pie split 3 ways is a cheap dinner and a lot of food. It wasn't the best pizza I've ever had--indeed, some of the crust at the top was burnt--but for an old-fashioned pie it was really good. And I like that the sodas come in little glass bottles. Quote Link to post Share on other sites
joethefoodie Posted June 18, 2013 Share Posted June 18, 2013 A quick trip out to Coney and lookie here... To my mind, still one of the best pies (of this style, of course) in the whole damn city... Quote Link to post Share on other sites
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