Will try and follow up. Someone else told me about this.D’Amore’s claims to import everything from Italy, including the water.
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Will try and follow up. Someone else told me about this.D’Amore’s claims to import everything from Italy, including the water.
There is no good pizza without good dough and I will die on that hillView attachment 125200
I'm getting a lot of practice at making Napolitano style pizza. Good dough helps so much.
View attachment 125200
I'm getting a lot of practice at making Napolitano style pizza. Good dough helps so much.
F me, im doing paleo right now.Flew into Newark this afternoon. Headed to Cooperstown with my 12 year old for the week. Stopping off in NYC first to catch Mets-Yankees and back next week for another Yankees game. kid was starving when when got off the plane so we took a detour through the Ironbound District. Tony’s has been serving up pies for the neighborhood since 1954. Solid example of the local fare. Right on par with D’Amore’s in Malibu. But the nod gore to Tony’s with the crispy crust all the way through from the middle to the edge.
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View attachment 134684
I wouldn't call myself a pizza snob, but there are baseline standards that must be maintained. We have a relatively new hipster pizza joint up where I live. Only option within 20 minutes. Somehow they manage to burn the crust (in a distasteful, charcoal in you mouth way) while also keeping it floppy as hell. Worst. Sh!t. Ever.I'm such a pizza snob now, I can't even stomach soggy crust, tasteless, floppy pies. Hard to beat a stone-fired oven.
CRICIFY THE FUGGING INFIDELSI wouldn't call myself a pizza snob, but there are baseline standards that must be maintained. We have a relatively new hipster pizza joint up where I live. Only option within 20 minutes. Somehow they manage to burn the crust (in a distasteful, charcoal in you mouth way) while also keeping it floppy as hell. Worst. Sh!t. Ever.