Pizza Journey

7 novembre 2010

Yesterday’s pizza, La Bottega !

Publié par drumcrew dans Non classé

Yesterday, I had three amazing pies. I discovered like 4 days ago the most amazing pizzeria in Montreal, la Bottega (literally means « the store » in Neapolitan, not in Italian). They have a really brief menu, which has about 20 items. It is devided in 2 sections, schfizi and pizze. Schifizis are tapas-like meals. I ordered 4 pizze, 2 Rucola, a nice authentic pie which consists of Mozzarella di Bufala, some nice cherry tomatoes and aragula. I also ordered a pretty f***** rip-off, even though it was amazingly good, the Tartufo Nero, it was a white pie (no sauce), basil, black truffles (it still smells all over the place :D ) and small bites of grated Grano Padano. The last one was a normal classic Margherita, tomato, basil, mozzarella and a drizzle of olive oil. Honestly, the best pizze I had of my life in Canada, only because of the dough, it was somewhat crispy on the outside,but really airy and fluffy on the inside. It was really salty and had a really nice taste, it had awesome aromas, really nice stuff. It only took 10 minutes in total to wait for my order, and the place WAS FREAKING CROWDED ! I just wanted to share that with you and I hope to be able to do a video of the place. If you are in Montreal, and a big fan of pizza, definatly check it out by viewing their website img4329.jpg

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4 novembre 2010

The Main Different Types of Pizza

Publié par drumcrew dans Non classé

First of all, you know that pretty much everyone adapted the dough or the pizza itself for a specific society or city. Some of them are well known while some want to be recognize as real pizza types. Here they are and a brief description of them

Neapolitan Pizza: This is the real stuff, where it all begun. This is probably the most artistic style, there are true tradition in these pies. Generations of pizza makers and usually, every kind of them have long stories beyond. Just take a look at the epic authentic traditional Margherita pizza. This type was born in Naples back in the 1600′s. It was initially some bread dough that was flatened out and thrown in the baker’s wood fired oven to test the oven’s temperature, then sold on the street for less than a penny. This type usually consists of a nice crispy and airy thin crust covered with a nice San Marzano’s tomato purée seasoned with basil and other herbs, some fresh mozzarella di Bufala or Fior di Latte and topped off with nice local ingredients depending on the market’s stock and the region pizzaïolos were living in.

New York Pizza: This type of pizza, it seems pretty obvious though, was invented in N-Y. In the early century, a lot of Italian imigrants invaded the United States and brought with them some cooking traditions. One man, opened the first pizzeria in Brooklyn back in the days and was pretty upset because he wasn’t able to find all the Italian ingredients like fresh mozzarella or Italian flour. He then decided to try to replicate his lovely pizza and changing the ingredients to the local market’s stock. It is the most popular pizza type around the world commercially and is the closest to Neapolitan pizza. It usually consists of a thin crispy crust, but still tender, not cracker-like. The main different is that its less puffy and the dough sometime contains eggs too enhance the crispiness without having to use a wood-fired oven, litteraly illegal in N-Y city.

Chicago Deep-Dish Pizza: This pizza is kinda closer to a balzy quiche than a nice pizza. It was invented in the 40′s at the very first Pizzeria Uno in Chicago. This type usually consists of a heavy not-so-risen super vegetable-oily dough which is really under-kneaded and cookie dough like almost. It usually contains about 6 pounds of cheese and 7 cups of tomato sauce and usually a whole pig of italian sausage (ok, maybe some exageration but they still go a bit too heavily on the toppings).

 

2 novembre 2010

Why a pizza journey ?

Publié par drumcrew dans Non classé

I started making pizza religiously back in the begining of this summer, when I got back from Italy. It was the day of the final game of the world cup, I was completely jet lagged and stuff and I had time to kill under the whistle. I went to a bombastic Italian grocery store in Little Italy’s in Montreal, Milano. When I crossed the door, I instantly felt like I never left the sunsets of Tuscany. They simply had everything, even the f**** water! Any way, I asked some restaurant owners in the ‘hood what was the secret of authentic Neapolitan pizza. They responded me to get my ass at Milano. I spent a shitload of money that day, I bought kilos of « 00″ flour, the real flour for making pizza, pasta and Italian pastries. I bought 40L of the San Benedito water from Naples, a ridiculous amount of yeast, tomato seeds, fresh Italian tomatoes, too much mozzarella di bufala. I did a bunch of tries and I’m really happy of my pizza now. The point of this blog is to show you everything about pizza, nothing else.

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