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Message
re: Best pizza in BR...
Posted on 3/10/10 at 12:57 pm to el tigre
Posted on 3/10/10 at 12:57 pm to el tigre
quote:
he should have a "Mary on the halfshell" to make it authentic Jersey.
quote:
Only tried Johnny D's once & honestly don't remember if I like it or not. Just remember that is was pricey
It's actually pretty standard price. No more than LPK or DeAngelo's or Mellow.
0
Posted on 3/10/10 at 2:13 pm to Ignignot
Deangelos. also schlitz and giggles has pretty good pizza but greasy. pastime and fleur de lis but i ithink its closed now
Posted on 3/10/10 at 2:16 pm to borabora
quote:
pastime and fleur de lis but i ithink its closed now
Say what?
Posted on 3/10/10 at 2:58 pm to el tigre
quote:
Look what the cat drug in
WHAT UP GEE
Can't wait to tailgate next year; I'm going to try an emuturduckensquab.
quote:
How do they mix it? tried to replicate with a dough hook one time and my crust was too chewy/leathery....maybe the gluten developed too much from over mixing? Should i just try it by hand?
Great question, and one I asked the waitress when I went back a few weeks later. She sent the chef back; he was a knowledgeable guy. I thought they were using Tipo 00 flour, but he told me they use a high protein flour, basically cut with wheat to "harden" it. The suppleness comes from the semolina + oil.
I've gotten really, really close and I use a dough hook. The secret is to add more water than you need initially so you can develop the gluten in a (very) wet dough - that prevents the gluten strands from breaking. The chef said when they scoop their dough it's almost spilling out of their hands because it's so slack.
I do the same thing - make a really wet dough and then add in a little bread flour+semolina as I roll to tighten it up.
As for a controlled rise, I'll set the oven to 300 and put the container right on the oven. It expands much more quickly (generating much larger air holes) until the rise is so much that it collapses on itself.
That was my way of overcompensating for how hard I was working the dough, and the results have been consistently outstanding. Beautiful crisp crust, medium density, with great chew and flavor.
Posted on 3/10/10 at 5:49 pm to borabora
quote:
borabora
Earth to borabora
Posted on 3/10/10 at 7:05 pm to BigAlBR
BigAl, momentary hijack. How was your experience at Marcello's last weekend.
Posted on 3/10/10 at 7:07 pm to LSUChicageaux
quote:
The secret is to add more water than you need initially so you can develop the gluten in a (very) wet dough - that prevents the gluten strands from breaking. The chef said when they scoop their dough it's almost spilling out of their hands because it's so slack.
cool, thanks.
I usually err on the side of slack pizza dough just b/c it's easier to toss out...but that's REALLY slack. good to know.
Posted on 3/10/10 at 7:11 pm to Kim Jong Ir
quote:
Marcello's
Pretty damn good. I had the mac and cheese and liked the truffle oil addition. I think I like Ruffinos lobster mac better, but they are close. I got the duck. Again, it was very nice. I thought the reduction could have been a bit more reduced, but it was still tasty. The rissoto that came with was excellent. Wife had the thin dried beef app (forget what it was called) but it was terrific. She went with the veal parm which was a mistake. It wasn't bad, just not great. We sampled glasses of wine off the list and didn't opt for a bottle. The caramel dessert with the amaretto cream was a truly memorable dish. We loved it.
Good bread too.
I really liked the place and will be back as soon as I get the opportunity.
Posted on 3/10/10 at 7:36 pm to BigAlBR
quote:
I really liked the place and will be back as soon as I get the opportunity.
Good to hear. They are friends and good people. Also, the wine/liquor store should be open by the end of April.
Posted on 3/10/10 at 7:39 pm to Kim Jong Ir
quote:
They are friends and good people
I knew my waiter from a previous life--he was good.
Posted on 3/10/10 at 7:39 pm to Ignignot
Whole Foods pizza is the shite. Can't beat a slice and a coors. 
Posted on 3/10/10 at 9:58 pm to Ignignot
quote:
Bravo
This is the correct answer.
Fleur de Lis is wayyyy too inconsistent to be considered the best. It has been discussed on this board many, many times. Sometimes their pizzas are great; sometimes they are pitiful. Consistency is key, and it's hard to be considered "best" when customers can't rely on the product to be the same on each visit.
The Flatbread Roma (my personal favorite), as well as the pizzas at Bravo are excellent. Their other menu items may not be up to par, but their pizzas and flatbreads are spot-on.
Posted on 3/11/10 at 10:06 am to Freddy Shoop
How about Sam's Club.
Also, Mellow Mushroom here does not use a conveyor oven.
Sams does though. Still good. and cheap
Also, Mellow Mushroom here does not use a conveyor oven.
Sams does though. Still good. and cheap
Posted on 3/11/10 at 3:30 pm to Tigertown in ATL
quote:
Mellow Mushroom
I revisted Mello Mushroom the other day and enjoyed the hell out of it. Best delivery pie in BR.
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