Latest pizza journal entries

Recomendada por Sam. No pude ir cuando vine en enero.

Tienen pizzas de queso ya hechas y añaden los toppings por slice.

$10.50 por un slice de pepperoni y uno de bacon.

Masa fina y crujiente. Muy buen sabor.

We had some Vita Bella pizza at a family birthday.

Tavern style. Round pie cut in squares. Cheese on top.

Pepperoni, sausage and cheese. The pepperoni pie disappeared in 5 minutes, and the sausage lasted a little bit more. The cheese pie was still there when I left.

I like this pizza. It reminds me of my American family.

Trivia night. We sucked but we learned a lot; like Barbie and Ken got divorced in 2004 after 40+ years of marriage.

Pizzas here are good but they have special names, so you have to go through the whole menu to figure out what to order. I've already been here 3 times and still don't remember what I had or not.

This time I tried the Big Bad Wolf: Italian tomatoes, Berkshire soppressata picante, sweet Italian fennel sausage, house-made bacon jam, fresh mozzarella, and Parmigiano Reggiano. Delicious.

Prices are... pricey. $20 for the pie. Plus gratuity. Plus taxes. That's around $30 for a single pizza. At least we had fun playing trivia with our friends.

We liked Joe's so much we had to repeat. This time we decided to go to a different location: Times Square.
The line was massive. They have some space on the street but no heater.

Whole pie for $30. Almost enough for 3 people. Delicious.

First time at Joe's, after visiting the Statue of Liberty and Ellis Island.
It is a small place with just a few tables. We were lucky enough to be able to sit. The line was long but they were super fast attending customers.

Slices are big and are $5 apiece. If you're getting 6 slices with the same toppings, get a whole pie and you'll get 2 slices for free.

Pepperoni was absolutely the best. Super tasty and perfectly baked.

Japanese pizza chips. They’re like cheese Ruffles. It’s hard to tell if they taste like pizza. They’re decent, though.

Wanted to try for a long time and finally did it.
$8.46 + tip for a big slice.

I thought the crust was filled with cheese but it was some sort of braided crust. It was good but disappointing.

Good pizza on the way home after some drinking. More fast-food kind than gourmet.

These are the remaining 3 balls from the last batch. I wanted to ferment them for 72 hours but ended up fermenting almost 96.

The flavor was amazing. It took a little bit more effort to stretch the dough and the oven is still a problem but the result was great.

I went creative in one of the pies and used red pepper and honey ham. Next time I should put the peppers on top so the water evaporates.

We went halfsies on this one.

The dough was thick and the toppings abundant, but the flavor wasn't that good.

I liked the crust. The borders were fluffy and tasted good. But they were too much. I don't see myself eating the whole pie.

Today I decided to try a recipe for a pan pizza. Only 6 hours of fermentation at room temperature, no fridge fermentation.

My side was regular pepperoni. We ran out of pineapple and my wife decided to add peach instead. I didn't try it but she ended up taking the peach out. That can't be good.

The crust rosed a lot. It was spongy and toasted at the bottom. The only difference with the ingredients is 25 more grams of water.

It was good but maybe next time I will bake just the dough, like a focaccia, with some salt, olive oil and rosemary.

I made a batch of pizza dough and wanted it to ferment for at least 72 hours. After the first 24 hours, I couldn't wait and used 2 of the 5 balls.

The pizza was good but the crust didn't have all the air I wanted.

I also got creative and added some burrata cheese on top.

BÆST - Copenhagen
1. Tomato sauce, garlic, BÆST Stracciatella, oregano

Pizza was delicious, super saucy. The crust had great flavor, super soft, not too chewy. The stracciatella was house made. The cold cheese blended nicely with the abundance of sauce, it felt like drinking pizza.

A few days ago my sister gave me a copy of the book "The Elements of Pizza" from Ken Forkish as a birthday present.

For years I've been experimenting with homemade pizza. All my recipes came from family and friends. I don't trust the internet. Everybody there cheats and uploads unrealistic pictures of the result. It's too frustrating.

During all these years I lived in darkness. Now I see the light.

There are a lot of recipes, history, and variants inside of the book. I'm a basic bitch and went for the neapolitan style.

300 grams of water (90-95°F)
13 grams of table salt
1,5 grams of dry yeast
500 grams of 00 flour

Mix the water and the salt. Add the yeast and let it soak for one minute. Then stir until it's completely dissolved. Add the flour and mix. Let it rest for 20 minutes inside the container, with no lid on.

Spread a thin layer of flour on the table. Knead for 30 seconds to one minute. Lightly oil the interior of a plastic container with a matching lid and put the dough inside. Put the lid on and let it rest for 2 hours at room temperature ~70°F.

After 2 hours, extend a thin layer of flour on the table. Put the dough on top of the flour. Cut it into 5 pieces and make balls. (Search online videos for a better technique. I believe this part is crucial.) Put the balls on plates and gently sprinkle flour on top of them. Cover with plastic film and refrigerate for 24 hours.

That's basically the recipe/process for the dough. Tomato, cheese, and pepperoni are from Fresh and Thyme.

Honestly, best pizza I've ever made so far. Needless to say you need a piezza stone for the oven. I borrowed one from a friend.

After trying one slice I had to go back for a whole pie.

Half pepperoni, half pineapple and jalapeño peppers.

I've never been a pineapple-in-pizza fan but my wife is. Her favorite pizza is with pineapple and jalapeño peppers. And I have to say that that combination is not bad. Pineapple with ham is a no-go, but with the spiciness of the peppers, everything is different.

Not my favorite pizza in the world but probably number 2 in the neighbourhood.

Their pepperoni is incredibly good. It is small, not too thin, not too thick, and it has just the right amount of spiciness. Also, the way it cooks is perfect. Tender on the center, curving sides creating an oily recipient shape, and toasted borders, almost burnt.

The corner booth "loaded pepperoni" frozen pizza

Never heard about this brand before. It cost around $5 and was pretty big. The whole pie is about 1700 calories and I ate it all.

After some time eating tavern-style pizza in Chicago, this is the first time I cut one in squares. It makes sense. Now I can't imagine cutting this kind of crust in triangles. It just doesn't make sense to me anymore.

The pie was delicious. The only complaint that I have is the cheese. It was too creamy. I can't complain. It's a $5 pizza.

I borrowed a pizza stone from a friend and it is a complete game changer. The only issue is that the oven pre-heat takes longer.

Gino's East of Chicago pepperoni frozen pizza

I paid around $5 for it and it was worth every penny. The crust was thin and crunchy. The pepperoni was unevenly distributed, and I didn't rearrange it as usual. It tasted good. The cheese was decent. I don't know about the nutritional facts or if it was real cheese or not. Tomato sauce was the only thing that wasn't that good. It was watery and acidic.

A pizza stone for the oven is a game changer. $5 pizzas taste like $10. No need to spend more money to have a pleasant moment.

Pizza after running 4miles with the 3run2 crew. I don’t know where the pizza is from. It was very good. Pepperoni & sausage.

Middle Brow block party

$6 slice + tax + 20% mandatory gratuity

Pepperoni and birria.

Typically, their most expensive pizza costs $24. Today, they divided the pizza in 6 and charged $6 per slice. That's $36 for an individual-sized pizza.

I waited for over 25 minutes for my two slices and got a larger pepperoni slice as compensation.

The pizza is good here. Not the best in the neighborhood, but above average. The prices are crazy, though. I believe this is because they have a patio and they take advantage of that. If you don't care about the patio, just go to Dante's or Pizza Matta.

DiGiorno double pepperoni Detroit Style

The dough was spongy, full of air and the borders were salty. I loved it.

“Home made” pizza. All the ingredients from Fresh & Thyme. Not perfect but decent enough to repeat.