Had some shockingly good pizza in Iceland the last 2 weeks. They really like to put dates on pizza, which I am now a huge fan of. Middle one has banana and cream cheese, which I didn’t really notice. And the bottom one has crust infused with “activated charcoal” to make it black, and it was real good.
not even kidding but one of the best pizzas i've ever had was at some like RV campground bar in rural iceland part of it was the setting and not having eaten any decent food in a few days but still
what takes you to Japan? Also how in the world were you able to get a seating? That's the place that only holds like 12 people right?
i had a japan trip scheduled for April 2020 that I've just continually moved back like 3 times now. seemingly finally going to happen now. they had no seats available but my wife said just email the restaurant and ask, knowing that places often don't post all their seats publicly. about an hour later the chef himself wrote back that they had a spot when we'd be in kyoto.
damn that's ridiculously awesome not sure if its considered gauche to photograph your food in a setting like that but I'd def be interested in seeing whatever it is you're offered
Fuck man have a good trip, I love Japan. Also, purchase a knife in Kyoto while you are there. I went around this time of year in 2018 and bought like 6 knives for christmas presents from a mom and pop shop in Kyoto. Everyone still loves the knives years later.
going to Aritsugu to get a nice one want to get one at Shigerahu as well, which has been in the same family since ~1200 and making knives ever since. reportedly this is the last generation as there is no familial heir to take it over. not nearly as refined as Aritsugus.
Dude thats crazy, I literally bought knives at both places. The ones at Shigeharu are more economical and seem to be holding up better (this is where I bought the knives for only my family and not myself ). I bought myself a knife at Aritsugu and it is super nice but its a traditional steel knife (not stainless) so it's pretty high maintenance & I find myself using it less. Also Kyoto Handicraft Center is a great spot for well made traditional goods and souvenirs https://store.kyotohandicraftcenter.com/en-us
hah thats amazing. what a weird little place that serves far better food than it needs to. the clientele there was amazing.
It got mentioned by Rick Steves or some travel blog maybe, which is how we heard of it. But yea the pizza was great but we were the only ones there at the the time which was a blessing after some of the crowds on the golden circle.
You have to get it by the slice from the warmer. A whole pizza just doesn’t get those last few minutes of slow bake.
Nino Coniglio just opened a shop in my town it’s gonna be incredible “Place is fucking dope. I made a bunch of bread for you momos. I made the best pizza you ever had in your fucking lives” https://www.instagram.com/reel/CkZHPfFgNgH/?igshid=YmMyMTA2M2Y=
I know Nino a little and I know one of the Co-owners very well. Looking forward to getting out there and trying this place. I still think Williamsburg pizza is some of the best pizza in Manhattan but I don’t think Nino is involved anymore.
I was there last Sunday for a private party and tried four pizzas. The regular grandma, the vodka sauce and stracciatella, sausage and pepper slice and regular slice. Every one was amazing and up there with any of the best pizza I have ever had.
Home pizza chefs, question for you: I've got a stone and oven on my grill. For a thin, crispy crust, should I try baking just the crust by itself for a couple minutes, then pulling it out and topping it and finish? I've seen that in a few spots but wondering if anybody has tried?
I can get it to 700. The problem though is that the heat comes from below, it doesn't reflect down all that well. If I go above about 600, usually the bottom is done before the top is fully done
Once the pizza bottoms is done, could you pull it and put it on a peel and use the peel to keep the bottom off the hot stone while the top finishes?
So I also think you’re not waiting long enough for the stone to heat up. Pick up an infrared thermometer and check your stone heat. If you can hit 700, the stone can as well, just takes some time. Patience is the worst part of the process, gets me frequently, especially if I’m having a few drinks.
finally getting around to going to Una Pizza Napoletana next week been reading about the guy for seemingly twenty years
Going to do homemade pizza tonight and suddenly craving a calzone. Any tips for making those in a pizza oven, or are calzones blasphemy here?
Homeslice is now open in Houston. Gonna have to hit that up. Last time I had it was our wedding night.