Pizzaioli
"Da Boys"
ANTICA PIZZERIA da MICHELE
NAPOLI
NAPOLI
"JULIA ROBERTS FAVORITE PIZZA"
EAT PRAY LOVE
"AMMA LOVES PIZZA"
da MICHELE
NAPOLI
POSITANO The AMALFI COAST
TRAVEL GUIDE / COOKBOOK
"The BEST THING to HAPPEN in 2020"
la PIZZA
Thursday, November 12, 2020
BEST PIZZA in NAPLES NAPOLI
Pizza
The BEST PIZZA in NAPLES
"The BEST of THE BEST"
ANTONIO STARITA
PIZZERIA STARITA
NAPOLI
POSITANO is COMING !!!
Read About PIZZA PASTA and POSITANO
In POSITANO The AMALFI COAST COOKBOOK
TRAVEL GUIDE of CAPRI - NAPLES - POSITANO
And The AMALFI COAST, ITALY
COMING November 28th 2020
RICK STEVES Eats PIZZA
at ANTICA PIZZERIA Da MICHELE
"JULIA ROBERTS FAVORITE PIZZA"
Monday, October 26, 2020
Dom is da Bomb DiFara Pizza DeMarco NYC
The MAESTRO DOM DeMARCO at WORK !!!
Yes," Eating Pizza Made by The Maestro DOM DeMARCO Is a Religious Experience!
Much has been said of the now famed Pizzeria (DiFara Pizza) on Avenue J in Brooklyn, New York the Capital of Thee Best Pizza in the whole United States of America, bar-none, even Manhattan. Brooklyn lays claim to the Top two Pizzerias in the country, the top of the list 1 and 2, number 1, The Best and number 2, the second best. Well no, I don't know if I should put it that way, as it sound s as one is better than the other, which is not ht e case, as they are both equally good, equally Great and equally the Best Pizza and the Best Pizzerias in the United States, though they are are little different than one another. The Pizza at both Totonno's on Neptune Avenue in Coney Island, Brooklyn, New York and Di Fara Pizza on Avenue J in Brooklyn are both otherworldly specimens of some the Finest Pizza on other and the Undisputed Best Pizza in America.
Wow, got off on a tangent about both Di Farra and Totonno's when I just intended to talk about Di Fara Pizza, Dom DeMarco the Maestro of Di Fara's and the Religious experience that it is to go there, watch Dominic masterfully make Pizza after glorious Pizza (without the help of anyone else), to watch in awe and anticipation and Salivation til you finally get yours (after about a hour or hour and a half wait), you hold it in your hand like a precious baby, and then to sink your teeth into it, savoring each wondrous bite after the other. "Yes," it is truly a religious experience, that is, if you are a great lover of this wonderful invention, created in Napoli, spread throughout the the Italian Peninsular and then across the Atlantic to America from Italian Immigrants where Gennaro Lombardi opened the First Pizzeria in America on Prince Street in New York City some 100 years ago or so.
Back to Di Farra and Pizzaiolo Extraordinaire, Mr. Dominic DeMarco. It is Dominic that makes Di Farra what it is, it certainly isn't the Pizzeria itself which is ultra plain and even appalling to some. Mr. DeMarco's pizzas are just about as close to absolute perfection in the Pizza Making World, a world in which New York City excels and has only one rival in Naples, Italy and the whole of Italy itself. Mr. De Marco has the magic touch, with perfect dough, the perfect balance of ingredients, tomato and other ingredient ratio to cheese, and this include Mr. Demarcos judicious use of Olive Oil which is right-on and a little magic touch that whoever complains about it, just does not know there Pizza and Italian Food on a whole. We Italians love our olive oil. And those who complain are unaware that it is a condiment that adds the final last touch to many dishes before they are eaten. Dominic knows this and should not be discourage against his generous use of it by those who do not understand the proper essence of the Italian Table. So please, keep your traps shut, if you don't like it don't eat it, this countries finest examples of the Pizza Art.
And on to the religious experience of Di Fara, Dom DeMarco and the mans artistry with Pizza. There is nothing quite like it in the entire Pizza World. There does not exist, to my knowledge any place in the world that has an elderly man making a hundred plus Pizzas a day in a place that has endless lines, day and night. Pizza that are so perfect, words can not describe People line up for greatness and artistry, and for a couple of slices of the most marvelous pizza this side of Naples, and to watch this passionate little old man work his heart out, not getting, not allowing anyone else to make a pie at his beloved Pizzeria. The man is elderly. He's worked his whole life. He makes such a magical thing that people line up each and every day to see him and eat one of his many masterpieces. With business like this, he could hire to other Pizzaiolos to help him, doubling or tripling his business and and financial intake. He could hire two guys and make pizza along with them, or sit back and get three guys to do it. At his age, he's entitled to. But know, Dom DeMarco loves what he does, he loves his Pizza, each and every one that passes that counter and into thousands of appreciative hands. The man feels that no one else can make a Pizza the way he does; and wants; he grinds chunks of Pecorino Romano in an old hand cranked meat grinder and sprinkles on each pie just before serving, along with cutting fresh Basil onto the Pizza at the last moment after Dom's prerequisite drizzling of the Olive Oil giving two different taste and contrast on the same pie, one baked on (Cheese) and one applied at the last moment, devoid of the hot oven heat. Dom guilds the Lilly, so to speak. This is truth, not just a figure of speech.
Yes Dom makes each and every Pizza that goes out or is consume on the spot, at DiFara's. No one else has his skills, his passion and love for the Pizza, thus he does it all himself. And this my friends is the reason that going to Di Fara's to watch Dominic the maestro in action, all by himself while hundreds of people line up every day, waiting an hour and a half to two hours just to get a Pizza (not just any old Pizza mind you). "It's a Religious Experience." Truly! A show and there is nothing like it in the World, Dom DeMarco, a man and his Pizza, America's Best, and something to rival that other World Pizza Capital, Napoli.
Daniel Bellino-Zwicke
DOM
SUNDAY SAUCE
by DANIEL BELLINO "Z"
. .Sunday, August 16, 2020
Pizzeria DaMichele Pizza Napoli
PIZZERIA da MICHELE
NAPOLI
Da MICHELE ANTICA PIZZERIA
NAPOLI
ITALY
PIZZA !!!!
"One Goes in, One Comes Out"
Monday, August 10, 2020
Make Homemade Pizza Recipe Home
Make Pizza at Home
"Yes You Can" !
PIZZA
Italian all over Italy, as well as their Italian-American cousins in America, love to make this tasty homemade pan pizza at home. It’s absolutely delicious, and a lot easier to make than you’d think. This is the basic recipe for a Pizza with Tomato & Mozzarella, and you can add other toppings like; Sausage, Pepperoni, Mushrooms, and / or Sweet Peppers if you like. You can even make some delicious Rosemary Focaccia by eliminating the tomato and mozzarella, and adding fresh Rosemary instead. Once you know how to make this basic pizza, you can do a lot of things with this recipe. so give it a shot. Make it a few times and you’ll become a pro, and a hit at the Friday Night Pizza Party, or anytime at all. Buon Apettio!
Enjoy.
Ingredients for the Dough :
1 packet Dry Yeast (2 ¼ teaspoons)
1 teaspoon Sugar
1 cup Warm Water (about 110 degrees)
3 cups Bread Flour
2 tespoons Kosher Salt (or Sea Salt)
1 Tablespoon Olive Oil for dough & more for pan
You will need a Food Processor to make this dough.
Place the water, Sugar, and Yeast in a small bowl, stir it a little, then let it rest at room temperature until it starts to foam (about 10 minutes).
If your food processor has a plastic dough hook use that. If it doesn’t, then insert the metal cutting blade onto your processor.
Add the Flour and Salt to the food processor and pulse for 2 seconds.
Add the water / yeast mixture and 1 tablespoon of Olive Oil to the processor.
Turn the processor on and let it run until the dough starts to form a ball, and is pulling away from the processor bowl. Then turn the processor on again, for exactly 30 seconds and stop.
Get a large glass or ceramic bowl and lightly coat the whole inside with some Olive Oil. Place the dough in the bowl and move it around so it gets coated completely with olive oil. If you need it, add a bit more olive oil.
Cover the bowl with plastic wrap, and leave the dough to rise for one hour, in a draft-space. Usually somewhere on the kitchen counter is fine.
After one hour to 1 hour & 15 minutes, your dough should have risen to double its original size. The dough is ready ro roll out and make pizza.
PIZZA TOPPING :
A jar of Italian Passata di Pomodoro (Tomato Sauce)
Olive Oil
Sea Salt
½ pound whole milk Mozzarella Cheese (Polly-O)
¼ cup grated Pecorino Cheese
8 Basil Leaves, torn by hand
Note : Passata di Pomodro is puree of Italian Tomatoes, aka Tomato Sauce. I recommend getting a good quality Italian product like, Mutti, or anything labeled San Marzano for best results.
MAKING THE PIZZA
You will need a half sheet pan (16.5” x 11.5” ) to make the Pizza.
Turn your oven on to 400 degrees.
Place 2 tablespoons of Olive Oil in the sheet-pan, and spread with your fingers so the whole bottom surface of the pan has a thin coat of oil.
Remove your dough from the bowl and place it in the center of the sheet-pan. Pussh the dough down with your hand, and push and stretch the dough until it forms into the size of the pan, and is completely covering the bottom of the pan.
Cover with plastic wrap and let the dough rest inside the pan for 10 minutes.
Take a spoon and spread enough of the tomato passata (tomato sauce) over most of the pizza dough, leaving a half inch around all sides without tomato, as a border that pizzas always have.
Drizzle a couple tablespoons of Olive Oil over the pizza. Sprinkle a little Salt over the whole pizza.
Sprinkel the grated Pecorino Romano Cheese evenly over the whole pizza.
Evenly spread all the torn Basil over the pizza.
Then evnenly spread shredded mozzarella evenly over the pie. Don’t over do it with the cheese. There should be spots where ther is just tomato and no cheese over it. You don’t want the cheese to completely cover the pied or it will be out of balance.
Place the Pizza in the oven and bake for about 16 to 20 minutes, until the crust looks nicely browned. Serve and enjoy.
Note : Naturally you can add other toppings to this basic tomato pizza, such as Pepperoni, Sausage, or Mushrooms, whatever you like.
You can make tasty basic focaccia by not adding the tomato and cheese as the toppings on the dough. Instead, add a little more olive oil, some extra Kosher or Sea Salt sprinkled on top. Then add some chopped fresh Rosemary on top, throw it in the oven and bake, and you’ll have some tasty Rosemary Foccacia.
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