soundoff (10 Responses)

1. FoodieMegan
   

   Great write up and pictures from Eataly, take a look:
   http://stainlesssteelthumb.blogspot.com/2010/09/eataly.html

   September 8, 2010 at 8:20 am |
2. shane
   

   The secret to making good pizza is the sauce. This video shows putting the ingredients together which is good but has little to do with how good the pizza taste. Something else use a thick pizza sauce it will help your crust from getting soggy. If your using a canned sauce do yourself a favor and make it from scratch. For the cheese i have experimented with different combinations. I use 75 percent mozzarella and 25 percent provalone (not smoked), then sprinkle parmasian and romano on top

   September 6, 2010 at 6:45 pm |
3. erminia montella
   

   Bravissimi
   finalmente la vera pizza napoletana a New York ci mancava.......nella citta più bella del mondo

   September 5, 2010 at 3:38 pm |
4. The_Mick
   

   I've made an amateur, but thorough study of pizza, even down to the % solids in pizza sauce, trying to make a real pizzaria tasting pizza at home. Lidia gets it right here: one of the MAJOR discoveries I made is that all those "four Italian cheeses" recipes might be nice, but they won't give you that familiar taste which comes from mozzarella kicked up with a sprinkling of grated Parmesan – and NO other cheeses. With an automatic bread machine, you can use the dough cycle and a recipe for regular sandwich bread that will produce and excellent dough for pizza. Additionally, a commercial spaghetti sauce can be used as a fine pizza sauce. In "The Figs Table", a cookbook by top chef Todd English of the trendy "The Figs" restaurant, ONE tomato sauce is used for both pizza and spaghetti. It also helps to have a baking stone for pizza and to heat the oven to 500 degrees, but if your over goes to 450 that works fine and, if you have to use a pizza pan or cookie tray on which to cook it, bake the dough alone for about 8 minutes first, then add the sauce, cheese and toppings (meat products need to be thoroughly cooked separately first) and you'll end up with a very satisfying pizza. I agree with others – stretching the dough AFTER adding the sauce and cheese is not normal. But I think she did it because it hadn't been stretched enough to start with, so Lidia was expanding it so it wouldn't end up similar to a loaf of bread.

   September 4, 2010 at 4:48 pm |
5. Clippper Clopper
   

   OH MY GOD, IT SMELLS SO GOOD! LIKE, I DIDN'T EVEN KNOW, LIKE, THAT I SOUND LIKE, YOU KNOW, AN AMERICAN. OH MY GOD, IT'S LIKE, SO GOOD!

   September 4, 2010 at 12:09 pm |
   • Mike
     

     You think that all Americans talk like valley girls? Maybe you should "like" try to get to "like" know what we actually talk LIKE before you pick up your broad brush. The old woman showing her how to cook was also an American. I noticed that you didn't have anything to say about how she talked.

     September 5, 2010 at 3:01 pm |
   • Seymore
     

     Your an idiot.

     September 6, 2010 at 11:37 pm |
     • DougJHFTB
       

       you would be more convincing calling someone an idiot if you knew the difference between your and you're, makes you look like, you know, an idiot........just saying

       September 7, 2010 at 9:48 am |
     • Seymore
       

       Idiot

       September 7, 2010 at 9:19 pm |
6. Botch
   

   I've not seen anyone stretch the pizza AFTER it was dressed. Hmmm....

   September 3, 2010 at 5:43 pm |