Comments on: Bad California Pizza, Killer LA Taco Trucks and Parasite Wine Writers

By: Marco

Marco — Tue, 13 May 2008 14:22:26 +0000

Good luck with it Wolfgang. Peter Liem mentioned you in his interview at Fermentation. Glad to find your blog.
BTW, the recipe for the dough is in Middione’s “The Food of Southern Italy”

2/3 cup warm water <100F
1 1/2 teaspoons yeast
3/4 teaspoon salt
2 cups bread flour
Add 3 tablespoons olive oil to warm water

I double this recipe. Who wants one pizza?
Put warm water in warm mixing bowl. Crumble yeast over water and let sit for 3-4 minutes. Stir to mix, add salt and stir again. Add flour and knead. By hand 12 minutes or 7 minutes on medium in an electric mixer. Put dough in a warm bowl and cover with kitchen towel plus a thick folded towel and let sit in a warm place for at least two hours.
Reheat any leftover in a frying pan.

By: wolfgang

wolfgang — Mon, 12 May 2008 23:11:52 +0000

Marco,

That’s an interesting observation about the different types of flour. Thanks for sharing–I’m going to try that the next time I make pizza at home, and I’ll share the results.

Cheers,
wolfgang

By: Marco

Marco — Mon, 12 May 2008 20:15:41 +0000

Mario is a little full of himself, it’s pretty apparent. I like some NYC pizza, but none come close to what my spouse makes at home. I’m not bragging, but I believe the important thing is the flour quality and type. I buy 3 kinds of flour from a food co-op. The ratio is about 2 parts high gluten white to 2 parts white bread flour with some whole wheat thrown in plus a little olive oil. I use Carlo Middione’s recipe from one of his books.

By: wolfgang

wolfgang — Sun, 11 May 2008 19:40:08 +0000

Hey Peter,

I know that Jancis’ comments were taken grossly out of context by Decanter (the cynic in me says they did that to one of their most respected contributors specifically so that it would be widely-circulated on the net)–rereading my post, I realize that the phrase “…taken with a grain of salt” is far too vague. Regardless of that, I do feel that both Ray’s and Jim Gordon’s posts were quite thoughtful.

Tacos! I can’t wait…

Thanks for the great comment,
wolfgang

By: Peter Liem

Peter Liem — Sun, 11 May 2008 14:03:01 +0000

Hey Wolfe,

This Jancis thing kills me, it’s so ludicrous. First of all, Decanter did take her comment completely out of context — I was actually there at the Ronda conference when she said it, and it was part of a longer discourse on how, essentially, winemakers are the actual people that do the work, while we basically observe their efforts. I happen to agree with her completely — I mean, I’m a professional wine writer, but it’s not like I’m exactly creating anything beyond abstract commentary. If as a wine writer you’re offended by that, well, good Lord, get over yourself.

I saw that Wired article and, okay, being originally from California myself I’m the first to admit that California struggles in the pizza department (although I enjoyed Delfina very much the last time I was in SF). But here’s the thing — Otto’s pizza ain’t that great either, so there!

I’m envious that you get to eat tacos in LA….

By: Joe M

Joe M — Wed, 07 May 2008 05:44:47 +0000

Wolfgang -

Fun post. I’d have to agree with Mario, and say that from my experience, he is right. No more Delfina pizza for me. I gave A16 one shot and the pizza was no good. Giallina is good on a good night, ok on a bad night, but still not up to the best of the big bad east coast. And I still have not yet been to Pizzaiolo.

I am long overdue for a Marin headlands ride.

And I hear about the Prince Radiohead cover….