Some months ago, Jim Lahey reviewed the new Domino’s Pizza. In today’s video, he instructs us on the finer points of pizza chemistry and physics at his Chelsea pizzeria, Co.
[...] This post was mentioned on Twitter by Slice the Pizza Blog, I Dream Of Pizza, I Dream Of Pizza, Tim Elliott, Tim Elliott and others. Tim Elliott said: RT @slice: Jim Lahey talks pizza science on @ozerskytv: http://ozersky.tv/2010/08/pizza-jim-lahey/ [...]
Pizza. So simple, yet so complex.
Josh where does Jim’s pizza rank with your favs, list some…
My favorite pizza in New York is Di Fara; nothing else comes close. I enjoy Jim’s pies but I find them somewhat austere. I like an oiler, richer cheese. His dough is very good. I like Roberta’s “working man’s slice” very much, though that’s close to foccacia. Pulino’s is good but also somewhat austere. The sad fact is that the best kind of pizza, which is to say the one I like best, is a New York style slice, with low-moisture mozzarella and a crisp crust. I like Gnocco in the East Village very much. And of course Lucali is superb.
Lucali is my neighborhood joint and love it immensely… MARK IS THE MAN!
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