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Well, it just goes to show that you need more than a brick oven. We ate at Semolina this evening, in the same piazza as Il Pizzaiuolo and Cibreo. It was a pretty grim experience, despite their wood-fired oven.
I had a della Casa, which was tomatoes, provola and anchovies. The crust was tough and over handled, to where it was hard to cut with a knife and fork. The crumb was dense and chewy and not moist. There were no air holes. Even one of our daughters, who at this point know a good pizza, picked up her pizza and said, "see, you can't fold it." It was that tough.
Oh well, at least we're off for Naples tomorrrow, and a better pizza exerience.
Do you think I should add it to the Artisan Pizza map with a bad review?
http://www.fornobravo.com/maps/artisan_pizza.html
Sadly,
James
I had a della Casa, which was tomatoes, provola and anchovies. The crust was tough and over handled, to where it was hard to cut with a knife and fork. The crumb was dense and chewy and not moist. There were no air holes. Even one of our daughters, who at this point know a good pizza, picked up her pizza and said, "see, you can't fold it." It was that tough.
Oh well, at least we're off for Naples tomorrrow, and a better pizza exerience.
Do you think I should add it to the Artisan Pizza map with a bad review?
http://www.fornobravo.com/maps/artisan_pizza.html
Sadly,
James