Sunday, October 27, 2013

I Work for Pizza

I don't make any money off I make money so I can make and eat pizza for For example, last week I was in Vallejo, CA, on a work trip and tried filling every meal with the best pizza in the Bay Area. I drove for hours, stalked a food truck, and carried a pizza box around San Francisco and on a ferry ride back to the hotel. I do this for you! 

I went to Una Pizza Napoletana, Flour + Water, Del Popolo (truck), A16, Tony's Pizza Napoletana, and Oenotri (Napa).  All in a week's work! My favorite was Del Popolo, which, might actually take my top spot in the U.S. I got some thinking to do.  Check out the graphic pizza pics below. 

Del Popolo pizza truck - margherita for lunch and a potato & salami to-go.

Flour + Water - mushroom and leeks.

Una Pizza Napoletana - Anthony Mangieri and a margherita.

A16 - margherita.

Oenotri, Napa Valley - margherita and a sausage, pepper, arugula on a red cream sauce.

Tony's - marinara.

Nonno's Birthday Fire-Up

C'mon Ma, gimme a bite!
For only the second time this year, I fired up the oven on September 29th, to celebrate Nonno's birthday. His name gets dropped a lot around here and that's because my grandparents happen to be my next door neighbors. Sort of an Everybody Loves Raymond thing going on, but that's just what happens in an Italian family I guess.  The pizzas came out nice, especially towards the end of the night when the oven was nice and hot and the panuzzi nice and developed. Check out the pics below and click through to the gallery to see more. 


Spinach and sopressata.
Booty shot.
A spinach and tomato on stage.
Margherita extra basil.

Saturday, July 20, 2013

Babies and Schiacciata - Opening Day 2013

Opening day came way late this year.  It seemed like every week of nice weather would
My little Pizzaiolino.  
end with a weekend full of rain.  The birth of my son on April 18th, also kept most of my attention away from pizza.  Deservedly so, I guess.  Opening Day 2013 was July 5th.  I always feel rusty going into the first fire-up of the year so I usually keep them low key.  Pretty much just immediate family and grandparents.  One of my grandparents, my nonno, happens to make the best schiacciata.  We throw a lightly stretched, untopped panuzzi into the oven and let it inflate.  Flip it over once and take it out when it's nice and charred everywhere.  Then we slice it in half and fill it up with goodies like ricotta, tomatoes, red onion, and olives.  Close it and slice it up.  Simple, nothing too fancy.  There are plenty of pictures of Baby Frankie, Nonno's schiacciata, and other pizzas of the day inside the album.  Just click below.


Best margherita of the day.

Nonno's famous schiacciata.

Prosciutto cotto and spinach.

Monday, December 10, 2012

Pizza for Christmas

My wife, Camille, had some friends over tonight for a mini Christmas party so I thought I'd play along.  We got some zucchini with cracked green peppercorns and a tomato Christmas tree.  I tried making a tomato candy-cane but it just wasn't happening.  The dough is made with all-purpose flour and some EVOO in the mix.  

Merry Christmas!

Sunday, November 4, 2012

Late Labor Day

Oops, looks like it's November and I never posted the Labor Day fire-up album. Well here it is; whatever I wanted to say is now forgotten and the pictures will have to do the talking. Enjoy.

Margherita + Cherry Tomatoes

My cousin Ava is a natural Pizzaiola.

An egg-breaking action shot