You may already know Jerrier as canerosso here on Slice, so you won't be surprised that he's pretty damn opinionated about his preferred style of pizza—Neapolitan. [After the jump, where to find Il Cane Rosso.]
"We went to Italy for our honeymoon. ...I had grown up in the Northeast, and you know, they have that New York pizza...which everybody goes crazy over. ...It's good, but it's not great. So, everyone said, 'You're gonna hate the pizza in Italy.' We went over there, and Pizzeria Aurora in Sorrento was the very first place I had real Italian pizza, and I was like 'Oh my God! This is the best thing I've ever eaten!'"
I also like this: "If I had any balls, I'd stop using pepperoni and use spicy sopressata instead. But I'm gettin' there."
Il Cane Rosso appears mostly at private events, but Jerrier does pizza nights at Times Ten Cellars in Dallas (6324 Prospect Avenue, Dallas TX 75214; map). Those appearances will resume at 6 p.m. on Wednesday, October 7 and continue every Wednesday night from 6 p.m. until ICR runs out of dough (usually about 150 pizzas, Jerrier tells us). ICR's Pizza Nights are open to the public, no reservations required, but we hear it fills up fast. Jerrier is working out a Pizza Night schedule with the new Times Ten Cellars store in Fort Worth.
Those are Hatch green chiles - we only get them 2 weeks per year! The sopressata comment was a tip of the hat to Paulie Gee and Motorino. Pepperoni is off the menu!
Sorry about the mis-identification. And thanks for the tip of the hat. I believe Fornino should get some credit as well. They have a great Sopresatta Picante pie too.
Hello There Canerosso,
I really like the idea of a mobile pizza oven,
It is one of the oldest Baker's trick.
If youbake it,
they will come.
funny ahn?
But speaking seriously now,
If you don't mind me asking;
How long do you take to finnish with 150 pizzas?
I live in England and as I said I really enjoy the whole mobile pizza idea.
there fore research is mandatory?
I like to keep the oven violently hot so the pizzas cook for about 90 seconds or so...and I can do 4 at a time (which is a bit stressful). We run 50-60 per hour or so. The biggest event I've done is for 250 people. The main limitation is not oven capacity or throughput, but dough and ingredient storage. I don't have a refrigerated van yet and can only keep so much stuff at the proper temp.
Thanks for that man.
there are some very good coolers in the market. over here I saw some Colemans with 52ltrs capacity for £120. They are very spacious. you could tranport them easily in a medium size car.
I'm starting to think the soppressata piccante that I keep hearing mentioned in reference to 'artisanal' pizzerias is a US thing. Granted it seems to be of better quality than the average supermarket pepperoni -but I think it may be more generic than is sometimes claimed.
The closest I can find from Italy would be a calabrian soppressata but this has a distinctive shape - flatter because it is 'pressed'. There are of course countless variations on salami and sop. but the only other *common* one i've seen which might fit the bill would be salami piccante napoli style. There are also 'artisan' pepperonis but these are basically thinner versions of the salami piccante napoli...same coarse cut salami + heat.
So what makes an 'authentic' soppressata piccante? I'm curious...
FP
I believe Fornino gets his there as well. I believe that the term is just an alternative to "Hot Sopressata". It may even have been coined by Salumeria Biellese. I have been experimenting with other varieties of hot sopressata and continue to refer to the ingredient as Sopressata Picante. I just did a Google search on the term and five of the top six results had a reference to me in it. Although I am not logged in to Google, Gmail or any other of it's associated websites, I gotta think Google know who I am.
@Paulie
Thanks. That's a fantastic selection at Salumeria Biellese and they make most of it in house - amazing.
and yes, you are most definitely a champion of the Sopressata Picante cause (btw - one 'p' or two and one 'c' or two? I've seen it spelt (spelled?!) all different ways.
Cheers,
FP
@pizzaexpert is right on with his review - I can tell from that picture that the oven wasn't even close to being hot enough and they weren't using fior di latte. I have not been involved with daily operations of Campania as I have been building my Cane Rosso brand. If I am not making the pizza or standing over their shoulder, it is average at best. If anyone finds themselves in Dallas make sure to drop me a line jjerrier@ilcanerosso.com
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13 Comments:
Very nice. Hold the green peppers canerosso.
Ciao,
Paulie Gee
pauliegee at 8:46PM on 09/17/09
Those are Hatch green chiles - we only get them 2 weeks per year! The sopressata comment was a tip of the hat to Paulie Gee and Motorino. Pepperoni is off the menu!
canerosso at 10:05PM on 09/17/09
Sorry about the mis-identification. And thanks for the tip of the hat. I believe Fornino should get some credit as well. They have a great Sopresatta Picante pie too.
Ciao,
Paulie Gee
pauliegee at 11:44PM on 09/17/09
Hello There Canerosso,
I really like the idea of a mobile pizza oven,
It is one of the oldest Baker's trick.
If youbake it,
they will come.
funny ahn?
But speaking seriously now,
If you don't mind me asking;
How long do you take to finnish with 150 pizzas?
I live in England and as I said I really enjoy the whole mobile pizza idea.
there fore research is mandatory?
Sorry for the impertinence
and
Many thanks
dogsncats
DogsnCats at 3:37PM on 09/18/09
I like to keep the oven violently hot so the pizzas cook for about 90 seconds or so...and I can do 4 at a time (which is a bit stressful). We run 50-60 per hour or so. The biggest event I've done is for 250 people. The main limitation is not oven capacity or throughput, but dough and ingredient storage. I don't have a refrigerated van yet and can only keep so much stuff at the proper temp.
canerosso at 6:00PM on 09/18/09
Thanks for that man.
there are some very good coolers in the market. over here I saw some Colemans with 52ltrs capacity for £120. They are very spacious. you could tranport them easily in a medium size car.
DogsnCats at 2:15PM on 09/19/09
Regarding spicy sausage.
I'm starting to think the soppressata piccante that I keep hearing mentioned in reference to 'artisanal' pizzerias is a US thing. Granted it seems to be of better quality than the average supermarket pepperoni -but I think it may be more generic than is sometimes claimed.
The closest I can find from Italy would be a calabrian soppressata but this has a distinctive shape - flatter because it is 'pressed'. There are of course countless variations on salami and sop. but the only other *common* one i've seen which might fit the bill would be salami piccante napoli style. There are also 'artisan' pepperonis but these are basically thinner versions of the salami piccante napoli...same coarse cut salami + heat.
So what makes an 'authentic' soppressata piccante? I'm curious...
FP
foolishpoolish at 1:00PM on 09/20/09
@foolishpoolish After trying Sopressata Picante pies at Roberta's and Motorino, I purchased some from they're source, Salumeria Biellese:
http://www.salumeriabiellese.com/retail.html
I believe Fornino gets his there as well. I believe that the term is just an alternative to "Hot Sopressata". It may even have been coined by Salumeria Biellese. I have been experimenting with other varieties of hot sopressata and continue to refer to the ingredient as Sopressata Picante. I just did a Google search on the term and five of the top six results had a reference to me in it. Although I am not logged in to Google, Gmail or any other of it's associated websites, I gotta think Google know who I am.
Ciao,
Paulie Gee
pauliegee at 1:27PM on 09/20/09
@Paulie
Thanks. That's a fantastic selection at Salumeria Biellese and they make most of it in house - amazing.
and yes, you are most definitely a champion of the Sopressata Picante cause (btw - one 'p' or two and one 'c' or two? I've seen it spelt (spelled?!) all different ways.
Cheers,
FP
foolishpoolish at 3:34PM on 09/20/09
One 'p' and one 'c' as far as I know. I think picante is only a Spanish word.
Ciao,
Paulie Gee
pauliegee at 6:32PM on 09/20/09
we are about to publish our review of campagnia this week, and I wasn't so impressed with it!
pizzaexpert at 11:11AM on 09/21/09
@pizzaexpert I guess looks are deceiving because their Napoletana pies look very good. Did you get to meet with canerosso when you were there?
Ciao,
Paulie Gee
pauliegee at 12:10PM on 09/21/09
@pizzaexpert is right on with his review - I can tell from that picture that the oven wasn't even close to being hot enough and they weren't using fior di latte. I have not been involved with daily operations of Campania as I have been building my Cane Rosso brand. If I am not making the pizza or standing over their shoulder, it is average at best. If anyone finds themselves in Dallas make sure to drop me a line jjerrier@ilcanerosso.com
Jay
canerosso at 4:45PM on 09/30/09