Maybe my hearing is a bit off but her articulation seemed a little weird for certain words such as "Italy." Also, not to be picky but as discussed on the Trianon thread, they have more than just mozzarella di bufala.
I do love watching how quickly the pies move from prep to the oven to the plate. Amazing to watch.
@steelecity: Yes. There are definitely some nits to pick with the video. And, yeah, the narration is a bit stilted*, but I still found it interesting to see two major Naples pizzerias side-by-side like that.
*Video is tough. I sound crazy when I try to do motion pitchurs.
I need an extra set of eyes @ 2:04 in when the olive oil is being poured.
Keep in mind:
The lighting seems to be a factor as some backlighting is happening....dittos for the silver oliera, which may cause more brightness from reflected light off of it.
That being said (and I have now watched that pour 20 times), is it me or is the olive oil being poured on very pale? It seems almost closer to a watery color while in the air between the spout of the oliera and the top of the pizza...but it's really fast and not easy to tell for sure (and I'm eye strained from literally putting my eyes an inch from the monitor).
@ Pizzablogger: mispronouncing it while being there will also afford the "Da Mi-shelly" staff the opportunity to get a good laugh at your attempts at Italian, as they did when I tried to tell them how many were in my party.
@ Adam: very good point. This same type of comparison could also be done along Via Tribunali where you have 5 or 6 very good pizzerias within a few hundred feet of each other including Gino Sorbillo and Port’Alba.
Does anyone else find it odd that the one NY place she picked doesn't really do Neapolitan pies? I mean, Di Fara is good, but it's certainly not Neapolitan - those things spend a good 15 minutes in the oven!
I would have been more interested in seeing a comparison of a real Neapolitan NY joint.
@GoodEaterKenji
I think that was kind of the point. Using Di Fara as a NY reference point - not as a neapolitan comparison. Which one represents NY more? Keste or Di Fara? The comparison was more about 'institutions' and tradition.
The point about Da Michele vs. Trianon is that one is VPN, the other isn't - they are actually two different pizzas. Keste, for example, would just be 'Neapolitan by the book'.
Oh and FWIW, the sicilian/square pies may take 15 minutes in the oven, but I'm pretty sure the round pies (the point of comparison) take about 5 or 6.
FP
I guess that would be a fair comparison. But she specifically says that Dom makes Neapolitan pies - not NY pies. It just seemed like a kinda forced comparison and she didn't back up her NY victory very well - she didn't even describe the pies!
Maybe time just moves extra-slow when you're in there and hungry, but I could swear those square pies take more like 40 minutes (25 in the top oven, pull them out, oil the bottom of the pan, then another 15 in the bottom oven), but no way those round pies take 5 or 6. 15 at least!
Jeff Varasano had it timed at 7 minutes, I believe.
15 in a 750F (purportedly) oven sounds excessive. >10 minutes could start to seriously burn a pizza cooked on a stone in my plain 'ol electric oven (@550F)...not to say Di Fara pies don't get burnt though!
I guess there's EST and then there's DFT (Di Fara Time) :)
FP
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14 Comments:
Maybe my hearing is a bit off but her articulation seemed a little weird for certain words such as "Italy." Also, not to be picky but as discussed on the Trianon thread, they have more than just mozzarella di bufala.
I do love watching how quickly the pies move from prep to the oven to the plate. Amazing to watch.
steelecity at 6:12PM on 09/14/09
@steelecity: Yes. There are definitely some nits to pick with the video. And, yeah, the narration is a bit stilted*, but I still found it interesting to see two major Naples pizzerias side-by-side like that.
*Video is tough. I sound crazy when I try to do motion pitchurs.
Adam Kuban at 6:15PM on 09/14/09
I need an extra set of eyes @ 2:04 in when the olive oil is being poured.
Keep in mind:
The lighting seems to be a factor as some backlighting is happening....dittos for the silver oliera, which may cause more brightness from reflected light off of it.
That being said (and I have now watched that pour 20 times), is it me or is the olive oil being poured on very pale? It seems almost closer to a watery color while in the air between the spout of the oliera and the top of the pizza...but it's really fast and not easy to tell for sure (and I'm eye strained from literally putting my eyes an inch from the monitor).
Thanks --K
Pizzablogger at 7:21PM on 09/14/09
Someone should tell her that "ch" sounds like "k" in Italian. It's pronounced Da Mi-ke-le (Michael) and not "Mi-shelly".
BKNY64 at 8:23PM on 09/14/09
@BKNY: my thoughts exactly.
Although it would be nice to mispronounce it while being there than know how to say it while watching from thousands of miles away!
Pizzablogger at 8:49PM on 09/14/09
I forgot everything after the plunging neckline.
Old, but not dead, Nick.
Raoul Duke at 11:44PM on 09/14/09
I wonder if Da Michele's seed oil is inline with VPN's standards.
Q80 BurgerBelly at 7:53AM on 09/15/09
@Q80 It is highly unlikely that Da Michele gives a sh*t.
@Raoul I'm with ya on the neckline thing.
Ciao,
Paulie Gee
pauliegee at 8:22AM on 09/15/09
@ Pizzablogger: mispronouncing it while being there will also afford the "Da Mi-shelly" staff the opportunity to get a good laugh at your attempts at Italian, as they did when I tried to tell them how many were in my party.
@ Adam: very good point. This same type of comparison could also be done along Via Tribunali where you have 5 or 6 very good pizzerias within a few hundred feet of each other including Gino Sorbillo and Port’Alba.
steelecity at 10:59AM on 09/15/09
Does anyone else find it odd that the one NY place she picked doesn't really do Neapolitan pies? I mean, Di Fara is good, but it's certainly not Neapolitan - those things spend a good 15 minutes in the oven!
I would have been more interested in seeing a comparison of a real Neapolitan NY joint.
J. Kenji Lopez-Alt at 12:20AM on 09/16/09
@GoodEaterKenji
I think that was kind of the point. Using Di Fara as a NY reference point - not as a neapolitan comparison. Which one represents NY more? Keste or Di Fara? The comparison was more about 'institutions' and tradition.
The point about Da Michele vs. Trianon is that one is VPN, the other isn't - they are actually two different pizzas. Keste, for example, would just be 'Neapolitan by the book'.
Oh and FWIW, the sicilian/square pies may take 15 minutes in the oven, but I'm pretty sure the round pies (the point of comparison) take about 5 or 6.
FP
foolishpoolish at 12:43AM on 09/16/09
@FP
I guess that would be a fair comparison. But she specifically says that Dom makes Neapolitan pies - not NY pies. It just seemed like a kinda forced comparison and she didn't back up her NY victory very well - she didn't even describe the pies!
Maybe time just moves extra-slow when you're in there and hungry, but I could swear those square pies take more like 40 minutes (25 in the top oven, pull them out, oil the bottom of the pan, then another 15 in the bottom oven), but no way those round pies take 5 or 6. 15 at least!
Anyone have measured data on this?
J. Kenji Lopez-Alt at 12:25PM on 09/16/09
Jeff Varasano had it timed at 7 minutes, I believe.
15 in a 750F (purportedly) oven sounds excessive. >10 minutes could start to seriously burn a pizza cooked on a stone in my plain 'ol electric oven (@550F)...not to say Di Fara pies don't get burnt though!
I guess there's EST and then there's DFT (Di Fara Time) :)
FP
foolishpoolish at 12:36PM on 09/16/09
One round pizza, into the oven and then pulled out in exactly 7:34 on my stopwatch, at least on that day and for that pizza.
Pizzablogger at 12:38AM on 09/19/09