
Not sure exactly how I re-connected with Pizza. But heres what I think it went. I fondly remember being taken to Pepe's in New Haven during my inaugral trip to my Dad's homeland in 1969. I was 7 years old at the time, but already pretty darn good pizza eater. So I'm told. Since that epic experience, I had since been to Pepe's maybe once,( unmemorable), and to the spin offs, Bimontes and the other ones. Back to California where I spent my first 23 years of life, and where there was never any good pizza. No where but New Haven and the surrounding hamlets (Hamden, Branford, North Haven, etc.), is there any pizza worth a grain of semolina. That was and for the most part, still is a fact. If you were reared on New Haven style pizza of course.
But with the rise of the Boomers, and their decadent if not hedonistic search for up-man's-ship, and mulitude of ways to spend their new wealth, a new pizza 'movement' has settle in west. Pizzas have gotten better. Now a number some entrepeneur type people have gotten rich off pizza whether good or bad, for a long time. But pizza meets west coast tastes, meets the new millenium, and its a new ballgame. There are numous websites and pizza affecianados dedicated to this now.
Trying to duplicate a good tasting pizza at home for me, was a total waste of time. So I sought and ate the best pizza everywhere I've lived for the past 25 years. Until, my smart mother, sent me a DVD for Christmas: Secrets from Inside the Pizzeria by Beverly Collins. Took me awhile to even entertain this notion. You've got to know my mom though, and a lifetime of zany, eccentric, often totally useless gifts. But when it came to food and cooking, mom was usually spot on. My mom was a foodie, long before it was a word. When I finally did watch the DVD I was dumbfounded. It changed my life. Who'd a
thought, that something as simple as getting a good flour, an exact hydration, and the real key to all this, a long cold ferementation could make or break what one could do in their kitchen. IT took even longer for me to actually try this though, still mabye having that back burner skepticism.
thought, that something as simple as getting a good flour, an exact hydration, and the real key to all this, a long cold ferementation could make or break what one could do in their kitchen. IT took even longer for me to actually try this though, still mabye having that back burner skepticism. To do it right from the get go, I orderd this King Arthur Sir Lancelot flour a high gluten flour recommended by Beverly. I added the water, yeast, and kneaded the crap out of it for 12 minutes or so. Then I stuck it in the garage, where the temperature stays about 42-44 F all winter, for two days. I pulled it out, divided the dough up, pressed out some pizza shells, and stuck them in a 500 F pre-heated gas oven on top of a pizza stone I had received from my mom years before that I had hardly ever used. Holy shit, I discovered I can make pizza at home. Not only that, better than most things called pizza I can get at our local restaurants.
