Sailorman wrote:Jamie: I find it rather creepy that you are interested in my history so much. I worked off and on ships/yachts, and also land based establishments, who ever paid the most money, had the best benefits and gave me time to travel. Now tell me your history and vast knowledge of the world. Expect it to be fact checked in the future. (fair is fair.)
Good looking pizza pictured, but not the style I prefer. As I stated before, if you want to see a master at work go to Jeff Varasano's NY Pizza recipe web site. Those who posted comments should at least take the time to see how the best is done.
I'm rooting for three strikes for retard.
If your in Australia go to 400Gradi, Lygon St. Brunswick,Melbourne. Pizza world champion 2014. "Johnny Di Francesco arrived home today after taking top honours against 600 competitors from 35 countries at the Campionato Mondiale Della Pizza (Pizza World Championship) in Parma, Italy.
Johnny is the first Australian ever trained in Naples to the Associazione Verace Pizza Napoletana VPN rules and he’s the association’s Australasian Principal, travelling the region ensuring pizzeria’s are of the highest standard before officially inducting them into the Association.
notice how it looks like SM's pizza, even down to size. Upon seeing the SM pizza my mind went back to the Jersey and NYC pizza I ate SO much of. I can tell that would be a chewy crust, resisting the bite somewhat. All the chain pie places serve what is basically bread. Papa Johns being the worst, it's more like a biscuit pizza. No toppings? Crap. MOST of the NYC pizza you'd buy would come that way, or with some pepperoni. This was LONG before ppl started the pineapple, burger abominations, now add chicken, bbq and on and on (so why not amok then I suppose). For me the crust and dough are the big thing, makes it. And he's right about the HEAT.
Now I'll go back and read to the end of the thread, but I felt compelled to point out the champion pizza guy seems to be of the same thinking as SM.