What are we doing for dinner tonight? It was Friday, in Lent, and we couldn’t have meat.

Trader Joes provided the whole wheat pizza dough, but we needed a topping worthy of the Ruffino Reserva Ducale Chianti Classico that would be opened.

I recalled reading somewhere that traditional Neapolitan pizzerias (“VPN”’s) don’t use what we call “mozzarella” at all. In Italy that cow’s milk cheese is known as fior di latte. Real mozzarella there is all made from buffalo milk.

A blend of scamorza and provola di bufala is what I needed, and the local Italian gourmet store obliged. These authentic cheeses melt better, have less moisture, and add a tang of flavor that you can’t get from the other stuff. I don’t know if they add grated Parmigiano Reggiano in Napoli, but I sure did.

Four peeled and seeded organic Roma tomatoes, two garlic cloves, and chopped red onion (that was left over from Thursday’s chili) all went into the food processor with a sprig of fresh oregano from the windowsill. A splash each of red wine and olive oil, and a dash of sea salt, red pepper flakes and eight turns of the Turkish pepper mill (it’s really a coffee grinder) completed the sauce.

Being around the restaurant biz for more than a few decades, I have a few gadgets that really come in handy, not the least of which is my pizza peel which I dusted with stone-ground corn meal. Stretching the now room-temperature dough was easy, and doing so provided a pleasing sense of connection to my ancestry.

The pizza pan in the oven was well over 500 degrees F when I slid the pie in. After only 8 minutes it was ready for the fresh basil leaves to be ripped and deposited onto the now bubbling cheeses.

A perfect dinner was completed with some sautéed broccoli rabe with garlic.

My only regret is that I didn’t bake it in a Blodgett pizza oven, or use an Irinox blast chiller/freezer to better preserve the remaining slices, providing us with another memorable feast, when next we choose to open a good bottle on a meatless Friday.

Views: 1

Tags: Blodgett, Ferri, Irinox, Joe, Pecinka, Pizza, Provola, Scamorza


You need to be a member of FohBoh to add comments!

Join FohBoh

Comment by Joe Ferri on March 31, 2010 at 3:24am
I like the idea of reinstating Friday as pizza night! My son has been out of the house for almost 10 years now.
Spring is in the air, and a renewal is afoot, it's the perfect opportunity to reestablish a grand old tradition.
Plus, home-made pizza can often be the base for using the week's leftovers as toppings!
Comment by Chef Len Elias CEC on March 31, 2010 at 2:59am
Sounds like my house. Friday has been and always has been Pizza night. My kids are in their twentys but still expect pizza. The problem is they eat almost whole pie each, so I have to make 2 or 3. I make the dough in my bread machine, it comes out awesome, I actually use trader joes pizza sauce and nothing but polly -o mozz and belligoso provolone. We cook them on a pizza pan at 450 in my oven and its excellent. Thats how traditions start, I am sure Friday will be pizza night in my kids houses as well.




Social Wine Club for Craft Wineries


Restaurants may feel the pinch of pricier coffee later this year

Prices for arabica coffee futures hit a 26-month high amid a drought in Brazil, which produces a third of the world's coffee  -More

McDonald's rules out all-day breakfast in push to simplify

McDonald's breakfast menu accounts for 25% of the chain's U.S.  -More

Easy ways to use 5 uncommon spring greens

As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring me -More


Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.


If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.


TED: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service