Pizza Secrets Not From NaplesKelly
“Authentic” is a loaded word in the world of food; it’s difficult to pin down exactly where a recipe originated. Once this seemingly crucial fact is determined, if such a thing is possible, a geographic location can “brand” itself as “the birthplace” of something, like Philly cheesesteaks, or French fries (which aren’t from France). It’s good to give credit where it’s due. But foods evolve and good recipes spread like wildfire. I think, to paraphrase the great food writer Clementine Paddleford, that good food is good food, wherever you find it. No better example of this is pizza, which was “invented” in Naples, Italy, but has been adopted and adapted all over the world. I get excellent pizza at home, but the best one I’ve had recently in a restaurant was in a little joint in Seaside, Florida, called Bud & Alley’s Pizza Bar. Here’s why it was so great.
The experienced pizzaiolos at this beachside restaurant, where they serve 400 pies a day at the height of their summer season, told me a few secrets:
1. They make their dough in large batches and let it rise overnight.
2. The following day they cut off 200-gram slabs of dough and let those continue to rise in the refrigerator, overnight again.
3. They hand-stretch their dough and never use rolling pins.
4. Their sauce consists of nothing more than imported canned San Marzano tomatoes (click link to learn more about them) and sea salt.
The result is outstanding. If you need a good pizza dough recipe, click here. You can find Bud & Alley’s Pizza bar here:
Bud & Alley’s Pizza Bar
2236 East County Road 30-A