Jeff Varasano, a software engineer, has completed a multi-year project to reverse-engineer the pizza recipe from his favorite NYC pizza-joint, Patsy's on 117th Street. He's got something he swears tastes just as good as the real thing, and his hacker's delight at having cracked this puzzle is plain to see from the grin on his face as he takes his pies out of the oven.
I've been off high-carb stuff like pizza for about five years now, but I always make an exception for my favorite pizza, the slices from Massimo's on College Street in Toronto, which are the most incredible food ever created, bar none. It's tough to limit myself to three giant slices when I go to Massimos, and I've actually had dreams about their food when I'm on the road. Not a dream, mind you, but recurring dreams. It's that good.
Pizaa does indeed enflame a geek's passion.
It's all in the crust. My dough is just water, salt, flour and yeast. I use no dough conditioners, sugars, oils, malts, corn meal, flavorings or anything else. These violate the "Vera Pizza Napoletana" rules and I doubt that Patsy's or any great brick oven place uses these things. I've only recently begun to measure the actual "baker's percents" of the ingredients. Use this awesome spreadsheet to help you. The sheet allows you to track your experiments. Here's a basic set of ratios. The truth is that a lot of these recipes look the same and that you can vary these ingredients by several percentage points and it's not going to make a huge difference. You really have to learn the technique, which I'm going to explain in as much detail as I can, and then go by feel. Really, I just measure the water and salt and the rest is pretty flexible. The amount of flour is really, "add until it feels right." The amount of Sourdough starter can range from 3% to 20% and not affect the end product all that much. Weights are in grams. I also show this as both "Baker's Percents" (This has flour as 100% by definition and then all the other ingredients as their proportionate weight against of the flour) and using the Italian method which actually makes more sense to me, of showing the base as 1000 grams of water and all the other ingredients in proportion to that. Both methods are attempts to make the recipes scalable.
Alex Wood is an addict but won’t give up his smartphone. But he has five strategies for limiting its control over him: “I used to wake up tired. My body would ache and my head felt sore, like waking up with a hangover. Finally, I took control, like attending an AA class for addicts, I […]
We just got the Sport model of the EPIKGO hoverboard at my office. Besides being terribly chic, it’s apparently bulletproof.
Ok, it’s not just solar powered. It’s also an anti-theft, waterproof marvel that keeps my phone’s power bar from ever getting into the red.Sure the idea seems obvious now – tuck a gigantic solar powered battery pack into an exposed slot and turn the wearer into a walking energy harvester. Simple maybe, but I didn’t […]
Maybe it’s entirely because of podcast ads, but drag-and-drop tools like Squarespace have gotten immensely popular in recent years. While it’s definitely a great tool for any non-coders who want to get a small website up and running quickly, managing content with a primarily visual interface can become a pain once you have more than […]
When you can’t wait for the world’s longest meeting to end, the mindless leg bouncing makes your boredom obvious and just annoys everybody else. Everyone knows the TPS reports need the damn cover sheet, but some sadistic colleague keeps forgetting, probably on purpose just to eat into your lunch hour. Enough is enough!While serving a […]
What could be more fun than a slingshot that shoots tiny airplanes? A slingshot that shoots tiny glowing airplanes of course! These toy planes are outfitted with ultra-bright LEDs, so you can fly all night without losing them in the trees.Whether you are a regular-sized child, or an overgrown adult one, these light-up flyers offer […]