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.
Where are our petabyte drives? Brian Hayes takes us through the reasons storage is “stuck” in the low terabytes. The tl;dr is that we got such exceptional capacity growth in the late 90s and early 00s we don’t need much more right now, so the focus since then has been on SSDs, networking, interfaces, etc, […]
Amélie Lamont, a former staffer at website-hosting startup Squarespace, writes that she often found herself disregarded and disrespected by her colleagues. One comment in particular, though, set her reeling — and came to exemplify her experiences there.
In this episode of the Flash Forward podcast we travel to a future where humans have decided to eradicate the most dangerous animal on the planet: mosquitos. How would we do it? Is it even possible? And what are the consequences? Flash Forward: RSS | iTunes | Twitter | Facebook | Web | Patreon We […]
Some truths are universal. For one, your phone will always run out of power when you most need it. For another, the charging cords that come packaged with your Apple device will fray, split, and rip faster than Usain Bolt in a game of tag.Instead, pick up a charging cord that anyone would have a tough […]
Some people say magic tricks are nerdy and best left to your 12-year-old asthmatic cousin. But others see value in perfecting the slight of hand and showmanship associated with a perfectly executed routine. We’re firmly in the latter camp. And now, we’re giving you the ability to put a few parlor tricks up your sleeve with the Penguin […]
Bluetooth speakers may be convenient to use, but many of them just aren’t that powerful. Sure, it may be fine if you’re seated in front of the speaker. But move across the room, and you may strain to hear what’s coming from those tiny drivers.There’s a reason why the G-BOOM Wireless Bluetooth Boombox (now $79.99 in the Boing […]