The Pizza Therapy Forum and Pasta Therapy Forum

[apalmieri]

I'm Angelo Palmieri. I'm a New Yorker from Brooklyn, Long Island and Queens. In 1977 I moved to Miami.

Being from New York, I thought knew good pizza. A age 41 I went to the University of Florence to study Italian. While there, a teacher brought our class to the ONLY restaurant in the City where she would eat pizza. I don't even remember its name, but I was bowled over by the thin crust, fresh ingredients and the use of mozzarella di buffalo.

When I returned to the US, I visited my old pizza haunts in NY: Johns in the Village, Totone's (spelling?) in Coney Island, and others. Those pizza's were no longer as good to me. I have found a place in Ft. Lauderdale that makes authentic Italian pizza, Kitchenetta. This is not a pizza place, but is a pretty high priced restaurant where pizza is an appetizer.

Over the years I tried making my own pizza, but was never very happy with the result. The crust would have a strong yeast taste or be too sticky and not slide onto the pizza stone.

I'm thrilled with Albert's recipe. I used King Arthur flour that I over kneeded with a Cuisinart, but it still turned out to be as close to what I had in Italy. I can't wait to make it again.

I've enjoyed reading other people's experiences and tips.

[Thick Crust]

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