76 replies to this topic

[tdeane]

I use delicious Abbotsford tap water and it works just fine for me.

[gerald]

I use delicious Abbotsford tap water and it works just fine for me.

Make 1 pie with tap water then make 1 pie with bottled. dasani or aquafina, you are a passionate person about your pizza, I would think that anything you can do to make it even better, you would, so.....when so we eat?

[tdeane]

I have used all kinds of different water to make pizza including Dasani. Abbotsford tap water is better. Have you had my pizza?

[gerald]

I have used all kinds of different water to make pizza including Dasani. Abbotsford tap water is better. Have you had my pizza?

Had a cheese wheel a cpl of months ago on my way back from okanagan, it was good, crust was a little over charred, quality ingredients, I would go back if I was in the area, I don't know that I would make a special trip to abbotsford.

[tdeane]

Maybe you should make a trip out. The pizza is evolving all the time. I make my own fresh mozzarella nearly every day now and we are also I have started blending Caputo 00 pizzeria flour(from Italy) with our regular strong bread flour. I have been making my own pancetta and capicola for a couple of months now and I also just started using great organic plum tomatoes from Sardinia. We do get a lot of foodies and chefs that make the trip out for pizza and they pretty much all come back again I am proud to say.
As far as the water goes, I was going to install a water filtration system when we opened but after trying the water I found it unnecessary.

[Nicholas Ellan]

Ah-Beetz has sold their shop in Abbottsford and is moving into a location in East Vancouver at Victoria & Kitchener. It's under construction now and opening for the summer, hopefully. This is a game-changer for Vancouver pizza, as far as I am concerned.

http://scoutmagazine...-the-east-side/
http://www.pizzeriabarbarella.com/

[gfweb]

I have a generic answer to the question.

Its the same answer as the one to "why are there no good cheesesteaks in the South?", or "Why can't I get a good Reuben sandwich in Dallas?" or "why do the fish tacos suck in Philly?" (boy do they!)

I think its because the average consumer in those areas doesn't know what good is. There is no local standard of comparison. Without that standard a pizza place can get away with cooking in a convection oven, using sweet sauce, and having a puffy bready crust. If that's all you've ever had it doesn't seem bad at all.

[dcarch]

Not trying to be disagreeable. Perhaps it has to do with the frame of reference?

I distill pure water for many uses. Everytime I serve distilled water to friends, I always get the same reaction,"Something is wrong with your water. It has a strange taste."

I have had many excellent pizzas in Vancourver. Perhaps you guys are so used to lousy pizzas elsewhere you are using them as standards to judge Vancourver pizza?

dcarch

[gfweb]

Not trying to be disagreeable. Perhaps it has to do with the frame of reference?

I distill pure water for many uses. Everytime I serve distilled water to friends, I always get the same reaction,"Something is wrong with your water. It has a strange taste."

I have had many excellent pizzas in Vancourver. Perhaps you guys are so used to lousy pizzas elsewhere you are using them as standards to judge Vancourver pizza?

dcarch

Very possibly right. You have presented the flip side of my position.

Re distilled water. To me, DW is just wet, but not tasty in the least. We drink well water that is full of iron and lime. That sounds terrible, but it really is satisfying drinking water.

[mtigges]

I'm no pizza expert - so there's that disclaimer; Nicli Antica was a whole new world to me. I presume that it is putting a serious dent in the "vancouver pizza sucks" theory. No?

[roygon]

Ah-Beetz has sold their shop in Abbottsford and is moving into a location in East Vancouver at Victoria & Kitchener. It's under construction now and opening for the summer, hopefully. This is a game-changer for Vancouver pizza, as far as I am concerned.

http://scoutmagazine.ca/2011/01/29/pizzeria-barbarella-to-table-hybrid-of-neapolitan-nyc-pizza-to-the-east-side/
http://www.pizzeriabarbarella.com/

That's great! I made a detour to try their pizza last summer and it was excellent.

rg

[Badiane]

That's unfortunate but understandable. They never got the attention they deserved out here.

I wonder if they will truck in that delicious Abbotsford tap water. Water shouldn't have a taste, but this stuff does. It's not a good taste, but it's there. Nevertheless, they certainly made a nice crust with it.

[Chef Fowke]

Had lunch at Bibo on Saturday. Very clean, simple room with a great tomato sauce and dough.
Really enjoyed the product - but had to be open minded. The menu is old world and if you do not ask for help... and how to order you will be disappointed.

Just ordering a pizza does not work.

[Nicholas Ellan]

Verace Pizzeria has opened at Stadium station, and Pizzeria Farina has opened at Main and Terminal, a short walk from the Science World station.

Both are the real deal, and worth a visit. This year is officially Vancouver's Year of the Pizza.

[Beebs]

Also Novo Pizzeria & Wine Bar (Burrard & 5th) is opening this weekend, I believe. They've got a wood burning oven. Planning to give them a try in about a month's time, when they've had a chance to settle in.

[Nicholas Ellan]

Went by both Verace and Farina, both doing great work. Verace is a little pricer but licensed, a big space including patio, with a wood burning oven and a D.O.C. margherita on offer(!!). Also calzones w/side salad in the 13-15 range for lunch, not bad at all. Farina is a little more casual and a couple bucks lighter (12 for a margherita), a little less traditional (not that I mind), gas(?) oven, pizzas slightly larger and sliced into wedges in a more New World style, doing a brisk to-go business. They also have cute take-home items like herbed oil, cans of anchovies, and jars of their tomato sauce, all reasonably priced. I'll probably go back to score one of their 900g tins of anchovies so I can declare September "Anchovy Month" and die of salt intake.

[Chef Fowke]

Bibo is better - and mostly great. Pay the extra $10 and get the premium cheese/toppings. Wow factor of 10/10. Cheaper pizza are good. Still looking for something green and crisp to contrast with the brilliant pizza. Right now it is my go-to-place for a quick in and out pizza. Want to be able to linger for a few hours in the atmosphere.

Novo - pizza crust and pizza sauce are off the meter good. Like sitting in a 100 year old pizzeria in NYC good. Toppings are improving everyday. But best of all is the 'other factor'. Nice selection of great menu items (antipasto platter is 10/10) with the wine program being the best of all the new pizza joints.