tdeane

It's probably because Governor Schwarzenegger's good buddy Danny Devito has his own brand of limoncello.

Salt toughens the gluten in flour, so it is better to season with well salted water. Just an idea.

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.

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

If you want a good NY slice go to Joe's on Carmine in the Village or Bleeker Street pizza.

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

No and you shouldn't.

I actually have found a good fior di latte that I have been using recently. I am going to make some chorizo next weekend, so I'll let you know how it turns out. It will take at least 3-4 weeks before it's ready.

I am glad you like the crust but I feel I must comment on the toppings. First of all, I have NEVER used any pre shedded cheese. I shred the cheese myself and just enough for one day at a time so it is always fresh. Secondly, I have NEVER put asiago on a Margherita. I use only Grana Padano or Parmigiano Reggiano. Thirdly, I use the best aged mozzarella available. I will only use fior di latte if it is really fresh and that is nearly impossible to get around here. I was making it myself for a while but I was having trouble with the quality of the curds I was getting. I am currently trying to find a good source for curds. You should also keep i mind that we have only been open for a few months ad we are in Abbotsford. I use the best toppings I can afford to at this time. As far as meats go, I make the Italian sausage myself and it's the best around. Our pepperoni and chorizo are made for us locally and are both excellent but are not exactly what I would like in a perfect world. But, they are very good and will have to do until I can get the time to make them myself. I don't think you could find anyone more picky about the quality of ingredients than myself.