Sublime
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The Salvo brothers in Naples select from seven different olive oils to match to their pizzas. Enzo Coccia at Pizzaria La Notizia in Naples is packing the house with a fantastic dough, perfectly baked and using the traditional ingredients of a TSG pizza, and then going beyond to source specific flours and toppings.
Ken Forkish • The Elements of Pizza
Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia [A Cookbook]
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Pizza has been called il sole nel piatto—the sun on a plate—
Ken Forkish • The Elements of Pizza
People are traveling long distances to eat pizza made by Franco Pepe at Pepe in Grani in the small village of Caiazzo, about a 45 minute drive from Naples. The
Ken Forkish • The Elements of Pizza
Enzo Coccia is one of my pizza heroes, and I met him at his pizzeria, La Notizia. Enzo is a third-generation pizzaiuolo making some of the best pizza in Naples right now, and La Notizia won the Associazione Verace Pizza Napoletana (AVPN) Best Pizza award for 2014, a great honor.
Ken Forkish • The Elements of Pizza
Enzo Coccia, a globally celebrated Neapolitan pizzaiolo, altered my pizza reality when he made me stare at a naked truth I had not confronted directly before. “Pizza is not the same as bread,”
Ken Forkish • The Elements of Pizza
Di Fara’s pizza on Avenue J in Brooklyn is nothing like the pizza at La Notizia, Salvo, or Da Michele in Naples, which are nothing like Frank Pepe’s in New Haven, Patsy’s in Harlem, Buddy’s in Detroit, Totonno’s on Coney Island, Delancey in Seattle, Anthony Mangieri’s Una Pizza Napoletana in San Francisco, or Pizzeria Bianco in Phoenix.
Ken Forkish • The Elements of Pizza
