On Jun 4, 2:03 am, Giusi > wrote:
> notbob wrote:
> > On 2007-06-04, Giusi > wrote:
>
> >> Pizza is one of those things that isn't improved by screwing around with
> >> it. A simple dough, raised a long time-- 12 hours is a benchmark--
> >> topped lightly with a few fine ingredients and cooked in a flash.
>
> > I agree. So does Julia's guest, chef Roberto Donna. See his version
> > of Pizza Margherita on video:
>
> >http://www.pbs.org/juliachild/meet/donna.html
>
> > nb
>
> I have dialup and can't see videos, but I know Donna from when I lived
> in Washington DC and he is a respectable authority.
>
> That said, I don't care what people love for pizza, I just think they
> shouldn't take a classic named pizza and mess around with it and still
> try to keep the classic name. If they want pineapple on their pizza,
> sobeit, but call it what it is, not a version of Margarita. People come
> to Italy and love or hate the real pizza.... mostly love it. Many learn
> not to load it down so that it cannot bubble and crisp and char. Some
> return and throw a pound of crap on top and claim they are making it
> just the way they ate it in Naples, but improved. It's my feeling that
> you cannot improve the real thing, you can only make a steaming and
> gummy mess of it.
>
> I'd love to see cooks try the real and classic recipe once, just to see
> if they find magic in it, too.
>
> --
> Posted via a free Usenet account fromhttp://www.teranews.com

In a very nice restaurant in Baltimore, they served small portions of
a little of everything global. I ordered as one of these "delicacies,"
a Pizza Margherita.
It was not good by a long shot. The wait-Person told me in essence
that I would not have ordered that type of pizza if I knew my pizzas.
One could take that both ways, either I or perhaps the cook/chef did
not know his/her pizzas.
Dee Dee