Pizza Is Love: The Secret to Making Divine Pies at Home

Pizza Is Love: The Secret to Making Divine Pies at Home

Here’s a holiday to start marking on your calendars: February 9, National Pizza Day. Turns out it’s pretty easy to celebrate, too: Just eat as much of your favorite pie as desired, in whatever incarnation you wish. Buon appetito!

Those who prefer a more involved approach to this most sacred of holidays, however, can try their hand at making their own pizza at home. To ensure ultimate success, we enlisted Simone Falco, executive chef and owner at New York City’s Rossopomodoro—which is also the official pizza partner of Eataly—to share his expert tips for creating the most delicious pie at home. Read on for those, plus two Rossopomodoro recipes—one of which is gluten-free—below.

The secret to great dough isn’t kneading or throwing . . .
It’s good old-fashioned H20. “Water, water, water,” says Falco. “Pizza dough made at home should be 50 percent water. Pizza needs to cook longer in a home oven, which means the dough needs to be more hydrated.”

But don’t let it to get soggy . . .
“It’s important to spread the dough very well and very evenly,” explains Falco. “If possible, cook the dough on a pizza stone—not on a tray.” If you don’t have a pizza stone, Falco suggests using parchment paper atop a baking tray that’s been pre-heated in the oven for an hour.

Speaking of ovens . . .
Restaurants cook pizzas at temperatures upwards of 850 degrees Farenheit, but most home ovens can’t do that. Still, Falco recommends “putting the oven as high up as possible” way before the pie’s ready to go in.

And don’t forget the toppings . . .
“I love burrato, bottarga, and lemon zest—no tomato,” Falco says of his favorite combination. But to really impress friends, the chef suggests something slightly more outrageous: burrata, mozzarella, mushrooms, and fontina with caviar or black truffles.

Chef Simone Falco of Rossopomodoro’s Napoletano Margherita Verace Pizza

Makes 4 pizzas

For dough:
Ingredients
650 g flour
350 g cold water
18 g salt
5 g yeast

Instructions

  1. Dissolve the salt in water for 1 minute, add the yeast.

  2. Start mixing 4/5 of flour with water for 3 minutes, add the remaining flour and continue to mix for 15 minutes.

  3. Let the dough rest for 30 minutes covered, then shape into four loaves; let rise for eight hours covered with a wet towel or tight plastic wrap.

Toppings:
Ingredients
2 14-oz cans of Afeltra San Marzano peeled tomatoes
1 ball mozzarella di bufala
Flour
Salt (to taste)
Olive oil (to taste)
Basil (to taste)

Instructions

  1. Pre-heat the oven to 550 degrees Farenheit (or highest possible).

  2. Drain and slice mozzarella.

  3. Pour tomatoes into bowl, add salt and crush tomatoes with hands.

  4. Place parchment paper on a baking sheet, dust with flour.

  5. Place dough on the paper and flatten it with rolling pin.

  6. Use a table spoon to gently spread the tomato sauce on the dough; place the mozzarella slices and basil on top, drizzle with olive oil.

  7. Cook pizza for 3 minutes or until golden brown.

Chef Simone Falco’s Gluten-Free Pepperoni Pizza

Yields 4 pizzas

For dough:
Ingredients
670 g Caputo Fiore Glut (gluten free flour)
540 g cold water
15 g salt
12 g oil
1 g yeast

Instructions

  1. Knead 670 g of flour and 540 g of cold water together at a slow speed.

  2. Add the yeast and then the salt, increasing the speed after 2 minutes to avoid lumps.

  3. Continue to mix for another 4 minutes, then add the oil and mix until fully absorbed (about 2 minutes).

  4. Store the mixture in a large bowl and let rest for 30 minutes.

  5. Coat hands with oil, then divide dough into four pieces, wrap in foil or place in plastic container to rise for 5 hours at room temperature.

Toppings
Ingredients
2 14oz cans of Afeltra San Marzano peeled tomatoes
1 ball mozzarella di bufala
Flour
Salt (to taste)
Olive oil (to taste)
Basil (to taste)
Thick-cut spicy salami or peperoni

*note that gluten free dough is very soft; be sure to have oil on your hands when spreading to avoid sticking

Instructions

  1. Pre-heat the oven at 550 degrees Farenheit (or highest possible).

  2. Drain and slice mozzarella.

  3. Pour tomatoes into bowl, add salt and crush tomatoes with hands.

  4. Put parchment paper on a baking sheet, dust with flour.

  5. Place dough on the paper and flatten with rolling pin.

  6. Use a spoon to gently spread the tomato sauce on the dough.

  7. Place the mozzarella di bufala slices, thick-cut salami, and basil on top; drizzle with olive oil.

  8. Cook pizza for 3 minutes until it is golden brown.

Buon appetito!

Source Vogue

National Bacon Day: Best Bacon Deals, Dishes In NYC

National Bacon Day: Best Bacon Deals, Dishes In NYC

If you like bacon on your pizza, then head over to Rossopomodoro. Two of Chef Simone Falco’s signature dishes, the Broccoletta Pizza and Rigatoni all’Amatriciana pasta will both be served at a special price of just $10 on National Bacon Day. Bite into this tasty pizza that is topped with fonduta di bufala, brussels sprouts, and guanciale, while their hearty pasta dish comes with tomato sauce, onion, and guanciale. Proceeds from the Rigatoni all’Amatriciana will be donated to the people of Amatrice, Italy to support earthquake relief efforts.

Source CBS New York

The best gluten-free pizza in NYC

The best gluten-free pizza in NYC

At this dreamy West Village spot, chef and owner Simone Falco worked with famed flourmill Antico Molino Caputo to create a proprietary gluten-free flour blend. Made with buckwheat flour and corn, rice and gluten-free wheat starches, the dough is virtually indistinguishable in taste from a traditional variety. The pillowy crust can be topped with creamy mozzarella di bufala, salty guanciale or rich basil pesto.

Source TimeOut New York

Pizza, Manhattan

Pizza, Manhattan

Someone once told me “never trust a Neapolitan”, but let me tell you, he was wrong. Especially when it comes to pizza. The very best in NYC can be found in the West Village at the freestanding Rossopomodoro, the brains behind Eataly’s pizza operation. Overseen by the ever-charming Simone Falco (whose former gig included working on particle acceleration with CERN -yep, that CERN from Dan Brown’s Angels and Demons) he and his team of pizzaioli will not disappoint.

Come for the pizza, but don’t forgo the rest of the menu from chef Miguel Lopez. Offering a surprisingly high number of gluten free and dairy free options, the focus is simply prepared, Neapolitan inspired dishes made with locally sourced and organic ingredients as much as possible. A cool spot in a cool part of town, run by some very cool guys. Go.

Source The Abettor

“Portafoglio” Pizza Lands in New York City (Again)

“Portafoglio” Pizza Lands in New York City (Again)

Not that you needed a food day to celebrate America’s favorite comfort food (is there even really any doubt that pizza wears that crown?), but today is National Pizza With Everything Day, and West Village Neapolitan upstart Rossopomodoro is making it the obligation of New Yorkers with good sense to pay respects. Rosso is slinging free pies out of the back of their kitchen on 118 Greenwich Avenue for two hours on Saturday afternoon between 4 pm and 6 pm. And not any old slices, but “portafoglio” pies, a style that has landed before in Gotham but never quite taken hold. That’s right, New York pizza-style hounds, if you haven’t had the Naples fold yet, here’s your chance.

“The literal meaning of ‘portafoglio’ is ‘wallet,” explained chef-owner Simon Falco. “It is the best you can get for your money. In Italy, pizzas are about the size of our small version and are eaten by one person. In Naples, portafoglio is their ‘fast food’ version of pizza in which an entire Neapolitan pizza folded in a particular way.”

Think Tony Manero in Saturday Night Fever’s eating-a-slice-while-walking sequence but Naples style.

“We make the portafoglio a tad smaller, so you can eat it on the street and it is truly for one person,” Falco said.

The fold? A half-moon then a quarter-moon. According to Falco, it’s usually only made with Margherita pies because the double-fold doesn’t allow much room for toppings. That doesn’t quite jibe with the food holiday, but makes sense from a practical standpoint.

This isn’t the first time eating pizza “al portafoglio” has appeared in New York City. Not long after Kesté first opened on Bleecker Street, there were reports of it being served there (New York Magazine’s “Folding Manifesto” features a great diagram). But for all the new Neapolitan places, the folding method has never really seemed to have taken off. Falco thinks he knows why.

“Whenever portafoglios have popped up in New York City, the restaurants have tried to serve them at a sit-down table. But this pizza is meant to be eaten on the street and not at a seated meal. We will be able to showcase the dish in an authentic way by serving it through the back of our kitchen on the street.”

The restaurant will also be collecting signatures to advocate for the addition of Neapolitan pizza-making to UNESCO’s Intangible Cultural Heritage list. Falco hopes that could lead to more training of chefs in how to make pizza like a true Neapolitan pizzaioli.

Source Best Pizza NYC

Free Pizza in the West Village? You're So There

Free Pizza in the West Village? You're So There

Not that you needed a food day to celebrate America's favorite comfort food (is there even really any doubt that pizza wears that crown?), but today is National Pizza With Everything Day, and West Village Neapolitan upstart Rossopomodoro is making it the obligation of New Yorkers with good sense to pay respects. Rosso is slinging free pies out of the back of their kitchen on 118 Greenwich Avenue for two hours on Saturday afternoon between 4 pm and 6 pm. And not any old slices, but "portafoglio" pies, a style that has landed before in Gotham but never quite taken hold. That's right, New York pizza-style hounds, if you haven't had the Naples fold yet, here's your chance. "The literal meaning of 'portafoglio' is 'wallet," explained chef-owner Simon Falco. "It is the best you can get for your money. In Italy, pizzas are about the size of our small version and are eaten by one person. In Naples, portafoglio is their 'fast food' version of pizza in which an entire Neapolitan pizza folded in a particular way." Think Tony Manero in Saturday Night Fever's eating-a-slice-while-walking sequence but Naples style. "We make the portafoglio a tad smaller, so you can eat it on the street and it is truly for one person," Falco said. The fold? A half-moon then a quarter-moon. According to Falco, it's usually only made with Margherita pies because the double-fold doesn't allow much room for toppings. That doesn't quite jibe with the food holiday, but makes sense from a practical standpoint. This isn't the first time the portafoglio has appeared in New York City. Not long after Kesté first opened on Bleecker Street, there were reports of it being served there. But for all the new Neapolitan places, the folding method has never really seemed to have taken off. Falco thinks he knows why. "Whenever portafoglios have popped up in New York City, the restaurants have tried to serve them at a sit-down table. But this pizza is meant to be eaten on the street and not at a seated meal. We will be able to showcase the dish in an authentic way by serving it through the back of our kitchen on the street." And did I mention it's free?

Source The Daily Meal

 

Best Weekend Food Events

Best Weekend Food Events

Rossopomodoro is celebrating National Pizza Day with a free portafoglio (folded) style slice. The restaurant will offer the deal out of the back of their kitchen from 4 p.m. to 6 p.m.

Source The Village Voice

National Pizza Day

National Pizza Day

At Least There's Free Pizza This Weekend?
If there's a single thing we can feel a scintilla of joy about this weekend, it's free pizza. On Saturday, because it's "National Pizza Day"—this is a daily holiday in NYC, as far as we're concerned—Rossopomodoro in the West Village will be giving away pizza portafoglio, a Neapolitan specialty that's an entire pie folded in quarters. Walk over to their back kitchen between 4 and 6 p.m. to get your pizza.

Source Gothamist

Taste Your Way Through Truffle Season

Taste Your Way Through Truffle Season

The holidays kick off in just a few weeks, but there’s another delicious season worth celebrating. White truffles are here and restaurants are taking menus to the next level with hearty shavings atop their best dishes. We talked with Simone Falco, chef and owner of New York City’s Rossopomodoro, about the restaurant’s truffle-filled menu inspiration and the best way to pair the earthy morsels.

Why did Rossopomodoro decide to add truffles to its menu?

We wanted to showcase the truffles in an accessible, simple and delicious way.  It is great how someone can come into Rossopomodoro and either enjoy an entire truffle tasting or a single classic Spaghetto alla Chitarra with butter & white truffles.

How long is this truffle-centric menu available?

If it was up to us we would offer white truffles all year long. We will keep them as an offering on the menu for as long as possible. This depends on how long tartufo from Alba will be available. Typically white truffle season is 12 weeks, starting at the end of October. We are hoping we will have them right until after the new year.

Aside from truffles, what was the inspiration for the menu?

Our inspiration for the truffle menu was Napoli. We wanted to pair the truffles with classic dishes from Napoli. These dishes – such as the Uovo ad Occhio di Bue – are typical to what we would eat in southern Italy.  

What are the best types of flavors or foods to pair with truffles?

Definitely Eggs & butter. We showcase this on many of the truffle dishes at Rossopomodoro. One of the most unique truffle dishes we composed is the Zabaione Dolce, which is whipped egg yolk custard topped with white truffles.   

How do you select wines to pair with truffle-filled dishes?

Everyone around the world will tell you to pair Barolo with truffles, which I completely agree with. We have paired the Barolo with the primo piatto course, but with the others we have picked wines that allow the truffles to come out and shine. We spent a lot of time tasting & finding the best wine for each dish – for example the Cabernet Sauvignon with the Bistecca con Uovo and the Moscato D’asti with the Zabaione Dolce

Source Dujour

Grab a Free Pizza Pie From Greenwich St. Eatery For One Day Only

Grab a Free Pizza Pie From Greenwich St. Eatery For One Day Only

Pizza is good but free pizza is better.
To celebrate National Pizza Day on Saturday, Nov. 12, Rossopomodoro at 118 Greenwich St. will hand out small pizzas free of charge to visitors from 4 to 6 p.m., according to the restaurant. Made in the Neapolitan "Portafoglio" style, the personal pizzas will be folded in half like a sandwich filled with tomato sauce and mozzarella.
The Hudson Square Italian restaurant, which its website boasts was founded in Napoli, prides itself on fresh, organic ingredients like mozzarella di bufala and rapini and prosciutto di Parma. 

Source DNA Info

Get free pizza at NYC's Rossopomodoro in the West Village

Get free pizza at NYC's Rossopomodoro in the West Village

Portafoglio pizza gets its name from the Italian word for wallet, but you won't have to open yours to sample some of it Saturday.

Rossopomodoro -- which provides the pizzas at Eataly -- will be giving away the traditional Neapolitan-style on-the-go snack at its standalone Greenwich Village location on Saturday, Nov. 12, in conjunction with one of several yearly incarnations of National Pizza Day.

What sets portafoglio pizza apart from your typical slice? It's a smaller pie that's served whole, but folded in half to a half-moon shape, and then in half again, creating a cone-shaped pocket -- hence the wallet nickname. It's a typical example of street food in Naples, said Simone Falco, Rossopomodoro's chef and owner.

"This is the way you can eat in Naples," he said. "Something that you can just buy on the fly and eat while you are sight-seeing the city."

He rattled off an Italian expression to describe the pizza, which he translated to "first aid for anger" -- the kind of thing you buy when you're trying to keep hungry from turning into hangry.

You start, Falco said, with the crust, and eat into the center of the pizza -- where the sauce and the cheese are awaiting you. 

"The last bites are the best ones," he said.

The pizzas will all be margherita -- "the queen of the pizzas," Falco said -- and will be topped with San Marzano tomatoes and buffalo mozzarella. 

The pizzas will be handed out between 4 p.m. and 6 p.m. Luckily for those who will be waiting in line for the pizza (and perhaps unluckily for the restaurant's accountants) the small pies only take about 90 seconds to cook in a wood-fired oven that can hold 10 pizzas at once, so Falco estimates he can hand out about 10 pizzas every three minutes.

The free food is pegged to a bigger cause: The restaurant will be collecting signatures to advocate for the addition of Neapolitan pizza-making to UNESCO's Intangible Cultural Heritage list. Falco hopes that could lead to more training of chefs in how to make pizza like a true Neapolitan pizzaoli.  

And of course, there's some nostalgia involved on Falco's part. He's hoping to see 100 people or more walking down the street with portafoglio in hand. 

"It will remind me of Naples when I was little," he said.

Source amNewYork