Flash Pizza... too good to be true?

[caseydog]

Okay pizza nerds, this video from Chef John today got me wondering, "If this is so easy and good, why have I never heard of it?"

Looks easy, and looks good. What do you all think?

View: https://www.youtube.com/watch?v=f47u_fnz-yM


CD

 

[karadekoolaid]

Interesting. Sounded like the voice-over was from the 60s, but that may just be my impression
Yoghurt would add smoothness to the dough and, since the yoghurt is "live", might just help to raise the dough a bit. I make a deep-fried Indian bread called bathura, which uses yoghurt, and it´s deliciously silky.
Have to admit that the final product looked a bit "stiff" to me. More akin to a Catalan "Coca" than a pizza. Definitely nowhere near a Chicago Pizza Pie.
Curiously enough, I went to a traditional Neapolitan pizza house last night, where the crust is big and puffy, but the rest of the pizza is milimetrically thin and soft. When I asked the cook why, he said: "
Neapolitan pizza is not eaten in slices. You cut a piece, with the crust, and then roll it up. Pizza slices? Is an American thing"
And then I remember eating pizzas in Florence, Tuscany, many years ago. Great slabs of dough, cut into squares.And utterly delicious.

 

[caseydog]

Definitely nowhere near a Chicago Pizza Pie casserole.

Fixed that for you.

That thin crispy crust is popular in the US, with some Americans. I like it. It's not Neapolitan, and not even NYC. It's pretty much it's own style of pizza.

CD

 

[caseydog]

Interesting. Sounded like the voice-over was from the 60s, but that may just be my impression
Yoghurt would add smoothness to the dough and, since the yoghurt is "live", might just help to raise the dough a bit. I make a deep-fried Indian bread called bathura, which uses yoghurt, and it´s deliciously silky.
Have to admit that the final product looked a bit "stiff" to me. More akin to a Catalan "Coca" than a pizza. Definitely nowhere near a Chicago Pizza Pie.
Curiously enough, I went to a traditional Neapolitan pizza house last night, where the crust is big and puffy, but the rest of the pizza is milimetrically thin and soft. When I asked the cook why, he said: "
Neapolitan pizza is not eaten in slices. You cut a piece, with the crust, and then roll it up. Pizza slices? Is an American thing"
And then I remember eating pizzas in Florence, Tuscany, many years ago. Great slabs of dough, cut into squares.And utterly delicious.

For Neapolitan pizza, I judge by the pizzas I ate in Napoli. I didn't eat Pizza in Firenze, or anywhere else in Toscana. I wanted to try Roman pizza, but didn't get a chance while there.

CD

 

[Morning Glory]

I make a deep-fried Indian bread called bathura, which uses yoghurt, and it´s deliciously silky.

I make an Indian style flatbread with yoghurt too (not deep fried but pan fried). As far as I can see this is simply a flatbread and it looks too dense to be a convincing pizza dough. I reckon I could to better...

Ok - now I have a challenge!

 

[kaneohegirlinaz]

Hmmm ... I'm thinking that if I gave that Pizza to my American-Italian husband from Philadelphia, he'd eat it, just because it's Pizza, but I don't think that he'd really care for it again.