Chef Jeff (Varasano) Pizza - Attn: Chefs Ken & Geoff

[stephen davis]

Ken Warren complains that there is no good pizza in Ohio. I disagree, but I do understand his allegiance to a particular style of pizza. He prefers the original Neopolitan style pizza, emphasis on crust and sauce, no toppings to speak of.

The closest I've had to this type of pizza was in State College, PA. It was delicious. It was baked in a wood fired oven with the proper char and light crust. I'm sure I ruined it, to Ken's way of thinking, by adding interesting toppings.

A friend of mine forwarded this link to the most comprehensive guide to making and buying (Not in Ohio) the perfect Ken Warren pizza. It is fascinating. It's a science to make a simple flatbread with tomato, cheese, and basil.


http://www.think2020.com/jv/pizza.htm


I wish we had a place in Lakewood that could produce this kind of pizza. I would probably order it at least 10 percent of the time. Because I believe in evolution, I think there are lots of variations on the pizza theme that are equally delicious.

Makes me think about the conversations between Chef Geoff, Ken, and me about a pizza cook-off. Because pizza involves tradition and philosophy, like religion and politics, I think we should forget the contest and just get together share our favorites home made pizzas with with a small group and just enjoy.

[dl meckes]

What an incredible resource piece! Thanks for the link.

[Phil Florian]

There was a great wood-fired pizza place in Cincinnati that might fit Ken's needs. It was near UC but the name escapes me. My favorite pizza of late would be the Brier Hill pizza from the Youngstown area. Uses romano instead of mozzarella and has only sauce and bell peppers as topping. But it is absolutely the best. No one around here (to my knowledge) makes this kind of pizza, either.

I wonder, with the Neapolitan or Brier Hill, if there is a pizza joint that, if asked nicely, would try such a recipe? Maybe Italian Creations or some such.