Pancetta Pizza

Welcome to Margo's, Malta. We set out – and this is neither an exaggeration nor some flight of fancy – to create the best pizza in the world. Really. If we were children, it would be the equivalent of becoming Superman or Spiderman. As grownups, we want to create the best pizza in the world. Yet, this is not like a piece of coding software – you need to do something that is quantifiable and measured in zeros and ones. This is a very subjective thing. So how do we go about defining our goal?

Pizza is a yeasted flatbread typically topped with tomato sauce and cheese and baked in an oven. Mac And Cheese Recipe. It is commonly topped with a selection of meats, vegetables and.

Well, we said to ourselves, let us go back 1. What did it look like?

What did it taste like? What was it made of? Surely, the first one must have been really good because it became so popular. So from those early days we have imposters like the junk food companies who would have you believe that their pizza is the best, invoking god and some living quarters, just to mention a few. See, a pizza is a healthy food. It is not junk food.

• Mozzarella di bufala, prosciutto di parma, tomato sauce, baby arugula, basil, shaved grana padano cheese, e.v.o.o. $.
• This simple thin-crust pizza recipe was developed by Chicago chef John Hogan.
• Pecorino Pepato is an Italian sheep's milk cheese with peppercorns. Any pecorino can be substituted. Yield: Makes one 12-inch pizza.
• Chef Giada De Laurentiis' website with recipes, travel tips, behind the scenes coverage, and more!
• Location: 1521 North Fremont St, Chicago IL Contact: info@bebu.pizza 312-280-6000 Hours: 11am - 10pm Mon-Fri 10am - 10pm Sat-Sun.
• At La Svolta we believe mangiare e felicita – eating is happiness! The family kitchen in our Hampton Italian restaurant bring authentic, seasonally driven.

We were in a bar in London a few years back and we met this girl in the bar who claimed she was the brand manager of a food company. Draycott Avenue, London is a posh place. So we asked which company that might have been. The first part of the name was pizza. So one of us said, "oh, so you deal in junk food!!". OK. Not the best chat up line and she did throw her drink in his face.

Non Solo Pizza in Parnell is Toto's sister restaurant. Situated in the heart of Parnell Village.

But you get the picture. An entire Margo’s pizza has the same amount of calories as a slice of the junk- food pizzas. Everything on our pizza is natural. It is healthy. It is good for you; it is a balanced meal. Browse through our ingredients and see for yourself how hard we work to create the finest ingredients just to make the best pizza imaginable. We are the best because we did not try to reinvent the pizza wheel.

We simply went back to the roots and said, "this was the best; ours will be just like this one". Thank you for supporting us. The Ingredients. Everything is meticulously selected from a plethora of options available to us – from the cheap to the prohibitively expensive, from the common to the rarest – we leave no stone unturned when we are looking for the raw materials to create the perfect pizza. Do not get us wrong, it is not just the ingredients that make a perfect pizza. It is the temperature, the heat, the handling of the dough, the eco- management of the entire process (OK, there are still some consulting DNA in our bloodstream; it will be bred out eventually, we hope). Yet the ingredients and their fine quality makes the process and the challenge of creating the perfect pizza all that much easier.

Some people ask us, "are you serious?", meaning, do you really do what you say you do? Hell yeah!! Why would we say otherwise?

What benefit have we to cheat? In any case, the proof of the pizza is in the eating. To create such a super pizza, without being whore- y, you really have to put a lot of hard work behind the scenes. Organic Water Buffalo Mozzarella.

We usually get treccie – that plaited mozzarella, but when we give Ponte Reale too short notice, we get 5. See, it takes two ladies to make the treccie – one to hold the strands and the other to pull; so when one of the ladies is not available, we get the balls; those require only one person to produce. Cute, no? It took us so long to get the perfect mozzarella. To find good, honest water buffalo mozzarella you have to go through a market of fakes, imposters and (especially with mozzarella) criminals to get to the divine. To find good Organic Water Buffalo Mozzarella is nigh impossible.

We still remember the first time we tasted it: we kind of went gaga, weak at the knees, lost in the bosom of .. OK. Screech. Enough of that. Maestro said that the last time he tasted such mozzarella was when his late grandfather made mozzarella; and that was a long time ago because, let us face it, he is no spring chicken. When we get the mozzarella, we take it out of the water, let it drip dry in special trays we have designed for 2. In this process, it loses 3.

We then chop it up and prepare it to put on top of the pizza. Believe us, some top restaurants do not even use such amazing mozzarella to serve in their salads, let alone on their pizzas. Some of the mozzarella we leave as balls and we smoke whole.

We dare you to find tastier, more lush mozzarella. The guys at Ponte Reale are seriously fanatic about their mozzarella. For us, knowing that the animals are respected, traditional methods are retained and the product is of such high quality reassures us and you and makes us very proud. Visit their website to learn more about their work.

San Marzano Tomatoes. A tomato is a tomato is a tomato .

To have an authentic Neapolitan Pizza, the pizza has to be topped with San Marzano tomatoes. There are hundreds if not thousands of tomato varietals but only one San Marzano. Until we successfully start growing our own San Marzano tomatoes on a large scale we use Solania Organic San Marzano tomatoes, from San Marzano, of course. Why San Marzano? The first thing that hits you when you bite into Margo's pizza is, "wow, the tomatoes taste so good". It is all in the balance, the texture, the acidity, the water content, the intensity of flavour, the lack of excess seeds, the overall composition of the tomato that makes it ideal for the task. Unlike the Roma tomato, the San Marzano is slightly thinner yet longer in shape, it has less seeds and less water and more flesh. In our first year of growing San Marzano tomatoes on our estate in Mistra we were quite successful; In our second year we decided not to grow the tomatoes since there was a disease spreading throughout the tomato harvest and we did not want to use pesticides.

Our goal is to be self sufficient with organic San Marzano tomatoes. The Grains aka the Flour(s)Manitoba, North Dakota, Viola, Strong, Soft, 0, 0. Wholemeal, Spelt – welcome to the complex maize of grains and flours that we use in our kitchen. Originally we tried blends of flours that are made by others for us, like Caputo and San Felice, as recommended by the Association of Authentic Neapolitan Pizzas but then we realised that this was simply a marketing ploy by the various people involved to sell the inferior product; such flour dovetails nicely with the lack of expertise that the "Masters" actually possess these days. In a world where machines replace humans, depth of knowledge is a hard skill to come by.

This can leave one exposed to other people’s marketing traps. Hence, we blend our own flours. We, on the other hand, are the epitome of the Doubting Thomas. Raise one eyebrow, twitch the mouth and scratch the head while asking "why?". We want to see the grains, we want to mill the thing ourselves, to our own exacting specifications, depending of course on the weather: the atmospheric pressure and the humidity. We practically design every bubble that you see in the dough: big bubbles from the coarse milling, small bubbles from the fine milling. Nothing beats fresh milling of grains.

Nothing comes near the quality of fresh flour. Compare it to freshly ground coffee, freshly milled pepper. Flour is hygroponic and loses its freshness very quickly. The Fire, the Heat.

No heat, no Pizza. So it is super important to find the ideal heat source, not only to produce the perfect pizza but to minimise our environmental impact and reduce our carbon footprint. We wish we could find some solar powered system to cook the pizza with; alas, no such thing. In practice, we juggle between three sources of heat – gas, unwanted wood and harvested wood.

How do we do it? We collect discarded and unwanted wood as well as wood cuttings from trees from our neighbouring farmers and our own estate. We use these to keep the oven warm when we are not using it, usually after a bake or overnight. Homemade Pocky.

Prior to service, when we are baking the perfect pizza, we fire up the oven using gas. We use gas to bring the temperature of the oven up to the optimal level. That is when the dome inside the oven is white hot.

An hour or so before service we switch to harvested and cultivated beech. We use beech from sustainable sources.