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😒 3/5 - I have been following Daniele Uditi for quite some time
By 👻 @Aiden S., 04/05/2022 3:00 am
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I have been following Daniele Uditi for quite some time now, and have been inspired by his passion for pizza, which has thus influenced my own cooking and pizza technique at home. Obviously, it would make sense why my excitement towards finally dining at Pizzana was so high. Upon entering, I instantly noticed that the pizzaiolos in the kitchen seemed inexperienced. The rate at which pizzas were being made and coming out was incredibly slow, and for a Naples-influenced pizzeria, this is not typical. I understand Daniele is not going to be there every single hour, every single day, he has priorities, but I was at least expecting to receive a similar product to what he produces when he is behind the apron. My party ordered 3 pies and a chopped salad, all coming out relatively slow. Each pie is supposed to be around 12' and ranges from 20-25 dollars in price. We ordered the carnivore, the vodka, and the Corbarina. The salad was fine, and the vegetables were all fresh, but there was way too much parmesan cheese, which overpowered the quality of the other ingredients. The pizzas all came out at varying times, and in addition to the variation in terms of time, there was quite a variation in the shape and appearance of the pies. The vodka pie was not uniform, shaped very unproperly, and saturated with oil (I don't care if there's a lot of oil, but they need to understand how much to put when you have ingredients like coppa which naturally release its own oil). The shape is such a big deal with pizza because it can ruin a crust, and it did just that on the vodka. There was no air in the cornicion, making it flat and tough (not chewy and light). Great Dough does not matter when the process from point A to point B perishes. Additionally, the bake on all three pizzas was different, the carnivore being the only one to have any crisp. The best pizza of the three was actually the Corbarina, as the cherry tomatoes, squash blossoms, and tomatoes were incredibly fresh and packed with immense flavor. This pizza was also the only one that had the correct amount of sauce, and the rest were drier than the desert. I'm not knocking Daniele Uditi's ability to make an amazing pizza, I'm knocking Pizzana. I know the usual pizza coming out of their magnificent Ferrara oven is not what I received, but this review is based on my experience, not others. Lastly, the service needs to do better, our waiter was extremely inattentive and multiple times we had to ask some other staff member for something we needed or had questions about. With the amount of expansion they have done over the last few years, I hope the quality doesn't falter coincidingly.
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