27 replies to this topic

[jaykay]

A friend of mine who lives in El Chante is a big fan of Gloria's. Gloria's is so hard to find that I made three trips in to the village before I actually found it. My friend was in the other day and asked her if it was true that they were making Pizza. She replied that they were but that she needed a one day notice. When he asked why, she said she lets the dough rise one day. Lord, at last, a glimmer of hope. If you wait a day, it rises much better, and all the yeast turns to sugar, especially if it rises in the fridge. When I first got here seven years ago, I went to every pizza place on the lake. Lord. So bad. The other really bad thing they ALL do is to roll out the dough with a rolling pin. This is such a no-no that I can't tell you. You wind up with dough that has no pockets in it. Basically, a very large tortilla. I don't care all that much what cheeses they use. I don't care all that much about the tomato sauce, as long as it won't burn my mouth with the spices. But, if you don't get the dough somewhere near right, there is no way it's a Pizza. I am going to let Gloria know I'm coming a day ahead, and give it a try. Then I'll report back and let you all know how I think it turned out.

[HelperGuy]

Here's hoping. I got a flier in Riberas and ordered from Santini's Pizza in Chapala today. Worst. Pizza. Ever.

[gringal]

Hope is good. However, sauce is important, too........if you're longing for an "Italian" pizza. Mexican style pizza sauce just doesn't do the job for me. Plus, you need mozzarella cheese, not some of the stuff some pizzas have on them. But it's true.......it's all about the dough.

[HelperGuy]

Hey, I love this topic. It's like talking about stereo equipment: what's more important: the turntable, the stylus, the amp, or the speakers?

To me, pizza dough is just a delivery mechanism, like cigarettes are for nicotine. That being said, there's nothing like a good, bubbly dough. Sauce is of supreme importance, and they just don't use it here as I would like. Pepperoni flavour is really important, but that's a topping, and everyone has their faves.

But a wood-burning brick stove or something that can reach 700 - 900 degrees: now, that's a really big deal, because there's a certain chemical reaction with the mozzerella cheese at that heat that you just can't get anywhere else, and kicks that taste up a buncha notches. And of course the whole thing cooks in seven minutes or less.

[ohjoni]

Hey, I love this topic. It's like talking about stereo equipment: what's more important: the turntable, the stylus, the amp, or the speakers?

To me, pizza dough is just a delivery mechanism, like cigarettes are for nicotine. That being said, there's nothing like a good, bubbly dough. Sauce is of supreme importance, and they just don't use it here as I would like. Pepperoni flavour is really important, but that's a topping, and everyone has their faves.

But a wood-burning brick stove or something that can reach 700 - 900 degrees: now, that's a really big deal, because there's a certain chemical reaction with the mozzerella cheese at that heat that you just can't get anywhere else, and kicks that taste up a buncha notches. And of course the whole thing cooks in seven minutes or less.

You just made my mouth water. Since we are in Seattle right now and we went to our favorite pizza place last night AND there are 2 leftover pieces in the fridge....I am going to eat one right now. Yawl can eat your hearts out. At least you have sun! Here...grey and rain.

[lakeheron]

I like different pizzas: like ones with feta or blue cheese, spinach, artichoke hearts. And I like thinner, cripsy crusts. Sigh....

[jaykay]

Helperguy,
I loved your post. When my wife gets back from the market, she'll probably answer you also. She's from NYC and firmly believes that mozzerella is the ONLY cheese for pizza. Since she is a New Yorker, there is no chance of changing her mind. You are so right about the oven. Most of the home ovens here will only reach about 450-500 degrees. Then, there is the altitude to figure in. Still, I have found that I can manage when I make them at home. Preheat the oven to it's max. Given 30 minutes to warm up, it will do, although not perfect. In addition, I surround the pizza stone with three fire proof tiles that I bought in Ajijic. That and the good pizza stone I brought from California will make a lot better pie than you can buy here. I'll let you know about Glorias.

[gringal]

I respectfully disagree about the dough/crust being primarily a delivery system. A really good pizza crust gets every morsel eaten.
A couple of Italian brothers from New York had a place back in Santa Cruz, CA (with a line waiting to get in) and they had that kind of crust.
The toppings were first class, too. Oh, sigh.
HOPE.

[Jeanne B]

Believe it or not the best pizza I've ever had was a pizza place in Gilroy California owned by a Yugoslavian family. My friend and I were driving from Sacramento to LA and stopped in Gilroy for gas and inquired where a good lunch place was. He told us about the pizza place. This was in probably in 1976 and I still remember that wonderful pizza.

[PV Kids]

Gilroy bills itself as the garlic capital of the world. I bet your pizza had some garlic.

[HelperGuy]

There is no pizza without garlic. There is no life without garlic...

[jaykay]

Well folks,
My brave volunteer went and got his pizza. He said it was OK, but not great. Rats. I'm going to go and talk to Gloria myself, and see if I can figure out where it's not going totally right. My friend's pizza was waiting for him when he arrived at the restaurant, so he ha no knowledge of how it was prepared. If I had to guess, I would guess that she doesn't have a pizza stone or stone surface to cook on. You really have to bring the heat from the top AND the bottom. I need to see the oven too. Mine won't get all that hot, and maybe her's won't either.
More when I know something.

[gringal]

A couple of women in San Miguel started up a pizza parlor last year described as "Pizza a la Parilla" which involved
Weber barbeque units. I later read that this was all the rage in New York and elsewhere. According to reports, it was good pizza; had been kept in the fridge overnight first and so on. They had to close after a few months for family reasons.
I just looked on yahoo web search and discovered multiple entries under "pizza a la parilla". Interesting possibilites there.

[Jeanne B]

Gilroy bills itself as the garlic capital of the world. I bet your pizza had some garlic.

Ever been to the garlic festival in Gilroy? Yahoo, fun and yummy. the whole town smells of garlic year round!

[jaykay]

JeanneB.,
Very small world indeed. That place was called Pinoccios (sp). My wife and I lived about two towns away, and would drive there at least once a week. So consistant. Lord, if a place opened up here with even decent pizza. I had a friend in California ask what was the scariest thing about living on the lake. I replied that it was that the best pizza on the lake was at Dominos.

[joco69]

Maria at La Taverna makes great Pizza, so does her son at Toscana. There is also this place between Mirasol and Ribeiras on the Carretera who makes great pizza, the ambiance is kind of strange but the food is good.

[Shira]

I ordered a pepperoni pizza with extra cheese from Pepe and Arorra to be delivered. It is the best I have had here. It had a thin crust and was baked in a brick oven. The last tiime I had one of their pizzas was when they took over the place on Rio Zula a few years ago. Not great. This time it was a wonderful surprise.
I also like the 3 cheese pizza at Quatro Mori.

[DC5]

Who are Pepe and Araura? Where are they?

[Shira]

They are on the mountain side of the carratera across from the Tuesday market, which is just past the Ajijic cemetary.

[maw7815]

Went to Pepe & Aurora's Friday night and we had 2 different pizzas.
Not impressed at all and I had such high hopes!
I had the most expensive one- the Pepe pizza- $130p about 12 in. and very
light on all the ingredients plus very little sauce and cheese. It was very dry.
The crust was good, however my daughter's Margherita pizza came next and her crust was doughy- not cooked enough and also very skimpy.
I went to Walmart yesterday and bought a kilo of raw pizza dough for 20 p.
I am going to try making pizza's on the gas grill today.
maw