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Pizza Revolution Starts Today!

The slow-rise pizza revolution is at hand!

Today (Tuesday) Napizza Al Taglio flings its doors open (1702 India Street, at the corner of India and Date, 619-696-0802), and we’ll all be able to see if, well, happy yeast makes better pizza.

None

Because the promise of this Roman idea - slow-rise dough – is that you get lighter, more digestible, tastier dough to your pizza if you give yeast time to have a long happy life in the dough.

“Most places will let the dough levitate [rise] for 4-5 hours,” says Christopher Antinucci. “We allow 72 hours. That gives the living yeast more time to transform complex sugars into simple sugars. That gives it more flavor. And we have more water mixed into the flour. They transform that into air bubbles. That makes lighter crust. You get less bloating. It’s healthier. It’s the old, slow way, and Rome has brought it back.”

They’re also big on organic, and on buying locally and seasonally. They promise “absolutely no chemicals or preservatives in our pizzas.”

I get talking with Chris beside the multi-oven they've imported from Rome...

None

...This oven can cook at different temperatures from the top than from the bottom.

"So, say if we're baking a potato pizza, the potato topping needs more cooking than the crust. So we increase the heat from the top but not the bottom. That way, we don't burn the crust."

Christopher is one of three partners (along with Giulia Colmignoli and Matteo Castagna, the chef), who all came out from Italy to spread the gospel on this new-old way of making pizza.

He says a slice will cost around $5.75. But it’s a pretty big square, he says. “In Rome al taglio - meaning 'by the slice' – is always square, not a segment of a round pie.”

Things are still in a rush of preparation while I'm there. This Czech gal, Edita Semiginovska, is still painting signs.

None

So hey, clock’s a-ticking. But the guys, Christopher and Matteo, are pretty cool about it. "It's going to be a blast," says Christopher. "We hope it'll be the first of many."

Can’t wait to try it. Will report later today.

I mean hey, this could be Day One in the Next Age of Pizza...

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The slow-rise pizza revolution is at hand!

Today (Tuesday) Napizza Al Taglio flings its doors open (1702 India Street, at the corner of India and Date, 619-696-0802), and we’ll all be able to see if, well, happy yeast makes better pizza.

None

Because the promise of this Roman idea - slow-rise dough – is that you get lighter, more digestible, tastier dough to your pizza if you give yeast time to have a long happy life in the dough.

“Most places will let the dough levitate [rise] for 4-5 hours,” says Christopher Antinucci. “We allow 72 hours. That gives the living yeast more time to transform complex sugars into simple sugars. That gives it more flavor. And we have more water mixed into the flour. They transform that into air bubbles. That makes lighter crust. You get less bloating. It’s healthier. It’s the old, slow way, and Rome has brought it back.”

They’re also big on organic, and on buying locally and seasonally. They promise “absolutely no chemicals or preservatives in our pizzas.”

I get talking with Chris beside the multi-oven they've imported from Rome...

None

...This oven can cook at different temperatures from the top than from the bottom.

"So, say if we're baking a potato pizza, the potato topping needs more cooking than the crust. So we increase the heat from the top but not the bottom. That way, we don't burn the crust."

Christopher is one of three partners (along with Giulia Colmignoli and Matteo Castagna, the chef), who all came out from Italy to spread the gospel on this new-old way of making pizza.

He says a slice will cost around $5.75. But it’s a pretty big square, he says. “In Rome al taglio - meaning 'by the slice' – is always square, not a segment of a round pie.”

Things are still in a rush of preparation while I'm there. This Czech gal, Edita Semiginovska, is still painting signs.

None

So hey, clock’s a-ticking. But the guys, Christopher and Matteo, are pretty cool about it. "It's going to be a blast," says Christopher. "We hope it'll be the first of many."

Can’t wait to try it. Will report later today.

I mean hey, this could be Day One in the Next Age of Pizza...

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4S Ranch Allied Gardens Alpine Baja Balboa Park Bankers Hill Barrio Logan Bay Ho Bay Park Black Mountain Ranch Blossom Valley Bonita Bonsall Borrego Springs Boulevard Campo Cardiff-by-the-Sea Carlsbad Carmel Mountain Carmel Valley Chollas View Chula Vista City College City Heights Clairemont College Area Coronado CSU San Marcos Cuyamaca College Del Cerro Del Mar Descanso Downtown San Diego Eastlake East Village El Cajon Emerald Hills Encanto Encinitas Escondido Fallbrook Fletcher Hills Golden Hill Grant Hill Grantville Grossmont College Guatay Harbor Island Hillcrest Imperial Beach Imperial Valley Jacumba Jamacha-Lomita Jamul Julian Kearny Mesa Kensington La Jolla Lakeside La Mesa Lemon Grove Leucadia Liberty Station Lincoln Acres Lincoln Park Linda Vista Little Italy Logan Heights Mesa College Midway District MiraCosta College Miramar Miramar College Mira Mesa Mission Beach Mission Hills Mission Valley Mountain View Mount Hope Mount Laguna National City Nestor Normal Heights North Park Oak Park Ocean Beach Oceanside Old Town Otay Mesa Pacific Beach Pala Palomar College Palomar Mountain Paradise Hills Pauma Valley Pine Valley Point Loma Point Loma Nazarene Potrero Poway Rainbow Ramona Rancho Bernardo Rancho Penasquitos Rancho San Diego Rancho Santa Fe Rolando San Carlos San Marcos San Onofre Santa Ysabel Santee San Ysidro Scripps Ranch SDSU Serra Mesa Shelltown Shelter Island Sherman Heights Skyline Solana Beach Sorrento Valley Southcrest South Park Southwestern College Spring Valley Stockton Talmadge Temecula Tierrasanta Tijuana UCSD University City University Heights USD Valencia Park Valley Center Vista Warner Springs
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