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Pizzeria Ortica updates?

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Papuli Jul 24, 2010 05:29 PM

I'm thinking about trying out Pizzeria Ortica next week. It would appear no one has talked about the restaurant here in about a year, and the reviews I did find were a mixed bag. Anyone been recently? Have any insights?

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Pizzeria Ortica
650 Anton Boulevard, Costa Mesa, CA 92626

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  1. OC Mutt RE: Papuli Jul 24, 2010 06:40 PM

    Here is a thread I started. I have not been back but a friend of mine who was there the night I wrote the review about has been forced back twice for work functions and says it's still mediocre.
    http://chowhound.chow.com/topics/6220...

    2 Replies
    1. re: OC Mutt
      b
      boopka RE: OC Mutt Jul 25, 2010 09:35 PM

      I agree with the majority here: it is very mediocre and very over-priced. I would not go back, and there are lots better just in the vicinity.

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      Pizzeria Ortica
      650 Anton Boulevard, Costa Mesa, CA 92626

      1. re: OC Mutt
        hnsbmg RE: OC Mutt Aug 10, 2010 12:42 PM

        Mutt, have I missed something in these two threads, or was that visit last year the only time you've been to Ortica?

      2. Professor Salt RE: Papuli Jul 24, 2010 06:57 PM

        The last time I went was maybe three months ago. They make a very good crust - properly charred, nicely salted. Anything with tomato sauce - soupy as hell. The crushed tomato "sauce" is way too watery and it doesn't spend enough time in the blazing hot oven to evaporate the water off.

        My rec - stick to the ones not sauced with tomato, and you'll probably be ok. Their desserts were pretty solid. Don't remember specifics of which desserts we chose (my family had two), but we liked them both very much.

        1. lapizzamaven RE: Papuli Jul 24, 2010 08:27 PM

          I intended to go two weeks ago but found they were closed on Sunday..Tried a VPN certified pizza restaurant in Santa Margherita, Pizza e Vino. Tried 4 pies. The first 2 were excellent. Wonderfully crisp and chewy crusts and tasty toppings. The grilled Mex shrimp pie was our favorite. Not a very "wet" pie for fresh mozz but the 2nd 2 pies' crusts were undercooked and ruined the experience. Kinda youngish people prepping and "manning" the oven. I'd make it clear you expect a properly baked crust to ensure a satisfying experience.

           
           
          1. OCAnn RE: Papuli Jul 24, 2010 08:39 PM

            Mr OCAnn had pizza (which I thought was okay), I truly enjoyed my hand-made pasta dish which was sized to Italian standards (not US). While good, there are other restaurants in the area that I prefer.

            Go and form your own opinion and let us know how it went. =)

            1. d
              degustateur RE: Papuli Jul 24, 2010 09:54 PM

              Went about three months ago. Here's the recap:

              farro con frutti di mare – superb
              insalata tricolore – excellent
              lamb saddle – outstanding
              pizze salsiccia – overly wet, limp yet ok
              pizze guanciale – good flavors, again limp, unremarkable
              service - great

              My overall lukewarm experience did not beg for a return visit. I went for the pizza. Both shots landed off the fairway.

              Hmmh? I sense a trend, an unfortunate one at that.

              1 Reply
              1. re: degustateur
                A5 KOBE RE: degustateur Jul 24, 2010 10:32 PM

                I feel that while the food was mediocre, it did not justify the price. I too have not had the urge to return.

              2. j
                josephnl RE: Papuli Jul 24, 2010 10:05 PM

                If all you want is pizza, it's pretty much ok...hit or miss. Pizza e Vino In Rancho Santa Marg is at least as good for pizza. A newer place that has overall better Italian food, and a few excellent pizza choices is Il Barone in Newport. The owner/chef was the chef at Antonello in South Coast Plaza for many years, and his new small place is putting out pretty delicious Italian food, a a few delicious pizza choices. Overall, I would much prefer Il Barone, to Ortica.

                1. Porthos RE: Papuli Jul 25, 2010 03:18 AM

                  Pizza Ortica is very good. The hand made pastas are excellent, especially the bolognese. The pizzas are usually very good, sometimes a bit over salted. The bruscheta with lamb is also very good. Last week, they had several dishes with fresh fruits and vegetables from Chino farms. Excellent.

                  Folks, this is neopolitan style pizza. The crust is supposed to be soft and limp in the middle. I too prefer the more crisp crust at Mozza but Ortica serves a different style of pizza. It's true to what it's supposed to be.

                  Ortica is one of my favorite mid tier restaurants in the OC. For me, I actually prefer it to my last few visits to the board favorite Marche Moderne...of course neither brings me as much joy as Pho Thanh Lich, Viendong, or Brodard, but that's another thread...

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                  Marche Moderne
                  3333 Bristol St 3001, Costa Mesa, CA 92626

                  11 Replies
                  1. re: Porthos
                    j
                    josephnl RE: Porthos Jul 25, 2010 05:38 PM

                    Wow...I can't disagree with you more! I can't imagine putting Ortica in the same league with Marche Moderne which I think is not only one of the best French restaurants in OC, but probably in SoCal. To me, Ortica is ok...a place to go for pizza before the theater...ok, but not great. But...I respect your opinion...to each, his own!

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                    Marche Moderne
                    3333 Bristol St 3001, Costa Mesa, CA 92626

                    1. re: josephnl
                      Porthos RE: josephnl Jul 26, 2010 01:39 PM

                      "I think is not only one of the best French restaurants in OC, but probably in SoCa"

                      I can't argue that Marche is one of the best French restaurants in the OC. Then again, there really aren't any to speak of in the OC. And let's be frank, OC doesn't have many good high end restaurants in general so yes, I will grant you that Marche is at the top of a very short list.

                      Marche's food is just a notch above standard bistro fare. To call it the best french restaurant in SoCal is a bit much considering the likes of Melisse and Providence.

                      The reason I prefer Ortica to Marche is that I can get better french food in LA, but I can't get better Neopolitan pizza in LA. (even though I prefer the crust and pizza at P.Mozza). Meyers has stayed true to the Neopolitan style crust despite misunderstandings that the crust is undercooked or that it should be crispy. Ortica offers a style of pizza that isn't very common in SoCal and that's why I'm a fan. The handmade pastas and seasonal offerings from Chino Farms makes it that much more enjoyable to return to.

                      1. re: Porthos
                        hnsbmg RE: Porthos Jul 26, 2010 01:57 PM

                        Do you really mean their pastas are "handmade" -- i.e., stretched by hand, in the style of Italian grandmothers, using a long Italian rolling pin? Or are they house-made but rolled -- not stretched -- by machine? The difference is that handmade pasta has a rough, uneven surface with an interesting texture that's great for trapping bits of sauce.

                        1. re: hnsbmg
                          Porthos RE: hnsbmg Jul 26, 2010 02:57 PM

                          I'm guessing handmade by machine. If you know of any restaurants with pasta handmade in the style of Italian grandmothers, let me know.

                          Providence does a seasonal chitarra pasta with egg yolk and truffles and yes, the uneven texture was great.

                          1. re: Porthos
                            hnsbmg RE: Porthos Jul 26, 2010 03:07 PM

                            "If you know of any restaurants with pasta handmade in the style of Italian grandmothers, let me know."

                            I've been searching for one a long time without success -- that's why I was interested when you said "handmade."

                        2. re: Porthos
                          j
                          josephnl RE: Porthos Jul 26, 2010 02:17 PM

                          May I suggest that the next time you go to Marche, you call ahead and request a tasting menu. I think you will be amazed at what they can do...clearly in the same league as Melisse. We celebrated a special occasion a few weeks ago at MM with a special tasting menu...it was amazing, from Siberian osetra caviar, to fresh summer truffles from Umbria, to unbelievably delicious fois gras served with fresh mulberries...it was over the top! All of us at the dinner had celebrated a special occasion two years ago at Le Bernardin in New York (three Michelin stars, four NY Times stars) and we all agreed that the tasting dinner served to us at MM was better. Please...do try to have a tasting menu at MM...I think you will change your mind.

                          1. re: josephnl
                            Porthos RE: josephnl Jul 26, 2010 03:14 PM

                            I've been to Marche about 5 times. Aside from the special Alsacian menu last year, I have found the food to be solid but nothing special.

                            Your point about you finding MM better than Le Bernardin is the perfect example. I've been to Le Bernardin. The food is executed at a very high level and is very cerebral. You have to have the tasting menu to fully appreciate Ripert's skill. I have no doubt that you found your meal more enjoyable at MM than at Le Bernardin. However, that is very different from saying MM is a better restaurant than Le Bernardin or that most people would agree with you. I did not find Marche's menu to be anywhere in the same league. Perhaps with their tasting menu, they can elevate their cuisine by several miles, but I'm a bit skeptical.

                            So when you say Marche and Ortica is not in the same league, you mean Marche's Carte Blanch tasting menu vs the every day menu at Ortica. It's not really a fair comparison. For me the every day menu at both places are consistent with good mid tier restaurants...one being french bistro, one being italian pizzeria/osteria. I prefer the menu at Ortica because it's larger with more options that appeal to me when The Hunger strikes.

                            1. re: Porthos
                              j
                              josephnl RE: Porthos Jul 26, 2010 03:43 PM

                              We both agree and disagree. I totally agree with you that without a doubt, Le Bernardin is a far superior restaurant than is MM. What I said was that we all felt that the tasting menu we were served at MM two weeks ago, was better than the one we were served at LeB. We certainly had a better time at MM than we did at LeB.

                              I disagree with you that the "normal" food served at Ortica is better than that served at MM. Indeed, I strongly disagree...but that is a matter of personal opinion and your opinion is, of course, as valid as anyones.

                              Although I would not even venture to compare Florent Marneau to Eric Ripert, I think that if you at some point were to give Florent the opportunity to serve you a tasting menu, I do think you will be very impressed with what he can do. I think he is an extraordinary chef!

                            2. re: josephnl
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                              Nicole RE: josephnl Jul 26, 2010 05:06 PM

                              Josephnl, I am intrigued by your suggestion, I didn't know that a tasting menu was available at MM upon request. Can they do a tasting menu on any night (i.e. Sat) if you call ahead? How much notice is required? What is the cost of a tasting menu (food only) at MM?

                              1. re: Nicole
                                j
                                josephnl RE: Nicole Jul 26, 2010 08:16 PM

                                I honestly don't know if they will do one any night, but I suspect they will. All I know is that we spoke to Amelia in advance, and told her that we wanted to celebrate a special occasion with 2 guests (a party of 4), and that we wanted it to be memorable. Our guests were very sophisticated NYC foodies who eat at the best places in NYC. We were all blown away by the meal that Amelia and Florent served us. It was one of the best meals that any of us have ever experienced (and we've all eaten at the best in the US and in Paris!). I am quite sure that MM will serve a tasting menu to anyone who requests it in advance. We gave them carte blanche with food and wine, so our meal was quite expensive, but not overly so for what we had. Food with wonderful wine pairing was $225 pp, and we thought that this was very fair for what we had. I'm quite sure that if you talk with Amelia, she will be able to arrange a wonderful meal for you, and will do it within a reasonable budget!

                                1. re: Nicole
                                  j
                                  josephnl RE: Nicole Sep 11, 2010 09:45 PM

                                  MM has just begun to offer a tasting menu on a daily basis. I'm sure it's not like the fabulous carte blanche tasting menu that we had for a special occasion a few months back, but nevertheless I'd bet it's excellent. If anyone has tried it, I'd love to hear about it.

                        3. n
                          Nicole RE: Papuli Jul 25, 2010 01:43 PM

                          I haven't been, but my husband has been a few times (most recently a week or two ago) and he finds the pizza good but not great. He said he greatly prefers the pizza from Eatalian in southbay.

                          -----
                          Eatalian Cafe
                          15500 S. Broadway St., Gardena, CA 90248

                          1. p
                            Papuli RE: Papuli Jul 28, 2010 09:11 PM

                            Well, I went to Pizzeria Ortica today. Based on most of the comments here, I was expecting something fairly dismal. I was happily surprised to find it all quite good! The pappardelle with lamb was my favorite, but I enjoyed the pizza as well - I had the guanciale. It wasn't limp at all. The interior of the crust is chewy, it's true, but it was perfectly crispy on the outside. I actually really like it that way, and, if you'll forgive me for pulling the "I lived in" card...I lived in Italy for a spell, and this pizza was exactly how it is sometimes* made there. Chewy crust and all.

                            *Anyone who says Italian pizza is "always" something is seriously misinformed.

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                            Pizzeria Ortica
                            650 Anton Boulevard, Costa Mesa, CA 92626

                            5 Replies
                            1. re: Papuli
                              OCAnn RE: Papuli Jul 28, 2010 09:55 PM

                              LOL...I almost pulled the "I just got back from Italy" card; but that doesn't carry nearly the weight of your "I lived in" one. ;) I really adore their pasta: simply made, nicely done and aptly sized. Unfortunately, they're not open for lunch on weekends which is when I'm in the area, so we usually head towards Mitsuwa for ramen.

                              1. re: Papuli
                                r
                                revets2 RE: Papuli Jul 29, 2010 10:09 AM

                                I have not been, but the new ECCO in the Camp I hear (from my homies = foodies, chef, wine guys) has better pizza than Ortica and probably the best pizza in OC, perhaps until Mozza moves down south. It's new, so I hear they're still working out some kinks.

                                1. re: revets2
                                  lapizzamaven RE: revets2 Jul 29, 2010 02:36 PM

                                  Where's the Camp?

                                  1. re: lapizzamaven
                                    OCAnn RE: lapizzamaven Jul 29, 2010 02:39 PM

                                    In Costa Mesa: http://www.thecampsite.com/

                                  2. re: revets2
                                    Porthos RE: revets2 Jul 31, 2010 03:33 PM

                                    Went to Ecco last night. Good but very unremarkable pizza and pasta.

                                    http://chowhound.chow.com/topics/7244...

                                2. j
                                  josephnl RE: Papuli Aug 4, 2010 07:53 PM

                                  After reading some outstanding reviews of Pizzeria Ortica on these pages, we decided to go back again for dinner tonight. Our opinion is unchanged. This restaurant serves very mediocre pizza and their Neopolitan style (which is what we were told they served) is clearly not everyone's cup-of-tea. The crust is high and chewy around the edges (indeed, quite tasty), but centrally the crust is paper thin and very wet and soggy...not the least bit crispy. The ingredients are fine, but nothing special. As I have said previously on this site, if I am shopping at South Coast Plaza and want a pizza for lunch, I might stop by here...but, certainly I would never go out of my way to have pizza at P. Ortica!

                                  -----
                                  Pizzeria Ortica
                                  650 Anton Boulevard, Costa Mesa, CA 92626

                                  21 Replies
                                  1. re: josephnl
                                    honkman RE: josephnl Aug 5, 2010 12:04 AM

                                    Authentic Neopolitan style pizza shouldn't be very wet in the middle but also definitely not crispy. It should be very thin in the middle and should have the consistency like a crepe.

                                    1. re: honkman
                                      lapizzamaven RE: honkman Aug 5, 2010 09:00 AM

                                      Traditional Neapolitan pizza is usually eaten with a knife and fork, usually beginning with the "wet" center. Or so Ive been told by Neapolitans.

                                      1. re: lapizzamaven
                                        Porthos RE: lapizzamaven Aug 5, 2010 11:11 AM

                                        Kudos for Myers for staying true to his original intention and not crisping up his Neapolitan style pizza to appease mainstream pizza palates. Kudos to the first regional chinese restaurant to not serve chop suey or general tso's chicken. Kudos to the first sushi restaurant in LA to not serve sushi over hot rice and drown it in ponzu sauce. Kudos to every restaurant that stays true to its craft despite going against mainstream tastes.

                                        My last visit to Lombardi's in NYC was the perfect example of how sad it can be when that happens. These days, the crust at Lombardi's is not charred because tourists were complaining about the "burnt" crust and not understanding that the char on the edges and bottom of the crust is what made Lombardi's coal oven pizzas special in the first place. Now the pizza at Lombardi's is unremarkable and souless. I doubt I will ever return.

                                        If you're looking for crispy pizza crust, there are plenty of other pizzerias out there. If you want Neapolitan style pizza, this is one of the few in LA. I'm not saying its the best or even my favorite. The point is that the wet, thin, droopy center is the way Neapolitan style pizza is supposed to be and should be enjoyed for what it is.

                                        Look up old threads on A16 in SF. When it opened, it was the first Neapolitan style pizzeria in SF. This thread is identical to prior discussions regarding the wet crust in the center. I was actually in the camp that thought the crust was too wet. Now I know I was mistaken.

                                        1. re: Porthos
                                          s
                                          stuffed RE: Porthos Aug 9, 2010 08:20 PM

                                          I agree. P. Ortica is probably the best example of a proper Neapolitan style pizza you will find in OC. That doesn't mean it will appeal to everyone or fulfill everyone's search image of pizza. This isn't an issue unique to this restaurant or style, as shown by the endless NYC-Chicago pizza debates, and let's not talk barbecue, pastrami, bagels, or "Mexican" food. Highly regional "authentic" cuisine has been trendy in the restaurant industry for a few years and is becoming more prevalent in SoCal. Witness the various northern versus southern Thai places, regional Chinese, regional Mexican, etc. This is region-specific pizza, for better or worse.

                                      2. re: honkman
                                        j
                                        josephnl RE: honkman Aug 5, 2010 09:00 PM

                                        I admittedly know nothing about authentic Neopolitan pizza, but can't imagine that the pizza we were served last night at Ortica was a good example of it. The center was paper thin, soggy wet, rather slimy, tasted uncooked and more like wet raw dough than any baked pizza crust I have ever eaten...and I am from NYC and have eaten lots of pizza in my day. If this is authentic Neopolitan pizza, count me out!

                                        1. re: josephnl
                                          honkman RE: josephnl Aug 5, 2010 11:48 PM

                                          Neapolitan pizza should be wet but not very wet and it might be possible that your pizza needed a few seconds. But it should be paper thin in the middle and definitely not cripsy. And it is definitely very different to NYC pizza.

                                      3. re: josephnl
                                        OC Mutt RE: josephnl Aug 5, 2010 01:11 PM

                                        The fact that a year after my visit and review, the crust is still soggy and wet in the middle and rubbery is an embarrassment.

                                        1. re: OC Mutt
                                          j
                                          josephnl RE: OC Mutt Aug 5, 2010 03:43 PM

                                          Agree with you completely. Where in OC can you get good pizza? Is it true that Mozza is coming to Newport Beach?

                                          1. re: josephnl
                                            a
                                            alphamale RE: josephnl Aug 5, 2010 04:15 PM

                                            Has anyone tried La Parolaccia on Broadway in Long Beach? They have a pretty good wood oven and the appropriate char. I got a couple of take out pizzas a month or so ago and they were outstanding.

                                            1. re: josephnl
                                              OC Mutt RE: josephnl Aug 5, 2010 08:07 PM

                                              Yes. Next year it will open. http://articles.dailypilot.com/2010-0...

                                            2. re: OC Mutt
                                              honkman RE: OC Mutt Aug 5, 2010 04:05 PM

                                              This type of pizza (Neopolitan style) should be wet in the middle and not crisp

                                              1. re: honkman
                                                Porthos RE: honkman Aug 9, 2010 08:40 AM

                                                I feel like the discussion is just like that cartoon on You-Tube of Iphone vs HTC.

                                                Person 1: It's Neapolitan style. The crust is supposed to be chewy, thin, and limp in the middle.

                                                Person 2: I don't care. It's not crispy...

                                                1. re: Porthos
                                                  a
                                                  AAQjr RE: Porthos Aug 9, 2010 09:13 AM

                                                  hahahhahhahhaahhah

                                                  too funny. I think you nailed it!

                                                  1. re: Porthos
                                                    p
                                                    Papuli RE: Porthos Aug 9, 2010 01:06 PM

                                                    Ha! Yeah, to each his own, I think especially when it comes to pizza. But even if you don't like the pizza at Ortica, it's still worth a lunch. My favorite dish there was the pappardelle with lamb, followed by the panzanella (a special) and the chocolate budino.
                                                    http://katherinespiers.tumblr.com/

                                                    1. re: Papuli
                                                      chris2269 RE: Papuli Aug 9, 2010 04:51 PM

                                                      The lamb pappardelle is very good, as I think all thier pastas are. The manager there (and I do not though if he is still there) was one of the best restaurant managers i have ever met.

                                                      1. re: Papuli
                                                        OC Mutt RE: Papuli Aug 9, 2010 05:26 PM

                                                        Ortica is just a very poorly executed, shameless knock-off of Pizzeria Mozza. Nothing more.

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                                                        Pizzeria Mozza
                                                        641 N. Highland Avenue, Los Angeles, CA 90036

                                                        1. re: OC Mutt
                                                          p
                                                          Papuli RE: OC Mutt Aug 9, 2010 05:40 PM

                                                          How so?

                                                          1. re: Papuli
                                                            chris2269 RE: Papuli Aug 9, 2010 05:43 PM

                                                            yeh i agree I have eaten at Mozza but to my recollection Mozza opened second. I also don't think they intended to be anything but thier own for better or wost.

                                                            1. re: chris2269
                                                              Searching4Dunny RE: chris2269 Aug 9, 2010 09:47 PM

                                                              Mozza opened first. Ortica followed.

                                                              1. re: Searching4Dunny
                                                                OC Mutt RE: Searching4Dunny Aug 10, 2010 11:02 AM

                                                                Mozza set the world on fire when it opened. It's massive success changed the game in finer dining and played perfectly with the economic times as well. To pretend Ortica is not a blatent, poorly executed attempt to capitalize on this and ride Mozza's coattails is absurd. The Ortica menu included several items that mimic Mozza, including offering things unseen and never heard of (in southern CA anyway). Guanciale, egg with a runny yoke, squash blossoms, right down to offering their own version of "Buddino." It's not a coincidence that Pizzeria Mozza got a lot of press from their Butterscotch Buddino and then Ortica offered their version And this would have been fine for OC if it had not been so mediocre. It reminds me of the movie Coming To America, where the fictional restaurant McDowells claims to not be a knock off of McDonalds because they don't have seeds on their bun.

                                                                -----
                                                                Pizzeria Mozza
                                                                641 N. Highland Avenue, Los Angeles, CA 90036

                                                                1. re: OC Mutt
                                                                  Porthos RE: OC Mutt Aug 10, 2010 12:16 PM

                                                                  I had the same reaction when I first saw the menu. Mozza is a game changer and it would be foolish NOT to try and copy its success. Look at recent copy cat Ecco mentioned earlier in this thread. Much more blatant copy of Mozza's menu and much less successfully done. I agree the imitation budino at Ortica supports your point.

                                                                  However, there are 2 key differences.
                                                                  1. The pizza is pretty authentic neapolitan-style pizza, not the NY/Cal hybrid at Mozza
                                                                  2. The fresh pastas are done very well

                                                                  If you view Ortica as a Mozza knock off, then you're correct, the pizza is not like Mozza and not crispy like Mozza. If you view it as its supposed to be, a neapolitan style pizzeria with good pasta, then you'll realize that its "absurd" to criticize Ortica's crust for not being crispy when it's not supposed to be crispy in the first place. Your main gripe about Mozza is the crust and how even 1 year after your review, its still wet. Its that way because that's how its supposed to be.

                                                                  It would be like criticizing a chicago style pizza for having a thicker crust than NY style pizza or vice versa. It's not a valid critique of Ortica. Just your personal preference for type of crust.

                                              2. j
                                                jaykayen RE: Papuli Aug 9, 2010 08:44 PM

                                                Coming a bit late, but I just wanted to throw my experience into the fracas, for what its worth, I guess.

                                                The bf and I had the Margherita and the Bosciaola (mushrooms, dandelion greens, pecorino cheese). I thought the tomato sauce on the margherita to be very nice and tangy. The mushrooms on the bosciaola were properly crisp, though a bit too much cheese making it rather oily. On both, I thought it could have used more basil or dandelion, as the case may be.

                                                Onto the crust: nice little char bubbles on the crust, a little char on the bottom. Outer crust was nice and crisp. The middle was not soupy at all, and I was expecting something only to be tackled with a knife and fork from the reviews. Every single slice was picked up without falling apart.

                                                But the best part? The espresso! Very nice.

                                                I like the pizzeria. It's a nice place to have a civilized, yet casual meal. Not a bad happy hour, either: $3 well cocktails.

                                                13 Replies
                                                1. re: jaykayen
                                                  j
                                                  josephnl RE: jaykayen Aug 10, 2010 11:53 AM

                                                  Not the case on my visit to PO last week. Both of the pizzas we had were totally floppy, soupy, and tasted like uncooked dough in the center. It would not have been possible to eat them without a fork and knife. I can accept "not crispy", but not soupy and seemingly raw!

                                                  1. re: josephnl
                                                    OC Mutt RE: josephnl Aug 10, 2010 01:20 PM

                                                    Apparently it's "supposed" to be soupy, raw and uncooked according to the apologists. Forget the fork and knife, I suggest using a straw instead. I wonder what the apology will be for the lack of flavor?

                                                    1. re: OC Mutt
                                                      OCAnn RE: OC Mutt Aug 10, 2010 01:42 PM

                                                      Okay...we get it (after a dozen+ posts on this thread), you two really don't like their pizza. ;)

                                                      1. re: OC Mutt
                                                        Porthos RE: OC Mutt Aug 11, 2010 03:36 PM

                                                        See below link to neapolitan style pizza and how it's supposed to be eaten. Written by NYMag because NYC has had a recent boom in neapolitan-style pizzerias. In the article, the author describes the wet center, how it should be eaten with fork and knife, and how if you fold it correctly, how it can still be eaten by hand.

                                                        http://nymag.com/restaurants/cheapeat...

                                                      2. re: josephnl
                                                        Servorg RE: josephnl Aug 10, 2010 02:41 PM

                                                        So you sent them back for extra oven time? Or just asked them to take them off your bill? Or did you substitute something else?

                                                        1. re: Servorg
                                                          j
                                                          josephnl RE: Servorg Aug 11, 2010 09:25 AM

                                                          No, we didn't send them back. Just left the raw and soupy center uneaten.

                                                          1. re: josephnl
                                                            Porthos RE: josephnl Aug 11, 2010 12:00 PM

                                                            Consider that it is impossible for the very thin center to be raw if the thicker edges of the crust is cooked and even charred. Even the thicker crust around the center ( the parts covered in sauce and toppings) is cooked so the "raw center" you're talking about is just very thin crust made wet by tomato sauce, but most assuredly cooked.

                                                            In the prior Ortica thread posted by OC Mutt you mentioned you weren't a fan of P. Mozza and that you could make better pizza using "TJ's pizza dough". If that is the case, then you should have a very good understanding of how pizza crust cooks and how the center could not possibly be raw if it is that thin.

                                                            1. re: Porthos
                                                              a
                                                              apple7blue RE: Porthos Aug 11, 2010 12:33 PM

                                                              I am not sure what understanding you can have if you think TJ's pizza dough is better than Mozza pizza dough. The following dough?? http://devourthis.typepad.com/.a/6a00...

                                                              1. re: apple7blue
                                                                Servorg RE: apple7blue Aug 11, 2010 12:59 PM

                                                                You're replying to the wrong hound. It's not Porthos who said that. It was josephnl in a different thread.

                                                                1. re: Servorg
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                                                                  apple7blue RE: Servorg Aug 11, 2010 01:27 PM

                                                                  I thought it was clear that josephnl said it in a different thread, because Porthos said that in his message which I was replying to. I wrote you as in "anyone" which is confusing I guess. That dough is not very good in my opinion.

                                                                  1. re: apple7blue
                                                                    Servorg RE: apple7blue Aug 11, 2010 01:57 PM

                                                                    "I wrote you as in "anyone" which is confusing I guess"

                                                                    It's only confusing if you want others to know who it is you are speaking about. Otherwise it's fine...

                                                                    1. re: Servorg
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                                                                      apple7blue RE: Servorg Aug 11, 2010 02:04 PM

                                                                      Yeah I am not really directing it at the person just the sentiment expressed.

                                                              2. re: Porthos
                                                                j
                                                                josephnl RE: Porthos Aug 11, 2010 11:38 PM

                                                                Of course you are right. It's impossible for the thick edge of a pizza crust to be charred and the thin center to be raw...but the center of Ortca's pizza is so soupy that it tastes raw to me. Believe me, I get it! Many of you folks enjoy Naples style pizza, but I don't. C'est la vie!

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