Parents in town this weekend. Take out pizza from Cucina Enoteca in Del Mar. 2013 Realm BTK firing on all cylinders. 2009 De Oree is on the decline, lacking the backbone to support the sweet secondary fruit flavors. I can see why some either love or hate aged white hermitage.
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Nice. Not really a Napa Cab guy here.
Referring to a wine as “BTK” made me think of Dennis Rader, which…
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Tony opened the new place in North Beach called Capo’s if you haven’t been there, you should really try it. They have an amazing Chicago style pizza. On Vallejo
Heaven forbid they make Chicago pizza. It’s either some weird kind of tomato pie or some lunatic trying to cut around pizza into squares. It’s like murdering a pizza.
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Chicago tavern style pizza (thin, super crispy ‘cracker crust’) is legit. I’m with you on Chicago deep dish though.
I had that thin greasy mess they attempted to cut into squares. Who does that? I call that attempted murder. To this day it’s the only pizza I’ve thrown out after having one slice
Lol, good tavern style isn’t greasy. The crust is ultra crispy, not oily. In any event, sounds like you know your personal lane for pizza
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Buddy, I live in Minnesota. We cut round pizzas into squares here as well with much of the Midwest. It’s quite practical and the pieces are easy to handle.
Don’t be a hater 
Got a recipe for that dough?
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I have patented the “Diagonal Cut” pizza. It maximizes the crust to inner piece ratio.
Paul, I can’t wait to see you on the “Ice Fishing” topic in the Asylum forum soon.
Another felon in our midst! 
Here as well; lately I’ve been doing calzone as well, with my basil marinara sauce that I make and put up every September.
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Sounds great. We also do calzones at times, but pizza is still the go-to. Calzones we are more likely to do on a weeknight when we have leftover dough from a weekend.
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You wanna hear my ice fishing story? It’s this:
I am a very passionate fisherman, mostly saltwater fly fishing but that’s another story. I moved to northern MN to be closer to mom and dad, as dad is 89 and is really slowing down.
Anyway, I got here and bought ALL the stuff, snowmobile, collapsible shelter, auger, all the trimmings. Tiny little fishing rods, jigs of all shapes and sizes.
Went out once. Man it’s cold. When your hands get really cold, then wet, you can’t warm them up. Three years later, that’s the one time. Just sold all the stuff two days ago, my contractor took it as a barter for all the site work he’s doing to prep for the hot tub. This is the only place I’ll be in the winter. Good trade, eh?
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That’s a terrible Ice Fishing story Paul. Let’s get back to Pizza and Wine. You’re welcome to join me on Mille Lacs for a glass of fine Claret or Tawny this Winter anytime.
Sorry Paul, I’ve had my head buried in a Filson Bag thread on Styleforum.
300 grams of bread flour.
150 grams AP flour.
350 grams of warm water.
75 grams fed sourdough starter.
7 grams salt
10 grams olive oil.
Blend together with a spoon then your hands. Cover and let sit for 30 minutes.
Stretch and fold 4 times, rest for 15 minutes.
In 15 minutes repeat, then repeat again in 15 minutes. Windowpane the dough, if you can stretch until you can see it place in the fridge covered for 72 hours. If the dough isn’t that stretchy repeat stretch and folds at 15 minute intervals until it is.
If you don’t have a sourdough starter then proof a 1/4 teaspoon of yeast in the water and add a quarter cup of AP flour.
After 72 hours let the dough sit on the counter for 3 or 4 hours then stretch it into a pizza.
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God bless you, good sir. You are a gentleman and a scholar!
Gentleman yes, scholar not so much.
We loved the pizza at Black Sheep in the North Loop when we visited in 2017. Are you in Minneapolis?
I’m 3.5 hours north of the cities on a big lake. Moved here primarily for hunting and fishing and to be closer to 89 year old dad who is slowing down a lot.
Best pizza in MPLS, by a lot, not even a fair fight, is Young Joni.
That crust in your pic looked really, really, nice. You cook at 550?
Thanks. Yes 550f. I have a 30” Wolf. It can get up there. It takes around 5 minutes to cook.
We were told to hit Young Juni but never did. We did have some great meals though. Spoon and Stable, Bachelor Farmer and the Corner Table.
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