hi I'm Jenna here from sip bite go and I'm on a mission to show you the best
places to eat and the best things to do in Portland Oregon today we're headed to
Chiosco Pizza Kitchen it's located in the porter downtown and we're gonna go
behind the scenes and see how they make all their delicious pizza but you
approach it from the outside so we're gonna show you all of that but you get
your pizza through basically a kiosk which is what it's named after correct
and basically you're serving people pizza
exactly it's our walk-up Pizza window you know slide open the window grab a
fresh slice trout it's something to drink
beer wine so it's most so good on the outside I'm sure lots of people just
like stumble by an early oh my goodness yeah the bench like down the road yeah
it's awesome so I love to learn a little bit more about you
how you came to work and then if it's a-- the kitchen what is your history
with cooking pizza I've been cooking pizza I mean I think
everybody does whether it's from the frozen when you finally get enough to
make their own I'm sure you've tried a bunch of different keep the topic we're
announcing wrong because I I lost a bet earlier with my husband he is Italian
and I told them it was pronounced one way and so it's program sorry about that
but so what would you say is like your favorite type of pizza
but science ours I mean they're really good talking-to and it's really simple
but there's some really good pizza around town two different toppings
different styles bro I just like it simple I don't like it overcrowded and
it's just got believers and I know that you guys use some Oregon
Mount Tabor's has hazelnuts on pizza do you have any other tributes to
Portland Oregon or we just try to use anything local that we can whether it's
local meats or local cheese's like the Oregon go speedy Jack's we try to stay
we're gonna go behind the scenes and see how you're making all the delicious easy
so do you make the dough first thing wait what we do is we make it and we let
it ferment for about four days so it gives you the good chew it gives it
starts to break down a little bit so you get a good crisscross you get it get you
to it our style is Romano style which is
rectangular and fashioned instead of your traditional round if you go to
Italy a lot of the times it's so lightweight instead of by slice so
you'll go and get a wedge of it but after four days of fermenting we
weigh it out roll it out the margarita pizza is traditional but exceptional it
has a delicious homemade red sauce that is so bright and cheery you can tell
that the tomatoes are seriously fresh the mozzarella is melted graciously on
top of really red tomatoes and of course it's sprinkled with some basil our
version of the margarita
and we cook our marinara for about 10 hours take all the beer father soft and
softened it up all carrots onions and celery garlic lots of garlic and then
some of our san marzano tomatoes
and then we just let cooking so again it's a little bit of sweet
sweetness to it still out on the water on events but we don't want it to be too
pasty it looks like a delicious bright red yeah it almost tastes tomato by
looking at it yep no it's great a little bit of salt pepper
and this piece will only improve as the tomatoes and Fuhrman
so fresh mozzarella we're just gonna pick apart
which again just got it you don't want to overcrowd keep it simple
sprinkled around
let's set it 500 degrees
yes
minutes
this time it takes about six minutes
the way on white pizza has Yukon Gold potatoes roasted garlic and Parmesan
Reggiano it is baked and the potatoes get so creamy and the sauce it's really
delicious well it's been a delicious day at Chiosco
pizza kitchen at the porter hotel hilton in downtown Portland thanks so much for
joining me on this delicious pizza journey when you're in downtown Portland
don't forget to stop by and make sure to subscribe to the sip Bite go channel on
YouTube you know I'm gonna know where I'm gonna pop up next hope you have a
wonderful day Cheers
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