Saturday, July 21, 2012

Settebello Pasadena

And here we are with the last of our Settebello visits! We didn’t start out intending to visit all of their locations, but our road trip destinations worked out perfectly to eat at them all and in hindsight, it was a lot of fun to be able to compare and contrast each of them.  
So without further ado … the next Great Neapolitan Pizza Quest Post!

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Settebello Pasadena

The Pasadena Settebello is located in the Playhouse District at 625 East Colorado Blvd.

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As per usual any time we can, we sat at the bar right in front of the pizza oven. I could even feel the warmth coming from the fire … love it!

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Our pizzas cooked in a quick 49 seconds, and they were as follows:

Margherita, DOC version: “Crushed Tomatoes, Bufala Mozzarella, Basil, Parmigiano Oregano, Extra Virgin Olive Oil"
Marinara: “Crushed Tomatoes, Garlic, Oregano, Extra Virgin Olive Oil”

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The Quick Stats (erik’s notes)

Oven: Stefano Ferrara

Cook time: Just under 50 seconds. 

Dough: Average hydration level, most likely 57-62%. Flour was 70% Caputo blue, 30% Caputo red. The pizzaiola explained that the 30% Caputo red was used to prevent over rising in Pasadena’s climate.

Taste: Taste was very good. I’m not a big fan of Caputo red, and it wasn’t hard to tell that the dough was just a bit heavier than what I prefer.  The pizza, though, was executed perfectly and the cheese tasted very fresh.

We really enjoyed these pies, probably just as well as the delicious Settebello Las Vegas!

Settebello on Urbanspoon

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