Top Chef ™
Baker:
Season:
Week:
Challenge Type:
Napoletana Pizza with Fermented Parsley Paste, Mussels and Clams
Massimo: "I started in this career as a pizzaiolo. We have a pizza with a persillade, with some colatura di alici, some potatoes, mussels, clams. It's like a pizza that you could have at maybe una pizzeria Napolitana in the Lower east side.
Judges:
"How are you finding Massimo's crust?"
"I do appreciate the lightness of it. It's complimentary to the toppings."
"I mean, look at that bubble. I think that's the largest bubble we've seen so far. I think his fermentation and his style of making dough was right."
"I liked it. I actually wish that the potatoes were a little crispier. They felt slightly under."
"They need more oil on them."
"What do we think about the sacrilegious choice to put any cheese on seafood?"
"I feel okay with seafood and cheese."
"I do too."
"I don't think I would ever have thought to order seafood on a pizza."
"I think these are uber creative."
