tag:blogger.com,1999:blog-275332052457337468.post3331937973359185039..comments2024-03-12T18:53:22.047+11:00Comments on MEL DIN BLOG : D. O. C. PIZZA AND MOZZARELLA BARFood loverhttp://www.blogger.com/profile/04995137187875036393noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-275332052457337468.post-30569034358019485792011-10-13T16:07:48.652+11:002011-10-13T16:07:48.652+11:00Hello,
Nice blog i like it about melbourne restaur...Hello,<br />Nice blog i like it about melbourne restaurant thanks for this blog<br /><a href="http://www.dealndine.com.au/restaurantlist.aspx" rel="nofollow">famous restaurants in melbourne</a>Restaurant In Melbournehttps://www.blogger.com/profile/00934043639349610110noreply@blogger.comtag:blogger.com,1999:blog-275332052457337468.post-66899415372201994762010-11-29T14:16:48.367+11:002010-11-29T14:16:48.367+11:00DOC is great but having experienced the joys of fo...DOC is great but having experienced the joys of food poisoning two years ago (hospitalized), I would rather see the guys adding the buffalo mozzarella wearing gloves, and not cutting the San Daniele proscuitto directly onto their hand (plate would be nice) and sticking by hand onto the already cooked pizza for customers to eat. The ovens kills all bacteria but using bare hands straight to the table makes me think back to my near death experience and takes away the enjoyment of the fresh quality ingredients. If the food handler is carrying something like Hep A and hasn't washed his hands, GOD help us all! Perhaps don't order anything with the yummy proscuitto or buffalo mozzarella to be safe. Guys please wear gloves or use plates and tongs to add uncooked toppings!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-275332052457337468.post-87635064076828569052010-10-21T14:02:34.839+11:002010-10-21T14:02:34.839+11:00Just a little note - as an avid lover of pizza and...Just a little note - as an avid lover of pizza and lactose intolerant DOC is perfect for me as bufallo mozzarella is lactose free (lactose is in cows milk only)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-275332052457337468.post-39539422370714283662010-09-01T22:23:55.585+10:002010-09-01T22:23:55.585+10:00unfortunately I couldn't taste all the italian...unfortunately I couldn't taste all the italian pizzeria in melbourne but 400 degrees is a good pizza dough and good topping. Another good place is +39 but somethimes the dough is not the best due the bad organization (the dough somethimes is not full developed), and the problem is the oven (moretti forni) which is electric and not woodfired (on my opinion the best is woodfire). About the bufala in doc, the mozzarella is not fresh but frozen and unfortunately due to huge distance here is really difficult to find fresh bufala (you can find for example to enoteca sileno but the cost is unaffordable).At the moment I think the best pizzeria in melbourne is 400 degrees.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-275332052457337468.post-3207810618869043542010-08-30T21:18:19.969+10:002010-08-30T21:18:19.969+10:00Hi Conor - good mozzarella is worth the eventual s...Hi Conor - good mozzarella is worth the eventual splurge!<br /><br />Anonimous pizza maker - I have never made pizza dough before, so I judge the pizzas I eat based on the way they taste rather than on the technical process. As I said in the post, obviously the dough is important. But you can ruin a good dough with bad quality toppings, and that is what I often see happening in Melbourne. I welcome your technical comments on the dough, but disagree with your comment on poor quality bufala mozzarella - it tasted great and super fresh. One question for you: which pizzeria would you suggest as best quality dough in Melbourne?Food loverhttps://www.blogger.com/profile/04995137187875036393noreply@blogger.comtag:blogger.com,1999:blog-275332052457337468.post-49437116508998921812010-08-29T10:06:55.278+10:002010-08-29T10:06:55.278+10:00I am italian and being a pizza maker (I worked the...I am italian and being a pizza maker (I worked there for more than 1year and I wnat to say to the writer: Isn't not true that a good pizza doesn't need of effort on the dough!!! the dough is the first thing in a pizza!! Secondly the dough has not to be fresh otherwise doesn't develop all the chemicals that make the dough a good dough), and looking at the picture I can say regard the calzone: The dough is not developed (non lievitata), and if you see on the top and in a side you can see flour which is not good!<br />Regard the San daniele pizza if you see the edge you can see the pizza is burned!!! and the whitness tells you is full of flour used during stretching which means has been made by someone not professional. And then the qauntity of bufala is really poor for a 22.90 pizza. Before posting something please be informed.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-275332052457337468.post-10336487866672671522010-08-26T10:42:48.751+10:002010-08-26T10:42:48.751+10:00I love love love buffalo mozzarella! I wish it was...I love love love buffalo mozzarella! I wish it was a bit easier to find as well, and wish it wasn't so horrendously expensive here. Sometimes though, you just have to lash out and it is ALWAYS worth the expense :)Conor @ Hold the Beefhttps://www.blogger.com/profile/10526209428409988896noreply@blogger.com