CHOPZZ Website Hit Counter

vegan-yums:

Vegan nacho pizza / Recipe
vegan-yums:

Vegan nacho pizza / Recipe

vegan-yums:

Vegan nacho pizza / Recipe

letscheerstobitches:

This gif is very important

letscheerstobitches:

This gif is very important

(Source: mrserialx)

superblackgirrl:

She’s so lucky, she’s a star 
But she cry, cry, cries in her lonely heart, thinking
If there’s nothing missing in my life
Then why do these tears come at night?

(Source: spitbae)

dopatonin:

yes.

(Source: prettybalanced)

  1. Camera: iPhone 4
  2. Aperture: f/2.8
  3. Exposure: 1/15th
  4. Focal Length: 3mm
brokenlanguage:

ofp:

“P is for Pizza” series  01-10 by Kimiaki Yaegashi (via okimi.com)


brokenlanguage:

ofp:

“P is for Pizza” series  01-10 by Kimiaki Yaegashi (via okimi.com)


brokenlanguage:

ofp:

“P is for Pizza” series  01-10 by Kimiaki Yaegashi (via okimi.com)

brokenlanguage:

ofp:

“P is for Pizza” series  01-10 by Kimiaki Yaegashi (via okimi.com)



subtitlednightmares:

Pizza time
youmightfindyourself:

Anthony Mangieri, certified pizza obsessive, has a sterling reputation, a devoted following, and an East Village pizza shop, Una Pizza Napoletana, that’s packed every night it’s open.
But until last month, the thing that Mangieri had wanted since he was in short pants had eluded him: a bona fide wood-burning pizza oven handcrafted by the same Neapolitan artisans who built the ones at Naples’ legendary pizzerias like Da Michele. With its meticulously precise proportions, its hand-laid firebrick, and its heat-sucking floor, the oven is the devout pizza man’s holy grail. It’s also nearly impossible to get—unless, as Mangieri says, “you make it easy for them.” This summer, he did just that. He closed Una Pizza Napoletana for three weeks to prepare for the arrival of the 4,000-pound beast, a production that entailed hiring a rigging company, buying a shipping container, wrangling with customs, and replacing his storefront, and that sent one employee to the hospital and ended up costing Mangieri $19,000, all told. Secrecy and inscrutableness among Naples’ pizzaioli and especially its oven builders—of which Mangieri says there are exactly two who count—is a time-honored tradition. Russian spies have nothing on Neapolitan pizza oven builders. In that hush-hush spirit, Mangieri’s keeping his oven builder’s name to himself. But he was willing to divulge the finer points of what makes this thing so great.

1. TilesFrom a shop around the corner; Mangieri did the work himself, emulating the classic ovens of Naples.

2. Birth DateMangieri recorded the date that he laid the last tile: 9-10-07, at 4:30 in the morning.

3. Oven ChamberFirebrick-lined and specifically proportioned in relation to the arch and the pitch of the oven dome so that the flame licks the ceiling and heat is perfectly distributed throughout. This allows the pizza’s top and bottom to cook uniformly in 40 to 90 seconds, at a temperature of 900 to 1,000 degrees.

4. Wood ShavingsMangieri tosses a handful of aspen and pine wood shavings onto the embers just before he shoves a pizza into the oven to give it a smoky fragrance.

5. WoodEstonian white birch. “I like oak too,” says Mangieri, “but I haven’t been able to find any that’s consistently seasoned and burns as beautifully as this does.” With the efficient new oven, he’s using a quarter of what he used to.

6. BaseBuilt by Mangieri from concrete board to support the oven; steel arch is repurposed from the old Una oven’s mouth.

7. Oven FloorMade from refractory material in Sorrento that absorbs the heat and prevents the pizzas from cooking too fast and burning. A layer of volcanic soil lies underneath. “Its job,” says Mangieri, “is also to absorb heat, and as with tomatoes that grow on Mount Vesuvius, to impart a distinct flavor that can’t be duplicated.”

8. Patron SaintNot everything concerning pizza-making is left to art and science: Mangieri keeps this portrait of a patron saint of people who work with fire next to the vent.
One pizzaiolo to rule them all. Sorry New York. Una Pizza Napoletana is my jam.
youmightfindyourself:

Anthony Mangieri, certified pizza obsessive, has a sterling reputation, a devoted following, and an East Village pizza shop, Una Pizza Napoletana, that’s packed every night it’s open.
But until last month, the thing that Mangieri had wanted since he was in short pants had eluded him: a bona fide wood-burning pizza oven handcrafted by the same Neapolitan artisans who built the ones at Naples’ legendary pizzerias like Da Michele. With its meticulously precise proportions, its hand-laid firebrick, and its heat-sucking floor, the oven is the devout pizza man’s holy grail. It’s also nearly impossible to get—unless, as Mangieri says, “you make it easy for them.” This summer, he did just that. He closed Una Pizza Napoletana for three weeks to prepare for the arrival of the 4,000-pound beast, a production that entailed hiring a rigging company, buying a shipping container, wrangling with customs, and replacing his storefront, and that sent one employee to the hospital and ended up costing Mangieri $19,000, all told. Secrecy and inscrutableness among Naples’ pizzaioli and especially its oven builders—of which Mangieri says there are exactly two who count—is a time-honored tradition. Russian spies have nothing on Neapolitan pizza oven builders. In that hush-hush spirit, Mangieri’s keeping his oven builder’s name to himself. But he was willing to divulge the finer points of what makes this thing so great.

1. TilesFrom a shop around the corner; Mangieri did the work himself, emulating the classic ovens of Naples.

2. Birth DateMangieri recorded the date that he laid the last tile: 9-10-07, at 4:30 in the morning.

3. Oven ChamberFirebrick-lined and specifically proportioned in relation to the arch and the pitch of the oven dome so that the flame licks the ceiling and heat is perfectly distributed throughout. This allows the pizza’s top and bottom to cook uniformly in 40 to 90 seconds, at a temperature of 900 to 1,000 degrees.

4. Wood ShavingsMangieri tosses a handful of aspen and pine wood shavings onto the embers just before he shoves a pizza into the oven to give it a smoky fragrance.

5. WoodEstonian white birch. “I like oak too,” says Mangieri, “but I haven’t been able to find any that’s consistently seasoned and burns as beautifully as this does.” With the efficient new oven, he’s using a quarter of what he used to.

6. BaseBuilt by Mangieri from concrete board to support the oven; steel arch is repurposed from the old Una oven’s mouth.

7. Oven FloorMade from refractory material in Sorrento that absorbs the heat and prevents the pizzas from cooking too fast and burning. A layer of volcanic soil lies underneath. “Its job,” says Mangieri, “is also to absorb heat, and as with tomatoes that grow on Mount Vesuvius, to impart a distinct flavor that can’t be duplicated.”

8. Patron SaintNot everything concerning pizza-making is left to art and science: Mangieri keeps this portrait of a patron saint of people who work with fire next to the vent.
One pizzaiolo to rule them all. Sorry New York. Una Pizza Napoletana is my jam.
youmightfindyourself:

Anthony Mangieri, certified pizza obsessive, has a sterling reputation, a devoted following, and an East Village pizza shop, Una Pizza Napoletana, that’s packed every night it’s open.
But until last month, the thing that Mangieri had wanted since he was in short pants had eluded him: a bona fide wood-burning pizza oven handcrafted by the same Neapolitan artisans who built the ones at Naples’ legendary pizzerias like Da Michele. With its meticulously precise proportions, its hand-laid firebrick, and its heat-sucking floor, the oven is the devout pizza man’s holy grail. It’s also nearly impossible to get—unless, as Mangieri says, “you make it easy for them.” This summer, he did just that. He closed Una Pizza Napoletana for three weeks to prepare for the arrival of the 4,000-pound beast, a production that entailed hiring a rigging company, buying a shipping container, wrangling with customs, and replacing his storefront, and that sent one employee to the hospital and ended up costing Mangieri $19,000, all told. Secrecy and inscrutableness among Naples’ pizzaioli and especially its oven builders—of which Mangieri says there are exactly two who count—is a time-honored tradition. Russian spies have nothing on Neapolitan pizza oven builders. In that hush-hush spirit, Mangieri’s keeping his oven builder’s name to himself. But he was willing to divulge the finer points of what makes this thing so great.

1. TilesFrom a shop around the corner; Mangieri did the work himself, emulating the classic ovens of Naples.

2. Birth DateMangieri recorded the date that he laid the last tile: 9-10-07, at 4:30 in the morning.

3. Oven ChamberFirebrick-lined and specifically proportioned in relation to the arch and the pitch of the oven dome so that the flame licks the ceiling and heat is perfectly distributed throughout. This allows the pizza’s top and bottom to cook uniformly in 40 to 90 seconds, at a temperature of 900 to 1,000 degrees.

4. Wood ShavingsMangieri tosses a handful of aspen and pine wood shavings onto the embers just before he shoves a pizza into the oven to give it a smoky fragrance.

5. WoodEstonian white birch. “I like oak too,” says Mangieri, “but I haven’t been able to find any that’s consistently seasoned and burns as beautifully as this does.” With the efficient new oven, he’s using a quarter of what he used to.

6. BaseBuilt by Mangieri from concrete board to support the oven; steel arch is repurposed from the old Una oven’s mouth.

7. Oven FloorMade from refractory material in Sorrento that absorbs the heat and prevents the pizzas from cooking too fast and burning. A layer of volcanic soil lies underneath. “Its job,” says Mangieri, “is also to absorb heat, and as with tomatoes that grow on Mount Vesuvius, to impart a distinct flavor that can’t be duplicated.”

8. Patron SaintNot everything concerning pizza-making is left to art and science: Mangieri keeps this portrait of a patron saint of people who work with fire next to the vent.
One pizzaiolo to rule them all. Sorry New York. Una Pizza Napoletana is my jam.

youmightfindyourself:

Anthony Mangieri, certified pizza obsessive, has a sterling reputation, a devoted following, and an East Village pizza shop, Una Pizza Napoletana, that’s packed every night it’s open.

But until last month, the thing that Mangieri had wanted since he was in short pants had eluded him: a bona fide wood-burning pizza oven handcrafted by the same Neapolitan artisans who built the ones at Naples’ legendary pizzerias like Da Michele. With its meticulously precise proportions, its hand-laid firebrick, and its heat-sucking floor, the oven is the devout pizza man’s holy grail. It’s also nearly impossible to get—unless, as Mangieri says, “you make it easy for them.” This summer, he did just that. He closed Una Pizza Napoletana for three weeks to prepare for the arrival of the 4,000-pound beast, a production that entailed hiring a rigging company, buying a shipping container, wrangling with customs, and replacing his storefront, and that sent one employee to the hospital and ended up costing Mangieri $19,000, all told. Secrecy and inscrutableness among Naples’ pizzaioli and especially its oven builders—of which Mangieri says there are exactly two who count—is a time-honored tradition. Russian spies have nothing on Neapolitan pizza oven builders. In that hush-hush spirit, Mangieri’s keeping his oven builder’s name to himself. But he was willing to divulge the finer points of what makes this thing so great.

1. Tiles
From a shop around the corner; Mangieri did the work himself, emulating the classic ovens of Naples.

2. Birth Date
Mangieri recorded the date that he laid the last tile: 9-10-07, at 4:30 in the morning.

3. Oven Chamber
Firebrick-lined and specifically proportioned in relation to the arch and the pitch of the oven dome so that the flame licks the ceiling and heat is perfectly distributed throughout. This allows the pizza’s top and bottom to cook uniformly in 40 to 90 seconds, at a temperature of 900 to 1,000 degrees.

4. Wood Shavings
Mangieri tosses a handful of aspen and pine wood shavings onto the embers just before he shoves a pizza into the oven to give it a smoky fragrance.

5. Wood
Estonian white birch. “I like oak too,” says Mangieri, “but I haven’t been able to find any that’s consistently seasoned and burns as beautifully as this does.” With the efficient new oven, he’s using a quarter of what he used to.

6. Base
Built by Mangieri from concrete board to support the oven; steel arch is repurposed from the old Una oven’s mouth.

7. Oven Floor
Made from refractory material in Sorrento that absorbs the heat and prevents the pizzas from cooking too fast and burning. A layer of volcanic soil lies underneath. “Its job,” says Mangieri, “is also to absorb heat, and as with tomatoes that grow on Mount Vesuvius, to impart a distinct flavor that can’t be duplicated.”

8. Patron Saint
Not everything concerning pizza-making is left to art and science: Mangieri keeps this portrait of a patron saint of people who work with fire next to the vent.

One pizzaiolo to rule them all. Sorry New York. Una Pizza Napoletana is my jam.

dmwalking:

inspirezme:

Good pizza is certainly hard to come by, Neapolitan pizza is no exception. The highly regulated and precise food is regulated by the Associazione Vera Pizza Napoletana and dictates the ingredients, size, and even cooking temperature. These regulations didn’t stop the Jon Darsky from setting up his very own mobile pizzeria.

Del Popolo is a mobile pizzeria committed to creating rustic Neapolitan-inspired pizza using ingredients sourced from small, generational producers.
Del Popolo is housed in a twenty-foot transatlantic shipping container that’s been re-purposed and modified into a kitchen. A wall of glass doors exposes the interior, including the traditional Italian-made wood-fired oven.

[View the full article and voice your opinion over at Inspirez]

dmwalking:

inspirezme:

Good pizza is certainly hard to come by, Neapolitan pizza is no exception. The highly regulated and precise food is regulated by the Associazione Vera Pizza Napoletana and dictates the ingredients, size, and even cooking temperature. These regulations didn’t stop the Jon Darsky from setting up his very own mobile pizzeria.

Del Popolo is a mobile pizzeria committed to creating rustic Neapolitan-inspired pizza using ingredients sourced from small, generational producers.
Del Popolo is housed in a twenty-foot transatlantic shipping container that’s been re-purposed and modified into a kitchen. A wall of glass doors exposes the interior, including the traditional Italian-made wood-fired oven.

[View the full article and voice your opinion over at Inspirez]

dmwalking:

inspirezme:

Good pizza is certainly hard to come by, Neapolitan pizza is no exception. The highly regulated and precise food is regulated by the Associazione Vera Pizza Napoletana and dictates the ingredients, size, and even cooking temperature. These regulations didn’t stop the Jon Darsky from setting up his very own mobile pizzeria.

Del Popolo is a mobile pizzeria committed to creating rustic Neapolitan-inspired pizza using ingredients sourced from small, generational producers.
Del Popolo is housed in a twenty-foot transatlantic shipping container that’s been re-purposed and modified into a kitchen. A wall of glass doors exposes the interior, including the traditional Italian-made wood-fired oven.

[View the full article and voice your opinion over at Inspirez]

dmwalking:

inspirezme:

Good pizza is certainly hard to come by, Neapolitan pizza is no exception. The highly regulated and precise food is regulated by the Associazione Vera Pizza Napoletana and dictates the ingredients, size, and even cooking temperature. These regulations didn’t stop the Jon Darsky from setting up his very own mobile pizzeria.

Del Popolo is a mobile pizzeria committed to creating rustic Neapolitan-inspired pizza using ingredients sourced from small, generational producers.
Del Popolo is housed in a twenty-foot transatlantic shipping container that’s been re-purposed and modified into a kitchen. A wall of glass doors exposes the interior, including the traditional Italian-made wood-fired oven.

[View the full article and voice your opinion over at Inspirez]

dmwalking:

inspirezme:

Good pizza is certainly hard to come by, Neapolitan pizza is no exception. The highly regulated and precise food is regulated by the Associazione Vera Pizza Napoletana and dictates the ingredients, size, and even cooking temperature. These regulations didn’t stop the Jon Darsky from setting up his very own mobile pizzeria.

Del Popolo is a mobile pizzeria committed to creating rustic Neapolitan-inspired pizza using ingredients sourced from small, generational producers.
Del Popolo is housed in a twenty-foot transatlantic shipping container that’s been re-purposed and modified into a kitchen. A wall of glass doors exposes the interior, including the traditional Italian-made wood-fired oven.

[View the full article and voice your opinion over at Inspirez]

dmwalking:

inspirezme:

Good pizza is certainly hard to come by, Neapolitan pizza is no exception. The highly regulated and precise food is regulated by the Associazione Vera Pizza Napoletana and dictates the ingredients, size, and even cooking temperature. These regulations didn’t stop the Jon Darsky from setting up his very own mobile pizzeria.

Del Popolo is a mobile pizzeria committed to creating rustic Neapolitan-inspired pizza using ingredients sourced from small, generational producers.

Del Popolo is housed in a twenty-foot transatlantic shipping container that’s been re-purposed and modified into a kitchen. A wall of glass doors exposes the interior, including the traditional Italian-made wood-fired oven.

[View the full article and voice your opinion over at Inspirez]

heisenbergchronicles:

New Breaking Bad posters by Geoff in the U.K.
See his complete collection of BB posters on deviantART. Very nice work.
heisenbergchronicles:

New Breaking Bad posters by Geoff in the U.K.
See his complete collection of BB posters on deviantART. Very nice work.
heisenbergchronicles:

New Breaking Bad posters by Geoff in the U.K.
See his complete collection of BB posters on deviantART. Very nice work.

heisenbergchronicles:

New Breaking Bad posters by Geoff in the U.K.

See his complete collection of BB posters on deviantART. Very nice work.

psychedelicately:

orientaltiger:

The Pizzacraft Grilled Pizza Cone Set: The kit includes non-stick molds and stands so you can work your pizza dough into a cone shape and bake it in the oven. Once you’ve baked the cone/crust you can fill it to the brim with fillings. via

GAH

* miraculously this has restored by faith in humanity. NOW WHO WANTS TO MAKE ME SOME?!??! psychedelicately:

orientaltiger:

The Pizzacraft Grilled Pizza Cone Set: The kit includes non-stick molds and stands so you can work your pizza dough into a cone shape and bake it in the oven. Once you’ve baked the cone/crust you can fill it to the brim with fillings. via

GAH

* miraculously this has restored by faith in humanity. NOW WHO WANTS TO MAKE ME SOME?!??!

psychedelicately:

orientaltiger:

The Pizzacraft Grilled Pizza Cone Set: The kit includes non-stick molds and stands so you can work your pizza dough into a cone shape and bake it in the oven. Once you’ve baked the cone/crust you can fill it to the brim with fillings. via

GAH

* miraculously this has restored by faith in humanity. NOW WHO WANTS TO MAKE ME SOME?!??!

(Source: lovequotesrus)

* Can a civilized Asian eat some pizza without getting picture taken?

Somebody passes him the Sriracha sauce lololol

(Source: collegehumor)

(Source: kaysoy)

  1. Camera: iPhone 4S
  2. Aperture: f/2.4
  3. Exposure: 1/60th
  4. Focal Length: 4mm