Foodie: Juanja’s Pizza

This pizza until a few months, although famous among his acquaintances, few had tried it, since Juan Javier Ordonez He made it in the wood-fired oven at his house, for friends. I always thought it was one of the best in the country. I was glad to know that it had finally opened in Cuenca Juanja’s Pizza, on Rafael Torres and Santiago Carrasco streets. Two things make it something special, the dough and the pomodoro.

Observe the state of the tomatoes that you find in almost any supermarket. Its texture is hard and its color is not necessarily deep red. They are in an intermediate state of maturity. Try leaving them out in the open for four to five days before eating them or making a pomodoro sauce. The maturation will allow the tomato to have more sugars, therefore, a more concentrated flavor, as well as a better texture, more pasty. Variety is another factor that affects. The tomato heel, for example, is richer in flavor and has less moisture than a kidney tomato. Unfortunately, they are not always available on a hanger.

The second secret is the treatment of the dough. The proportions of flour, water, olive oil and yeast are key, as well as the temperature and time for the dough to rise. This pizzeria leaves it 24 to 48 hours.

We tried the pomodoro with olives and anchovies and it was a pleasure. My favorite. Large anchovies, probably Cantabrian, and not the extremely salty canned ones.

The pepperoni one also has basil and mozzarella. The quality of the pepperoni was so good that I asked for the brand and they informed me that it was imported. The mozzarella, good, but it did not match the very high quality of all the other ingredients of this and the other pizzas tested. The mixture of flavors of Serrano ham, arugula and Parmesan cheese, extremely elegant.

The Juanja’s Focaccias They are just as exquisite as they are made from high-quality dough and selected ingredients. The site allows you to build your own pizza from a margarita.

Everything in this pizzeria is of the best quality. The ice creams are from the enchantment, one of the best in the country. We tried the 75% cocoa one and the so-called love potion, made of roses with vanilla and crunchy pistachio pieces. You would think that this brand uses cream and premium ingredients, and not vegetable marva and powdered milk, like most industrial ice creams. Its base is in Guayaquil and it started a few years ago with homemade production, expanding its brand to several good eating places in the country.

We end with a drowned, double J brand espresso coffee, selected and roasted in situ, with vanilla ice cream. A delicacy thanks to the quality of the ice cream and the specialty coffee with at least 82 points.

This pizzeria, with a very pleasant atmosphere, does not skimp on offering the best quality available on the market in its ingredients and dishes. Recommended. (THE)