This link has been bookmarked by 75 people . It was first bookmarked on 19 May 2010, by James Douglas.
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lovelymummersour dough pizza
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16 Aug 10
seanyoTHERE’S little point in trying to match the horsepower available to a pizzaiolo. Their professional pizza ovens, especially the models that burn wood or coal, are the muscle cars of kitchens: when blazing at temperatures that range from 800 degrees to an
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19 Jun 10
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30 May 10
tony CTHERE’S little point in trying to match the horsepower available to a pizzaiolo. Their professional pizza ovens, especially the models that burn wood or coal, are the muscle cars of kitchens: when blazing at temperatures that range from 800 degrees to an infernal 1,000 degrees, they can turn raw dough into a blistered, bubbling pizza in as little as 75 seconds. It puts the home cook, whose oven typically reaches 550 degrees, at a permanent disadvantage.
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Reno DomenicoNo wonder some of the pizza-obsessed do everything to coax their ovens into performing above their limits. (Making pizza on the self-cleaning cycle seems to be popular.) The Johnny Knoxville approach has its appeal. But after cooking more than 200 pizzas over several months, I learned an easier way to edge closer to the kind of airy, creamy, chewy, thin crust you find at pizzerias that have otherwise sane people waiting in line for an hour. And it has less to do with heat than good baking technique.
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mfluittFood
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19 May 10
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