HFWR
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
In lieu of fancy, schmancy pizza ovens and such, I prebake the crust for a bit, then add the toppings. Also, make sure the sauce is thick, or it'll make the crust soggy.
Mmmmmm...that looks goooood.
Where did you get the pan? I"ve looked around here for one like that and haven't found one yet.
omni
My Mom has always used Contadina Tomato Paste with excellent results. We had our own seasonings, but I see they also have it with various flavorings.Also, make sure the sauce is thick, or it'll make the crust soggy.
My Mom has always used Contadina Tomato Paste with excellent results. We had our own seasonings, but I see they also have it with various flavorings.
We have a good friend who did this. The local paper did an article on him.Finally, has anyone tried to construct a pizza oven from loose brick in their backyards?
My Mom has always used Contadina Tomato Paste with excellent results. We had our own seasonings, but I see they also have it with various flavorings.
Would a oil splatter screen work - I saw them once - you put it over a pan that you are frying chicken in.
If you'd like to eat the world's most scientifically perfect pizza, you have two options: One, fly to Rome and order a Margherita pizza fresh from the brick oven; or, two, solve a long thermodynamic equation to simulate that glorious Italian pizza in your pathetic electric oven at home.
I've tried every 'home oven just as good as 900F wood fired pizza' recipe and method I've seen over the years and never come close to our local wood fired pizzeria restaurant's product. The best 'Neapolitanesque pizza' I can make at home is done entirely on our gas grill outside and it's a PITA, and it's still not comparable to a real wood fired pizza restaurant pie either IME. We love Neapolitan pizza, but not enough to have our own wood fired pizza rig outside.If you fancy yourself a pizzaiolo you might enjoy this article on the physics of pizza making. How I get my electric oven up to 625 degrees remains a mystery, and how I instantly turn it down to 450 degrees is another mystery.
https://www.livescience.com/64016-physics-of-perfect-pizza.html
Just goes to show that pizza is timeless, enduring and never goes out of style.Boy, this was an old thread...
Boy, this was an old thread...
Naan is a good substitute for Boboli...
Thinner and crispier.