Nice pizza, d00d!
Some guy spent six years and probably tons of $$ trying to replicate the pies from his favorite pizza shop. He finally succeeded apparently (you may have to follow the “mirrored by” links at the top). It’s hard to blame him; it looks like a pretty damn good pie.
The key things, according to Jeff:
- High heat, preferably 825F
- Proper kneading technique
- The right kind of yeast
I (unintentionally) got my grill up to about 650 degrees during our recent block party. I wonder if that would be good enough…
Bonus: there’s a link to an online shop called Sourdo that sells sourdough starters. I’ve made a couple of psuedo-starters by leaving some yeast, water and flour in the bread machine overnight, but always been on the lookout for the real thing.
Posted: September 19th, 2006 under Reading List.
Comments: 2
Comments
Comment from Stefano
Time: September 20, 2006, 8:55 am
There was an article on Cooks Illustrated a few months ago, that you might find interesting. They said that if you use the flour normally used for pizza, you need the insane heat. On the other hand, if you use some other kind of really easy to find flour (baking flour, perhaps?), high heat is not only not required, but works worse than the kind of temperature that you tipically achieve in a home kitchen oven. I’ll try to undig that for you
Comment from lbjay
Time: September 20, 2006, 11:46 am
No need. I have that issue and I remember that article. I didn’t put 2 and 2 together though. Too bad for this guy the CI article didn’t come out six years ago, I guess. 
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