tag:blogger.com,1999:blog-3155175368056651983.post3035705218715047443..comments2024-03-19T17:05:39.587-04:00Comments on THE sausage debauchery: Pizza!scotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3155175368056651983.post-14121687070633269132009-09-11T11:34:42.929-04:002009-09-11T11:34:42.929-04:00Ironic you should mention that book David....I jus...Ironic you should mention that book David....I just picked it up about 2 weeks ago. Looks like I'll be trying some more pizza tomorrow.scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-15839762343394620182009-09-10T23:51:22.853-04:002009-09-10T23:51:22.853-04:00I too am a pizza snob. My trip to Italy changed my...I too am a pizza snob. My trip to Italy changed my view of pizza forever. Fortunately, we have a small local pizzeria that makes great pizzas in a real wood-burning oven. <br /><br />I make them at home as well. My baking skills leave much to be desired, but I have made an acceptable product by placing a pizza stone under my 550 degree broiler for 30 minutes. I'd sure love to get another 100-150 degrees. <br /><br />I use a dough recipe I have found is in the best bread book I have found, "The Bread Baker's Apprentice", by Peter Reinhart. This is a very serious baking reference. Reinhart is an advocate of delayed-fermentation doughs. His Neopolitan Pizza dough is just fantastic. <br /><br />For toppings, I like Italian passata from Whole Foods, chunks of fresh mozzarella and fresh thyme.Davidhttps://www.blogger.com/profile/16543245233613185778noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-52108700754405898452009-09-08T18:12:41.745-04:002009-09-08T18:12:41.745-04:00I have the stone and it is certainly a representat...I have the stone and it is certainly a representative example of neopolitan pizza......Only if DOP san marzano passato is used along with the freshest mozzarella di buffala and basil right off the sprig.scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-17616949607905405102009-09-08T16:50:52.279-04:002009-09-08T16:50:52.279-04:00Put a pizza stone in your BGE and you are ready to...Put a pizza stone in your BGE and you are ready to be certified! Not certified crazy, but certified for authentic neapolitan pizza. I may have the ultimate food processor, but you still got the BGE over me.Larbohttps://www.blogger.com/profile/11702817321796968379noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-77087703908813582622009-09-08T15:16:12.678-04:002009-09-08T15:16:12.678-04:00Thank goodness I'm not alone. Such a pet peev...Thank goodness I'm not alone. Such a pet peeve.....poor pizza. One of the more important reasons I purchased the Big Green Egg, 700+ degrees from a wood burn. Good stuff!scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-66333296500552843852009-09-08T09:12:30.685-04:002009-09-08T09:12:30.685-04:00Pizza snobs unite! Like you, Scott, I think eatin...Pizza snobs unite! Like you, Scott, I think eating the real stuff, from a wood (or coal)-fired oven changes your life. You can never go back. I love your comparison of the dough from the pizza chains to Twinkies!<br /><br />When I was out in Eugene, Oregon, last month, I had the great good fortune to eat here:<br />http://laperlapizzeria.com/<br />and enjoyed the best pizza since I was last in Naples. One of my all time dreams, which I'm sure will never be realized, is to build my own wood-fired bread oven . . .Larbohttps://www.blogger.com/profile/11702817321796968379noreply@blogger.com