Re: [MBZ] Fw: Re: pizza oven talk
I remember reading that as well. I'm totally spoiled, having eaten pizza in bella Napoli for years and years. On the must-do list at every trip to Italy is pizza made in a real brick oven, the closer to Naples the better. Once when family was visiting, we all went to a local pizza ristorante to pick up about five pizzas. The pizza oven was right up front next to the cashier, big wood fired brick oven, heated up like a blast furnace. We had so much fun just watching the chef build each pizza, put them all into the oven, and then turn them a time or two and minutes after they went in, they came back out, perfectly done. Family from the mid-west was suitably impressed, probably their favorite event of the day, talked about that pizza oven experience for a long time afterward. - Max Charleston SC On Tue, Jan 7, 2020 at 1:26 PM Craig via Mercedes wrote: > I mentioned recently about us talking about pizzas; well today I found > the original email. It's attached below. > > > Craig > > > Begin forwarded message: > > Date: Tue, 29 Dec 2009 01:58:43 -0500 > From: Allan Streib > To: Mercedes Discussion List > Subject: Re: [MBZ] pizza oven talk > > > Conveyor ovens are awful. They do produce a consistent quality pie > without the need for any real skill on the part of the operator, which > is why the chain pizzarias use them. Unfortunately for the consumer, > however, the consistent quality they achieve is not excellent or even > good, but medocre. > > In college I worked at a Domino's franchise. Not world class pizza > maybe, but at the time really not bad. Back then they used deck ovens, > which were later replaced by conveyors. The pizza took a noticable turn > for the worse at that point. Same dough, sauce, cheese and toppings; > the only difference was the ovens. > > The deck ovens could turn out a really nice crust, nicely browned and > crispy on the surface but moist, airy and flavorful on the inside, > cheese carmelized on the surface but melted and stringy underneath, the > tastes of the toppings individually discernable. The conveyor ovens, > with the same ingredients going in, turned out a tough cardboard-like > crust that had no crunch, with the cheese and all the toppings hardened > into a tasteless, dehydrated layer on the surface. > > All the chain pizzarias here, as well as most of the independents, use > conveyor ovens now. Some do better than others, but the best pizza we > have is found at one or two independents that still use deck ovens. > > Our deck ovens at Domino's were electric, and ran at about 580 degrees > F. A coal-fired brick oven could approach 1,000 degrees. Intense > radiant heat is the key to a great pizza. Baking at these temperatures > requires experience and attention. The difference between an underbaked > and a burnt pizza can literally be a matter of seconds. > > Aside from the oven, another critical element of a good pizza crust is > the flour. You need to use a high protein flour, which you cannot buy > at the typical supermarket. So-called "bread flour" is better than > all-purpose, but still not ideal. The best I've tried is "Sir Lancelot" > high-gluten flour from the King Arthur flour company. You can order it > on-line. With this flour, you really have to work the dough to develop > the gluten, so it's best to use an electric mixer such as a Kitchen-Aid. > > For anyone interested, I can enthusiastically recommend a book on the > topic, "American Pie: My Search for the Perfect Pizza" by Peter > Reinhart. The first half is sort of a diary or narrative of his "hunt", > starting in Italy then moving to New York and across the USA, sampling > and comparing locally famous pizzarias. The second half is a collection > of recipes and instructions for how to make a decent pizza at home from > scratch. The author's love for his subject is obvious throughout. > > Allan > -- > 1983 300D > > ___ > http://www.okiebenz.com > For new and used parts go to www.okiebenz.com > To search list archives http://www.okiebenz.com/archive/ > > To Unsubscribe or change delivery options go to: > http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com > > > --- > Craig McCluskey > > Present: 1982 240D/3.0 (Euro 1984 617.912 engine, 4-speed) 254 kmi > 1994 E420 117 kmi >Past: 1964 190Dc > 1972 220D/8 > 1972 220/8 > 1987 190E/2.3 > > /"\ > \ / ASCII RIBBON CAMPAIGN "Friends don't send friends > X AGAINST HTML MAIL HTML email." > / \ AND POSTINGS >http://www.fred.net/tds/longrange.html > http://pruffle.mit.edu/~ccarter/I_do_not_use_microsoft.html > > > Craig > > -- > Present: '93 E300D/2.5 Turbo 354 kmi > '89 Chevrolet G20 Beauville 210 kmi > (the Big Red Van, BRV) > '00 Kenworth W900 Helmut 943 kmi > >Past: '90 E300D/2.
Re: [MBZ] Fw: Re: pizza oven talk
There is an Italian restaurant in downtown Tampa that has a “real” wood fired brick pizza oven that we frequent for lunch. Takes no time at all to get a pizza. Better than the New York pizza place around the corner, I think. -D > On Jan 7, 2020, at 2:44 PM, Meade Dillon via Mercedes > wrote: > > I remember reading that as well. > > I'm totally spoiled, having eaten pizza in bella Napoli for years and > years. On the must-do list at every trip to Italy is pizza made in a real > brick oven, the closer to Naples the better. > > Once when family was visiting, we all went to a local pizza ristorante to > pick up about five pizzas. The pizza oven was right up front next to the > cashier, big wood fired brick oven, heated up like a blast furnace. We had > so much fun just watching the chef build each pizza, put them all into the > oven, and then turn them a time or two and minutes after they went in, they > came back out, perfectly done. Family from the mid-west was suitably > impressed, probably their favorite event of the day, talked about that > pizza oven experience for a long time afterward. > > - > Max > Charleston SC > > > On Tue, Jan 7, 2020 at 1:26 PM Craig via Mercedes > wrote: > >> I mentioned recently about us talking about pizzas; well today I found >> the original email. It's attached below. >> >> >> Craig >> >> >> Begin forwarded message: >> >> Date: Tue, 29 Dec 2009 01:58:43 -0500 >> From: Allan Streib >> To: Mercedes Discussion List >> Subject: Re: [MBZ] pizza oven talk >> >> >> Conveyor ovens are awful. They do produce a consistent quality pie >> without the need for any real skill on the part of the operator, which >> is why the chain pizzarias use them. Unfortunately for the consumer, >> however, the consistent quality they achieve is not excellent or even >> good, but medocre. >> >> In college I worked at a Domino's franchise. Not world class pizza >> maybe, but at the time really not bad. Back then they used deck ovens, >> which were later replaced by conveyors. The pizza took a noticable turn >> for the worse at that point. Same dough, sauce, cheese and toppings; >> the only difference was the ovens. >> >> The deck ovens could turn out a really nice crust, nicely browned and >> crispy on the surface but moist, airy and flavorful on the inside, >> cheese carmelized on the surface but melted and stringy underneath, the >> tastes of the toppings individually discernable. The conveyor ovens, >> with the same ingredients going in, turned out a tough cardboard-like >> crust that had no crunch, with the cheese and all the toppings hardened >> into a tasteless, dehydrated layer on the surface. >> >> All the chain pizzarias here, as well as most of the independents, use >> conveyor ovens now. Some do better than others, but the best pizza we >> have is found at one or two independents that still use deck ovens. >> >> Our deck ovens at Domino's were electric, and ran at about 580 degrees >> F. A coal-fired brick oven could approach 1,000 degrees. Intense >> radiant heat is the key to a great pizza. Baking at these temperatures >> requires experience and attention. The difference between an underbaked >> and a burnt pizza can literally be a matter of seconds. >> >> Aside from the oven, another critical element of a good pizza crust is >> the flour. You need to use a high protein flour, which you cannot buy >> at the typical supermarket. So-called "bread flour" is better than >> all-purpose, but still not ideal. The best I've tried is "Sir Lancelot" >> high-gluten flour from the King Arthur flour company. You can order it >> on-line. With this flour, you really have to work the dough to develop >> the gluten, so it's best to use an electric mixer such as a Kitchen-Aid. >> >> For anyone interested, I can enthusiastically recommend a book on the >> topic, "American Pie: My Search for the Perfect Pizza" by Peter >> Reinhart. The first half is sort of a diary or narrative of his "hunt", >> starting in Italy then moving to New York and across the USA, sampling >> and comparing locally famous pizzarias. The second half is a collection >> of recipes and instructions for how to make a decent pizza at home from >> scratch. The author's love for his subject is obvious throughout. >> >> Allan >> -- >> 1983 300D >> >> ___ >> http://www.okiebenz.com >> For new and used parts go to www.okiebenz.com >> To search list archives http://www.okiebenz.com/archive/ >> >> To Unsubscribe or change delivery options go to: >> http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com >> >> >> --- >> Craig McCluskey >> >> Present: 1982 240D/3.0 (Euro 1984 617.912 engine, 4-speed) 254 kmi >> 1994 E420 117 kmi >> Past: 1964 190Dc >> 1972 220D/8 >> 1972 220/8 >> 1987 190E/2.3 >> >> /"\ >> \ / ASCII RIBBON CAMPAIGN "Friends don't send friends >> X AGAINST HTML MAIL
Re: [MBZ] Fw: Re: pizza oven talk
Some Italian folks from CN moved down here to start a restaurant (they sold theirs there) and be with their son who was here and wanted start a restaurant, so it was a family place. Opened just down the road, they put in a big wood oven. Pizzas were great. One night my BIL was here and we decided to go there and see if it was open, it was so we walked in. Turned out it was a "soft" opening for friends and whatever but they welcomed us in and gave us all kinds of stuff to sample, family style, it was awesome. I used to get a pizza about once a week takeaway, not cheap but very good. I'd call and by the time I got there 5min later it was hot and done. The woman had cancer (survived OK, a friend was her onc doc), but I think they decided it was time to move on so they sold the place and moved somewhere. The new people of course had no "family" customer focus and the service became terrible. I went in once to get a takeaway the girl at the door had no interest in serving me, unlike the previous woman who was a neighbor and friend. I just gave up at that point, have not been back there for about 3 years. But I ride my bike past the place when the oven is fired and I get a bit peckish... --FT On 1/7/20 2:48 PM, Dan Penoff via Mercedes wrote: There is an Italian restaurant in downtown Tampa that has a “real” wood fired brick pizza oven that we frequent for lunch. Takes no time at all to get a pizza. Better than the New York pizza place around the corner, I think. -D On Jan 7, 2020, at 2:44 PM, Meade Dillon via Mercedes wrote: I remember reading that as well. I'm totally spoiled, having eaten pizza in bella Napoli for years and years. On the must-do list at every trip to Italy is pizza made in a real brick oven, the closer to Naples the better. Once when family was visiting, we all went to a local pizza ristorante to pick up about five pizzas. The pizza oven was right up front next to the cashier, big wood fired brick oven, heated up like a blast furnace. We had so much fun just watching the chef build each pizza, put them all into the oven, and then turn them a time or two and minutes after they went in, they came back out, perfectly done. Family from the mid-west was suitably impressed, probably their favorite event of the day, talked about that pizza oven experience for a long time afterward. - Max Charleston SC On Tue, Jan 7, 2020 at 1:26 PM Craig via Mercedes wrote: I mentioned recently about us talking about pizzas; well today I found the original email. It's attached below. Craig Begin forwarded message: Date: Tue, 29 Dec 2009 01:58:43 -0500 From: Allan Streib To: Mercedes Discussion List Subject: Re: [MBZ] pizza oven talk Conveyor ovens are awful. They do produce a consistent quality pie without the need for any real skill on the part of the operator, which is why the chain pizzarias use them. Unfortunately for the consumer, however, the consistent quality they achieve is not excellent or even good, but medocre. In college I worked at a Domino's franchise. Not world class pizza maybe, but at the time really not bad. Back then they used deck ovens, which were later replaced by conveyors. The pizza took a noticable turn for the worse at that point. Same dough, sauce, cheese and toppings; the only difference was the ovens. The deck ovens could turn out a really nice crust, nicely browned and crispy on the surface but moist, airy and flavorful on the inside, cheese carmelized on the surface but melted and stringy underneath, the tastes of the toppings individually discernable. The conveyor ovens, with the same ingredients going in, turned out a tough cardboard-like crust that had no crunch, with the cheese and all the toppings hardened into a tasteless, dehydrated layer on the surface. All the chain pizzarias here, as well as most of the independents, use conveyor ovens now. Some do better than others, but the best pizza we have is found at one or two independents that still use deck ovens. Our deck ovens at Domino's were electric, and ran at about 580 degrees F. A coal-fired brick oven could approach 1,000 degrees. Intense radiant heat is the key to a great pizza. Baking at these temperatures requires experience and attention. The difference between an underbaked and a burnt pizza can literally be a matter of seconds. Aside from the oven, another critical element of a good pizza crust is the flour. You need to use a high protein flour, which you cannot buy at the typical supermarket. So-called "bread flour" is better than all-purpose, but still not ideal. The best I've tried is "Sir Lancelot" high-gluten flour from the King Arthur flour company. You can order it on-line. With this flour, you really have to work the dough to develop the gluten, so it's best to use an electric mixer such as a Kitchen-Aid. For anyone interested, I can enthusiastically recommend a book on the topic, "American Pie: My Search for the Per
Re: [MBZ] Fw: Re: pizza oven talk
Wow that's going back a bit! There are several pizzarias here with wood-fired ovens now. Unfortunately a good one just went under, such is life in the restaurant business. Allan Craig via Mercedes writes: > I mentioned recently about us talking about pizzas; well today I found > the original email. It's attached below. > > > Craig > > > Begin forwarded message: > > Date: Tue, 29 Dec 2009 01:58:43 -0500 > From: Allan Streib > To: Mercedes Discussion List > Subject: Re: [MBZ] pizza oven talk > > > Conveyor ovens are awful. They do produce a consistent quality pie > without the need for any real skill on the part of the operator, which > is why the chain pizzarias use them. Unfortunately for the consumer, > however, the consistent quality they achieve is not excellent or even > good, but medocre. > > In college I worked at a Domino's franchise. Not world class pizza > maybe, but at the time really not bad. Back then they used deck ovens, > which were later replaced by conveyors. The pizza took a noticable turn > for the worse at that point. Same dough, sauce, cheese and toppings; > the only difference was the ovens. > > The deck ovens could turn out a really nice crust, nicely browned and > crispy on the surface but moist, airy and flavorful on the inside, > cheese carmelized on the surface but melted and stringy underneath, the > tastes of the toppings individually discernable. The conveyor ovens, > with the same ingredients going in, turned out a tough cardboard-like > crust that had no crunch, with the cheese and all the toppings hardened > into a tasteless, dehydrated layer on the surface. > > All the chain pizzarias here, as well as most of the independents, use > conveyor ovens now. Some do better than others, but the best pizza we > have is found at one or two independents that still use deck ovens. > > Our deck ovens at Domino's were electric, and ran at about 580 degrees > F. A coal-fired brick oven could approach 1,000 degrees. Intense > radiant heat is the key to a great pizza. Baking at these temperatures > requires experience and attention. The difference between an underbaked > and a burnt pizza can literally be a matter of seconds. > > Aside from the oven, another critical element of a good pizza crust is > the flour. You need to use a high protein flour, which you cannot buy > at the typical supermarket. So-called "bread flour" is better than > all-purpose, but still not ideal. The best I've tried is "Sir Lancelot" > high-gluten flour from the King Arthur flour company. You can order it > on-line. With this flour, you really have to work the dough to develop > the gluten, so it's best to use an electric mixer such as a Kitchen-Aid. > > For anyone interested, I can enthusiastically recommend a book on the > topic, "American Pie: My Search for the Perfect Pizza" by Peter > Reinhart. The first half is sort of a diary or narrative of his "hunt", > starting in Italy then moving to New York and across the USA, sampling > and comparing locally famous pizzarias. The second half is a collection > of recipes and instructions for how to make a decent pizza at home from > scratch. The author's love for his subject is obvious throughout. > > Allan > -- > 1983 300D > > ___ ___ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
Re: [MBZ] Fw: Re: pizza oven talk
Yes - not the section on flour - high gluten, and the recipe I sent from my wife that includes "If using whole wheat flour, I add ½ cup of gluten to the flour mix. " On Tue, Jan 7, 2020 at 12:26 PM Craig via Mercedes wrote: > I mentioned recently about us talking about pizzas; well today I found > the original email. It's attached below. > > > Craig > > > Begin forwarded message: > > Date: Tue, 29 Dec 2009 01:58:43 -0500 > From: Allan Streib > To: Mercedes Discussion List > Subject: Re: [MBZ] pizza oven talk > > > Conveyor ovens are awful. They do produce a consistent quality pie > without the need for any real skill on the part of the operator, which > is why the chain pizzarias use them. Unfortunately for the consumer, > however, the consistent quality they achieve is not excellent or even > good, but medocre. > > In college I worked at a Domino's franchise. Not world class pizza > maybe, but at the time really not bad. Back then they used deck ovens, > which were later replaced by conveyors. The pizza took a noticable turn > for the worse at that point. Same dough, sauce, cheese and toppings; > the only difference was the ovens. > > The deck ovens could turn out a really nice crust, nicely browned and > crispy on the surface but moist, airy and flavorful on the inside, > cheese carmelized on the surface but melted and stringy underneath, the > tastes of the toppings individually discernable. The conveyor ovens, > with the same ingredients going in, turned out a tough cardboard-like > crust that had no crunch, with the cheese and all the toppings hardened > into a tasteless, dehydrated layer on the surface. > > All the chain pizzarias here, as well as most of the independents, use > conveyor ovens now. Some do better than others, but the best pizza we > have is found at one or two independents that still use deck ovens. > > Our deck ovens at Domino's were electric, and ran at about 580 degrees > F. A coal-fired brick oven could approach 1,000 degrees. Intense > radiant heat is the key to a great pizza. Baking at these temperatures > requires experience and attention. The difference between an underbaked > and a burnt pizza can literally be a matter of seconds. > > Aside from the oven, another critical element of a good pizza crust is > the flour. You need to use a high protein flour, which you cannot buy > at the typical supermarket. So-called "bread flour" is better than > all-purpose, but still not ideal. The best I've tried is "Sir Lancelot" > high-gluten flour from the King Arthur flour company. You can order it > on-line. With this flour, you really have to work the dough to develop > the gluten, so it's best to use an electric mixer such as a Kitchen-Aid. > > For anyone interested, I can enthusiastically recommend a book on the > topic, "American Pie: My Search for the Perfect Pizza" by Peter > Reinhart. The first half is sort of a diary or narrative of his "hunt", > starting in Italy then moving to New York and across the USA, sampling > and comparing locally famous pizzarias. The second half is a collection > of recipes and instructions for how to make a decent pizza at home from > scratch. The author's love for his subject is obvious throughout. > > Allan > -- > 1983 300D > -- OK Don "Whenever you find yourself on the side of the majority, it is time to pause and reflect." Mark Twain "There are three kinds of men: The ones that learns by reading. The few who learn by observation. The rest of them have to pee on the electric fence for themselves." WILL ROGERS, *The Manly Wisdom of Will Rogers* 2013 F150, 18 mpg 2017 Subaru Legacy, 30 mpg 1957 C182A, 12 mpg - but at 150 mph! ___ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
Re: [MBZ] Fw: Re: pizza oven talk
I do not think there is a vet close by. No wild pork on the hoof, but ample selection of ungulate and ursine road kill available in the area clay > On Jan 8, 2020, at 3:55 AM, Buggered Benzmail via Mercedes > wrote: > > It’s not a veterinarian clinic is it? > > --FT > Sent from iPhone > >> On Jan 8, 2020, at 12:36 AM, Craig via Mercedes >> wrote: >> >> On Tue, 7 Jan 2020 20:30:22 -0900 Clay via Mercedes >> wrote: >> >>> Down the road from the home of SWMBA is a chinese/pizza place. I have >>> not attempted to investigate, as the possibilities are troubling. It >>> does share a small building with a walk in clinic. >> >> Coincidentally co-located? >> ___ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
Re: [MBZ] Fw: Re: pizza oven talk
On 08/01/2020 4:06 PM, clay monroe via Mercedes wrote: I do not think there is a vet close by. No wild pork on the hoof, but ample selection of ungulate and ursine road kill available in the area clay I had to look those up hoofed animals and those that resemble bears ___ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
Re: [MBZ] Fw: Re: pizza oven talk
What's the most common road kill in Manitoba? Beaver? Deer? On Wed, Jan 8, 2020 at 5:18 PM Randy Bennell via Mercedes < mercedes@okiebenz.com> wrote: > On 08/01/2020 4:06 PM, clay monroe via Mercedes wrote: > > I do not think there is a vet close by. No wild pork on the hoof, but > ample selection of ungulate and ursine road kill available in the area > > > > clay > > > > > I had to look those up > > hoofed animals and those that resemble bears > > > ___ > http://www.okiebenz.com > > To search list archives http://www.okiebenz.com/archive/ > > To Unsubscribe or change delivery options go to: > http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com > > ___ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
