The extremely hot wood fired clay oven can cook a thin pizza in 3 minutes,
but the more usual 500° + oven and a stone takes about 7 minutes for a
nicely loaded pizza - timing being less critical, the results just as good.
The only relation we have to Italy is that my wife grew up in a semi
On Wed, 25 Dec 2019 14:03:25 -0600 OK Don via Mercedes
wrote:
> Actually, the secret to good pizza is in the dough, sauce, and toppings.
I recall much talk when it was discussed last about an exceedingly hot
oven and stone and very attentive, well-trained operators, with the
difference between
On Wed, 25 Dec 2019 23:33:20 -0600 OK Don via Mercedes
wrote:
> It changed today! I'll try to get her to write it down
So it is one of those extemporaneous, from-memory recipes!
> On Wed, Dec 25, 2019 at 7:25 PM Rick Knoble via Mercedes <
> mercedes@okiebenz.com> wrote:
>
> > >the sauce
It changed today! I'll try to get her to write it down
On Wed, Dec 25, 2019 at 7:25 PM Rick Knoble via Mercedes <
mercedes@okiebenz.com> wrote:
> >the sauce is my wife's won recipe
>
> And the recipe is...?
>
> Rick
>
>
> ___
> http://www.okiebenz.com
>
>
>the sauce is my wife's won recipe
And the recipe is...?
Rick
___
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We have learned that you can get good results in the oven by heating the
stone at 500° for half an hour, then put the pizza in, turn on the broiler,
and bake/broil it for 7 minutes, or as needed.
Actually, the secret to good pizza is in the dough, sauce, and toppings.
Good dough (to use anyway) is
and why all the chain stuff tastes like cardboard.
Well, here is a way to do it right, yourself:
https://www.amazon.com/Pizzacraft-Pizzeria-Pronto-Outdoor-Pizza/dp/B00FKWLWWI/
Pizzacraft PC6000 Pizzeria Pronto Portable Outdoor Pizza Oven
Free Amazon tech support included
* Pre-heats to 700F
