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 <mercedes@okiebenz.com> > 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 <mercedes@okiebenz.com> > 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 <str...@cs.indiana.edu> >> To: Mercedes Discussion List <mercedes@okiebenz.com> >> 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/2.5 Turbo 265 kmi RIP >> '07 Peterbilt 386 Bruno 885 kmi >> '82 240D/3.0 Bluebell 286 kmi >> '95 E320 Sebastian 135 kmi RIP >> '94 E420 Oskar 127 kmi RIP >> '87 Dodge Grand Caravan RIP >> '86 190E/2.3 >> '72 220/8 >> '61 Willys Utility Wagon >> '59 Willys Utility Wagon >> '67 Volkswagen Fastback >> '64 190Dc Emma >> '72 220D/8 Herman 186 kmi >> '69 Lotus Europa >> '64 Alfa Romeo Turrisimo Internationale >> '59 Alfa Romeo Giulietta Spyder Veloce >> >> _______________________________________ >> 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 > _______________________________________ 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
