Saturday, May 24, 2008
Pizza's progress
Seems to have worked - a very fine flour with, presumably, a very high specific surface which cooks quickly in a very hot oven.
In NYC they can make prize winning pizzas with this stuff in less than two minutes at around 700 F. I can only get 550 but it was crunchy on the outside of the crust and soft/chewy in the middle.
OK sorry I am still having trouble - this was a fantastic strawberry pizza and the rest of the comment applies to the one below with home-made meatballs on it.
# posted by william @ 7:08 PM 
Comments:
<< Home
Heston Blumenthal recons that you need about 550 (C I think) to cook pizza and it should cook in 90 seconds. He achieved this at home by using an upturned griddle pan and the grill in the oven which had both been heating on full for 20 minutes before using them. The biggest challenge for him was to get the heat and the second was the right sort of tamatoes.
Post a Comment
<< Home
