OK...I've been wrestling with this for days now. I have recently been lucky enough to have some access to some good information. The information was openly shared with me by main people, but I still field bad posting it.....but I do feel like I have to since everyone reading this is just like me - striving for that great pizza.
Here are my rules:
- I am not refering to specific places and please don't specify them in this topic.
- I will misspell certain words - for me to feel a little better about doing this
- I'm doing the above in that at least it's not searchable from google.
- really good place in harlam that most of you know and this place is mentioned many times in other postings (re: rev engineering)
info I know
- high gluten - saw the bag - can't tell you the name because it was quick but 50lb bag and it wasn't a name that I've seen before
- oil - yes - I believe olive oil
- starter - no - I asked twice and the answer was no
- salt - no! - I asked 3 times because I can't understand how this is possible but 3 times the answer was no (can someone please explain)
- ice - yes - uses ice (I think someone mentioned this before, but someone please add on how this works) Not sure if this is in additional to water or instead
- 24 rise, yes - but sometimes much shorter due to so many pies being made
- oven -coal - saw it up close - 1000 degrees
- sauce - saw the same cans that others have seen and mentioned already
- cheese - fresh mozz made there daily - too expensive to buy elsewhere is what I was told
- other cheese - note the misspelling - something like bellllla miaaaaa - I liked the fresh better
- peerless mixer (very old)
- 2 minute cook
Overall - A+ - coal oven makes the difference plus I loved their sauce.
New place in the village mentioned because of its use of a starter and for its salt
Things I know:
- mostly the same as whats on sliceny - organic non bromated flour - mixture or 00 and others?
- no oil!
- salt - let me tell you I LOVED the salt (sicilllllllian seaaaaaaa salllllllt)
- 2-3 day rise, no commerical yeast (nat. lev.)
- san marzano sauce
- salt in dough and sprinkled on top
- oven - wood - 800-1000 degrees
Overall - A+ - I did taste a bit of sourdough in the dough which I pleasantly surprised I liked. Salt stays with you - some in my party didn't like the salt, but everyone loved the pizza.