Essay: Lovin' the big oven, especially for pizza - Washington Post

[Ronzo]

Essay: Lovin' the big oven, especially for pizza

By Samuel Fromartz
Wednesday, July 28, 2010

[Ev]

Thanks for posting that! It was a great reminder(as if I needed it)as to why I'm building a WFO!

[norma427]

Ronzo,

Thanks for posting that article.  I have always been interested in WFO’s and how they work differently from other ovens. 

I have also thought different times about opening a skin and using the least amount of flour I can to achieve a more airy rim.  I see on the second page of this article, it says they got tips you glean only from a baker "The simple act of keeping your hands dry with flour prevents the skin of the loaf from ripping," which would hamper a good rise, Hamelman reminded us. That is a good tip. 

Thanks,

Norma

[Jackie Tran]

Nice find Ronzo.  I guess I need to look into one.  

[BrickStoneOven]

Nice find Ronzo.  I guess I need to look into one.  

I told you you would want one.

[Jackie Tran]

I told you you would want one.

Ahhh, I haven't forgotten that David.    I'm gonna ease into this pizza making thing and maybe go with a mixer first.  We'll see how I like that before I jump head into this addiction.