Author Topic: Essay: Lovin' the big oven, especially for pizza - Washington Post  (Read 909 times)

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Offline Ronzo

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Essay: Lovin' the big oven, especially for pizza

By Samuel Fromartz
Wednesday, July 28, 2010
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
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Offline Ev

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Re: Essay: Lovin' the big oven, especially for pizza - Washington Post
« Reply #1 on: July 28, 2010, 11:13:20 AM »
Thanks for posting that! It was a great reminder(as if I needed it)as to why I'm building a WFO!

Online norma427

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Re: Essay: Lovin' the big oven, especially for pizza - Washington Post
« Reply #2 on: July 28, 2010, 12:45:51 PM »
Ronzo,

Thanks for posting that article.  I have always been interested in WFOs 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.  ;D

Thanks,

Norma
Always working and looking for new information!

Offline Jackie Tran

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Re: Essay: Lovin' the big oven, especially for pizza - Washington Post
« Reply #3 on: July 28, 2010, 12:46:33 PM »
Nice find Ronzo.  I guess I need to look into one.   ;D

Offline BrickStoneOven

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Re: Essay: Lovin' the big oven, especially for pizza - Washington Post
« Reply #4 on: July 28, 2010, 03:13:33 PM »
Nice find Ronzo.  I guess I need to look into one.   ;D

I told you you would want one.

Offline Jackie Tran

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Re: Essay: Lovin' the big oven, especially for pizza - Washington Post
« Reply #5 on: July 28, 2010, 04:38:46 PM »
I told you you would want one.

Ahhh, I haven't forgotten that David.  ;D  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.   :-D


 

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