Author Topic: I'm trying to reverse engineer Brooklyn pizza...  (Read 1296 times)

0 Members and 1 Guest are viewing this topic.

Offline Nathan

  • Supporting Member
  • *
  • Posts: 235
I'm trying to reverse engineer Brooklyn pizza...
« on: April 25, 2005, 04:07:45 AM »
Do I need a really hot/dark oven?  ???
"Pizza with pineapples?  That's a cake."


Offline pftaylor

  • Registered User
  • Posts: 1113
  • Location: Tampa, FL
  • Life's Short. Get Wood Fired Up!
Re: I'm trying to reverse engineer Brooklyn pizza...
« Reply #1 on: April 25, 2005, 08:07:13 PM »
Nathan,
Okay, I'll bite. I'm a sucker for projects.

I can't tell you if you need that kind of oven or not. If the Brooklyn pizza joint you are trying to reverse engineer has a gas or electric oven than probably not. On the other hand, if they have a wood or coal burning oven than you very well may.

BTW, what is Brooklyn pizza? I was born there and have never heard that descriptor.
Pizza Raquel is Simply Everything You’d Want.
www.wood-firedpizza.com

Offline scott r

  • Supporting Member
  • *
  • Posts: 3061
  • Age: 43
  • Location: boston
  • I Love Pizzafreaks!
Re: I'm trying to reverse engineer Brooklyn pizza...
« Reply #2 on: April 26, 2005, 03:35:00 AM »
There are some Grimaldi copycat places opening up in Jersey called Brooklyn Pizza.  They seem to be just as good, coal oven and everything.