Silly I suppose . . . But with Omid's thread going quiet, I really do hope all is well. It has been a tremendous resource and likely a drain on Omid's sanity at times, a big commitment. After all I have learned from your thread/ philosophy, techniques, insight, I hope your days are full and your excitement for learning is still honed and ready. All the very best to you, thank you!
Maybe if we concentrate on the positive side our favorite maestro might show up
He is a lover not a fighter!
Omid have you heard of this Pizzaiolo, titolare and builder of his own Neapolitan forno in Japan?
I believe he originates from Turkey, but his passion is the Neapolitan arts.
Kali sperra from Corfu!
Dear friends, I thank you for thinking of me and for your good thoughts. I have been busy baking a lot of Persian barbari breads and doing painstaking research on its origin, history, and evolution. Meanwhile, I have been meticulously working on my Neapolitan dough.
Dear Case, I remember that about 1 or 2 years ago, a German member of this forum introduced the pizzaiolo, Mr. Halil Kayaoglu, to us. Thank you for sharing the video.
As you guys are aware, about 4 months ago I installed Saputo biscotto tiles in my wood-fired oven at home. Whenever I bake barbari breads (or NY-style pizzas) in the oven, I need to take out the biscotto tiles and use the original oven floor which results in a much, much better bake. If I bake a barbari bread on the biscotto tiles, the bottom of the flatbread does not bake in tandem with the top. In other words, the top gets done before the bottom. (Like Neapolitan pizza and unlike most Western breads, barbari needs live flames
during baking, which takes about 9-11 minutes at 250°C or 482℉ on the floor.) I presume this has to do with the low thermal conductivity of the biscotto tiles which do not seem to work well for baking breads or NY-style pizzas in my particular oven. I wonder if others, who have installed Saputo biscotto tiles in their masonry wood-fired ovens, have had similar experience.
In case you are interested to know about barbari breads, here is a comprehensive thread I created on the subject:http://www.thefreshloaf.com/comment/279922#comment-279922