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Why do you tease us like this??? What is on the bottom pie?
Wow! Incredible Matt. Are those 13in pizzas?John
Matt the pies do look World Class. Is that a salt holder over by the tickets? I have never seen one like that.
those are textbook models of perfection! always good to see such work to recalibrate the pizza target. how difficult is it to be consistent with varying factors like staff skill levels, oven temp, dough condition, etc? thanks Matt,bill
It's called a salt pig.http://www.zappos.com/emile-henry-classics-salt-pig-figue
matt, beautiful pizzas!!. the finished pies are all consistent your fornaio is very good . will you divulge you method of salting your pizzas? do you salt the sauce, and or cheese, or is the salt pig responsible for the pizzas salt levels? thanks for any information you can give.