Author Topic: Latest Lehmann Pizza  (Read 1197 times)

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Offline vitoduke

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Latest Lehmann Pizza
« on: March 24, 2006, 10:14:38 PM »
We made 2 pizza's and they turned out very close to what I remember as a kid in N.Y. The key was keeping a large enough fire at the side of the oven to maintain the heat to char the bottom and cook the top. I used Polly-O cheese that was sent to me by a friend in the food service industry. I think it tasted and melted better the the Grande I was using. Both dough balls were 25 ounces and the pies were 18 inches. Mel


Offline PizzaDanPizzaMan

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Re: Latest Lehmann Pizza
« Reply #1 on: March 25, 2006, 08:44:59 AM »
I want a wood burning brick oven :'(


very nice looking pies Mel!

Dan

Offline vitoduke

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Re: Latest Lehmann Pizza
« Reply #2 on: March 25, 2006, 03:13:33 PM »
Thanks Dan-Our oven is actually not a brick oven. It is a kit from Forno Bravo, and it is made from refractory material. I'm very happy with the way it cooks. In adition to pizza, we've made salmon, turkey, leg of lamb, and did our first bread  in it yesterday. The Forno Bravo web-site has great instructions, from pouring the slab to the final design and finish. We will be taking a cooking class at Forno Bravo next month, If anyone lives in Northern Cal. and would like to take the class, send me a message and I will get you the info. THANKS---Mel


 

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