Here's some info about the show......... ( I just typed this into another topic but it's really about this topic here )
Btw, the other night on the World Pizza championships, they were mentioning that the American teams let their dough rise for 24-36 hours, yet the Italians make their dough basically a few hours before they bake it.
- another really interesting and bizzare comment I heard was that one of the American pizza guys said that he baked his pizza at 450 ? ..... and that the ovens in Italy were hotter, and he could tell because his pizza was burning.....
I digitized that video, maybe I can pull out that part so people can hear it for yourselves.
Btw, I liked watching this show, but to be fair to the American team, I have to say it wasn't a fair competiton. The Italians had an advantage for sure, as they were using ovens they were used to, flour they were used to etc.... right at the beginning of the show
they said that the Americans could bring their knowledge, and years of experience, but they had no clue how the ovens even behaved ! ....
isn't that like a professional car driver driving a new car he's never tried... in a race of his life ? - not really that fair.
Mark
