I knew an Italian restaurateur in Germany, and his pizza oven went up to 300 centigrade. So I'd infer that if you use a normal oven, you have to have it on 250, gas mark 9.
If I use my oven at 250 C I burn the pizza. There is a trick though. After 15 minutes at 180 C, you turn on the grill and keep the pizza close to the fire for a couple of minutes. Still the Syrian cheese tastes betterAndrew Fryer wrote: ↑Fri Sep 22, 2017 9:57 amI knew an Italian restaurateur in Germany, and his pizza oven went up to 300 centigrade. So I'd infer that if you use a normal oven, you have to have it on 250, gas mark 9.
Good friend of mine, a cultural anthropologist, is Italian. His kids were baptized at the Vatican, one was born there. His and my families have been to Italy together. He spends most of the summer there. He's a foodie and into cooking, just like me. One of his research interests is slow food tourism, specifically Italy and Vietnam. His pasta board is a ratty piece of plywood from Home Depot. His pizza stone is a piece of slate rock from somewhere. Maybe the woods behind his house. We've made great pizza on that slab.Evocacion wrote: ↑Sat Sep 23, 2017 3:37 pm
When I first tried it, I was reluctant to buy an expensive pizza stone (is there any other sort out there?) so I bought a couple of large terracotta pot saucers from the local garden centre at a fraction of the price. They've performed brilliantly for the last ten years or so, and are now quite black!
Hwy bother then? He should eat cheese on toast instead