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When restaurants shut down, why isn't it more common for them to publish their recipes? (lemmy.dbzer0.com)

submitted 10 months ago by [email protected] to c/[email protected]

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[–] [email protected] 3 points 10 months ago (1 children)

In short, they can hold a lot more heat than the stones, mimicking the effect of professional pizza ovens.

So the idea is to cook a pizza in the shortest possible time in order to thoroughly cook the dough and outer layers, whilst leaving the ingredients with a delightful freshness. With a conventional oven the process takes much longer, tending to cook everything evenly, producing a drier pizza in which you don't get that 'brick oven effect.'

I've tried the stones myself, heating them on max heat for a whole hour beforehand. They can help a bit, but it's still not the same. All that's my take on the situation, anyway.

I checked the FV just now and I don't see a pizza community here that goes in to this stuff. Unfortunately for now, you'll have to visit the evil empire for more precise info.

[–] [email protected] 2 points 10 months ago* (last edited 10 months ago)

pizzamaking.com is a great old style forum that has more info than the evil empire

I do wish there was an active community for it here too though