Do people ever make Pizza at home in Italy?
Do you have any advice for those of us making it at home in the US or elsewhere on how to make it as good an Italian pizzaria, or assuming that is impossible, at least sort of close?
Pizza at home
Started by
Rachel Perlow
, Sep 23 2004 02:28 PM
1 reply to this topic
#2
pamela in tuscany
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- participating member
- 41 posts
Posted 24 September 2004 - 02:04 AM
I tested all of the recipes for my Pizza book when I was in the states, using my 1940s O'Kieffe & Merritt gas stove. Gas ovens work well as you can place an extra pizza stone on the floor of the oven to help radiate extra heat. While you can't get to the wood-fired temps of over 700°F, you can still get it pretty hot, maybe 550°F.
Many people have wood-burning ovens, especially in the old country houses like ours.
Here is Gaetano Cannetiello teaching a pizza class at my house. Our oven is at least 300 years old...
Many people have wood-burning ovens, especially in the old country houses like ours.
Here is Gaetano Cannetiello teaching a pizza class at my house. Our oven is at least 300 years old...
Edited by pamela in tuscany, 24 September 2004 - 02:14 AM.
Pamela Sheldon Johns
Italian Food Artisans
www.FoodArtisans.com
Italian Food Artisans
www.FoodArtisans.com
