Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Why does the time it takes to bake a pizza seem so important? If you can get a great pie out of the oven, that should be what you want. Looked great, tasted great, but didn't cook in four minutes? I don't get it. I do admit that I plan on building a wood fired brick oven outdoors in the future that I expect will get much hotter than my electric range can, but still, it's what comes out of the oven that I'm most interested in rather than how much time it spent in there.
HC
Why does the time it takes to bake a pizza seem so important to you? If you can get a great pie out of the oven, that should be what you want. Looked great, tasted great, but didn't cook in four minutes? I don't get it. I do admit that I plan on building a wood fired brick oven outdoors in the future that I expect will get much hotter than my electric range can, but still, it's what comes out of the oven that I'm most interested in.
HC
Why does the time it takes to bake a pizza seem so important to you? If you can get a great pie out of the oven, that should be what you want. Looked great, tasted great, but didn't cook in four minutes? I don't get it.
HC
Why does the time it takes to bake a pizza seem so important to you? If you can get a great pie out of the oven, that should be what you want. Looked good, tasted gear, but took too long to cook, just doesn't carry any water for me.
HC
