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paulraphael

paulraphael

I can get my oven to about 540°F. But it has no top broiler. Even with a 1/2" thick steel, pizza is not good enough. I live in Brooklyn, 40 minutes or less from a half dozen of the best pizzerias in the known universe. So I'm not going through the trouble. 

I gave up, but in the process learned how to make sourdough bread, and am now addicted. So that's a bit of a consolation prize.

 

I wish they'd just included pizza in Modernist bread. It's hard for me to believe that they'll come up with more than 50 pages of new discoveries on this one topic.

 

And it's delaying Modernist Pastry!

paulraphael

paulraphael

I can get my oven to about 540°F. But it has no top broiler. Even with a 1/2" thick steel, pizza is not good enough. I live in Brooklyn, 40 minutes or less from a half dozen of the best pizzerias in the known universe. So I'm not going through the trouble 

I gave up, but in the process learned how to make sourdough bread, and am now addicted. So that's a bit of a consolation prize.

 

I wish they'd just included pizza in Modernist bread. It's hard for me to believe that they'll come up with more than 50 pages of new discoveries on this one topic.

 

And it's delaying Modernist Pastry!

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