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I was reading through some articles about Anthony Mangieri's Una Pizzeria Napoletana. Besides the fact that you should sell what your customers want, not what you want, the most common complaint was that his pies are soggy in the center. I have never had a true Neapolitan Style pizza, but the center of any pie is problematical in that it will always be the least cooked and yet be the smallest and most heavily loaded area.
So, I says to myself, why not eliminate it altogether? Now a doughnut hole would work, but a much simpler solution would be to leave a mound of dough in the middle. An Island, if you will, of crusty goodness in the center of the pie.
Since I was making my dough for this weekend, I decided to do a proof of concept pie. Note that the dough is less than an hour old and cooked in the electric oven. and I didn't plan on eating the pie, but my daughter did anyway, all of it.
So, I says to myself, why not eliminate it altogether? Now a doughnut hole would work, but a much simpler solution would be to leave a mound of dough in the middle. An Island, if you will, of crusty goodness in the center of the pie.
Since I was making my dough for this weekend, I decided to do a proof of concept pie. Note that the dough is less than an hour old and cooked in the electric oven. and I didn't plan on eating the pie, but my daughter did anyway, all of it.
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