Margherita - start to finish!

[genew]

Re: Margherita - start to finish!

The second cheese is just a sprinkle of parmesan...not traditional, but it was the way I was trained. We don't use anything but crushed tomatoes so I like a bit of saltiness on top.

I really don't like the side loading ovens - but mostly I don't like the rotating deck. But we can't do anything about it now...the pizza is coming out pretty good.

Here is another good link

2008 Independent Pizzeria of the Year - Campania Pizza & More

Jay

You can really be proud of what you've done in Dallas! You've got great products and really know what you need to do to be successful. Really appreciate the link. Thanks
Gene

[jjerrier]

Re: Margherita - start to finish!

I have yet to have success with either Calmadoli or Ischia. I have been working with them at home and made a couple of batches for the pizzeria, but I can't get them right. They are not contaminated, but I just don't think I have them fully activated.

We are making the dough using fresh cake yeast. I am totally jealous of the people that can make the starters work.