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Interesting Pizza Making Style... - Forno Bravo Forum: The Wood-Fired Oven Community

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  • Interesting Pizza Making Style...

    From Sorbillo Restaurant, Naples...

    Pizza Napoli

    Note the "topped" calzone towards the end. I haven't seen them made that way before.

    Rossco
    / Rossco

  • #2
    Re: Interesting Pizza Making Style...

    that calzone looks incredible.... will have to try that..

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    • #3
      Re: Interesting Pizza Making Style...

      Hi Rossco!

      Thanks for poking that up! The topped calzone looks like a really easy way to make a mess - probably won't try it indoors - but with the WFO cleanup would be easy so I will definitely give it a try!

      Jay

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      • #4
        Re: Interesting Pizza Making Style...

        Thanks! Into the archives it goes.

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        • #5
          Re: Interesting Pizza Making Style...

          I noticed towards the end they mentioned a wooden peel.
          does the dough stick less to wooden peels vs aluminum?

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          • #6
            Re: Interesting Pizza Making Style...

            That is debateable - but in making a couple of pizzas last night in the electric oven - one of them stuck fast to my board. It ended up crinkle-cut ... the victim of having too little flour on the board. Sufficient flour and the board and working quickly are the key to a stick free pizza in my view - don't skimp on the flour and work like you are in a restaurant and you should be OK!

            Rossco
            / Rossco

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