Comments on: Perfection Pizza http://journal.ngaloppo.org/archives/2006/11/08/perfection-pizza/ Collected chaos. Redesign in progress, 11% done... Thu, 08 Jan 2009 21:41:56 +0000 http://wordpress.org/?v=2.7 hourly 1 By: matt http://journal.ngaloppo.org/archives/2006/11/08/perfection-pizza/comment-page-1/#comment-18717 matt Sun, 11 Mar 2007 15:49:04 +0000 http://journal.ngaloppo.org/archives/2006/11/08/perfection-pizza/#comment-18717 <p>I must say that Steingarten's recipe is what started my quest for pizza making. Now I want some for breakfast!</p> <p>(glad I found your site via flickr!)</p> I must say that Steingarten’s recipe is what started my quest for pizza making. Now I want some for breakfast!

(glad I found your site via flickr!)

]]> By: Nico http://journal.ngaloppo.org/archives/2006/11/08/perfection-pizza/comment-page-1/#comment-5191 Nico Fri, 10 Nov 2006 14:02:21 +0000 http://journal.ngaloppo.org/archives/2006/11/08/perfection-pizza/#comment-5191 <p>There's a reason why I started with Steingarten's recipe and not yours (sssshh, it's a secret!). Because that way, the way I'm going is <strong>up</strong>. I have had his recipe for about a year now, and I really wanted to test his claim for 'perfection'. How in the world could I start with yours and then go back to his only to realize that perfection is worse than Brian's recipe? ;-) Next time, yours is up for testing :)</p> <p>Perfection dough aside, your remarks about the other keys to pizza making are very valid. Actually, I think oven heat is something one cannot do adequately in a standard kitchen, the oven simply doesn't go hot enough. And yes, I like pizza toppings simple, but that's also because I'm not a big fan about veggies like bell pepper in general ;)</p> <p>You know you can come by to join me in some pizza experiments any day! I really liked the synergy we had going last time ;)</p> There’s a reason why I started with Steingarten’s recipe and not yours (sssshh, it’s a secret!). Because that way, the way I’m going is up. I have had his recipe for about a year now, and I really wanted to test his claim for ‘perfection’. How in the world could I start with yours and then go back to his only to realize that perfection is worse than Brian’s recipe? ;-) Next time, yours is up for testing :)

Perfection dough aside, your remarks about the other keys to pizza making are very valid. Actually, I think oven heat is something one cannot do adequately in a standard kitchen, the oven simply doesn’t go hot enough. And yes, I like pizza toppings simple, but that’s also because I’m not a big fan about veggies like bell pepper in general ;)

You know you can come by to join me in some pizza experiments any day! I really liked the synergy we had going last time ;)

]]> By: brian http://journal.ngaloppo.org/archives/2006/11/08/perfection-pizza/comment-page-1/#comment-5158 brian Fri, 10 Nov 2006 03:44:43 +0000 http://journal.ngaloppo.org/archives/2006/11/08/perfection-pizza/#comment-5158 <p>Oh, how soon I am left in the dust. I thought when you and I made pizza just last Friday we made the best pizza that I had been a part of. I even shared my dough recipe for you. Now I find that you've gone one further, found a new recipe, and gotten your hands on a peel. (A paddle is for punishment or propulsion, a peel is for pizza, Jason).</p> <p>Jeff Varasano aside, I do think there are a few keys to the pizza making: adequate autolyzing and kneeding, oven heat, and the stone. You know how to keep the topping simple and tasty; I need to learn constraint.</p> <p>Damn...now I have to figure out the next step in the pizza cold war.</p> Oh, how soon I am left in the dust. I thought when you and I made pizza just last Friday we made the best pizza that I had been a part of. I even shared my dough recipe for you. Now I find that you’ve gone one further, found a new recipe, and gotten your hands on a peel. (A paddle is for punishment or propulsion, a peel is for pizza, Jason).

Jeff Varasano aside, I do think there are a few keys to the pizza making: adequate autolyzing and kneeding, oven heat, and the stone. You know how to keep the topping simple and tasty; I need to learn constraint.

Damn…now I have to figure out the next step in the pizza cold war.

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