A coal-fired pizza oven can go through 100 pounds of high grade Pennsylvania anthracite in a single day.
Coal ovens impart a distinctive smokey taste to a very crispy crust, and it can reach 1200 degrees fahrenheit in there, too.
Once I asked a pizza oven baker how long it takes to bake a pie at that temperature.
He said... “At 57 seconds I pay close attention.
At 58 seconds I get ready to pull it out.”
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“It’s done at 59 and I can still serve it at 60 seconds.
But at 61...”
“...we throw it away.”
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