Good morning! It is an average winter Sunday morning in the Twin Cities of Minneapolis and St. Paul. In about an hour my wife and I will be heading out to go shopping for groceries at the St. Paul Trader Joe’s store.
Yesterday my wife and I made a couple Neapolitan pizzas that were quite close to the original ones. I am not going to go into the ingredients at this time. The technique resides in how the pizza is cooked. In general, in the USA we do not have pizza ovens in our backyards. A pizza brick oven heats up north of 600F which is not possible to achieve in a regular home oven. In addition, the initial transfer of heat, due to the size of the oven, is not possible. So, by reading and watching videos, we ended up with the following set of steps:
1. Preheat oven to 550F (takes about 15 minutes in our convection Thermador oven) 2. Add some olive oil to a large (14 to 15 inch cast iron pan) 3. Carefully place the dough on the cast iron pan 4. Turn on your largest gas burner on your range (we have a Viking with high heating capacity) 5. The first pizza will take about 7 minutes to cook (the following ones will take about 5) 6. Carefully move the pan into the oven 7. Finish cooking the pizza in about 7 to 8 minutes 8. Carefully remove the pan from the oven 9. Move the pizza from the pan to a tray and let it rest for 5 minutes (if you can) 10. Use a cutting wheel to cut 6 slices 11. Enjoy!!!
If you try this cooking technique, please share the experience with others. In general I enjoy reading and experimenting, not only with technical topics and subjects, but in general to improve on life. Continue reading “Next Permutation”