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Island Pizza - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Island Pizza

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  • Island Pizza

    I was reading through some articles about Anthony Mangieri's Una Pizzeria Napoletana. Besides the fact that you should sell what your customers want, not what you want, the most common complaint was that his pies are soggy in the center. I have never had a true Neapolitan Style pizza, but the center of any pie is problematical in that it will always be the least cooked and yet be the smallest and most heavily loaded area.

    So, I says to myself, why not eliminate it altogether? Now a doughnut hole would work, but a much simpler solution would be to leave a mound of dough in the middle. An Island, if you will, of crusty goodness in the center of the pie.

    Since I was making my dough for this weekend, I decided to do a proof of concept pie. Note that the dough is less than an hour old and cooked in the electric oven. and I didn't plan on eating the pie, but my daughter did anyway, all of it.

  • #2
    Re: Island Pizza

    Interesting thread title. I was expecting the dreaded pineapple-and-ham pizza!

    I have th problem too. Interesting solution.

    Re: eating the pie... I'm a firm believer that the evidence should always be eaten.

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    • #3
      Re: Island Pizza

      Brilliant concept! Since the edge is my favorite part of the pizza I'd like to try this for myself.
      George

      My 34" WFO build

      Weber 22-OTG / Ugly Drum Smoker / 34" WFO

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      • #4
        Re: Island Pizza

        Great looking pizza Tom, I am slowly getting the hang of our style of oven. Pizza for all last Sunday and dropped in a 15 or so lb turkey in a dutch oven with foil tent on tuesday, about 240 deg or so. 11 1/2 hours later the meat fell off the bone. You could not lift it out of the dutch oven.

        Hope all is well with you.

        We will be starting this years honey crop this weekend. I will let you know when it gets in the buckes and send you a sample.

        Derk

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        • #5
          Re: Island Pizza

          I need to do a practice turkey, since I have already committed to one for T-Day. That sounds like the kind I want to do. I have a huge unruly thyme bush that wants to sacrifice it's life to a turkey dinner.

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          • #6
            Re: Island Pizza

            You may have created the next gimmick pizza from Dominos or Phut.
            The above mentioned problems are the exact reasons why I also experiment. I have more than a few concept pizzas that will be worth a second try...I think I will add your doughnut pizza to my next bake

            RT.

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            • #7
              Re: Island Pizza

              Its the Bagizza the Bagel Pizza......nice idea.....
              The English language was invented by people who couldnt spell.

              My Build.

              Books.

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