Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Pizza Quest with Peter Reinhart > Pizza

View Poll Results: What is most important for great Pizza
Dome Temperature 8 27.59%
Hearth Temperature 13 44.83%
Overall Oven Temperature 10 34.48%
Fire Flames licking over the Dome 9 31.03%
Retained Heat Oven, No Fire 2 6.90%
Dough Recipe 15 51.72%
Toppings 4 13.79%
Other - post what you believe. 0 0%
Multiple Choice Poll. Voters: 29. You may not vote on this poll

Reply
 
LinkBack Thread Tools Display Modes
  #11  
Old 03-28-2008, 02:17 PM
Acoma's Avatar
Il Pizzaiolo
 
Join Date: Sep 2007
Location: Reno, NV
Posts: 1,023
Default Re: Most important?

I went with retained heat. Even though it states no fire, we still throw a log in. If our goal is saturated heat for multiple pizzzas then I go with the retained (saturated) concerns. We heat the oven for 2 hours for a reason, correct?
__________________
An excellent pizza is shared with the ones you love!

Acoma's Tuscan:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #12  
Old 03-28-2008, 06:35 PM
Peasant
 
Join Date: Oct 2006
Location: thailand
Posts: 33
Default Re: Most important?

For me its the hearth temp is the most important as I can control the dome temp quite easily by adding wood or kindling. As time goes on the hearth temp drops and the bottom of my pizza's start getting lighter. Those are the ones the neighbours usually get. Still yummy though! The flour is also up there. Then cheese, olive oil, tomato's, then toppings. I put a stock of Italian basil into a cup of water a few months ago now its a full grown bush. What a difference fresh basil makes on a pizza
Reply With Quote
  #13  
Old 04-06-2008, 11:18 PM
Il Pizzaiolo
 
Join Date: Dec 2006
Location: Mishigame & Iberia
Posts: 1,168
Default Re: Most important?

Hearth and Dough around the first turn....neck and neck
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Tiempo para guzarlos.....
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
...enjoy every sandwich!
Reply With Quote
  #14  
Old 04-18-2008, 06:41 AM
Peasant
 
Join Date: Sep 2006
Location: deep in Red Sox Nation
Posts: 30
Default Re: Most important?

I chose "toppings" because I believe the dough and baking are absolute requirements to get right -- if they are not done properly, you have no pizza. In other words, they are the elemental ingredients and procedures for all pies.

Obviously, if the dough and baking are awful, you may as well smear tomato sauce on an English muffin and call it a pizza. That is no more pizza than a poorly made dough or improperly baked pie. So I'm assuming here, that one has mastered the process of dough making and oven baking.

After that, it's all about toppings -- specifically, all about using minimal toppings. That is what a pizza pie is. You can ruin a great dough/baking with poor toppings, but all the wonderful toppings in the world will not make a good pie from poor dough/oven technique.
Reply With Quote
  #15  
Old 04-18-2008, 09:37 AM
Peasant
 
Join Date: Feb 2008
Location: Texas
Posts: 40
Default Re: Most important?

Personally, I think Boboli for the dough. Top it with a little Ragu Genuine Italian Pizza Sauce, some Kraft American Cheese, and Oscar Meyer bologna slices (much cheaper than pepperoni, and you really can't taste the difference), and that's a pizza pie! Microwave on high for five minutes. Mangia!
Reply With Quote
  #16  
Old 04-18-2008, 08:29 PM
Il Pizzaiolo
 
Join Date: Jan 2007
Location: Tampa, FL
Posts: 1,446
Default Re: Most important?

John.....I'm having childhood flashbacks of filling my pizza cravings. My mother would by the Chef Boy Ardee pizza kits but never any of the proper toppings.....I was always stuck with the nasty sauce it came with but I've never been able to stomach the "sawdust" grated parm.....I would actually put american cheese, hot dogs, bologna, sausage or whatever else I could find in the fridge along with the only "fresh" items we had (onions and peppers from our garden). Probably started when I was ten or so...continued right through high school (although over time I was able to convince mom to pick up mozzarella and pepperoni). Kind of makes the hair on the back of my neck stand up, thinking of some of the "toppings" I used.....hey, it was pizza...sort of.

RT

Last edited by RTflorida; 04-18-2008 at 08:32 PM.
Reply With Quote
  #17  
Old 04-18-2008, 08:31 PM
Il Pizzaiolo
 
Join Date: Jan 2007
Location: Tampa, FL
Posts: 1,446
Default Re: Most important?

Almost forgot.......VELVEETA, we always had what seemed like a ten lb. brick of it on hand...I prefered the american cheese, if we had enough.
Reply With Quote
  #18  
Old 04-18-2008, 08:47 PM
Journeyman
 
Join Date: Oct 2007
Location: Fethiye Turkey
Posts: 265
Default Re: Most important?

Quote:
Originally Posted by John Fahle View Post
Personally, I think Boboli for the dough. Top it with a little Ragu Genuine Italian Pizza Sauce, some Kraft American Cheese, and Oscar Meyer bologna slices (much cheaper than pepperoni, and you really can't taste the difference), and that's a pizza pie! Microwave on high for five minutes. Mangia!
Hi John............how do you feel about the concept of excommunication............

Reply With Quote
  #19  
Old 04-22-2008, 03:22 AM
carioca's Avatar
Journeyman
 
Join Date: Sep 2006
Location: Charlotte Bay, Australia
Posts: 259
Default Re: Most important?

Quote:
Originally Posted by John Fahle View Post
<snip>
Microwave on high for five minutes. Mangia!
Microwave?! Doesn't seem to appear in the poll choices :-)

Cheers,

LMH
__________________
"I started out with nothing, and I've still got most of it"
Reply With Quote
  #20  
Old 04-22-2008, 08:41 PM
Dutchoven's Avatar
Master Builder
 
Join Date: Apr 2007
Location: Mississippi
Posts: 931
Default Re: Most important?

Would that be with or without the fancy piece of cardboard so useful for "crisping" the crust while it is "nuked"...

RT someone here told me of childhood pizzas like you mention...except that he liked them...said his mother used to clean out the fridge when she made pizza...
Dutch
__________________
"Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
"Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Weatherproof stucco? KiwiPete Design Styles, Chimneys and Finish 19 06-14-2007 05:55 PM
How important is vermiculite in igloo shell? jwnorris Getting Started 3 08-14-2006 09:55 PM
Marcel's Pompeii Oven photos Part 4 Marcel Brick Oven Photos 29 10-08-2005 10:36 AM
A critical first decision Marcel Newbie Forum 4 09-23-2005 06:12 PM
? crack resistant, Vemic,& Perlite differences Marcel Getting Started 7 09-07-2005 01:10 AM


All times are GMT -7. The time now is 11:30 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC