Pancetta and DomingJul 22, 2020Posted by Chef BartPrint
Two weeks ago, I posted information on wood and the flavor characteristics that the different woods can impart in the overall flavor of the pizza. This week, as a follow-up, I wanted to talk a little about “doming” the pizza during the cooking process.
To “dome” the pizza or “doming” is the practice of lifting the pizza off the hearth and holding it close to the dome for a short period of time. The act of holding it closer to the flame or dome for 10 – 15 seconds is going to rapidly toast the toppings, char the dough, or finish the melt on the cheese. This technique is typically done at the end of the cooking process, but it is not always necessary. Based on your individual toppings and the state of your dough, this is a great method to utilize and take your creation from good to great.
It is said another benefit of “doming” is to impart more smoke flavor, though I am not quite sure the “extra” smoke gained in this short cooking/finishing time can be dramatically tasted. Nonetheless, the ritual, art, and tradition of “doming” is a part of the Napoletana pizza lore that most likely inspires us all to make an extraordinary pizza.
I found “doming” a perfect approach to finishing pancetta on my pizza. The extra time close to the flame and heat of the dome creates a crispy crunch on the exterior of the salty pancetta that leaves you craving more after each bite.
This is a simple pizza with loads of flavor!
Hope you enjoy. Feast well!
(Originally published in July, 2015)