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Article: Living Review Food & Drink: The upper crust Contrary to popular belief, you do not need a wood-fired oven or the juggling skills of a seal to prepare top-notch pizza at home. Michael Bateman learns how to make dough without saying `Doh!'
- Article from:
- The Independent on Sunday (London, England)
- Article date:
- November 10, 2002
- Author:
CopyrightCopyright 2002 The Independent on Sunday. Provided by ProQuest LLC. (Hide copyright information)
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It's week two of the series, and we've hit a contentious issue: is
it possible to make a really good pizza at home? The formula is
certainly simple enough - bread plus cheese and whatever else you
fancy by way of toppings. But the classic Neapolitan pizza - crisp
crust with pockets of air - was born of a particularly expensive bit
of kit: the wood-fired oven. Got one of those? Thought not.
There's one huge difference between your oven and the one in a
typical Neapolitan pizzeria: heat. You might be able to get up to
around 240C (that's 475F or gas mark 9), but that's nowhere near the
700C or 800C of the traditional wood-fired version. And according to
some, that's a difference the home ...