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homestead - Re: [Homestead] Outside pizza oven, tiled

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  • From: Gene GeRue <genegerue AT ruralize.com>
  • To: homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] Outside pizza oven, tiled
  • Date: Mon, 18 Feb 2008 11:58:04 -0700


On Feb 17, 2008, at 4:30 PM, Lynda wrote:

----- Original Message -----
From: "Rob" <becida AT comcast.net>

I 'think' the thin crust, really hot oven is called a Napoli style
pizza, like 2 or 3 min tops to cook it.

Yep, a quick Google confirms the thin-crust style is called Napoli. It is also called New York Style.

When I was on author tour in Chicago I took the opportunity to walk to a very popular pizza place where they serve the deep-crust style. Good if you are into sausage and lots of sauce.

I like them all, but prefer skins made of whole wheat and with enough body to hold up under my thick toppings. I make a shaped raised edge to keep all the goodies from falling off in the oven. Part of my motivation is Chris has a fine nose that dislikes the smell of burned food.




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