On Mon, 19 Jul 2010 22:41:16 +0000 (UTC), piedmont >
wrote:

> sf > wrote in
> :
>
> snip
> > BTW: what distinguishes Brooklyn style pizza from everything else?
> > Are you thinking of a particular pizzeria or is this a general style?
> > Is it based on Roman style, Sicilian style, somewhere else....
> >
>
> Foldable first of all, chewy, smell of yeast, burnt splotches on crust, but
> I'll never get the burn unless I get a commercial oven, not gonna happen.
> So I'll live with dark brown.

I think you need the conditions of a wood burning oven to get what you
want. They're expensive, but not so expensive that a determined
do-it-yourselfer couldn't construct one out in the backyard.

http://heatkit.com/html/bakeoven-mha.htm
http://www.deltabluesfestival.net/pizza_oven.htm

--

Forget the health food. I need all the preservatives I can get.