"Bob (this one)" > wrote in
:
> wrote:
>
>> I seen a special on the History channel, about how pizza was made back
>> in the very early 1900, in the very begriming in NY city. They put a
>> pizza in a very hot oven and the pizza came out with a thin and crispy
>> crust. Does any one know how the crust and sauce was made ?
>> thanks
>
> You're confusing a few things. It wasn't the oven that determined the
> thinness of the crust. It was thin before it went in. The extreme heat
> of wood-fired or coal-fired ovens cooked it crisply. You can't get
> that level of heat in your home oven.
>
> Crust is basic bread; water, flour, yeast, salt and sometimes a little
> oil. Sauce is one of many, many that would be acceptable. Not rocket
> science.
>
> Pastorio
Bob, do you think one could make an ultra thin crust and prebake as hot
as possible (around 550 degrees F.), then top and rebake, and achieve a
thin and somewhat crispy crust like that?
Just curious...
--
Wayne in Phoenix
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.