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Bob (this one)
 
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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