[geeks] Pizza anyone?

[Joshua D Boyd]

On Mon, Jan 13, 2003 at 02:15:59PM -0500, Michael A. Turner wrote:

> 	Now to what I wanted to say :-) . I have worked as a pizza chef at
> several restaurants in my area. I have worked at both  a Greek place and an
> Italian place. I am hear to tell you what the secret of a good pizza is. It
> is a Stone Bottom Pizza oven! If you have problems with uncooked dough they
> are using proofing pans and a regular oven. One chain I slaved at went so
> far as using a conveyor system to cook pizzas. Nice even poor cooking. They
> also used a proofing pan. You want a gas fired oven that is heating a stone
> bottom. You then want the pizza placed directly on this stone to cook. This
> flash cooks the bottom and keeps you from having an uncooked area. 

At one italian place I frequent, they have stone bottomed ovens.  They
also have these wire disks that they cook the pizza on for part of the time.
 	
> the Greek Pizza. This , when fired in a stone bottom oven, produces a style
> of pizza most often referred to as "New York" style. Thin and chewy, with an
> almost bagel like edge to it.
> 
> 	I prefer the above described Italian. 

NY style?  Refering to it that way is surely a crime!
-- 
Joshua D. Boyd