The Gear Forum Home Pizza Thread

[la szum]

Any kind of White Sauce on Pizza is an hard pass for me. I like the brightness and acidity
of a Tomato-Based Red Sauce. The simpler the better, in most instances.

Ranch is ubiquitous here in the States. People put that shit on everything, and it has Mayo in
it.... among other things.

Makes a great dip for Veggies. I love it. On a Pizza? Not so much.

 

[The-Kid]

Any kind of White Sauce on Pizza is an hard pass for me. I like the brightness and acidity
of a Tomato-Based Red Sauce. The simpler the better, in most instances.

Ranch is ubiquitous here in the States. People put that shit on everything, and it has Mayo in
it.... among other things.

Makes a great dip for Veggies. I love it. On a Pizza? Not so much.

I use to think so too but try a Riccota cheese base with shredded mozzarella or fresh mozz, virgin olive oil..... callabrese, arugula and drizzled with honey....



I'd be hard pressed if you wouldn't like it as much as a solid Margherita.



But yes it's all about the Margherita in any case IMO. Simply put, the important things come first.

 

[The-Kid]

And yeah I'm all about WFOs but some of these new electric ovens are AVPN approved and maybe some like the Pizza Master look like big ass microwaves but they still get the job done and get to Neapolitan WFO temps....... it also makes so much sense on so many levels, is more efficient, saves money and is good for nature and the environment by huge margins vs wood or even gas.




But yeah every time I check these things out I can't help but be amazed. Especially when stuff like the Neapolis by Moretti Forni pay respect to the past and the tradition.



Pizza is changing along with food and how to cook it and what's possible today thanks to new tech and the new electric ovens but it's always nice when such innovations don't just look to the future but also look back and give a nod to the past and the tradition.

 

[The-Kid]

My specialty, a Cinco Stagioni >_<