"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Pizza & Focaccia
Reply
 
Thread Tools Display Modes
 
Old 09-09-2014, 06:22 PM   #21
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,153
Quote:
Originally Posted by CraigC View Post
No wood fired oven, no success. +1 on the fresh basil.
Fresh basil - grow your own from seed or plant from the gardn centre or supermarket.
__________________

__________________
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 09-09-2014, 06:24 PM   #22
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,153
Quote:
Originally Posted by CraigC View Post
If we are getting down to brass tacks about the original, it was done in one. Wood was the source of cooking fuel back then, I believe.
The world moves on. How many people have a wood fired stove these days unless you have one of those fancy outdoor clay pizza ovens?

Learn to adapt.
__________________

__________________
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 09-09-2014, 07:02 PM   #23
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,244
MC, it isn't so much in the world moving on (trust me, most of us don't have our own stone ovens ) but rather adhering to the authentic specifications of that particular style of pizza. Just as Italy limits the name "Parmigiana Reggiano" to cheeses crafted in a small, specific region, the authentic "Neapolitan Pizza" must be made with specific ingredients in a particular oven. Any adaptation of those regulations can still result in a delicious pizza, but it can no longer be called Neapolitan.
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 09-09-2014, 07:30 PM   #24
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,873
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Mad Cook View Post
Brewers YEAST. Probably not widely available in USA. In the 19th C, before the advent of dried yeast, it was common to go to the brewery to buy yeast liquid for bread making. At least it was in Britain.

The OP probably means this or brewer's yeast in translation means just yeats
We get brewer's yeast on this side of the pond. However, it's dry and it won't raise anything. It's used as a nutritional supplement. Easy to find in almost any health food store.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 09-09-2014, 09:56 PM   #25
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,777
Quote:
Originally Posted by Mad Cook View Post
The world moves on. How many people have a wood fired stove these days unless you have one of those fancy outdoor clay pizza ovens?

Learn to adapt.
Adapt I have. I can get the same results as a wood fired oven in the Egg. Outdoor wood fired ovens are generally made with fire brick and refractory cement, no clay involved. Besides, we were discussing the original pizza, which was made in a wood fired oven. I don't recall comparing what was then the cooking method to what is the norm for modern day ovens.
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Old 09-09-2014, 10:28 PM   #26
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,284
Ummm...I have a friend with a wood-fired pizza oven. I have cooked on the wood stove, but, quite honestly, neither pasta nor pizza are my go-to meals. When did I last have pizza....February (I didn't make it, the DH made it for my birthday, the three slices that were in the freezer I fed to the chickens last week). Pasta....July...pasta salad for the DH's b'day BBQ.

I like a portion of protein and lots and lots of veggies (3-5 veggies is my idea of a balanced plate), and a whole grain side--but can skip that every now and again. Skip the carbs, skip the bread, skip the cheese, skip the sauce.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 09-10-2014, 04:21 AM   #27
Assistant Cook
 
benedotta's Avatar
 
Join Date: Sep 2014
Location: salerno
Posts: 15
hello . In Italia the basil is used only on the pizza and it is optional. this isn't true ingredient of recipe . so who wants to use it as a decoration can do it.
then sorry I want write brewer's yeast. then I mean a soup spoon.
__________________
benedotta is offline   Reply With Quote
Old 09-10-2014, 04:34 AM   #28
Assistant Cook
 
benedotta's Avatar
 
Join Date: Sep 2014
Location: salerno
Posts: 15
everything has its time. later I will send you also the true process. no desperate and when you try this tell me..... . bye
__________________
benedotta is offline   Reply With Quote
Old 09-10-2014, 05:43 AM   #29
Senior Cook
 
Join Date: Jan 2012
Location: Boracay, Philippines
Posts: 121
Just curious...would brewer's yeast be available in
a beer making store? Or is yeast just yeast?
__________________
BoracayB is offline   Reply With Quote
Old 09-10-2014, 06:55 AM   #30
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,017
I wonder if the cake of yeast would be the same as brewers yeast? It does have moisture in it as to the dried yeast in the packet.

We bought a loaf of the artisan bread that we like so much. It had a slight sour taste to it. I think they need to consider a new starter.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Reply

Tags
pizza

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:36 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.