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Old 09-10-2014, 08:53 AM   #31
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Originally Posted by CraigC View Post
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.
Oh dear, how stupid I am. Remind me again - what are bricks, including fire bricks, made of?
(Sarcasm off)
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Old 09-10-2014, 11:15 AM   #32
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This post is only making me hungry for a delicious pizza from Di Michele in Naples :)
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Old 09-10-2014, 11:54 AM   #33
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is it just yeast . I refer to the yeast that in Italia we buy in the supermarket in the form of a cube. I not refer to the yeast powder .
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Old 09-10-2014, 12:01 PM   #34
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this is the yeast ... :)
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Old 09-10-2014, 12:03 PM   #35
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lievito di birra - Cerca con Google

try to click there.
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Old 09-10-2014, 03:54 PM   #36
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everything has its time. later I will send you also the true process. no desperate and when you try this tell me..... . bye
Thank you. I am still waiting.
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Old 09-10-2014, 04:24 PM   #37
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Oh dear, how stupid I am. Remind me again - what are bricks, including fire bricks, made of?
(Sarcasm off)
They are what I have in my wood stove.

Fire brick - Wikipedia, the free encyclopedia
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Old 09-11-2014, 05:31 AM   #38
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hi, as I promised send the process for do the perfect pizza.
arrange the flour on a pastry board and formed a hollow in the center. Take a glass bowl, pour in the water, salt and yeast. Stir well to melt the whole thing and pour it in the center of the flour. started to stir and mix everything in order to get a ball.
then form a ball and place in a large floured bowl, cover with a cloth and let it rise in the refrigerator for 24 hours at no more than 4 °. To form the disc, take a ball and place them on a flat floured, started to crush it with your fingers always starting from the center and going out, do not pull it by the edges. Turn it over on itself.
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Old 09-13-2014, 06:03 PM   #39
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Best Pizza

After numerous attempts at making pizza dough in my bread machine, I found the best pizza dough for us. It is sold in Von's deli section, and I ask for it frozen, so I know it has not been sitting too long.
We have a pizza stone in our oven, and Kayelle uses our pizza peel to put it on the stone. We vary the toppings, but use mainly mozerella and Trader Joe's Quattro Fromaggio as the cheeses.
It comes out great every time!
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Old 09-14-2014, 12:28 PM   #40
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is it just yeast . I refer to the yeast that in Italia we buy in the supermarket in the form of a cube. I not refer to the yeast powder .
It's sold here, too, but not as much as it used to be. We call it cake yeast. Note that the name doesn't mean that it's used for cakes, but rather that it comes as a cake or brick.

Red Star® Cake (Fresh) Yeast | Red Star Original
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