The site just redirects me to their GDPA choice page. After clicking the option to not sell my soul I land on their plain text site (which itself isn’t bad, it loads amazingly fast), but only to the startupage instead of the article. That’s just a list of articles, that one not included, and no option to search. Well fuck it
Pizza Physics: Why Brick Ovens Bake the Perfect Italian-Style Pie
41–50 of 85 posts
Re: Pizza Physics: Why Brick Ovens Bake the Perfect Italian-Style Pie
#42Re: Pizza Physics: Why Brick Ovens Bake the Perfect Italian-Style Pie
#43Earlier quoted context omitted.
Which deviates so far from pizza, it ought just be called Chicago pie.
Hehe, I’m going to chuckle if we get a “Deep Dish isn’t pizza” fight going on HN. There are a few other non-Chicago “pies” or Deep Dish styles as well. https://slice.seriouseats.com/2008/01/a-list-of-regional-piz...
It’s a delicious casserole.
Re: Pizza Physics: Why Brick Ovens Bake the Perfect Italian-Style Pie
#44The site just redirects me to their GDPA choice page. After clicking the option to not sell my soul I land on their plain text site (which itself isn’t bad, it loads amazingly fast), but only to the startupage instead of the article. That’s just a list of articles, that one not included, and no option to search. Well fuck it
Here you go:
https://text.npr.org/s.php?sId=630544154
Someone needs to write an extension for this. The id number is on the URL so it's a trivial script. Activating Firefox's reader view makes text-only NPR articles not only fast but look great too.
Re: Pizza Physics: Why Brick Ovens Bake the Perfect Italian-Style Pie
#45Is it only Americans that call a pizza 'pie'? As an Australian it sounds wrong, very wrong - a pie has dished sides and filling, not just topping.
New Yawker here: It's mainly a NY thing (and probably throughout the northeast) used to describe a whole pizza vs individual slices. Though it's rare to hear someone use the phrase "pizza pie" as it gets shortened to "pie". When I order pizza I always ask "gimme a pie to go" and I get a whole pizza.
You know I love what your city did with pizza. I love how much it has influenced pizza around the world.
However I'm getting tired of seeing NY-style pizza shops opening up here in central Ohio. Some chain that focuses on NY-style relocated their headquarters here (from previously being in NY!).
We've already got our own style (central Ohio, wider Ohio region as far as I know). I don't want poor imitations of NY style taking over.
Re: Pizza Physics: Why Brick Ovens Bake the Perfect Italian-Style Pie
#46Earlier quoted context omitted.
Assuming you have an “outdoors”. When living in an apartment this isn’t possible.
Check out uuni pizza ovens. They use wood pellets for fuel and in 10 minutes of pre-heat mine gets to the necessary temp to cook a pizza in a minute or so. Small enough to put on table on a balcony or fire escape and you can even pack it in a carrying bag and take it on the road.
Starting a fire on a fire escape sounds like it should be a prohibited activity.
Re: Pizza Physics: Why Brick Ovens Bake the Perfect Italian-Style Pie
#47About a decade ago I read a hack where you place a large ceramic pot saucer (the thing that goes under a potted plant) on the top rack as high as it will go, and using a well seasoned pizza stone on the bottom rack as far down as it will go.
You then either turn on the broiler for an hour or if you can disable the cleaning cycle lock turn it on the cleaning cycle.
I found that this actually worked, but was really hard to make work without the long spatulas they use in commercial kitchens. It's also super easy to burn yourself and your food because it's at the wrong height. It will also heat your home up to a massive degree such that you need to let your entire kitchen cool off for hours.
Not worth the trouble in my estimation.
Re: Pizza Physics: Why Brick Ovens Bake the Perfect Italian-Style Pie
#48The guy quoted, Kenji, contributes to Serious Eats and is active on reddit and twitter. He's done a lot of work on comparing different flours, comparing different pizza ovens, and also has good recipes. If you're a pizza buff, it's well worth your time checking out his work.
I've made his hacker free pizza [0] which turns out decent. The hard truth, though, is that you're never going to get the chewy, moist flavor from a classic oven. It just doesn't get hot enough.
There's a lot of new companies coming out that mimic the brick ovens. I've personally bought a RoccBox (per Kenji's review) and the pizzas come out great [1]. It's able to push to 800F. Currently I use his recipe [2] for the dough and want to get more practice nailing down hand kneading, presentation, etc. Once I've mastered that, I want to start experimenting with different ratios and then eventually move on to figuring out sour dough cultures.
[0] - http://dopeboy.github.io/pizza-first-attempt
[1] - http://dopeboy.github.io/roccbox-pizza/
[2] - https://www.seriouseats.com/recipes/2012/07/basic-neapolitan...
Re: Pizza Physics: Why Brick Ovens Bake the Perfect Italian-Style Pie
#49Is it only Americans that call a pizza 'pie'? As an Australian it sounds wrong, very wrong - a pie has dished sides and filling, not just topping.
I'm from the US - we always refer to pizza as, well, pizza. Pie is something that is usually (but not always) sweet. The closest reference I have from childhood is a song talking about "pizza pie".