In pizzadom, wood-oven bakers refer to the cooker's opening as the "oven mouth." This might be taking the term a little too far. But it also might be the coolest pizza oven ever. Adam Lindsley of the blog This Is Pizza snapped this shot when he visited Marcello Pizzeria & Ristorante in Vancouver, British Columbia.
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[Photograph: Adam Lindsely/This Is Pizza] Friend of Slice Adam Lindsley (This Is PIzza) checks in with the pizza above. In his words: This is my basic Margherita. The crust is just flour, water, salt, and sourdough starter, no commercial yeast in it at all. I got the starter recipe from Breads from the La Brea Bakery by Nancy Silverton, which is also a fantastic book for learning how flour and yeast interact with each other. The sauce is a mixture of San Marzanos and 6-in-1's. And—gasp!—I have started cooking the sauce now. Just enough to bring the tomatoes to...