He's being vague on the oven, but i'm almost positive it's a really compact pellet powered oven. The noise, the way the flames are moving, looks exactly like my pellet grill.
It's actually called Throw Dough, you can see more here: http://www.throwdough.com/
Had high hopes for this when I bought a 6-pack earlier this month. It was terrible.
Pizza looks great, and awesome photos Adam.
I found the the Eagles hate weird in context, but nice review.
Opposite for me. The last inch of a slice of pizza is absolutely the best part. The area on some NY slices where the cheese starts to end, a thin red band of sauce, and the crispy outer crust begins. Mmmm.
Plus, i'm pretty sure they are just a rip off of Fuel from Charlotte.
This is one of the most well done pieces you've produced, Kenji. Great job.
@morganoliver: http://slice.seriouseats.com/archives/2010/04/all-di-fara-plain-pizzas-are-safe-for-vegetarians.html this answers one part of your question
@negociants - right but, the crappy deli isn't endorsed / owned / operated by a TV chef.
I think Spike is going to issue a Fatwā on Kenji. I hope not.
FWIW: I don't think any of the LC's are doing a thin crust pizza anymore. All of them seem to have switched over to Hot N' Ready models, some offer deep dish but not all. I haven't seen a thin crust on my radar from them in a while.
Jeez, tough crowd.
@ndfanwabashman- It's kind of hard to not make pizza on a screen in a conveyor oven.
I think the description / title of North Carolina BBQ Company and Scott's is a bit messed up.
I accidentally did this a couple of years ago and thought it was awesome.
I, too, liked the outer pieces better.
@ratbuddy: I don't think I got one, but you can watch this video from PMQ and I think catch a pyramid- http://pmq.com/sliceofthecitycolumbus.php
Eek. Not a fan of provel, but I don't mind straight up provolone.
I sent some photos/text to Adam a while back on a place called Rubino's in Columbus, OH (not sure if it ever went up)- similar crust structure it seems, a bit better on the toppings. Midwestern pizza is crazy.
Yes! There is a bit of a divide in this region, there are a large number of polish folks in Baltimore who are now moving up to York. The great Paczki is becoming easier to find here.
http://paczkiday.com/ - what a fun site.
I just took some photos of where I got mine- Hartman's Baked Goods at Central Market in York. Mmmm (again).
Making dough by hand? You NEED one of these: King Arthur Flour Dough Whisk
It looks funny but, oh man, does it work. I make two batches of dough a week- one batch in my stand mixer and one by hand (big batch and a small batch) - the difference between the two is indistinguishable at this point. It's like $15 and will save you a lot of pain.
Ah! Good call. On the tiny netbook screen it looekd like a small egg on the lens.
What the heck is on the lens on that first picture?
I've been using King Arthur's bread salt for the last few years, I really enjoy it's texture and it does really improve rising qualities.
That first pizza looks delicious, wouldn't call it Neapolitan, but would put it in my belly.
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