Re: Tom Lehmann/Yuval cold fermented pizza dough

Quote from: sadexpunk on Today at 11:25:37 AMinteresting.  what will the ‘more intense top heat’ give my toppings that a ‘longer lesser heat’ wouldnt?  is it a charring of the toppings?  so a bit of black edge on pepperoni or onions say?  wouldnt i get that from a longer lesser heat?

but yes, in general everyone loves their pizzas, its me being a perfectionist   thats probably not worth a few hundred quid on a new oven tho….

thanks

A low temperature and longer bake produces a totally different end result. I guess you might not be familiar with what we are describing so you have no point of reference. If you don’t live in an area that has a good robust pizza culture, it’s possible that you’ve never experienced pizza that has the qualities that we’re trying to describe. There are plenty of areas in the U.S. outside of the “pizza belt” that to this day don’t have any good pizza despite the global popularity of pizza mushrooming in the last decade or so. In these areas, if there is any…