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Sunday, September 12, 2010
This is Why You Use a Pizza Stone!
If you're not using a stone floor pizza oven, this is why you should use a pizza stone in your oven or your grill:
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4 comments:
Mark-
Thanks for your site, I've enjoyed the photos and videos. I should have my Forno Bravo Primavera 70 oven in my back yard this week. Then I've got 5 days of curing ahead of me. Hopefully wood fired pizza by the end of September!
Dave from suburban Chicago
Thanks for reading, Dave. I'm sure you are going to love your oven. Be sure to follow the curing directions and don't get too ahead of things.
Where are you located?
Mark-
I live in Elk Grove Village, which is not far from O'Hare and about 20 miles northwest of Chicago.
I saw you've been to Pizzeria Bianco's, I've been there twice. The first time was in 2005 after reading about Chris in Peter Rienhart's book. I got to meet him, have a little chat and a photo. The second time was this last April. He made a brief appearance but didn't make the pizzas (as you comment on elsewhere on your blog). I brought my brother in April and we both thought the pizza's were incredible just the same!
Good luck with the oven. If you want to post pictures here on the blog and tell your story, let me know about doing a guest post.
Glad you've been out to Bianco's. I've had a few nice chats with him and his advice was "keep burnin' 'em until you get 'em right!!!"
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