Timeline for Firming up Neapolitan Pizza Crust
Current License: CC BY-SA 4.0
7 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Jun 23, 2020 at 14:09 | comment | added | mfox | The crust Tetsujin perfectly describes the pizza I had (and loved!) in Naples! Not soggy, but definitively soft in the middle. You definitely couldn't tap on it and get any sound off it - more chewy than crispy! | |
| Jun 23, 2020 at 13:58 | comment | added | Tetsujin | I wish - I haven't seen him in 30 years, since I moved to the other end of the country. | |
| Jun 23, 2020 at 13:57 | comment | added | Matthieu M. | @Tetsujin: Could you convince your friend to join :) ? | |
| Jun 23, 2020 at 10:41 | comment | added | Tetsujin | Anecdotally - I used to have a friend [British/Italian] whose job it was to go round pizza restaurants teaching them how to get the base right, from dough method to cook. His bases would be just slightly too soft to lift a whole slice easily, the end [last inch in the middle] would just turn down; but they were to die for. Perfect crust, perfect char. [I never did learn the secret, otherwise I'd be typing an answer instead of this comment ;) | |
| Jun 23, 2020 at 7:42 | comment | added | GdD | I have been to Naples, and they don't serve with a soggy bottom. The base of any thin crust pizza gets soggy if you leave it enough. | |
| Jun 22, 2020 at 22:16 | review | First posts | |||
| Jun 23, 2020 at 7:23 | |||||
| Jun 22, 2020 at 22:15 | history | answered | Brian | CC BY-SA 4.0 |