Ariane has been making pizza in her home oven, ad nauseum, attempting to perfect our crust. In addition to focusing on texture and flavor, she's had to take into consideration the realities of making a realistic dough for a mobile, wood-fired pizza oven. It isn't likely realistic to create a dough that requires days or weeks to age or hours to proof. That being said, not using some kind of a sponge or starter has left our crust a bit chewy and biscuit-like in texture. The flavor has been excellent all along but the search continued for a step closer to pizza crust perfection... until last night.
Pizza Carrello's crust recipe has now been created. The crust is crispy on the outside, chewy on the inside and loaded with gluten structure. The crust has bubbles, little blisters... and truly, this is the best pizza I've ever tasted. This recipe is the Grand Pubah of pizza crust recipes.
Lookout Campbell County. I'm betting you've never had pizza this great... locally or elsewhere. It really is THAT fabulous.
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Pizza Carrello is building a trailer on which to build a wood-fired pizza oven. This blog documents the progress, struggles and successes of the construction project.