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Okay sports fans, just to give you a little idea how a Roman pizza looks. Very thin crust, takes minutes to bake in a wood fired oven. Simple ingredients and sooooo delicious!
This was from Baffetto and is 5 minutes away off the Piazza Navona.
Okay sports fans, just to give you a little idea how a Roman pizza looks. Very thin crust, takes minutes to bake in a wood fired oven. Simple ingredients and sooooo delicious!
This was from Baffetto and is 5 minutes away off the Piazza Navona.
Jim , that is my kind of pizza, my favourite style for sure. That is how I make mine at home. A little bit of char is nice, well cooked crust and undercarriage. I have a pizza oven , though not wood fired - propane powered. But it gets up to the high temps needed to cook pizza like that ^ , in 90-120 seconds.
That style pizza is far different than the typical North American style of pizzas that tend to be much thicker crust, and heavily loaded with toppings . I never met a pizza I didn't like, but Roman and Margherita style pizzas in the Italian cooking methods are my favourites by far. Thanks for posting, even looking at that at 7 am it looks delicious to me.
Last edited by zeroptzero; Mar 17, 2024 at 05:29 AM.
As far as toppings go, I like fresh Buffalo or Boccacini Mozzarella used in smaller amounts (cut into discs) compared to what most pizza places use with heavy coatings of shredded mozzarella. I like some fresh basil on my pizza. A sprinkling of pecorino grated cheese with a plain tomato sauce is good too. I prefer thin crust, but I made a Detroit style pizza 2 weeks ago which was good, but it was super heavy. I like olives and artichokes , and I like some fresh arugula (tossed in olive oil and balsamic) on top of the pizza after it comes out of the oven. While I love prosciutto eaten fresh, I don't care for it as much when it is cooked. I don't like any form of meat on my pizza, I will eat it when it is in front of me, but I won't usually order or make pizza with meat on it.
Okay sports fans, just to give you a little idea how a Roman pizza looks. Very thin crust, takes minutes to bake in a wood fired oven. Simple ingredients and sooooo delicious!
This was from Baffetto and is 5 minutes away off the Piazza Navona.
^ Jerry that is Roman style pizza, typical of the region around Rome, not necessarily created under the Roman Empire. Just like a Napolitano style pizza (Margherita) is from the Naples region, and New York style pizza from New York, Chicago from Chicago and Detroit from D. Today's Romans make a huge number of pizza styles with crazy toppings, some of their pizzas are 12 feet long , the Rome pizza stores are filled with so many pizza types.
Jim , that is my kind of pizza, my favourite style for sure. That is how I make mine at home. A little bit of char is nice, well cooked crust and undercarriage. I have a pizza oven , though not wood fired - propane powered. But it gets up to the high temps needed to cook pizza like that ^ , in 90-120 seconds.
Thanks for posting, even looking at that at 7 am it looks delicious to me.
My good wife got me a Blackstone propane pizza oven (I don't believe it is still in production) that does exactly what you describe. The only change I "made" was to use an adjustable regulator (I use that mainly on my fish boil cooker) so I can really crank up the heat (700 degrees) for some recipes.
07:00 is fine for pizza because it is 15:00 in Roma. Time is make believe as any airline pilot will confide in you!
The last picture is the fish boil jet burner. It sounds like a Saturn V rocket taking off when lit.
Last edited by cosmomiller; Mar 17, 2024 at 10:22 AM.
