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[Tomas Danko]

I imagine it might end up a little something like this...

http://www.varasanos.com/PizzaRecipe.htm

Obsession? Nah! I love it!


Enjoy!

[Berolzheimer]

Now I'm hungry for something with some dynamics.

[ssltech]

We've been all over that site/page over on Prodigy Pro... several of us are hardcore Pizza DIY-ers, and I've learned an awful lot about things like moisture content from that guy.

I'm not sure what the connection with mastering is though...

Keith

[rollmottle]

I like how he modded his stove to run over 900 degrees by hacking the self-cleaning system.

[Tomas Danko]

ssltech wrote on Wed, 03 March 2010 00:28

We've been all over that site/page over on Prodigy Pro... several of us are hardcore Pizza DIY-ers, and I've learned an awful lot about things like moisture content from that guy. I'm not sure what the connection with mastering is though... Keith

Yes, he is awesome. And the pizza he makes looks stunning... The fluffiness of the bread and the texture of the crust... Wow.

The connection is that he goes to great length and is scrutinizing things in absurdum.

As if pizza had jitter, dither and such.

[Tomas Danko]

rollmottle wrote on Wed, 03 March 2010 05:34

I like how he modded his stove to run over 900 degrees by hacking the self-cleaning system.

Another connection with mastering engineers. Awesome!

[ssltech]

I've resorted to mounting pizza stone in an outdoor barbecue/grill to achieve the super-high temperatures.

It's raised the cooking humidity somewhat, so I do have to take that into account, but my home oven will not go above 500

[Jeff Goodman]

sorry to be off topic, but..

Keef, fantastic looking LA2A, but I have to voice a concern. I think it's wrong to label it 'Teletronix'. You made it, they didn't. Something I've been thinking for a while now.

Sorry, now back to pizza!

Jeff

[ssltech]

yeah, I ansolutely agree... and it's something I'll never do again, although I did recently do a complete rebuild in a UA case... -It just didn't really occur to me that it was a bad idea to try to be so 'accurate', and I was a little bit too lost in the 'obsession'.

...although it's never going to be sold, and the intention was never to defraud or deceive. -since then I've always made things look very obviously unauthentic... but even so, the all-red wiring should be a giveaway. (Good job it worked first time... otherwise it'd be a bugger to troubleshoot!)

I'll sig around and see if I have any other home-made pizza photos... I did get quite seriously carried away for a while. -Not in any quest for 'ultimate toppings' or 'super-size', but in a hunt for a light, fresh-tasting, simple pizza. Fresh Mozzarella, home-grown basil and freshly-strained locally-grown tomatoes did produce a darned fine result... to my tastes, at least!

Keith

[burp182]

I'm ashamed to say I actually drooled a little as I read his whole site. You can't get that kind of pizza in Los Angeles.
I miss it.

Oh, and he's completely batshit crazy! Thank heavens for people like him.

[KB_S1]

There is a chef in the UK called Heston Blumenthal who, as well as running a famous restaurant called the fat duck, presents a few tv shows.

One of them was called something like 'In search of the perfect'. Each week was a different dish. He would scour the planet for the best he could find and then try and better it.

The pizza episode was great.

The problems he encountered were similar to mentioned here - getting the oven hot enough was very difficult.

I think he ended up heating the base of a huge frying pan on a gas stove which he then placed the pizza upon to put in the oven.

I really enjoy his shows and would love to try the restaurant.



Hmm, pizza.

[Podgorny]

Here's a pie I made in my oven.  It tops out at 550