Okay ya'll. Since I've been participating on FK, my world has taken a very surreal turn. Some days, I can't believe this is my life. Like yesterday, for example.
I remember reading about the Neopolitan pizza certification in Peter Reinhart's fabulous book, "American Pie." The rules are precise--and there's a team of people who travel the world, certifying pizza authentic "Verace Pizza Napoletana".
There's a team of those judges in town and yesterday, I got a chance to spend time with them. They talked about everything from the mineral rich water in Italy to moisture content in the dough. It's truly artisan dough because with our four seasons, "You're making a new dough every 3 months."
Then they made a dough, talking about the air bubbles and kneeding it by turning the edges over--almost like braiding.
It was completely fascinating and as I'm standing there--just me and a couple restaurant cooks. I keep thinking, "How did I get here?"
I remember reading about the Neopolitan pizza certification in Peter Reinhart's fabulous book, "American Pie." The rules are precise--and there's a team of people who travel the world, certifying pizza authentic "Verace Pizza Napoletana".
There's a team of those judges in town and yesterday, I got a chance to spend time with them. They talked about everything from the mineral rich water in Italy to moisture content in the dough. It's truly artisan dough because with our four seasons, "You're making a new dough every 3 months."
Then they made a dough, talking about the air bubbles and kneeding it by turning the edges over--almost like braiding.
It was completely fascinating and as I'm standing there--just me and a couple restaurant cooks. I keep thinking, "How did I get here?"