by mark on September 23, 2009
Here is a terrific video showing how A16 in San Francisco makes their Neapolitan pizza:
It’s just after 8am and now I just want to skip breakfast and go get some lunch. The only thing that’s stopping me, the trip from CT to CA. I could go to Pepe’s or Sally’s I guess. That’s only about [...]
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A staple of the serious cooks kitchen is the Kitchenaid mixer. All of us at BrickOvenBaker.com love using them for many cooking tasks. But serious bakers will soon realize that kneading dough on a regular basis puts too much [...]
by mark on April 26, 2009
Yale University is about five or six blocks away from New Haven’s famous Wooster St., where you can find some of the world’s best pizza at Sally’s and Pepe’s.
Yale has a brick oven of their own, located at their campus garden. They’re using it to lure students away from the downtown campus to learn more [...]
by mark on April 23, 2009
Researchers working on standing wave ultrasonic motors (SWUMs), were trying to describe the physics involved when they realized that they operate on similar principles as pizza tossing.
“The dough spins just like the rotor spins because the chef tosses the rotor just like the motor does; the differences between the two are just really in the [...]