I’m a chef, been one for 17 years now. In the last 6 years I started specializing in pizza, and that took me further and further. This week I’m putting the casing on the second oven I’ve built. so yeah, I’m pretty deep inside the pizza rabbit hole…
Read MoreHere is a good question, Is Pizza Healthy? My instinct says yes. What’s wrong with bread with tomato and cheese?
Read MoreFood is a defined by two central elements: flavour and texture. I’d like to dive deeper into an intrinsic element of texture, the time-temperature ratio and how it helps me understand food, from the perspective of a pizza guy.
Read Morethe different oven shapes and their use. The most common ovens available to purchase are Portuguese, English, or Italian. Each one of these ovens is shaped differently, which determine what they are specifically used for, so I might as well write about each of them in relation to pizza, seeing as this is the main use I get out of them.
Read MorePizza is a staple food, so basic in goes back to Neolithic era, long before the Latin word showed up, even longer before the Italian coined it as their own. The idea of flat bread topped with “stuff” to make it taste nicer is exactly as old as it sounds, it predates the oven and is prolific through the fertile crescent and into Europe and northern Africa.
Read MoreThe difference between the two is the yeast, which can be from a starter, or wild yeast, and the breakdown of the gluten. In the first type, the gluten is strong, it’s fresh, and resistant, and when eaten the body needs more energy to digest it, often leading to a bloated feeling. With the second type, gluten has already started to break down, it is more elastic and more experienced in life, and when digested it takes less effort as the process has already started, leading to a lighter feeling and, in the case of gluten intolerance, less severe symptoms.
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