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741: Pizza: Origin, Culture and Making It with Nathan Myhrvold
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
The Problem With a Very Hot Oven
When you're baking a pizza, particularly Neapolitan, but it's also true for most of the others, you're baking with light. The thing is slightly unrealistic about the so-called authentic standard time is a real pizzolo is watching it like a hawk and they're moving it around constantly. And we did a bunch of experiments to prove this. We made a little stainless steel strip thing that was on little stands so we could cast a shadow on the pizza. Even in a hot oven. That's amazing. This is I mean, this is a kind of level of detail that I totally geek out over like the infrared light is actually heating things and not the hot air.
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