screen-shot-2010-05-20-at-60736-pmSuper article from New York Times via @gredge .
Also be sure to check out the additional photos.
Mind racing, so many possibilities opened up by this fantastic piece of intelligence.
As I’ve said before, the perfect home made pizza requires a perfect-storm-esque alignment of variables…of Titanic proportions. Sorry, carried away by the metaphor. I must say that I tend to use my dough straight away - which in reality means it works for about an hour. Could this be a new clue, jealously guarded by generations of Pizzaola? I’ll be certain to test this over the weekend and report back. @gredge can you do the same?

Another experiment? Look out for Robin da Hood at

2 Responses to “New York Times: rest the dough”

  1. Hello Simon. I started The Internet Pizza Database which I hope to incorporate the wealth of information on the web into a directory that will help people find the information, and also hold a ton of information about pizza. I was wondering if you would mind if I add content from your blog into IPZDB with proper credit, naturally. I want to build my own portable oven and in the process I might as well build a section on portable ovens and building them to the site. I did want to ask your permission to add content that you have here: posts, info, plans, recipes, etc. that are relevant to areas of IPZDB that make sense like the wiki, files gallery, directory, etc. Let me know what you think or if you have any questions. I’ll do all of the work, if you give permission for your content to be reposted. Thanks. I’ll wait to hear back.
    Colton Cooper
    Founder, IPZDB Org.

  2. admin says:

    Hi Colton,
    As they say in these parts - no worries - fill ‘yer boots.
    Let me know how you go.

Leave a Reply

You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>