SeeingEyeBlog

The Encyclopizza has a lot of information on everything having to do with pizza. Anyone who takes pizza seriously should take a look.

I’m mining the Encyclopizza for insights on how to achieve a soft crust in my dough formulation.

I knew I was on to something when I built my brick pizza oven. Turns out pizza helps prevent cancer.

I think I’m going to go on a health food kick. At least an unprocessed, cook-it-yourself kick. One reason is because I recently went to Urth Cafe and had some soup and salad and was very surprised at the home-cookedness of the cuisine.

The other reason is this article. If I’m going to live with a body worth living in, I should eat more good food. I declare, this post does seem rather preachy…

UPDATE: The Weston A. Price Foundation website has a wealth of fair information about health. Started by a doctor who studied the health and diets of non-industrialized, primative cultures. Very informative.

The day came and went, but not before I baked 25 pizzas in one sitting. About 60-80 people showed up to my parents party, and everyone was well-fed.

I kept the oven around 500°F most of the cooking time, by keeping a log burning in the back at all times. This kept the heat gain/loss at an equilibrium. But with the heat from the oven combined with the hot afternoon sun, I got really exhausted and after two hours of cooking I went to lay down and slept for three hours. It took a lot out of me…

After letting the oven cool all night, the new graph shows that after almost 17 hours, the oven is still at 160° F. The coals were left inside the oven, as opposed to being raked out prior to baking. I suspect the curve would be a little steeper if we had raked out the coals. Maybe another trial down the line…