Artisan pizza & flat bread connoisseurs.
Trip to DiFara's
I have been busy and not talking much on the forums recently. Hope everyone is well and Happy Birthday Willard! Good looking pizzas Sourdough Girl!
Anyhow I travelled back home and went to DiFara's in Brooklyn last week.. Ordered both Sicialian and regular. Both were outstanding, but did notice the pizzas with toppings tasted better than plain cheese and sauce. He told me his gas oven is 800 degrees and he uses 50/50 caputo/hi-gluten, buff. mozz and others. pretty much what has been stated before. but i never heard that his oven was 800 degrees.
will try and post video on here..
regards
chris
Anyhow I travelled back home and went to DiFara's in Brooklyn last week.. Ordered both Sicialian and regular. Both were outstanding, but did notice the pizzas with toppings tasted better than plain cheese and sauce. He told me his gas oven is 800 degrees and he uses 50/50 caputo/hi-gluten, buff. mozz and others. pretty much what has been stated before. but i never heard that his oven was 800 degrees.
will try and post video on here..
regards
chris
Replies to This Discussion
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Permalink Reply by Willard on -
Chris,
That's like going to the "holy shrine" itself! One day I hope to make a trip to New York and get a little inspiration myself. Would love to see the video too, but the pics were great. I talked to the owner of Fibrament the other day, (they sell replacement stones for those types of ovens) The recovery time is a bit longer and the temp drop is substantial when you are dealing with a static air oven. So my guess is that would translate into 725-750 stone temperature in the 2stone., since the air is about 100 -150 hotter in the 2stone. Thanks for posting that - Willard
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