The Best Pizza in L.A.
The best pizza that I've ever had in Los Angeles is currently being served at the apartment of my friend Ben. He's gotten the crust down, and now we just need to work on the sauce. As it is, it's a little bland.
posted by Charles P. Everitt at 2:24 PM
4 Comments:
Awesome! Ben's efforts might just reinvigorate my depressed sense that it just couldn't be done at home.
It's unclear from his post: did he really use the oven's self-cleaning cycle to get the temperature up?
For fear that you won't follow Ben's lnk to Varasano's detailed post, here's a highlight on using a so-called sourdough culture:
"You can "create your own" culture by leaving some flour water out on the counter. There are lots of kinds of yeast in the air in your kitchen right now and one of them will set up shop eventually in your flour water and begin growing. What will it taste like? Well, it's like setting a trap for an animal and waiting for dinner. It could be a pheasant. It could be a rat. You have no way of knowing. Do yourself a favor and skip this part and just buy or obtain a known high quality starter."
In earlier posts on his blog, Ben details some of his technique, which involves--believe it--using his oven's self-cleaning cycle to get it to 850 degrees (or higher).
One funny aspect to it all that I don't know that Ben mentioned: instead of a pizza stone, Ben's been using a clay slate that he bought at Home Depot. But at the high temperature's he's been working at, he's found that if any water gets on the tile when it's heated up, it cracks. So he's actually bought a whole box of clay tiles, and is slowly going through them all.
Thanks - this may rank just above my first turducken as the culinary highlight of my life!
Next stop: livening up the sauce, and experimenting with starters.
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