Yesterday my wife and I dined at Goodfella's pizzeria on Staten Island. I've been going there for years and I'm always amazed at how spectacular their crust is. This time I asked the waiter what type of flour they use.
He said, "We use a mixture of high-gluten flour and semolina. And we dust it with semolina before we cook it."
I thanked him and told the wife that I was surprised that he told me, thinking that it was a trade secret. She said, "Where are you going to get a wood-burning brick oven?"
I said, "Just you wait." And then that look of dread came across her face that I've become so familiar with.
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