4/4/2023 0 Comments Pizza nomadAnd the oven runs a little cooler, too, at about 700 degrees. The pizzas are larger than at the 7th Street restaurant, about 14 inches in diameter, and take longer to bake - a whole two minutes, if you can believe it. Time spent tasting in Rome inspired the pies over on 13th Street at Nomad Roman. With toppings like truffle, arugula and egg, the pies at Nomad are a vision of deliciousness. The finished product is as appetizing as you could hope with a charred, doughy outer crust and a semi-soft inner slice, which may evoke an Italian practice of eating pizza with a fork and knife. The pizzas cook in about 90 seconds, if everything is working accordingly, said Bedon. Nomad generally uses a mix of kiln-dried hard woods like beech and oak, but a connection with some local tree guys will sometimes yield a fresh batch of cherry or hickory. ![]() “Our oven is at 850 degrees, and in the morning it’s 650 because it holds the heat so well.” “We really go through very little wood,” he said. So they use a material called vermiculite for insulation, in order to cut back on the amount of wood they need to heat the oven, explained Bedon. It was built in California, but it’s the Italian design that’s credited with keeping the perfect temperature.Īn historic lack of natural resources like wood in Europe created a need for really efficient insulation. The copper-wrapped oven is brick, with a clay floor and a brick casting dome. And then we were able to put in those beautiful wooden doors.” “We had to remove the wall from the side of the building to fit the oven through the door. “I unloaded it,” said owner Stalin Bedon. It took a forklift to maneuver the 5,000-pound oven into position at Nomad Pizza on 7th Street, where Neapolitan pizza is the specialty. WHYY thanks our sponsors - become a WHYY sponsor
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