I realize there have many threads of this nature in the past, but I'm curious what others have seen and tried for themselves. My current position as chef at an Italian place that just reopened after renovations hadn't had any sort of pizza type thing on the menu before. We have a Marsal deck oven with stone flooring and I have created a menu for pizza. My dough recipe is solid and everyone (...even the actual Italians that drop by) seems to really enjoy it. The only problem I am having is that other cooks have difficulty working with the raw dough and can't make their product look like mine. It's very difficult to teach "feel". I'm fairly confident in my own skills, but not a very good teacher, I guess. Any thoughts?
post #1 of 30
6/6/06 at 7:06am