exmilitary: Does a wood-burning brick oven yield more flavorful crusts than a coal-burning one? Which flour lends the most character to dough? Is buffalo-milk mozzarella a silky blessing or watery curse? (via Critic’s Notebook - The Cult of the Artisanal Pizza - NYTimes.com)
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exmilitary:

Does a wood-burning brick oven yield more flavorful crusts than a coal-burning one? Which flour lends the most character to dough? Is buffalo-milk mozzarella a silky blessing or watery curse? (via Critic’s Notebook - The Cult of the Artisanal Pizza - NYTimes.com)

Source: The New York Times

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