Episode 56TQ May 2, 2024. The Future of New York City’s Pizza Is Electric, just in time for a new city ordinance.

In Episode 56TQ 1a) The Future of New York City’s Pizza Is Electric, just in time for a new city ordinance. 1b)Overview of a pizza sauce recipe. 1c)Overview of a recipe for pizza dough. 1d)Detroit style pizza recipe overview. 1a)New York, New York City. The Future of New York City’s Pizza Is Electric, just in time for a new city ordinance regulating pollution emitted by wood- and coal-fired ovens. RAWSEP View: Electric pizza ovens can replace wood burning pizza ovens. https://www.nytimes.com/2024/04/30/dining/new-york-pizza-electric-ovens.html?searchResultPosition=1 Excerpts edited by RAWSEP for brevity and clarity and relationship to Residents Against Wood Smoke Emission Particulates, a 501c3 nonprofit organization. A pizza parlor in Greenpoint, Brooklyn is one of New York City’s most famous wood-fired pizzerias, and it is switching to electric ovens. What’s new is not the continued farmers’ market-ification of ingredients, nor is it the ever-expanding definition of what can go on a pizza (ham and horseradish cream, anyone?). It’s not the buzzy, inventive pop-ups. Instead, the ovens themselves are in transition. New York City’s accomplished pizza makers have seen the writing on the wall: A consultant who has worked across New York City and the world says “the future is electric.” Electric ovens can get almost as hot as a wood oven, which can burn at approximately 900 degrees. But in the lunch rush, when employees must repeatedly open and close the oven door, pizza makers say electric ovens retain their heat better than gas-fired pizza ovens. Slices made in an electric oven can cook hotter and faster, so the crust is crispy and the cheese bubbly without worrying about heat retention. “An electric oven is like a Tesla. It’s like paint by numbers, You just put it in, turn it and take it out.” In West Village’s Mama’s Too, the change has been made to electric pizza ovens. The inevitability of electric pizza ovens is now here. After a yearslong delay, a citywide ordinance went into effect on April 27 that requires wood- and coal-fired oven users to make expensive upgrades to curb particulate matter pollution. Beth DeFalco, a deputy commissioner for public affairs, said the city’s Department of Environmental Protection is entirely focused on outreach and does not plan to start enforcing the rules until next year. In the interim, the city is speaking to the final holdouts, about 90 wood- and coal-burning pizzerias. “We’re just trying to comply with the law,” Ms. DeFalco said, adding, “It’s asking them to do what every other pizzeria has been doing for years.” The owner of Paulie Gee’s wouldn’t open another wood-fired spot again. “It’s just too much of a hassle,” he said. 1b)Overview of a pizza sauce recipe. To tomato paste, for a little kick, add an additional ¼ teaspoon crushed red pepper. Canned crushed tomatoes can be added. Pizza sauce freezes well for up to 3 months. Before using, thaw overnight in the refrigerator, or in a covered saucepan set over low heat, with a little water added. 1c)Overview of a recipe for pizza dough adapted from a pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn. This dough, which will last in the refrigerator for a week. asks for a mixture of finely ground Italian pizza flour (designated “00” on the bags, and always available online) and regular all-purpose flour.
1d)Detroit style pizza recipe overview. With cheesy edges, a thick and chewy crust, and a reverse order of toppings, Detroit-style pizza! This hearty pie first appeared on a Detroit menu in 1946. Using sharp, aged Wisconsin brick cheese cut into cubes, with some touching the sides of the pan, helps create the pizza’s coveted burnished edges. Any 9-by-13-inch metal baking pan will work. Use bread flour to create a light and chewy crumb.
ode 56TQ May 2, 2024. The Future of New York City’s Pizza Is Electric, just in time for a new city ordinance.

In Episode 56TQ 1a) The Future of New York City’s Pizza Is Electric, just in time for a new city ordinance. 1b)Overview of a pizza sauce recipe. 1c)Overview of a recipe for pizza dough. 1d)Detroit style pizza recipe overview. 1a)New York, New York City. The Future of New York City’s Pizza Is Electric, just in time for a new city ordinance regulating pollution emitted by wood- and coal-fired ovens. RAWSEP View: Electric pizza ovens can replace wood burning pizza ovens. https://www.nytimes.com/2024/04/30/dining/new-york-pizza-electric-ovens.html?searchResultPosition=1 Excerpts edited by RAWSEP for brevity and clarity and relationship to Residents Against Wood Smoke Emission Particulates, a 501c3 nonprofit organization. A pizza parlor in Greenpoint, Brooklyn is one of New York City’s most famous wood-fired pizzerias, and it is switching to electric ovens. What’s new is not the continued farmers’ market-ification of ingredients, nor is it the ever-expanding definition of what can go on a pizza (ham and horseradish cream, anyone?). It’s not the buzzy, inventive pop-ups. Instead, the ovens themselves are in transition. New York City’s accomplished pizza makers have seen the writing on the wall: A consultant who has worked across New York City and the world says “the future is electric.” Electric ovens can get almost as hot as a wood oven, which can burn at approximately 900 degrees. But in the lunch rush, when employees must repeatedly open and close the oven door, pizza makers say electric ovens retain their heat better than gas-fired pizza ovens. Slices made in an electric oven can cook hotter and faster, so the crust is crispy and the cheese bubbly without worrying about heat retention. “An electric oven is like a Tesla. It’s like paint by numbers, You just put it in, turn it and take it out.” In West Village’s Mama’s Too, the change has been made to electric pizza ovens. The inevitability of electric pizza ovens is now here. After a yearslong delay, a citywide ordinance went into effect on April 27 that requires wood- and coal-fired oven users to make expensive upgrades to curb particulate matter pollution. Beth DeFalco, a deputy commissioner for public affairs, said the city’s Department of Environmental Protection is entirely focused on outreach and does not plan to start enforcing the rules until next year. In the interim, the city is speaking to the final holdouts, about 90 wood- and coal-burning pizzerias. “We’re just trying to comply with the law,” Ms. DeFalco said, adding, “It’s asking them to do what every other pizzeria has been doing for years.” The owner of Paulie Gee’s wouldn’t open another wood-fired spot again. “It’s just too much of a hassle,” he said. 1b)Overview of a pizza sauce recipe. To tomato paste, for a little kick, add an additional ¼ teaspoon crushed red pepper. Canned crushed tomatoes can be added. Pizza sauce freezes well for up to 3 months. Before using, thaw overnight in the refrigerator, or in a covered saucepan set over low heat, with a little water added. 1c)Overview of a recipe for pizza dough adapted from a pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn. This dough, which will last in the refrigerator for a week. asks for a mixture of finely ground Italian pizza flour (designated “00” on the bags, and always available online) and regular all-purpose flour.
1d)Detroit style pizza recipe overview. With cheesy edges, a thick and chewy crust, and a reverse order of toppings, Detroit-style pizza! This hearty pie first appeared on a Detroit menu in 1946. Using sharp, aged Wisconsin brick cheese cut into cubes, with some touching the sides of the pan, helps create the pizza’s coveted burnished edges. Any 9-by-13-inch metal baking pan will work. Use bread flour to create a light and chewy crumb.