Dec 7th, 2010 / ieatishootipost.sg
Cornicione! Crisp crust with great crumb structure
Just about the most important piece of equipment in pizza making is the oven itself. Without the wood-fired oven which can go up to 450 degrees C, you are never going to get close to an authentic SolePomodoro Pizza.
Aside from the texture, a really good pizza crust must have a complexity of aroma that can only be achieved through the proper maturation of the dough. SolePomodoro Trattoria Pizzeria always leaves a batch of old dough which is added to a batch of new dough in order to preserve the lineage of the yeast.
Neapolitan crust has a wonderful Cornicione (The outer rim of dough) that is puffy and has a crunchy snap to it while the rest of the base is tender with a nice chewy bite. In between the Cornicione and the middle part of the base is the transformation zone which ideally should still be a little moist.
All the kinds of pasta at SolePomodoro are handmade by Italian chefs - freshly made pasta has enough bite in it but still tender and the feel of the spaghetti as it slides into the mouth is excellent.
“Al Dente” - has enough chewability but is tender enough so that it is starchy rather than crunchy
If you are looking for something with a more robust flavor, Amatriciana is the one you have to try!
Our Guanciale, for example, is not the stuff you buy from the supermarkets. We specially import a cured Pork Cheek known as Guanciale which is used in all our toppings and sauces.
Basic tomato sauce is made from specially imported fresh Italian tomatoes. Two types are used, the usual tomato's Roma as well as San Marzano tomatoes.