The secret of our perfect, crispy pizza basesSarah
There are no soggy bottoms with a stone baked base! Yes, the perfect dough base will be experienced every time you treat yourself to one of Café Magna’s ‘stone baked’ pizzas. That’s because a ‘baking’ or ‘pizza’ stone is used to make sure that our wonderful creations are simply the best.
Why does this make such a difference?
When you bake dough on a porous stone any moisture is absorbed properly. Not only that, but the stone will spread the heat really evenly across the whole of our dough base making sure no area is cooked more than another – and you don’t get those annoying burnt spots that you can sometimes get with more conventional cooking methods. Instead, the result is that wonderful crispy, baked texture with the perfect amount of crunch!
Did you know?
While the word ‘pizza’ is relatively modern in the world of food – thought to have originated in Naples in the late 1800s – you have to wind the clock back many, many more years to discover the origins of stone baking and the placing of toppings upon hot bread for a tasty treat!
In fact, go back to the time of the Old Stone Age, and excavations have shown that the oldest of our ancestors used stones to grind up their wild cereals and make dough, which would be similar to our multi-grain loaves today.
They would have already placed stones into a pit of hot glowing ashes, and the dough would have been placed on those piping hot rocks to bake. Who would have thought that all these years later we are going back to those methods to perfect our pizzas?
Fast forward to another age, and it was clear that as the years rolled by, the ‘master chefs’ of the past started to experiment by putting various toppings on their ‘stone baked’ bread. Indeed, excavations from 800bc in an area, which is known today as Italy, show how people were baking their flat bread and eating it with various toppings on.
We wonder though – were those toppings quite as delicious as some of ours here at Café Magna?