What is one of the world's best pizza chefs doing in Los Angeles talking about electric ovens and dehydrators?
From Times editors Laurie Ochoa and Daniel Hernandez: There’s no better place or moment for eating and cooking than in Los Angeles right now.“For me,” Pepe says, “after the wood-fired oven, the electric oven is next. It’s the ideal alternative.”But he’s not giving up his wood-burning oven just yet. It’s true that he’s started working with an electric oven, open in the front and dome-shaped like a traditional pizza oven, which can reach 500 degrees Celsius in about an hour.
Franco Pepe, center, and some of his family and team: Kevin Russo, left, Valentyn Materynskyy, Pepe’s daughter Francesca Pepe and Filippo Petraglia. But Pepe felt that two of the star ingredients on a Margherita, the basil and tomatoes, weren’t being treated with the dignity they deserved. “Why put a fantastic tomato in an oven at 400 degrees [Celsius, 752 degrees Fahrenheit]?” he says in “Chef’s Table.” “Then I thought about the basil leaf. Many people don’t eat it. They discard it. So I created this reduction of basil and local oil.”Only mozzarella and olive oil are put on the dough before Pepe’s Margherita is baked.
“It feels almost as if Franco invented pizza and everyone else is just copying him,” she told Jonathan for aabout Pepe. “It’s like chefs doing molecular cuisine after Ferran Adrià at El Bulli.”
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