4 ms·

Maybe this is an unpopular opinion but I don't enjoy the burned Neapolitan pizza style.

by JohnJamesRambo 8y ago

RankingMember 8y ago
Yeah, I don't get the appeal. It makes a pretty picture, but I don't want to eat charcoal.
zwaps 8y ago
Obviously it should not be burnt. That's just really hard to do.
asark 8y ago
If you want something chewier you can make a pretty damn good pan pizza with just a... well, a pan. A cast-iron skillet, specifically. Electric heat gun or small butane torch optional but recommended to start the surface cooking while you heat the oiled-pan-with-pizza-in-it on the stovetop before putting it in the oven. Probably you'll still need to run the broiler a bit. I prefer the results from a pizza stone but the pan method's not bad, requires less special equipment (stone, peel), makes less mess (that blasted cornmeal/farina) and is harder to screw up in a way that makes an even larger mess, when you're starting out—failed peel transfers can go very wrong.
intsunny 8y ago
This is not an unpopular opinion. Its just not the cool opinion, so it becomes unpopular. Thankfully NYC pizza is the world's most globally emulated.
phonypc 8y ago
I sometimes enjoy charred flavor on things, but Neapolitan style is always way too soggy for me. Even more so in Naples itself. If it weren't for the historical aspect I'd say it's not even pizza.
- zeitg3ist 8y ago
  Well, your definition of “pizza” seems to be related to what you’re most familiar with. I would say that it’s the American version(s) that can’t be called real pizza :)
  - phonypc 8y ago
    That's fair. Neapolitan is definitely the original, it's just so different from most of the pizza descended from it.
ecommerceguy 8y ago
I try to stay away from burnt foods as I am already at an increased risk for cancers. That burnt crust has elevated levels of Acrylamide.
seiferteric 8y ago
Totally fine obviously to have a preference. I would mention that even NY style pizza is typically cook at temperatures higher than your home oven can get, so this type of thing can still be useful. NY Pizzas I think are typically cooked between 550 - 650 degrees Fahrenheit I think.

Maybe this is an unpopular opinion but I don't enjoy the burned Neapolitan pizza style.

RankingMember 8y ago

Yeah, I don't get the appeal. It makes a pretty picture, but I don't want to eat charcoal.

zwaps 8y ago

Obviously it should not be burnt. That's just really hard to do.

asark 8y ago

If you want something chewier you can make a pretty damn good pan pizza with just a... well, a pan. A cast-iron skillet, specifically. Electric heat gun or small butane torch optional but recommended to start the surface cooking while you heat the oiled-pan-with-pizza-in-it on the stovetop before putting it in the oven. Probably you'll still need to run the broiler a bit. I prefer the results from a pizza stone but the pan method's not bad, requires less special equipment (stone, peel), makes less mess (that blasted cornmeal/farina) and is harder to screw up in a way that makes an even larger mess, when you're starting out—failed peel transfers can go very wrong.

intsunny 8y ago

This is not an unpopular opinion. Its just not the cool opinion, so it becomes unpopular. Thankfully NYC pizza is the world's most globally emulated.

phonypc 8y ago

I sometimes enjoy charred flavor on things, but Neapolitan style is always way too soggy for me. Even more so in Naples itself. If it weren't for the historical aspect I'd say it's not even pizza.

zeitg3ist 8y ago
Well, your definition of “pizza” seems to be related to what you’re most familiar with. I would say that it’s the American version(s) that can’t be called real pizza :)
- phonypc 8y ago
  That's fair. Neapolitan is definitely the original, it's just so different from most of the pizza descended from it.

ecommerceguy 8y ago

I try to stay away from burnt foods as I am already at an increased risk for cancers. That burnt crust has elevated levels of Acrylamide.

seiferteric 8y ago

Totally fine obviously to have a preference. I would mention that even NY style pizza is typically cook at temperatures higher than your home oven can get, so this type of thing can still be useful. NY Pizzas I think are typically cooked between 550 - 650 degrees Fahrenheit I think.