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> proper Napoli style That is but one style of pizza, by no means the best, and certainly not what you make with a frozen grocery-store cheese puck at 420degF.
by subpixel 4y ago
> proper Napoli style
That is but one style of pizza, by no means the best, and certainly not what you make with a frozen grocery-store cheese puck at 420degF.
My results resemble (but exceed!) bar pies: https://www.pmq.com/colony-grill/ https://www.pmq.com/colony-grill/
- Jedd 4y agoToday I've learned about puck cheese, thanks. It sounds .. interesting. I've rented in places with residential-grade ovens that have reached 250C, which have been excellent for pizzas, but typically I've had them max out around 220, where it's more challenging to get a great result. The 'razer thin' (seemingly zero crust, certainly no edge gradient) on that link you sent would probably be easier to replicate in a residential oven - especially with a steel. (I've not used one of those, only stones.)