It took me many years and thousands of pizzas to perfect my technique. Honestly, my Naples-style pizza doesn’t really fit Auxiliary Verace Pizza Napoletanathe world authority on Naples pizza. (karu is the only oven recommended by AVPN.)
But over the years, I have accumulated some tips for those who find pizza a little awkward or intimidating. If you have already refrigerated the dough, first put it to room temperature. Sprinkle flour or cornmeal on the peels in large quantities before assembling the pizza. Be patient and stretch from the inside out. This is cheating, but I’m guilty A tiny rolling pin ($10) To help me get the dough as much as possible.
Authentic Naples will use some specific ingredients. When you make your own dough, 00 flourspecially used for pizza and pasta. Fresh mozzarella will moisten your pizza, so I mix the fresh and chopped low-haired cheese cheese to make the tackiest, meltiest pie. If you don’t stick to a strict new political recipe, we’d also like to recommend some favorite pies. Cizmar and I love a good buffalo pie Frank’s Red Hot and Pickle. I’ve tried it recently too Braland’s Pizza Oil In a squeeze bottle; while the sauce as a soy sauce is great, you can put olive oil and herbs in Squeeze the bottle.
Pizza oven is more than you think: I cook everything from salmon to steak to chicken thighs by preheating Cast iron pot In the hot oven, then pop the food out. For more guidance, Ooni has A recipe; Book by Chef Francis Mallman It is also a good source of inspiration.
