Haven’t made pizza in a bit, so made a couple of pies. This one is a white pie with burrata and prosciutto. Still trying to get more consistency with the crust, but getting there. Gotta get the shaping/forming a bit better to ensure that air bubbles get pushed into crust without bursting or clumping
by somethingdotdot
2 Comments
This looks crispy and delicious.
Your shaping is right, toppings look good, nice char. But look, you can’t make Neapolitan in a home oven. It is what it is. Unless your oven gets to 900 F.
This is a great result, but I’d call it neo-Neapolitan. It’s a more NY style bake with a Neapolitan style, which is a thing in and of itself, and looks delicious.
Yea, it’s def not the same without a higher heat oven. I think neo Neopolitan is good way to put it—going towards that style but within certain constraints, resulting in alterations to ingredients/final result