So, I love Neapolitan pizza but one thing I just don't get is all the burntt spots on the crust and how this seems to be so accepted.
I've made quite a few pizzas myself so far, and other than when I had them in the oven for a minute too long, they always came out with a nice brown crust, crunchy on the outside, fluffy on the inside, able to be eaten without your second hand holding the bottom, but never burntt or needing to be burntt not to be soft, soggy, or whatever.
The burntt parts just taste gross, I mean it's burntt c'mon, if it wasn't Neapolitan pizza, if you we're in a restaurant, you'd probably return your dish if it was burntt…
I don't use a fire-heated pizza oven, so maybe the heat distribution is the reason for this to happen but if that is the trade-off, is it really that great
So yeah, could someone explain to me wh a burntt crust seems to be ok with you
by JessiSexy