This is the best I believe I can do in an American gas oven. 550F/290C temp. Julian Sisofo's best of 2024 recipe for crust, leavened for 48 hours. Dough Joe steel can leave some spots on bottom, kitchen torch for cornicione. King Arthur 00 flour only, canned san marzanos. All ingredients are bought in a chain grocery store, and that's on purpose. The "pizza bianca" is actually done like cacio y pepe with ice cubes by Roman pizza maker Stefano Callegari. The point was to replicate pizza I had with my wife last year on our first trip out of the country. We spent 2 days in Napoli on our way to the Amafi coast and I fell in love with the city immediately. To me, Napoli is like New Orleans, a bit rough around the edges, but ready for the next good bite, good story, or stuff drink. Thank you to everyone here for your wisdom. Without this sub, Neopolitan style pizza done in a Standard American kitchen wouldn't come close to what I have achieved here. This will never be pizza from 50 Kalo in Piazza Sanarazzo, but at worst this beats anything previous from my oven at home.
by robdacook