It is taken me a few years, and lots of 1000’s of pizzas, to refine my approach. And to be trustworthy, my Neapolitan-style pizzas do not actually meet the usual set by the Associazione Verace Pizza Napoletana, the world authority on Neapolitan pizzas. (The Karu is the one oven right here that the AVPN recommends.)
However over time, I’ve collected just a few ideas for these of you who discover making a pizza to be a bit of bit awkward or intimidating. If you happen to’ve refrigerated your dough, carry it to room temperature first. Sprinkle flour or cornmeal generously on the peel earlier than you assemble your pizza. Be affected person and stretch it from the within out. It’s dishonest, however I additionally am responsible of utilizing a tiny rolling pin ($10) to assist me get the dough as factor as attainable.
An genuine Neapolitan pie will use just a few particular substances. Once you’re making your personal dough, attain for 00 flour, which is milled particularly for pizza and pasta. Contemporary mozzarella will make your pizza damp, so I exploit a mixture of contemporary and shredded, low-moisture cheese for the cheesiest, meltiest pie. If you happen to’re not sticking to a strictly Neopolitan recipe, we even have just a few favourite pies we might wish to suggest. Cizmar and I like a very good Buffalo pie with Frank’s Pink Sizzling and pickles. I additionally not too long ago tried Brightland’s Pizza Oil in a squeeze bottle; whereas it is good as a ending sauce to drizzle over pies, you possibly can make your personal for less expensive by placing olive oil and herbs in a squeeze bottle.
Pizza ovens are extra versatile than you may assume: I prepare dinner the whole lot from salmon to steak to hen thighs in mine by preheating a forged iron pan in a scorching oven and popping the meals proper in. For extra steerage, Ooni has a cookbook; chef Francis Mallman’s books are additionally a very good supply of inspiration.