A few decade in the past, once I first learn on-line about attempting to make Neapolitan-style pizza at house, the consensus appeared to be that it took about 7 minutes to bake a pizza at 550°F. Clearly, that is lots longer than the 90 seconds typical for true Neapolitan pizza, so that you compensate as a lot as potential with dough hydration to maintain it from getting too crispy.
Till lately, my baking metal setup was giving me pizza within the 5-6 minute vary. I used to be even turning down the temperature as a result of the warmth conduction from the metal was so quick that the underside crust was virtually burning earlier than I may get the highest to prepare dinner correctly. Then we went to Naples final October, and what stood out to me most in regards to the pizza there was how tender and fluffy the crust was. My pizzas had loads of taste, however the crust was not the place it wanted to be.
I began turning the warmth up and attempting to bake for much less time, however the actual turning level was once I ordered two ceramic baking stones to make use of as an alternative of my previous baking metal. I preheat them to 550°F for an hour, then activate the broiler whereas I put the pizza collectively and depart it on for the entire bake. Now it solely takes me two minutes to get good looking on the highest and backside, and the crust stays good and tender. The fuel oven makes issues sophisticated for baking with steam, however for making pizza it appears to do fairly nicely.
