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Neapolitan Style Pizza

QuadzillaQuadzilla Posts: 40
edited January 2012 in EggHead Forum
Video of Neapolitan Style Pizza I made a few weeks back.

Sorry for the poor lighting but, I wanted to demonstrate a 1:30 bake. If anyone has any setups or techniques to make pizzas at 800*- 1000* please share.

Thanks for looking!


  • BotchBotch Posts: 6,332
    Nice!  I normally put the basil on the pie after it comes off, so it doesn't burn, otherwise that's how I'm doing it.
    Can't tell in the video if you "burp" your Egg before opening it fully, if not it'd be a good habit to acquire, especially at those temps!  
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • I do burp it. You can see how much flame there is at those temps. I learned the hard way a while back.

    The basil does char slightly at these temps. I rinse it before putting it on and that helps. You can also put it on under the cheese if you don't prefer any char.

    I was looking through old posts and saw you make pizzas. Any luck with this style?

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