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Questions about pizza preparation, baking, and equipment.

3
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I'm also a lover of so called "Vera Pizza Napoletana". By coincidence, I made yesterday this Neapolitan Pizza style using this Serious Eats method. Also see this step-by-step instructions. It's all … about heat capacity, conduction and radiation. You don't need a 1000°F oven to bake your pizza because doing it on a skillet will have almost the same effect since it will deliver more heat at lower …
answered Nov 7 '14 by Johnny
2
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Your question regarding pizza thickness, as you are making Neapolitan pizza the answer is: When stretched, the center of the dough must be no more than .4 centimeters (±10%) in thickness. From … : The Serious Eats Guide To Pizza In Naples But this has nothing to do with sliding it into the oven or baking steel. While you add the toppings on your pizza dough, it absorbs the flour you added on …
answered Nov 27 '14 by Johnny