Over many years and countless pizzas, the author has refined their pizza-making technique. However, their Neapolitan-style pizzas do not meet the standard established by the Associazione Verace Pizza Napoletana, the global authority on Neapolitan pizzas. Notably, the Karu is the only oven endorsed by AVPN.
Throughout the years, the author has gathered several tips for those who find making pizza to be challenging. It is advised to bring refrigerated dough to room temperature before use. Generously sprinkling flour or cornmeal on the peel prior to assembling the pizza is recommended. Stretching the dough patiently from the inside out is crucial. Despite it being considered a shortcut, the author admits to occasionally using a small rolling pin to achieve the thinnest dough possible.
In crafting an authentic Neapolitan pizza, specific ingredients should be used. When preparing dough, 00 flour is preferred for its milling specific to pizza and pasta. Fresh mozzarella tends to make the pizza moist, thus the author opts for a combination of fresh and low-moisture shredded cheese to achieve a desirable melt and texture. For those not adhering strictly to a Neapolitan recipe, the author suggests trying a Buffalo pie topped with Frank’s Red Hot sauce and pickles. Additionally, they have recently experimented with Brightland’s Pizza Oil as a finishing sauce on pizzas, but suggest that a more cost-effective option could be made by combining olive oil with herbs in a squeeze bottle.
Pizza ovens are quite versatile, according to the author, who uses their oven to cook a variety of foods, including salmon, steak, and chicken thighs, by preheating a cast iron pan before cooking. For further guidance, Ooni provides a cookbook on cooking with fire, and chef Francis Mallman’s books also serve as an excellent source of inspiration.
