Author Topic: Napoletana "Style"  (Read 2596 times)

0 Members and 1 Guest are viewing this topic.

Offline JD

  • Supporting Member
  • *
  • Posts: 1386
  • Location: NE Mississippi, but NY born & raised
Re: Napoletana "Style"
« Reply #20 on: September 18, 2013, 03:51:25 PM »
That is a beautiful Artisan-Neapolitian Style Neo-Elite Pizza Pizza Pie you made there  :-D

Really nice though, the right name is pointless if the product isn't good, but you don't have that problem.

JD's NY Style:
JD's Neapolitan using Pizza Party WFO: (Coming soon!)

Offline Gianni5

  • Registered User
  • Posts: 105
Re: Napoletana "Style"
« Reply #21 on: September 18, 2013, 04:58:00 PM »
Thanks for the compliment.
I wish I could get those results (at the higher temps) without having to screen every pizza. Does anyone out there know if the burnt bottoms could have something to do with the fact that its a brand new oven. I've only cooked maybe 50 pizzas in it and I'm wondering this will get better as the floor "cures".

Offline dhorst

  • Registered User
  • Posts: 652
Re: Napoletana "Style"
« Reply #22 on: September 18, 2013, 05:06:24 PM »
Gorgeous!  Of course seeing green on there had me hooked. :-D