Neapolitan pizza made in South East Asia

[Elkaybay]

Wow, these are some seriously delicious looking pies!

On the most recent picture, do you cook the pizza with the sun-dried tomatoes or do you add them afterwards?

Thank you for the compliments.

We tend to warm them up separately (in a little steel tray at the mouth of the oven) because they tend to burn very quickly.

[Elkaybay]

Its amazing to see that pizza is a loved food all over the globe. South Asia is on my travel list too!

We're all really hoping for tourism to restart! But Vietnam (covid-free) has suspended all inbound flights since March, and won't reopen to the world until other countries are covid-free as well...
Fortunately Vietnamese people love pizza too

[typicalsam]

A little sped-up video of a recent bake (slightly under 60 seconds) as well as a close-up picture mid bake

https://youtu.be/OJhVY954RDE

what a perfect video down to the little release of steam as you pulled it out of the oven

really shows the beauty of pizza making

personally i'd really love a 20s video with
- dough ball from box
- pat and stretch
- dress and slide onto peel
- cuts to this 10s

if you could do the that to the same quality, that's gotta be the most poetic summary of making a pizza 

[Komarzer]

Awesome! I went to Vietnam last year and spent 3 days in Hanoi. It was awesome, love this country. I ate at Pizza 4P, it was crazy good. I'll try yours when I get back!

[Elkaybay]

Hi guys,

I haven't posted in a while, here's a recent 'Filetti' pizza with Mozzarella, Pecorino, Cherry tomatoes, EVOO (after bake) & basil (after bake).

[Wario]

The pizza's look absolutely stunning, Naples ain't got nothing on you! 

[Elkaybay]

Showing some love to wood fire. So much more fun baking with wood than with gas.

[Wario]

That made in Asia doesn't have to be a bad thing, is something you have certainly proven sir! I can see they taste amazing, probably a bit more spicy then your 'regular' Neapolitan pizza that is no pie is my guess! Nuneapolitan from Asia!

I wanted to tip a Dutch friend of mine who resides in Hanoi, but what's the address?

[Elkaybay]

That made in Asia doesn't have to be a bad thing, is something you have certainly proven sir! I can see they taste amazing, probably a bit more spicy then your 'regular' Neapolitan pizza that is no pie is my guess! Nuneapolitan from Asia!

I wanted to tip a Dutch friend of mine who resides in Hanoi, but what's the address?

Thank you!
I'll PM you the address!

[Wario]

Thank you!
I'll PM you the address!

She has both addresses and said it's in the neighborhood!

[Elkaybay]

Hello pizza lovers!

I haven't shared anything for about 4 years! 
My pizza adventure is still going strong in Vietnam, and wanted to share a couple pictures of our blazing infernos!

We're still sticking to classic Neapolitan pizza baked in about 60 seconds. Soft, moist, fresh, ...

My opinion might not go with the trend, but I quite dislike the 'canotto/biga/slower cooked' pizza we more often see these days. 
Baking slower/longer won't give you this texture I fell in love with when discovering Neapolitan pizza.

Have a great day!

[Wario]

Your pizza's look great and i am sure they taste amazing too. If i was in the neighborhood it would be a no brainer which pizzeria to go to. I've experimented a lot with short bakes at high temperature and i know the results. In my opinion you can achieve the same softness at a slightly lower temperature with a longer bake. But only when you adjust the dough to it and use at least 70% hydro. Since the dough contains more water, it also takes longer for the dough to toughen up, giving the ingredients more time to cook while still maintaining the softness.