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  • #1 by 9slicePie on 22 Jun 2022
  • Placing the pizza on the cooling rack is done to prevent the undercrust from becoming soggy from the steam, correct?

    But is this practice necessary for this style of pizza?  As far as I know, in Italy, Neapolitan pizzas are eaten with a knife and fork (assuming because of the floppiness/sogginess?).  In fact, the round pizza is even FOLDED* twice at times and eaten like that.

    In addition, in essentially all of the videos I've seen of Neapolitan pizzas being taken out of the ovens in Italy, the pizzas are placed directly on a plate/serving tray; not on a cooling rack.


    I know, I know: it's preference......    But to stay true to "true" Neapolitan fashion, I'm guessing it would be safe to say that a cooling rack shouldn't be used?


    *Not a "NY-fold"
  • #2 by Heikjo on 22 Jun 2022
  • You make it how you like it. You are correct that in Naples, pies are not put on a cooling rack, but straight to a serving plate. Doesnít matter if itís cut or not, but IIRC you usually get it whole with a knife and fork.

    The main characteristic of a neapolitan is that itís cooked fast, which means it wonít get crispy. If you dig in right away (as one should), the crust may have some crispiness, but not the bottom.
  • #3 by TXCraig1 on 22 Jun 2022
  • The best moment a Neapolitan pizza ever has is when it's cooled just enough that it doesn't burn the skin off the top of your mouth, and it's all downhill from there.

    IMO, using a cooling rack for NP would be devastating to quality. Serve immediately!
  • #4 by mosabrina on 22 Jun 2022
  • I use a cooling rack but may stop. I think the cooling rack however is desirable for the ones I plan on freezing. Just a few seconds on the cooling rack may however be a good thing. So cool for 10-40 sec and then cut/serve immediately.
  • #5 by wotavidone on 22 Jun 2022
  • Just slice and serve immediately. If I recall correctly, it must be served within 6 minutes to qualify as a Neapolitan pizza.
  • #6 by lennyk on 23 Jun 2022
  • that's this thing with neo pies
    you have to eat within a certain window of time, like any other pizza if you eat too early all you taste is hot cheese sticking in your teeth and tongue
  • #7 by ebpizza on 23 Jun 2022
  • Skip the rack. Not needed.  Ok call me a pizza nerd, but if Iím in a pizzeria with a wood oven,  I try to sit as close to oven as possible. Same with Chinese restaurant, sit close to the kitchen!
  • #8 by Heikjo on 23 Jun 2022
  • that's this thing with neo pies
    you have to eat within a certain window of time, like any other pizza if you eat too early all you taste is hot cheese sticking in your teeth and tongue
    Itís not like any other pizza. A neapolitan is cooked so fast that the sauce and all the toppings doesnít have time to get really hot. Itís not lukewarm, but not as hot as a pie baked for a longer time. I cook, cut and eat a neapolitan immediately without burning myself.

    The sparse amount of sauce and toppings also means there is less water to store heat. In a pan pizza you got a lot more stuff on, where the bottom, toppings and cheese function as insulation for the sauce, keeping it hot for longer. The thin bottom on the neapolitan also doesnít do a very good job as insulator. If put on a room tempered plate, it will lead the heat away.
  • #9 by mosabrina on 23 Jun 2022
  • Skip the rack. Not needed.  Ok call me a pizza nerd, but if Iím in a pizzeria with a wood oven,  I try to sit as close to oven as possible. Same with Chinese restaurant, sit close to the kitchen!

    I notice vito iacopelli used a cooling rack at his restaurant and he was not the only one. Lost of places do
  • #10 by ebpizza on 24 Jun 2022
  • I notice vito iacopelli used a cooling rack at his restaurant and he was not the only one. Lost of places do


    He did because he wanted to. I just donít think it is needed.  Btw I love watching his videos and look forward to them each week. He is a passionate guy about pizza and is attempting to make a living via pizza in a new way and you have to give him credit for that, even if you donít like his videos, methods or pizza.
  • #11 by 9slicePie on 24 Jun 2022

  • He did because he wanted to. I just donít think it is needed.  Btw I love watching his videos and look forward to them each week. He is a passionate guy about pizza and is attempting to make a living via pizza in a new way and you have to give him credit for that, even if you donít like his videos, methods or pizza.

    Agreed.  Some people may not like him all that much, but one can still pick up a few pointers here and there from his videos.  Plus, they're kind of entertaining to watch.  And a big reason to watch his videos is to hear him say, "soft and CROWNSHY" !!!  ;D :P
  • #12 by Cogs on 24 Jun 2022
  • I notice vito iacopelli used a cooling rack at his restaurant and he was not the only one. Lost of places do

    Some places even deliver, ridiculous.
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