Hello forum,
Truthfully, I've never made a single Neapolitan pizza, but I sure find them goddamn delish. Usually the bottom has charring, but from what I've seen and tasted, it isn't crispy to the same degree as a New York style pizza for instance. Forgive me for being an uneducated pizza noob, but is it possible to have a Neapolitan pizza cornicione, pale with good leoparding, with a dark brown bottom similar to a new york style, possibly by raising the floor temp or even parbaking the bottom on a lower floor temp similar to a new york style pizza, then raising the temp to finish the cornicione? I know this is a very open-ended question with most likely a lot of answers, but maybe at the least someone can point me in the right direction?
I wouldn't even know where to begin, but one day when I do get into the process of learning Neapolitan pizza, I'd like to see if I can make it. Below I have created an exquisite rendering of my thought process, created in the world-renowned Microsoft Paint.
Thank you for reading,
Jacob
