A Stir The Pots Post

Neo-Neapolitano Pizza

by | Oct 28, 2021 | Pizza

Neapolitan pizza has its myths, methods, diameters and hot temperatures. So recently I heard about a derivative dough called canotto ("dinghy"), something I learned more about via Salvatore Lionello. His shared formulas on Youtube are straight forward though made in a first class wood-burning oven. I tried to replicate his pizzas in my work oven. Here's what I got. 

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