Huge improvement over that first neopolitan you made! It’s been fun watching your pizza making skills improve! The only criticism I have is the undercarriage was a bit pale for my taste but there’s no way you could have kept that in longer. A minute in a cast iron pan would fix that. But I find it strange as I have the opposite problem in my BSPO, the undercarriage gets done before the toppings are and I end up having to put the pizza under the broiler to get some char. Do you turn down the burner to low when you launch? Great video and awesome looking Marg. Cheers!
LOL on the improvement. My motto for the show has been, "If I can figure this out, you can too". I guess improvement oven time is a good way to show that. I just wasn't planning on this much improvement. With regard for the temperatures, the second pizza I made (not shown) was for Christy. I put the pizza in when the right side of the stone was at 780, and then turned the flame down (she doesn't like char). Then, when the bottom was getting close to done, I turned the flame back up to just kiss the top and crust. It was near perfect. Of course, I didn't film that one. I think the lesson I learned there is treat the first pizza like the first pancake. It really takes one pizza to get the oven preheated. Thanks for sticking with me, even trough that horrible first Neapolitan pizza.
That. Looks. Amazing. I Love the tip about using pearl mozzarella, I have such a hard time cutting the balls into an even thickness. I've been interested in getting a pizza oven but the idea of having to turn it every 15 to 20 seconds sounded really intimidating, so I'll definitely keep the Blackstone pizza oven in mind!
Huge improvement over that first neopolitan you made! It’s been fun watching your pizza making skills improve! The only criticism I have is the undercarriage was a bit pale for my taste but there’s no way you could have kept that in longer. A minute in a cast iron pan would fix that. But I find it strange as I have the opposite problem in my BSPO, the undercarriage gets done before the toppings are and I end up having to put the pizza under the broiler to get some char. Do you turn down the burner to low when you launch? Great video and awesome looking Marg. Cheers!
LOL on the improvement. My motto for the show has been, "If I can figure this out, you can too". I guess improvement oven time is a good way to show that. I just wasn't planning on this much improvement.
With regard for the temperatures, the second pizza I made (not shown) was for Christy. I put the pizza in when the right side of the stone was at 780, and then turned the flame down (she doesn't like char). Then, when the bottom was getting close to done, I turned the flame back up to just kiss the top and crust. It was near perfect. Of course, I didn't film that one.
I think the lesson I learned there is treat the first pizza like the first pancake. It really takes one pizza to get the oven preheated. Thanks for sticking with me, even trough that horrible first Neapolitan pizza.
great video!
Thanks! Glad you enjoyed it. I had fun making it.
That. Looks. Amazing. I Love the tip about using pearl mozzarella, I have such a hard time cutting the balls into an even thickness. I've been interested in getting a pizza oven but the idea of having to turn it every 15 to 20 seconds sounded really intimidating, so I'll definitely keep the Blackstone pizza oven in mind!
Love the pearls. So easy to spread evenly. Lots of deals out there this fall. Hope you get the one you want. Thanks for your support!
I really like the pearl Mozz marinated in oil and herbs available at the grocery store. Lots of flavor.
Good looking pizza! I love the simplicity of the sauce.
Me too! The sauce comes together so quickly. The tomatoes may be a bit pricey, but there was enough sauce for 6 pizzas. That for all of your support!