Making Pizzas on the Po-Boy Outdoor Pizza Oven

I made my own dough for Neapolitan Pizza. They came out awesome.
This isn't an instructional video just entertainment.
Neapolitan pizza is a symbol of the city of Naples all over the world. Everyone likes it and everyone is interested in understanding how is made the actual pizza of Naples.
Here are some fun facts and tips to learn more about Neapolitan pizza.
Fun facts about Neapolitan pizza
There are only 3 types of Neapolitan pizza. The Italian Ministry of Culture recognizes these three types of pizza:
Marinara, prepared simply with tomato sauce, oregano, garlic, and olive oil;
Margherita, with tomato sauce, sliced mozzarella or fior di Latte cheese and fresh basil leaves;
Margherita Extra, similar to Margherita but instead of mozzarella, and buffalo mozzarella DOP.
Even the way ingredients are processed must meet certain specific rules in order to make pizza recognized as authentic and genuine.
The Neapolitan pizza should be cooked exclusively in a wood-fired oven. In fact, by baking pizza in a wood-fired oven, the flame allows the crust to rise. Otherwise, the pizza may come out flat.
Pizza was one of the first recipes using tomatoes in Italy. Before 1700, tomatoes had not yet been imported. When tomatoes have been imported, at first people were skeptical and avoided eating them as they thought they were poisonous. The poor inhabitants of Naples began to use tomatoes on top of the flatbread. In a short time, the number of people who appreciated this combination grew more and more!
Pizza Margherita is a tribute to the Italian flag. History has it that baker Raffaele Esposito prepared a pizza for the King and Queen in 1889 with the colors of the Italian flag. Tomatoes for the red, mozzarella for the white, and basil leaves for the green. This is how the famous pizza Margherita was invented!

[@jmartin8667]

Looks so good

[@001SapoBBQ]

Thanks you 😊👍

[@joelvarelasierraSONGS]

Very nice Chef 👉🏻

[@001SapoBBQ]

Thanks 👍

[@quegrill]

Looks great Sapo👍

[@001SapoBBQ]

Thanks 👍

[@roadkill6737]

Nice job man. Just stumbled across you in my feed. That pizza looks great. Greetings from the country of Sri Lanka. You probably never heard of it. It’s a small island paradise on the Indian Ocean. Pizza is probably my favorite and you did it well.

[@cxc001]

Fantastic! Great job and looked delicious. Maybe you can try a calzone next time

[@001SapoBBQ]

Thanks. Yeah that crossed my mind 🤔👍

[@mmontes15]

OK man I gotta ask you a question. That pizza oven is the exact same one I bought for my best friends a few Christmases ago. We put it outside on the back covered area where there pool was at the house they lived at at the time when we tried to use it for the first time. We got the fire going. First of all I was under the impression that that oven can reach 900 degrees, but we got it up to about where you had it in this video, like around 700-750ish and there were flames shooting out the top hitting that cover on the smoke stack,. I ended up removing the cover (can't remember how, maybe with some long tongs or something), and then the fire was just shooting straight up. It was getting way too close to the patio cover for our comfort, so we just killed the fire and cooked the pizza's in the oven. We've never tried it again. Did you have that same experience with the flames shooting out of the top of the stack? I assume that the answer is to only use the thing in a totally open space with no trees or anything over top, so as to make sure the fire doesn't ignite anything that might be above? I don't know, I just remember it was shooting up so high that it was kind of alarming that in all the videos I've seen using this oven that no one mentioned that happening. Anyway, I was wondering if you do another one of these videos could you pull the camera out once you get the oven up to temp, because I'm legitimately curious if other people are having that issue. I wanna try it again, but their current residence does have a lot of tree cover, so I don't wanna even try it unless we can find a spot that has plenty of space vertically above the oven. Thanks, and btw the pizza looks great!

[@001SapoBBQ]

I bought post Oak pellets. You can take the blower gun off and open the door to stop and flames from going up. Or just put less pellets in and barely have flames. I'd be careful with anything that has flames under a covered patio.

[@timsInSSI]

You got anchovies?

[@001SapoBBQ]

Yes in the fridge.

[@mrreneboy]

Use the Spinnity Spin Method 😂

[@001SapoBBQ]

🤣🤣🤣🤣🤣🤣🤣