However Flo, sooner or later your pizza should look like this one. I eat it in a farm-pizzeria in Campania, 60 km from Naples. There are Grana cheese flakes, ham and rocket salade. With a homemade beer. Maybe three
I'm sure that you can do it
Thank you, Dani. I know I can do it. I have some basic knowledge, my technique is not that
bad and I also have good inspiration. It's just that I don't have the necessary tools for baking
Neapolitan pizzas. A wood fire oven is not the only thing you need, reminding that you can't
bake it in ANY wood fire oven. You need stuff like a pizza peel, also boxes to keep my dough,
also the paddle to turn the pizza, good quality wood etc. Not to mention ingredients and
Yes, Damni, it's possible to achieve a similar quality pizza with an electric or gas oven.
You just need it to go from 450 to 500 °C.
Here's a gas oven example from Giovanni:
Also his teglia. Take a look at his oven. He also makes Neapolitan style during the Winter
in the oven seen below. It's very expensive for me to buy it right now.
I learned a lot from Giovanni. Now you can see my actual process for the pizzas I
make since I don't have a camera to film yet.
The only important thing for me is that I somehow managed to learn skills he does NOT
share, using very low quality flour compared to what he uses(15-20 times more expensive)
AND I also have to improvise with a 35 year old gas, not using tools he has. The results
are pretty close if you don't consider I'm making pizza in a cave and he's doing it in a spaceship