00 flour pizza dough San Marzano tomatoes Buffalo mozzarella I've been improving my pizza game for a while now and I've come fairly close to the technique behind an actual neapolitan pizza considering that I'm working with an electric oven. Still, I can barely even get my hands on the authentic ingredients for one. I've just recently found that I can get the tomatoes from a local store, now I need to round up the rest. It won't be a wood fired one, but I found a decent way to do it with the broiler and a baking stone. Little did I know when I started making pizzas that it would be an all-consuming quest.
I or rather my wife and I made some great pizza in an electric oven. it had a broken thermostat and got up to something close to 900 degrees.
I haven't seen that one before. Why can't authenticity be simple? Regardless, supposedly even the American-grown ones are an improvement over standard canned tomatoes. However I did get a can of Italian ones from near mount Vesuvius. I haven't tried them yet though.
These look great. What accounts for the different color of the crusts? The below one is much more "orange."
Cool. I have another post card all set for you when this one arrives. I was just at a concert and I looked all over for a postcard there that had the location on it but couldn't find one. Not even the bed and breakfast had one. Bummer. Still, I have a good one to send you next. Postcards are fun.
Ah, I thought that first pic was a bit staged-looking. Those look plenty good too. That site I linked you to before has a good pizza section called, "Slice" that covers all things pizza, including regional pizza styles within the U.S. and sometimes other countries as well. Their guides to making different styles of pizza is pretty great too. I don't make Neapolitan pizza, personally. I'd love to, but for a long time location and availability of ingredients forced me to improvise. Next time I make some I'll take some snaps.