If you are using a home oven, I figured out that the best way is to use pizza steel or pizza stone for baking pizza in your kitchen oven.
INSTRUCTIONS:
Preheat your oven to full power for 45 minutes with the pizza steel inside on the top shelve, and when the steel is at around 250 to 300 degrees Celsius or more, stretch your pizza put your sauce on it and put it in the oven for 2 to 3 minutes, till the crust is half nicely cooked and the edges start popping up.
Then, take it out, put your toppings and put it back inside the oven for another 2 to 3 minutes until the cheese is nicely melted.
Just before the last minute of baking turn your oven setting to boiler.
You can rotate it inside your kitchen oven as needed. Again, if you want more colour on the top or cook the toppings a bit more, you can leave your pizza a bit near the heat source which is at the top of the oven.
So remember, full power in your oven, because Neapolitan pizza needs to be baked at a high temperature very quickly. New York pizza is different. It is crunchier, it cooks slower, and you don’t have any flop, or that fluffy and airy crust.
Thanks for reading and watching guys, if you have any questions DM me via Instagram or just drop your comments below
