“The softness of the true Neapolitan pizza crust partly comes from its being cooked at a 900 °F, in a wood-fired oven. The air bubbles in the dough, pushed outward by the skilled pizzaiolo to form the rim of the pizza base, swell, char and blister before the interior crumb has dried out and hardened. The dough itself is built to be elastic, able to cradle the prized tomatoes and mozzarella in a loving fold. You feel all the flavors in one bite.”
-Giovanni Santarpia