Recent content by Dwyer

And at least 700 degrees to create crisp crust with moist interior and well cooked toppings

You get two different types of pizza. It's just science hotter = crisper. I have made stone oven pizzas since 1982. Probably 25000 pizzas. I have also made plenty of south shore bar pizzas, and Sicilian sheet pan pizzas. If you want true Napolitano pizza you need the right flour