RecipeMuncher

There are many types of pizza out there, but my favourite is the pizza napoletana that may not be thicker than 3 mm and it must be baked for 60–90 seconds in a 485 °C stone oven with an oak-wood fire. Of course in no way one can ever bake the perfect pizza at home because of the high temperature that is needed, but at least I have a stone in the oven, so that is half of the success. In our village there is a pizza stand that opens once in a month and there I have had the best pizza ever, at (...)