A couple of decade in the past, after I first learn on-line about making an attempt to make Neapolitan-style pizza at dwelling, the consensus gave the impression to be that it took about 7 minutes to bake a pizza at 550°F. Clearly, that is lots longer than the 90 seconds typical for true Neapolitan pizza, so that you compensate as a lot as doable with dough hydration to maintain it from getting too crispy.

Till lately, my baking metal setup was giving me pizza within the 5-6 minute vary. I used to be even turning down the temperature as a result of the warmth conduction from the metal was so quick that the underside crust was nearly burning earlier than I might get the highest to prepare dinner correctly. Then we went to Naples final October, and what stood out to me most in regards to the pizza there was how mushy and fluffy the crust was. My pizzas had loads of taste, however the crust was not the place it wanted to be. 

I began turning the warmth up and making an attempt to bake for much less time, however the true turning level was after I ordered two ceramic baking stones to make use of as a substitute of my outdated baking metal. I preheat them to 550°F for an hour, then activate the broiler whereas I put the pizza collectively and go away it on for the entire bake. Now it solely takes me two minutes to get good shopping on the highest and backside, and the crust stays good and mushy. The gasoline oven makes issues difficult for baking with steam, however for making pizza it appears to do fairly effectively.