Ninety seconds at 450 degrees
Every pizza is a race between the base and the toppings. At 450°C the base wins — here is why that changes everything.
The oven
Notes
Blog slowly
Dough, tomatoes, fire. What we have learned making the same pizza several thousand times.
Dough
48 hours in the cold
Most pizza dough is mixed and baked the same day. Ours waits two days in a fridge first — and the difference is not subtle.
Ingredients
The tomato is the sauce
Tinned San Marzano, crushed by hand, salt. That is the whole recipe — and everything we tried adding to it made the pizza worse.