The Owner was Italian and he stated the dough making process takes about 72 hours…
using Caputo`s Flour, Fiordilatte Latteria Sorrentina dei Monti lattari (the original & only one) San Marzano DOP Regastrictly imported from Italy DOP (Di origine protetta) IGP (protected designation of origin) EVOO (Extra Virgin olive oil)
i had the – Diavola San Marzano sauce DOP Fiordilatte DOP Spicy salami, Basil, – it was the best i have ever had… that crust was something else!
highly recommend if you are in St Pete… restaurant was Called Original Flavor 1889 on central
hope i am not violating rules…..
by phamstagram360
9 Comments
3 minutes at 1,000f seems too long.
Looks amazing though!
Neapolitan pizza at 900+ degrees bakes in about 60 seconds. At 3 minutes it would be a black puck
Nice
Better than Bavaros
I also came here to crush your 1K°F assumption. I bake pies in an Ooni Karu 12 optimally at 750°F and they’re done in 60-90 seconds. Put too much wood fuel in ONCE…baked a pie at 900+°F and I couldn’t rotate and remove it fast enough…f’ing burnt trash. 1K°F for 3 min, no way.
Beauty!!
Beautiful leoparding
Wow! This looks 10/10 perfect. Would love to try this
No way it’s 1000 degrees. 3 minutes means it was probably about 650 to 700.