I’m just curious to know something about you guys.
What got you into the world of Neapolitan pizza?
I’m not talking about just making pizza at home, but all those processes involved in perfecting the dough, the baking, the toppings.

My journey started when I moved from Italy to the UK for work and that’s when the pure passion was born!

In the picture:
Roasted potatoes, Italian pancetta, smoked mozzarella and rosemary mayo.

by FraBiffyClyro

6 Comments

  1. foxandbirds

    Reconnection with Italian roots and high heat FUN

  2. Because I’m always searching for the real deal when it comes to food. That’s why I’m researching and trying to make my own ramen and soba noodles. Homemade sourdough. Grinding my own beef. Grinding my own coffee and brewing it using a very nice espresso machine.

    And pizza is just one of those things which you can’t really achieve in a domestic oven. Is buying a Gozney Dome necessary to creating nice pizza? Absolutely not! But, oh boy is it a nice toy.

  3. Hangin-N-Bangin-4761

    Due to my wife making triple what I did, we chose to make me the stay at home parent. It was pretty isolating and hard but I found fermentation and sourdough to be something I could dive into.

    Fast forward a year and many experiments, I’ve gotten pretty darn good. I have a certified home kitchen and sell pie’s every Friday. I make about 12 every week for sale.

  4. ilsasta1988

    My passion was born when I moved home and the area I live in doesn’t have a proper pizzeria. A few months after COVID hit and that only helped to get me hooked to the pizza world.

    Fantastic pizza as usual my friend

  5. Jerome5456

    Beer drinking alone wasn’t getting me the belly I’ve seen so many other dads flaunting so I decided to up the weight gain with pizzas multiple times a week. Plus what goes better with beer but pizza.

  6. Phoenixpizzaiolo21

    I work in the restaurant industry. I always enjoyed pizza. I got a job serving at a Neapolitan style wood fired pizzeria and wine bar. The owner there was a AVPN Neapolitan certified Pizzaiolo. I thought it was interesting the time and steps and details he put into making the dough and cheese. I started picking up some prep shifts to learn. That became part time pizza making. That became full time pizza cook. Then lead pizza then kitchen manager. I really fell in love with pizza. Then my health took a turn for the worst. I couldn’t handle the hours and how physically demanding that position was. I went back to serving but still had a passion for pizza. I’ve eaten at almost every pizzeria in my area. Got my hands on a roccbox Now i make them at home. I love trying new flours and mixing flours and different applications for poolish and biga and cold fermentation and counter proofing and there is just sooooo much to do!!!!! What’s funny is i have a gluten intolerance but still make pies for friends and family weekly. I do still try what i make. Sometimes it’s worth the aches and pains and sometimes not but I’m obsessed! I mastered my own GF dough. They even started selling them at the pizzeria I worked at.

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