Serious Eats - seriouseats.com

How hot was your oven? I know when I held a small pizza party at my place, the stone quickly cooled. It topped out at 550 degrees though.

Great episode. My son and I are watching it now, Saturday mornings live on!

@pizzablogger

Perhaps true pizza lovers don't believe pizza existed until the two met.

!!!

@Pizzablogger I don't believe we're (my family and I) misrepresenting true Neapolitan pizza. I make sure our customers know we make the pizza in the style of Naples. If someone starts asking questions I explain how true Neapolitan is made and its differences to what I am doing. I think Neapolitan Pizza will continue to be well preserved in America. Especially with prolific bloggers like yourself and the many here at Slice.

At first I only read the first paragraph. 1,000 degrees and no charring didn't make sense. One thousand degrees and a wood fired oven does not equal credibility. Just be who you are. We make a Neapolitan style pizza at our place. It's thin, has DOP San Marzano, Olive oil, and fresh mozzarella. But the dough is essentially a NY Style dough.Oh, and it's not cooked at high temperatures. But it's us, and its effin good.

@ohiosfinest

If you are ever in our area, look us up:

http://maps.google.com/maps/place?hl=en&georestrict=input_srcid:4ffb27d5ff8d7e67

I was surprised by the Ohio pick, it came from Ashtabula county, where I call home. I was also surprised because we're much better. ;) A Cleveland FOX affiliate is holding a "Best Of" contest of which we were fifth and we're 45 miles east of Cleveland in a small, small town of 6,000 people. If you feel like it give us a vote for best pizza @

http://fox8.cityvoter.com/capo-s-pizza-i-and-ii/biz/141499

Let me correct myself, I was under the influence when i left the comment:

My Grandfather's shop had a similar patina. This documentary not only capture's what Dom's life was like and his hard work. But the experience and hard work of many families in the pizza business. Great Work!

Congrats Paulie! That is too cool. I saw you using a dough stretch technique in the video where you were throwing it from hand to hand. So i have one question, its an honest one: How is this different from tossing it in the air?

I realized in my original emails to adam I didn't give credit to my brother Joe for coming up with this stroke of genius. You can find him at:

http://www.facebook.com/pages/manage/#!/profile.php?id=615663365&ref=ts

He's an excellent baker and loves to cook.

Almonds