My waistline cannot afford “practice pizzas” 
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Pizzeria Brandi is one that usually gets a lot of love.
We went to Antica Pizzeria di Matteo that was very good. Don’t skip their fried Arancini balls and croquettes.
Gino e Toto Sorbillo gets good recs.
We went to Naplesbay Cooking Lab for the class.
A block from Matteo beside a church and next to the Underground museum, is Limonè. About the best lemoncello we found
You are correct. And I’ve learned this the hard way, in many regards. This is why I’ve previously stressed the importance of the order in which toppings are put on a pizza — a point I see you made earlier today, too.
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That’s what kids and “appropriately lubricated friends and family” are for!!
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Thank you!
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From my facebook post in 2017
The first was da Michele which was amazing: perfect tomato and crust with a light hand at mozzarella. Beautiful. Second was Pizzeria Trianon. Another beauty with a perfect crust. Third was Antics Pizzeria Port Alba. A Smokey bufala mozzarella made this simple good. Danielle spotted a bit acidic tomato so back of the group it moves, and stays. The fourth and final pizza was Di Matteo pizzeria which really is just a take away joint but let me say this: holy shit! This is amazing. So pure and perfect in all ways. It’s the double fold over wrapped in butcher paper. Incredible. We toasted the end of our tour with some icy cold prosecco and finished with a wonderful rum baba and espressos. A great day in Napoli.
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The Koda 12 is an Amazon Prime special. Thoughts on this model?
I’m starting to realize Ny meets Np is my favorite style of pizza. With this style I think two toppings is the max and not surprisingly ingredient quality is crucial. The texture and chew are top notch and the flavor of the dough is icing on the cake. Poolish for 9’sh hours, bulk ferment for 24 and 5 hours in ball at 68 F created a nice solid crunch with a silky interior. Learning your oven is crucial and the results are far superior to anything commercially available.
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Those look amazing
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We’ve been working on a homemade pizza dough with a sourdough starter and got pretty close to ideal tonight. A nice chew and a lightly crisp bottom to where it’s not floppy and it tasted really great tonight along with a Chianti Classico.
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This looks too good to not make some time in 2026.
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The crust alone is worth a try
I made it yesterday, quite good this puff-pastry-like Pizza dough. My choice when I want to make a spontaneous Pizza.
My form was a bit smaller, so the edges are a bit higher.
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Nice! That looks outstanding 
The chicken tried to cross the Lawn Guyland Expressway, and got flattened into powder?
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