That looks so good!
That’s my favorite, authentic Italian pizza. VPN. And the place in Nashville I used to go to that served it has closed down :-(
We have researched how to make it, and I have all the ingredients but now I need to buy a wood burning pizza oven. I had one from Forno Bravo but it got broken during the move. This time I want one that can be dual fuel, for the days when I don’t have 6 to 8 hours to heat it up LOL
There is an Italian restaurant in upper Baltimore County, MD, almost to Pennsylvania) that is owned by a Neapolitan guy who imported an entire huge, tile-covered wood-fired oven, made for him in Naples. There's always a cord of wood stacked outside. He also imports the ultra-fine flour for the dough; and there is an extensive menu of scrumptious Neapolitan-style dishes. Everyone who knows me knows where I want to go on my birthday, Mother's Day, etc.
Kecco's mussels:
I use a conventional oven with a pizza stone and a metal pan.
The pizza stone gets preheated will continue to cook the pizza dough from underneath after the oven cooks the pizza as much as the cheese will tolerate.
1. put pizza stone in oven on top shelf
2. preheat oven to 400 degrees
3. make pizza on metal pan
4. put metal pan with pizza on hot pizza stone
5. let cook about 12 minutes until cheese is melted and browned
6. open oven door
7. slide oven shelf with metal pan and pizza out
8. leave metal pan with pizza on pizza stone about five more minutes so dough will bake fully.