This oven-baked method will ensure your pork has a delicious crust and a perfectly cooked interior. Just follow these simple rules and prepare yourself to reconsider everything you know about this weeknight-friendly cut.
For pizza makers, experimenting with different styles of pizza crust and/or staying true to different styles of pizza crusts that define classic pies helps with menu expansion. Customers love tradition as much as they do new offerings.
Great things in business are never done by one person. They’re done by a team of people.
Steve Jobs
So, how do you create pizza that generates buzz and satisfies customers? Let’s take a look at perennially popular thin and thick crust pizzas, and what makes them so appealing.
Thin Crust
Thin, stretched centers and crunchy, doughy edges are the typical hallmarks of thin crust pizza. Of the different styles of pizza crust, they are least capable of supporting weight and most do best with fewer toppings — but that doesn’t limit options:
Neapolitan Pizza
According to popular belief, the first pizza was made in Naples, Italy, sometime during the 1800s. The storied history gives Neapolitan pizza the reputation of being the “original” Italian pizza.
To achieve its signature light, slightly crispy texture, Neapolitan pizza must meet a very specific set of requirements. A true Neapolitan dough is hand-kneaded (mechanical preparation is prohibited), no more than 35 centimeters in diameter, and no more than one-third of a centimeter thick at the center. It is baked in a wood-fired, domed oven.
Margherita and Marinara are classic Neapolitan pizza styles, showcasing the impossible-to-replicate, “authentic Italian pizza” flavor and texture of Neapolitan crust baked in a wood-fired oven.