Look, you don’t need a PhD in thermodynamics to get this right. All you need is heat, patience, and a willingness to burn one pizza. It’s a rite of passage. My first successful Neapolitan-style pizza looked like a deformed map of Australia. But the crust? Crackly, airy, beautiful.
So crank that dial. Let the oven roar. Preheat until your kitchen feels like a desert, and you’re sweating over a gorgeous disc of dough. That moment when you pull out a pizza with charred, bubbly edges? That’s victory.
And if you burn it? Call it “artisanal” and serve it with a smile. The heat might be unforgiving, but the pizza will always forgive you—once you get the temperature right. Now go make some dough. The oven is waiting, and it’s very impatient.
