Cooking a pizza in 60 seconds really isn't a good thing unless u just want hot cheese/toppings and sauce on top of warm dough. The actual chemical and physical changes of the ingredients of a pizza require a longer cooking period in order to bring out all of the nuances of a really good pizza. Dough crispness, changes to the composition of the dough, the flavor changes of the sauce and toppings, the slight crisping of the cheese surface, and other aspects of the pizza that produce the flavor and texture of a good pizza from a legit NY style pizza place. On the other hand, if you're happy with really fast pizza that has no personality or your idea of really good pizza comes from a big box chain restaurant... By all means this is the product for you
Barryk, how are you so consistently incorrect? The world standard of pizza, Neapolitan, cooks in 800-900F ovens for less than 90 seconds. I think that’s what they are trying to recreate here. However, If you’re a deep dish fan you might be sorely disappointed.
Comments & Reviews (6)
The world standard of pizza, Neapolitan, cooks in 800-900F ovens for less than 90 seconds. I think that’s what they are trying to recreate here. However, If you’re a deep dish fan you might be sorely disappointed.
Thank you!