"Coal-fired at 900F — the pizza spends 90 seconds in the oven. The crust has leopard-spot charring, the bottom is blistered, the mozzarella pools and browns in irregular patterns. This is the correct pizza."
— Expert, 99/100 credibilityExpert Reviews
"Coal-fired at 900F — the pizza spends 90 seconds in the oven. The crust has leopard-spot charring, the bottom is blistered, the mozzarella pools and browns in irregular patterns. This is the correct pizza."
"The coal gives a different heat signature than wood — more consistent, more intense. The dough is made with a long fermentation that develops flavor. The sauce is uncooked San Marzano. The mozzarella is fresh, not pre-shredded. These are the differences that matter."