Interesting Pizza Making Style...

[heliman]

From Sorbillo Restaurant, Naples...

Pizza Napoli

Note the "topped" calzone towards the end. I haven't seen them made that way before.

Rossco

[ThisOldGarageNJ]

that calzone looks incredible.... will have to try that..

[texassourdough]

Hi Rossco!

Thanks for poking that up! The topped calzone looks like a really easy way to make a mess - probably won't try it indoors - but with the WFO cleanup would be easy so I will definitely give it a try!

Jay

[PizzaPolice]

Thanks! Into the archives it goes.

[JoeyVelderrain]

I noticed towards the end they mentioned a wooden peel.
does the dough stick less to wooden peels vs aluminum?

[heliman]

That is debateable - but in making a couple of pizzas last night in the electric oven - one of them stuck fast to my board. It ended up crinkle-cut ... the victim of having too little flour on the board. Sufficient flour and the board and working quickly are the key to a stick free pizza in my view - don't skimp on the flour and work like you are in a restaurant and you should be OK!

Rossco