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Neapolitan Margherita Wood Fired Pizza

Neapolitan Margherita Wood Fired Pizza

Posted by ilFornino New York on 3rd Dec 2017

Hot Carl’s Pizza in Matawan, New Jersey specializes in pop-up pizzeria parties throughout the New Jersey coast and New York City.

They were pleased to be with the ilFornino family, who gave them some sweet t-shirts. Normally when hosting their pop-up pizzeria parties, they use the Professional Mini oven due to its mobility, but the day they hosted a party at ilFornino, they used the Professional Plus. All their customers all over the Jersey shore and in the city rave about their pizza and it’s because of the  ilFornino Wood Fired Pizza Oven. They couldn’t do it without it.

This is the way they cook their Margherita pizzas and the reason why they come out awesome each and every time. Remember not to use the  ilFornino Professional Plus Wood Fired Pizza Oven indoors! 

The Margherita is a baseline for anyone who loves pizza. It’s the purest with nothing on it. With a Margherita, you can experience what pizza is really like – sauce, cheese, and crust. We use fresh dough fermented for two days. Then we add extra sauce, and fresh mozzarella, parmesan, and Romano cheeses. This is not Neapolitan style, as we are a cross between Neapolitan and New York pizza. Always watch the pizza closely in the oven. If you notice a side that’s not as dark as the others, position it closer to the flame. Then give your pizza a couple of spins and add some basil. Delizioso!

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