cafe The real key is not to overload the pizza with toppings; just use a couple of quality ingredients that complement each other well. Do you want to add a bit of salt to the tomatoes? Do you want to skip the sauce and add olives and a bit of sausage? Go for it; just don’t get too carried away, or those footsteps you hear outside your bakery might be the Italian Pizza Police. The minute you add fruit other than figs or grapes, you have stepped out of bounds. Hot stuff Naples-style pizza is baked quickly and directly on the floor of a very hot oven. The return to stone hearth pizza baking in the United States actually preceded and may have inspired this latest quest for original Naples-style pizza. The certifying groups insist that the bake time be no longer than 90 seconds; this means that your oven deck needs to be somewhere between 675°F and 750°F. Air temperatures in these ovens can actually top 1,000°F. 52 < MAR 2013 | bakemag.comhttp://www.ibie2013.com