Blistering goodness

Robert Masullo is chef/owner of Masullo on Riverside Boulevard, where he makes fantastic Neapolitan-style pizzas. I asked him for his top three tips on making great pies:

“The proper oven temperature is significant. The best is much hotter than a typical home oven—around 800 degrees—or you won’t get the nice blistering and slight charring.

“You need to let the dough slowly develop the proper flavors and enzymes. They take a good 24 to 48 hours. It doesn’t need to be a complicated worry. Just mix up some dough and pop it into the fridge and come back a couple of days later.

“Of course, you need good ingredients. If you’re putting mediocre-quality cheese on a pizza, it’s just not going to taste as good in the end. It’s very simple: Better ingredients make better pizza.”