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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Agree with Rasika and 2Amys.  Any Peruvian Chicken joint (pollo a la brasa) if they don’t have that where they’re from.  On the warf for something casual, the Gordon Ramsey fish and chips place or the tiki bar before a show at The Anthem.  Many of Jose Andres’ places already mentioned. [/quote]
2 Amy’s serves burnt pizza. [/quote]
I used google for you:
“Traditional Neapolitan pizza has charring on both the edges and bottom. The pizza is baked in a wood-burning oven at 900 degrees and cooks within minutes. Charring is a result of the high heat from baking the dough directly on the oven and the heat coming down from the oven ceiling.”[/quote]
But charring while the middle of the pizza is practically raw is NOT traditional Neapolitan done well. It's just burned, and raw at the same time. Gross.[/quote]

Yes it is - Neapolitan pizza is made with a wet dough.  Also, San Marzano tomatoes and fresh mozzarella have quite a bit of moisture.   You've obviously have never had pizza in Naples.[/quote]

dp +1

[quote=Anonymous]You've obviously have never had pizza in Naples.[/quote]

My immediate thought as well.

Orthodox Neapolitan, the middle is practically still when you shake the pizza. I've even see it where I would describe it as "slightly soupy", just out of the oven.

[/quote]

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