Lex Von Dominus

60 to 120 seconds is all the time you need to bake a pizza at high temperatures of 700°F to 950°F+ (370°C+) with a live flame 🔥 An authentic Neapolitan Pizza is traditionally baked in a specialized wood-fired brick oven. The intense heat rapidly vaporizes moisture in the dough, causing it to puff up instantly and create large, airy bubbles in the crust (the cornicione). Because it cooks so fast, the toppings (like fresh mozzarella and tomato sauce) melt and fuse perfectly without drying out or burning the cheese. The rolling flame inside a wood-fired oven licks across the ceiling and reflects heat downward, creating the signature charred, dark spots on the crust known as "leopard spotting."