i don't care when the owner of the dario yani in crystal know naples. the buffalo mozzarella is a little more delegates than the few or the latter but sure a lot is stronger the buffalo mozzarella is milder. as also we have the. colors white red and green and of course sorts of basil should always be put on before the pits as baked because it releases its flavor in the oven with. this pickering note among the trees that we add to the pizza this is to give it that special taste that the neapolitan pizza leaves in your mouth and i put it on. the phone and in a mental one i mean the oven is the key element and it's like in a relationship it's the pizza maker and the baker are 2 figures that work hand in hand one of them makes the pizza on the other banks at. the other side with beechwood which bends well but doesn't produce smoke and doesn't give a particular smell to the pizza but it should have a constant temperature of 40450 degrees celsius. so should beg for a maximum of 15 seconds. and they say what makes a good pizza chef. the love and passion you pu