Pizza Recommendations

I'll concede it was a bit more than 5 minutes but not a lot. Before Gerry's on the Beach or South Beach Grill the pizza oven was run buy a Canadian guy (Micheal). He had the oven smoking hot before the first customer walked in the door. His goal was to have the toppings on the pizza within 60 seconds so the sauce would not soak into the crust. The crust was cooked by the time the cheese on the top was melted.
Micheal usually only made about 24 pizzas per day and they often sold out in 2 hours or so. I seldom got more than halfway through my beer before I was burning my mouth on pizza.

Let me go off topic for 1 paragraph. The WORST pizza I ever had was at a nearby resort. The new "cook" came from Liquid Dive resort, I think the resume might have been a little exaggerated. I'll give him honorable mention for inventing the Pizza Pancake. The crust was like a pancake, there was no tomato sauce, it had pepperoni and pineapple but no cheese. Go figure.

 

After Shakeys disappeared, we decided to try Greenwich. Did that ONCE because they used KETCHUP instead of TOMATO SAUCE. YUCK...

 

An interesting measurement of time - I saw someone down a pint in about 10 secs.

 

Well if it was about 20 years ago that may have been me. Lol

 

The man I referred to actually had a learning disability - he just opened his gullet and poured it down.

Could your belch be measured for the Guinness Book of Records? It is about time the city was famous.

 

A nice, hot burning pizza oven can cook a Neapolitan pizza in as little as 30-seconds. Now that's a specific type of pizza, and that's a very hot pizza oven - a bit less than 500 degrees Celsius. About 90-seconds is more common of course. Much more than 2-minutes, for that specific type of pizza, which has a particular type of crust, is probably less than ideal.

At home, in our crappy, electric, maxes out at 250 degrees oven, it's always less than 10-minutes. But we do try and make our pizza Neapolitan style. Sort of. Ha!

Anyway, just commenting on the fact that 15-minutes, for a pizza, in any type of commercial oven seems like a long time. But I have no expertise in the field. Some types of pizzas / pizza crust may do best in a cooler oven.